Madeira Brisket with Almond Parsnip Puree

  • PREP: 30min

  • COOK: 4h 0min

  • SERVES: 4

  • PREP: 30min

  • COOK: 4h 0min

  • SERVES: 4

  • Beef

Your mouth will be watering once this starts simmering on the stove. And probably after, when you’re remembering how delicious it was. Cooking with Madeira, a fortified wine from the Madeira Islands off the African coast, is always a pleasure. It often starts off with strong notes of toffee and stewed fruit, which deepen during the cooking process, yielding a delicious, robust flavor. It’s little wonder that the brisket pairs perfectly with the natural sweetness and nuttiness of an almond parsnip puree.

Ingredients (19):

  • Brisket
  • 1 ButcherBox Brisket
  • 1 c madeira
  • 1 c beef stock
  • 3 cinnamon sticks
  • 1 Tbsp black peppercorns
  • 1 yellow onion, roughly chopped
  • 4 carrots, cut into 1” pieces
  • 3 cloves garlic, rough chop
  • 7 sprigs thyme
  • 1 Tbsp kosher salt
  • 1 tsp black pepper
  • 2 tsp ground cinnamon
  • Parsnips
  • 6 parsnip, peeled and cut into 1” pieces
  • 1 c toasted sliced almonds
  • 3 c almond milk (or enough to cover parsnips in sauce pan)
  • 2 tsp kosher salt
  • ½ tsp black pepper

Directions:

  1. Preheat oven to 300°F.
  2. Remove brisket from package and dry with paper towels.
  3. Coat each side of brisket with salt, pepper, and ground cinnamon.
  4. Preheat Dutch oven, and add oil. Once oil is hot, sear both sides of brisket for 2 min per side.
  5. Remove brisket and set aside, while keeping the Dutch oven on the heat. Add onions, carrots and garlic. Sauté for 3 min. Add the thyme, cinnamon sticks and peppercorns. Sauté for 3 more min.
  6. Deglaze with madeira and let it reduce by half.
  7. Add beef stock, and bring to a simmer. Once liquid is simmering, place brisket back in Dutch oven, cover and place in oven. Cook for 4 hrs or until brisket is fork-tender. Remove brisket and set aside to rest.
  8. To make the brisket sauce, remove thyme and cinnamon sticks, then pour everything into a blender. Blend for 2 min.
  9. After blending, strain sauce and ladle generously on top of brisket.
  10. Place parsnips, almonds, almond milk, and salt and pepper in saucepan.
  11. Bring to a simmer and cook until parsnips are fork-tender.
  12. Strain parsnips, keeping the almond milk. Place parsnips in blender with ¼ c of reserved almond milk and puree. Serve alongside brisket.

Happy Eating!

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