Horseradish-Glazed Brisket and Short Ribs with Root Vegetable Mash

360 mins (prep 50)
19 ingredients
makes 8 servings
The brisket and short ribs are simmered, then roasted, which makes the meat tender on the inside and crusty and brown on the outside. The celery root, rutabagas, and potatoes are cooked in the leftover broth from the meats, which results in a wonderfully rich, flavorful mash.

Categories:  fall ,
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Serving Size (211.92 g)
Servings 8
Amount per Serving
Calories 86.55 Calories from Fat 7.47
% Daily Value *
Total Fat 0.83g 10.24%
Saturated Fat 0.16g 6.28%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 181.62mg 60.54%
Total Carbohydrate 19.16g 51.08%
Dietary Fiber 4.88 g 156.17%
Sugars 7.05 g %
Protein 2.85g 45.54%
Vitamin A 8.25IU% Vitamin C 37.4mg%
Calcium 98.52mg% Iron 1.31mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
celery leaves, turkish bay leaves, whole black peppercorns, bone-in beef short ribs, medium onion, coarse kosher salt, peeled, peeled, trimmed, peeled, yukon gold potatoes, cheesecloth, special equipment