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Bon Appétit

Horseradish-Glazed Brisket and Short Ribs with Root Vegetable Mash

4.3

(13)

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Horseradish-Glazed Brisket and Short Ribs with Root Vegetable MashNigel Cox

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.

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