- Digital Instant-Read Meat Thermometer
- Silicone Basting Brush
- Kitchen Scale (Precision)
- Silicone Spatula
- Chef's Chopper or Food Processor
- Mandoline Slicer (for precision cutting of root vegetables)
- High-Speed Blender (for pureeing root vegetables and making mash)
- Digital Coffee Grinder (for fresh horseradish grinding if needed, though typically pre-ground is used for convenience)
- Wok or Heavy Skillet (depending on the cooking style chosen; for braising short ribs and brisket)
- Meat Tenderizer Set with Forks
- Sous Vide Pump (optional, if using sous vide technique to enhance flavor and tenderness of meat cuts)
1 cup celery leaves
3 whole cloves
2 Turkish bay leaves
2 cardamom pods
1 garlic clove, peeled
1/4 teaspoon whole black peppercorns
1 3 1/2- to 3 3/4-pound flat-cut beef brisket
2 pounds bone-in beef short ribs (about 6 medium)
1 medium onion, peeled
1 tablespoon coarse kosher salt
4 cups 1- to 1 1/2-inch cubes peeled celery root (celeriac; about 1 large)
4 cups 3/4-inch cubes peeled trimmed rutabaga (about 2 large)
2 1/2 cups 1 1/2-inch cubes peeled Yukon Gold potatoes (about 1 pound)
1/4 cup (1/2 stick) unsalted butter, room temperature
3 tablespoons prepared white horseradish
3 tablespoons Dijon mustard
3 tablespoons (packed) golden brown sugar
Cheesecloth
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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