Horseradish-Glazed Brisket And Short Ribs With Root Vegetable Mash

• 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

1. Stack three 8-inch squares cheesecloth on work surface. Place celery leaves and next 5 ingredients in center of square. Gather up edges of cheesecloth; tie with kitchen string and set packet aside.
2. Place brisket and short ribs in heavy large wide pot. Add enough water to pot to cover meat. Bring to simmer over medium heat. Skim any impurities that rise to surface. Reduce heat to maintain gentle simmer. Add packet, onion, and 1 tablespoon coarse salt. Cover; simmer until meat is fork-tender, about 2 hours for short ribs and 3 1/4 to 3 1/2 hours for brisket. Transfer meats to 15x10x2-inch glass baking dish. Remove and discard bones from short ribs. Remove and discard packet and most of onion from cooking liquid. DO AHEAD:
3. Bring meat cooking liquid to boil; add celery root, rutabaga, and potatoes. Reduce heat to medium and cook uncovered until vegetables are tender, about 45 minutes. Drain vegetables, reserving 3 cups cooking liquid. Return vegetables to pot and stir over low heat 1 minute to dry. Mash vegetables with potato masher to coarse puree. Mash in butter. Season to taste with salt and pepper. DO AHEAD:
4. Preheat oven to 375u0b0F. Whisk horseradish, mustard, and sugar in small bowl. Brush 3 tablespoons horseradish sauce over meats in dish. Sprinkle with salt and pepper. Roast meats until browned and heated through, 35 to 45 minutes. Transfer meats to work surface. Thinly slice across grain. Place on platter. Drizzle 2 cups reserved cooking liquid around. Serve with vegetable mash and horseradish sauce.

celery, cloves, turkish, cardamom pods, garlic, whole black peppercorns, beef brisket, onion, coarse kosher salt, celery root, potatoes, unsalted butter, mustard, golden brown sugar, cheesecloth

Taken from www.epicurious.com/recipes/food/views/horseradish-glazed-brisket-and-short-ribs-with-root-vegetable-mash-361254 (may not work)