- 8
Ingredients
- 1/2 cup kosher salt
- 1/4 cup sugar
- 1 head of garlic, halved crosswise
- 1 teaspoon whole black peppercorns
- 2 fresh bay leaves (or 1 dried)
- 2 pound beef brisket
- 3 4" pieces bone-in beef short ribs
- 1 head of garlic, halved crosswise
- 10 sprigs flat-leaf parsley
- 10 sprigs thyme
- 3 fresh bay leaves (or 1 dried)
- 3 whole cloves
- 1 teaspoon whole black peppercorns
- 3 2"3" long marrow bones
- 2 pounds oxtails
- 2 pounds beef bones
- 1 pound veal bones
- 1 pound veal breast
- 5 large carrots (about 1 pound), peeled (2 chopped, 3 cut into 2" pieces)
- 2 celery stalks, chopped
- 1 onion, quartered
- 1 1-pound piece garlic sausage
- 2 rutabagas (about 1 pound), peeled, cut into wedges
- 1 small head of savoy cabbage (about 1 pound), halved
- 1 pound baby potatoes
- 1/2 cup extra-virgin olive oil
- 1/4 cup finely chopped flat-leaf parsley
- 1/4 cup finely chopped fresh chives
- 1/4 cup finely chopped fresh tarragon
- 2 garlic cloves, minced
- Kosher salt and freshly ground black pepper
- 1/4 cup crème fraîche
- 2 tablespoons prepared white horseradish, drained
- Whole grain mustard
- Dijon mustard
- Toasted sliced country bread
- Special equipment: Cheesecloth
Preparation
Step 1
Preparation
For brine:
Bring first 5 ingredients and 8 cups
water to a simmer in a medium saucepan
over medium heat, stirring until sugar and
salt dissolve. Remove from heat; let cool to
room temperature. Place brisket and short
ribs in a large baking dish. Pour brine over
to cover completely. Cover and chill for
at least 8 hours or overnight. Remove meat;
rinse and set aside.
For bouquet garni, meats, and vegetables:
Place first 6 ingredients in center of a triple
layer of cheesecloth. Gather up edges;
tie with kitchen twine to form a bundle
for bouquet garni. Wrap marrow bones in
cheesecloth; tie into a bundle with twine.
If desired, tie oxtails with twine around
circumference to keep meat from falling
off bones.
Place brisket, short ribs, bouquet garni,
marrow bones, oxtails, beef bones, veal
bones, veal breast, 2 chopped carrots,
celery, and onion in a very large heavy pot.
Add water to cover meat (about 7 quarts). Bring
to a boil, skimming off any scum and fat that
rise to the surface. Reduce heat and simmer,
skimming occasionally, until short ribs are
tender, 22 1/2 hours.
Transfer short ribs to a 13x9x2" baking
dish; add 4 cups broth from pot and tent
with foil to keep meat warm and moist. Add
sausage to pot; continue simmering until
sausage is cooked through and remaining
meats are tender, about 30 minutes longer.
Transfer sausage, brisket, oxtails, and
marrow bones to dish with short ribs.
Place a large strainer over another large
pot; strain broth, discarding remaining
meats, bones, and other solids in strainer.
(You should have about 10 cups broth.)
Return broth to a boil; add rutabagas,
cabbage, potatoes, and 2" pieces of carrots.
Simmer until vegetables are tender but not
mushy, about 30 minutes.
For sauces and garnishes:
Mix first 5 ingredients in a small bowl to make salsa
verde. Season with salt and pepper; set
aside. Stir crème fraîche and horseradish in
another small bowl; season with salt.
Transfer vegetables to a platter. Thinly
slice brisket against the grain; cut sausage
into 2" pieces. Return meats to baking dish.
Season broth in pot to taste with salt
and pepper; divide among bowls. (Reserve
broth from meats for another use.) Serve
meats and vegetables with salsa verde,
horseradish crème fraîche, and both
mustards in small bowls alongside. Serve
with toasted country bread.
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