Braised Beef Brisket with Sweet Dumplings and Horseradish

Ease of preparation is moderate.

Preparation time is 1 hour with 48 hours marinating time and 3 ½ hours cooking time.

Yield: 6 servings.

Ingredients

• 2 pounds point brisket (1 kilogram)
• 2 medium carrots, peeled and halved
• 2 ribs celery, halved
• 4 large shallots split
• 6 cloves garlic, thinly sliced
• 4 medium turnip, peeled and halved
• 2 bay leaves
• 10 cups of chicken or light veal stock (2.5 litres)
• 2 cups of lager (beer) (500 millilitres)

Brine:

• 400 grams brown sugar (13 ounces)
• 600 grams pickling salt (3 cups)
• 1 teaspoon cloves (5 millilitres)
• 1 teaspoon juniper berries
• 3 bay leaves
• 4 litres of water (4 quarts)
• 1 teaspoon black peppercorns

Dumplings:

• 100 grams suet
• 225 grams flour
• 1 egg beaten
• 1 teaspoon salt (5 millilitres)
• 1 teaspoon baking powder (5 millilitres)
• ½ cup of water (125 millilitres)

Horseradish:

• 6-inch stick of peeled horseradish
• Juice of ½ lemon
• 300 millilitres crème fraîche (1 ¼ cups)
• 1 teaspoon sea salt (5 millilitres)

Directions

1. Preheat oven to 325 degrees Fahrenheit
2. For the brine, combine the ingredients and cook for 20 minutes over medium heat, refrigerate until needed.
3. Place the brisket in the brine for at least 48 hours, keep refrigerated.
4. Remove the brisket, pat dry.
5. Rub olive oil onto the brisket; season well with cracked black pepper.
6. With a boning knife, poke holes randomly over the brisket.
7. Insert the slices of garlic into the incisions.
8. In a large casserole, over medium high heat, brown the exterior of the brisket on both sides.
9. Remove it and set aside. In the same casserole, add a little more olive oil, lightly brown the vegetables and bay leaves.
10. Deglaze the casserole with lager, reduce by one half, then add the stock.
11. Carefully slide the brisket into the broth, bring to a boil, and then reduce the heat.
12. Check the seasoning.
13. Cover tightly with foil, a lid or both.
14. Transfer to the oven and braise for 3 to 3 ½ hours. The brisket should be fork tender. Be careful not to cook the brisket to the point of it falling apart or being overly tender.
15. Meanwhile, make the dumplings by working the suet into the flour and baking powder.
16. Add the salt. Then add the egg and water.
17. Cover and refrigerate until ready to use.
18. With a tablespoon, spoon 8 spoonfuls of the dumpling mixture into the brisket broth.
19. Cover the casserole and place on the stovetop over low heat and cook for 8 to 10 minutes.
20. Remove the brisket. Place 2 dumplings, 1 piece of turnip, 1 carrot and 1 shallot in each bowl.
21. Lay 3 slices of brisket over the top with a ladle of sauce/broth over the top.
22. To make the horseradish sauce, peel and grate the fresh horseradish.
23. Mix with the lemon juice, salt and crème fraîche.
24. Give a generous dollop of horseradish sauce on top of the brisket.