Horseradish Gremolata Recipes

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BRISKET WITH HORSERADISH GREMOLATA



Brisket With Horseradish Gremolata image

This tender, deeply flavored brisket gets its character from two distinct sources. Searing the meat until dark brown gives the sauce a caramelized, intensely brawny taste, while a bracing garnish of fresh horseradish gremolata spiked with parsley and lemon zest adds brightness and a sinus-clearing bite. Make the meat a few days ahead, it only gets better as it rests. But to get the most out of the gremolata, don't grate the horseradish until an hour or two before serving. If you can't find fresh horseradish, use 4 cloves minced garlic instead.

Provided by Melissa Clark

Categories     dinner, roasts, main course

Time 4h

Yield 8 to 12 servings

Number Of Ingredients 15

1 (4- to 5-pound) brisket, preferably second cut
1 tablespoon kosher salt
1 1/2 teaspoons black pepper
4 garlic cloves, chopped
6 sprigs fresh thyme
2 tablespoons extra-virgin olive oil
2 large onions, thinly sliced
2 large carrots, sliced into thin rounds
2 large celery stalks, diced
1 1/2 cups dry red wine
2 whole bay leaves
1 1/2 cups parsley, coarsely chopped
Grated zest of 1 small lemon
3 tablespoons fresh, coarsely grated horseradish
Flaky sea salt, for serving

Steps:

  • Season brisket all over with salt and pepper. Place brisket in a large container and spread garlic and thyme sprigs all over top and bottom of meat. Cover and refrigerate overnight or for at least 4 hours. Let meat stand at room temperature for 30 minutes before cooking. Wipe off the garlic and thyme. Heat oven to 325 degrees.
  • Heat a very large Dutch oven over high heat. Add oil and let heat. Add brisket and sear, without moving, until golden brown, about 4 to 5 minutes per side. (Cut meat into 2 chunks and sear in batches if it doesn't fit in the pot in a single layer.) Transfer to a plate.
  • Add onions, carrots and celery to pot and reduce heat to medium-high. Cook vegetables, tossing occasionally, until onions are golden brown around the edges and very tender, about 15 minutes. Pour in wine and scrape up any browned bits from the bottom of the pot. Stir in bay leaves and bring liquid to a simmer; let simmer for 5 minutes to reduce slightly.
  • Place meat in pot, then cover pot and transfer to oven. Cook, turning every 30 minutes, until meat is completely fork tender, 3 to 4 hours. After 2 1/2 hours, uncover pot so some of the liquid can evaporate and the sauce can thicken. If the brisket starts to get too brown and the sauce too reduced before the meat is tender, cover pot again.
  • Spoon fat from the top before serving. (If you have time, let brisket cool completely first, then refrigerate overnight in the pot; this makes it easier to remove the white fat from the top. Reheat the meat, covered, in a 350-degree oven for 30 to 45 minutes.) If sauce seems thin, remove meat from pot and bring liquid to a simmer. Let cook until reduced to taste.
  • In a bowl, toss together parsley, lemon zest and horseradish to make gremolata. Slice meat against the grain and serve with the sauce, garnished with horseradish gremolata and sea salt.

Nutrition Facts : @context http, Calories 648, UnsaturatedFat 24 grams, Carbohydrate 8 grams, Fat 48 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 19 grams, Sodium 730 milligrams, Sugar 3 grams

DRY AGED RIB-EYES



Dry Aged Rib-Eyes image

Provided by Guy Fieri

Categories     main-dish

Time P10DT27m

Yield 6 servings

Number Of Ingredients 13

1 beef rib or loin roast, boneless, approximately 6 pounds
1 package cheesecloth, cut in half (approximately 1 yard)
1 sheet pan
1 rack to fit in sheet pan
Salt and freshly cracked black pepper
Horseradish Gremolata, recipe follows
1 1/2 sticks unsalted butter, room temperature
2 teaspoons minced garlic
4 tablespoons grated fresh horseradish root
3 teaspoons white vinegar
1 teaspoon minced lemon zest
1/2 teaspoon kosher salt
1 tablespoon finely chopped fresh Italian parsley leaves

Steps:

  • Make space in back of refrigerator for 7 to 10 days at a steady temperature of 38 degrees F.
  • Remove roast from packaging and rinse well. Pat completely dry, wrap with 3 layers of cheesecloth. Place on a rack fitted inside a sheet pan in back of the refrigerator, fat side up. After 24 hours, remove, unwrap, discard cheesecloth and wrap with a fresh piece. Place back in the refrigerator for 6 to 9 days undisturbed. Make sure to check your refrigerator for temperature accuracy prior to dry aging. Keep in bottom/back of refrigerator and if possible, a refrigerator that doesn't get opened often.
  • Remove roast from refrigerator. Remove cheesecloth, cut away the fat and trim the ends and any discolored parts of roast.
  • Preheat a grill to medium-high heat.
  • Slice roast into 6 (1 1/2-inch thick) steaks. Season with salt and freshly cracked pepper. Cook steaks for 4 minutes on first side, turn and cook 3 minutes more. Transfer to a serving platter. Top with Horseradish Gremolata and let rest 5 minutes.
  • In a medium bowl, whisk butter with garlic, horseradish, vinegar, zest and salt. Stir in the parsley.

HORSERADISH GREMOLATA



Horseradish Gremolata image

Make and share this Horseradish Gremolata recipe from Food.com.

Provided by Sherry Vorick

Categories     Very Low Carbs

Time 6m

Yield 1 cup

Number Of Ingredients 7

12 tablespoons unsalted butter
2 teaspoons garlic, minced
1/4 cup fresh horseradish, grated
1 tablespoon distilled white vinegar
1 teaspoon lemon zest, minced
1/2 teaspoon kosher salt
1 tablespoon finely chopped chopped flat leaf parsley

Steps:

  • in medium bowl whisk butter with ingredients and stir in parsley.

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