For centuries, fresh herbs have been thought to contain magical powers. Sage was carried to promote wisdom; thyme was associated with purification; when placed under a pillow, rosemary was thought to protect the sleeper from harm. Horseradish was used during the Middle Ages to treat cough, bronchitis, and other respiratory conditions.
For the brisket:
1 – 5 pound beef brisket, trimmed
salt and pepper
2 tablespoons natural avocado oil
2 yellow onions, diced
3 carrots, carrots, peeled and diced
3 celery stalks, peeled and diced
8 cloves garlic
1 cup parsley
2 tablespoons fresh rosemary
2 tablespoons fresh thyme leaves
1 tablespoon fresh sage
2 bay leaves
4 cups chicken broth
For the Mustard Horseradish Sauce:
2 tablespoons prepared horseradish
1 tablespoon Dijon mustard
3 tablespoons sour cream
½ teaspoon pepper
½ teaspoon salt
For the Cauliflower Mash:
2 heads cauliflower, cut into florets
2 to 3 tablespoons garlic avocado oil
½ to 1 cup chicken broth
salt and pepper
To make the brisket:
- Heat the oven to 325° F. Generously season the brisket all over with salt and pepper.
- Put the parsley, rosemary, thyme, and sage in a food processor and pulse to make a paste. Set aside.
- Place the avocado oil in a 6-quart Dutch oven or a large, heavy-bottomed pot with a tight fitting lid and heat over medium high heat. When hot, add the brisket and brown on both sides, about 12 minutes. Set aside and rub the herb paste all over the meat.
- Pour off all but about 3 tablespoons of fat from the pan, reduce the heat to medium and add the onions and garlic and cook until softened, about 3 minutes. Add the carrots and celery and cook until everything starts to caramelize, about 6 minutes.
- Pour the broth and the bay leaves into the pot and bring to a boil. Cook over high heat, scraping up the brown bits from the bottom of the pot, about 1 minute. Set the brisket in the center, fat side up. Bring to simmer, cover, transfer to the oven, and braise until fork tender, about 2 ½ to 3 hours.
- Carefully transfer the brisket to a cutting board and let rest for 20 to 30 minutes before slicing. Thinly slice against the grain and serve with Mustard Horseradish Sauce and Cauliflower Puree.
To make the Mustard Horseradish Sauce:
Mix all of the ingredients together in a small bowl. Taste and adjust seasoning.
To make the Cauliflower Puree:
- Preheat oven to 400° degrees F.
- Lay the cauliflower florets on a sheet pan lined with parchment paper, toss with the basil avocado oil and season to taste with salt and pepper. Bake until caramelized, about 25 minutes.
- Transfer to a blender or food processor. Add ½ cup chicken broth and puree until smooth. If the mixture is too dry, add a little more broth. Taste, adjust seasoning and serve. This can also be done in two batches, depending on the size of your food processor.
This recipe is from AVOCARE spokesperson, Maite Gomez-Rejón. Visit her site ArtBites here.
Photo courtesy of freedigitalphotos.net/JamesBarker