Madeira Brisket with Almond Parsnip Puree
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.