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Madeira Brisket with Almond Parsnip Puree

Emilie Abijanac

Emilie Abijanac

January 1, 2016
Clock icon

4 hrs 30 min

Total

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4

Servings

Protein icon

Beef

Protein

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All I Want is Steak Gift Box

ButcherBox

  • Ribeyes (2 x 10 oz steaks)
  • New York Strips (2 x 10 oz steaks)
  • Top Sirloin Steaks (4 x 6 oz steaks)
  • Filet Mignons (2 x 6 oz steaks)
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Ingredients

  • 1 pkg ButcherBox Beef Brisket

  • 2 Tbsp avocado oil

Dry Rub

  • 1 Tbsp kosher salt

  • 1 tsp black pepper

  • 2 tsp ground cinnamon

Braising Liquid and Aromatics

  • 1 c madeira

  • 1 c beef stock

  • 3 cinnamon sticks

  • 1 yellow onion

    roughly chopped

  • 4 carrots

    cut into 1” pieces

  • 3 cloves garlic

    rough chop

  • 7 sprigs thyme

Almond Parsnip Puree

  • 6 parsnip

    peeled and cut into 1” pieces

  • 1 c sliced almonds

    toasted

  • 3 c almond milk

    enough to cover parsnips in sauce pan

  • 2 tsp kosher salt

  • ½ tsp black pepper

Step By Step

Instructions

Brisket

1
Preheat oven to 300°F.
2
Remove brisket from package and dry with paper towels.
3
Coat each side of brisket with dry rub.
4
Preheat Dutch oven on medium heat, and add oil. Once oil is hot, sear brisket for 2 minutes per side.
5
Remove brisket and set aside, while keeping the Dutch oven on the heat. Add onions, carrots and garlic, sauté for 3 minutes. Add the thyme and cinnamon sticks, sauté for 3 more minutes.
6
Deglaze Dutch oven 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 hours or until brisket is fork-tender. Remove brisket and set aside to rest.
8
To make the madeira sauce, remove thyme and cinnamon sticks, then pour everything into a blender - yes, carrots and onions as well this will thicken the sauce and give more flavor. Blend for 2 minutes.

Almond Parsnip Puree

1
Place parsnips, almonds, almond milk, and salt and pepper in saucepan.
2
Bring to a simmer and cook until parsnips are fork-tender.
3
Strain parsnips and almonds, keeping 1/4 c of the almond milk. Place parsnips and almonds in blender with reserved almond milk and puree until smooth. Serve alongside brisket and madeira sauce.

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