Brisket with Horseradish Sauce

Horseradish is the North’s counterpart to chili and ginger. It has a sharp and intense taste of mustard that adds loads of flavor to dishes in the cold winter months. Studies have shown that horseradish stimulates fullness. Therefore, we tend to eat less. Here is a good winter dish that fills one up and satisfies our need for warm  and comforjting food in these cold days of winter.

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Beef Brisket with Horseradish Sauce and Potatoes  Serves 

Brine: 5 oz. coarse kosher salt, 1½  sugar, 2 bay leaves, 1 tsp. whole Black peppercorns, 2-3 sprigs of parsley, 2-3 sprigs of Thyme, 1 3½ lb. flat-cut beef brisket

Braising liquid: water, 1 chopped onion, 1chopped carrot, 1 chopped leek, 1 sprig of Thyme

Horseradish Sauce: 1 tbsp. butter, 1 tbsp. flour, 1½ cups braising liquid, 1½-2 cups milk, 1½-2 tbsp. Tgrated horseradish

To make the brisket, bring 1 cup of water to boi with salt and sugar. Place brisket in a heavy wide pot. Add salt/sugar misxture, bay leaves, peppercorns, parsley sprigs of thyme and enough water to cover meat. Place a small plate on top of brisket in order to keep meat in the brine. Set briset in the brine in the refrigeraator or someplace cold. The meat should stay in the brine two days. On the third day, take brisket up and run it under cold water. Discard brine and place meat in a pot, add enough water to cover meat. Bring to simmer over medium heat. Skim any impourites that rise to the surface. Reduce heat and add onion, carrot, leek and thyme. Cover; simmer until meat is fork-tender, about 2 hours. Strain and save the cooking liquid for the sauce.

To make the sauce, melt butter and add flour while stirring. Add cooking liquid and milk alLittle at a time.Cook a few minutes.  Season to taste with salt and pepper. Remove the pot from heat and stir the grated horseradish in. Don’t let the horseradish boil as it will make the sauce bitter.

To serve, transfer meat to a work surface. Thinly slice across grain. Place on a platter or plate.  Arrang a few boiled potatoes next to the meat and pour some sauce over. Serve remaining sauce alongside and let the guest serve themselves.

Suggestedf accompaniment: boiled potatoes.

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