Skip to main content

Brisket with Parsnips, Leeks and Green Onions

I’ve never cared about having anything but my Dads smoked brisket smothered in his doctored up BBQ sauce. That is until I recently watched Alex Guarnaschelli pull together this roast-like brisket covered in a leek, wine and brown sugary gravy.

Was it as satisfying? Well yes, but in a different way. It’s brisket like no other and if you happen to have a nice piece of brisket in the freezer and no smoker to call your own… this is the recipe you should give a try.

Cooks Notes: I diverted, as I often do, from the original recipe but reducing the brown sugar and adding a few more vegetables (carrots & potatoes).


  • 2 to 3 tablespoons canola oil
  • 1 (3 1/2 to 4-pound) brisket
  • Kosher salt and freshly cracked black pepper
  • 6 cloves garlic, peeled, minced
  • 2 bunches green onions, thinly sliced
  • 2 pounds small parsnips, bottoms trimmed, peeled and halved lengthwise
  • 1 pounds carrots, cut into 1-inch pieces
  • 4-5 red potatoes, skin on and quartered
  • 2 tablespoons dark brown sugar
  • 2 tablespoons apple cider vinegar
  • 1/2 pound leeks, ends trimmed, halved lengthwise and cut into 1/2-inch slices, washed well
  • 1 cup red wine
  • 1 quart beef stock, heated


Preheat an oven to 350 degrees F.

In a large pot, heat the canola oil over high heat. When the oil begins to smoke slightly, season both sides of the brisket with salt and pepper, to taste. Use metal tongs to add the meat to the pot. If the oil is hot enough, the meat will not stick to the bottom. Cook, undisturbed, on its first side until browned, about 3 to 5 minutes. Turn over and brown on the other side, about 3 to 5 additional minutes. Remove the meat from the pot and put it onto a baking sheet to rest.

Combine the garlic and green onions in a small bowl. Spread half of the mixture over the brisket. Flip the meat and add the remaining mixture to the other side. Set aside.

In the same pot, over low heat and add the parsnips. Season them with a little salt and a 1 tablespoon brown sugar. Stir to coat with the oil and cook until slightly tender, about 2 to 3 minutes. Add in 2 tablespoons apple cider vinegar and the leeks and gently brown them, about 3 to 5 minutes. Adjust the seasonings with salt. Pour in the wine and let it reduce for 5 minutes. Sprinkle the vegetables with the remaining 1 tablespoon of brown sugar and another pinch of salt. Cook them until browned, another 3 to 5 minutes.

Add the brisket to the pot and stir in 2 to 3 cups of the beef stock. Bring the stock to a gentle simmer. Slide it into the center of the oven and cook for 1 hour. Check the level of the liquid, adding water, if needed. Remove the pot from the oven, taste and reseason, if needed. Return the pot to the oven and cook the brisket until the meat is tender when pierced with a fork, an additional 1 to 1 1/2 hours. (Chef’s Note: If the meat looks dry or begins to overly brown, cover the pot with a lid or a layer of aluminum foil for the remainder of the cooking process.)

Remove the pot from the oven and transfer the meat to a platter. Arrange the vegetables alongside and ladle the sauce on top.

Grilled Romaine with Steak, Cherry Tomatoes and Parmesan

Summer in Texas can leave you at a loss when it comes to meals. A steak can sound so appetizing but the sides are just too much. Who wants a hot potato when it’s 105 degrees outside? This is one of my favorite ways to make a salad a meal.

Grilling lettuce is quite brilliant. The goal is to get a slight char on the outside leaves but the inside remains crisp and cool. Your lettuce will have more flavor than you ever thought possible… for lettuce anyway.

Being that my favorite condiment is balsamic vinegar I usually drizzle mine with the good stuff… but a cold blue cheese dressing would be over the top.


  • 1 head of romaine lettuce
  • 1 pound flank steak
  • Cherry tomatoes (as many as you want)
  • Parmesan cheese (as much as you want)
  • Olive oil
  • Balsamic vinegar or dressing of choice
  • Salt & Pepper


Preheat grill and set to medium flame.

Season steak with salt, pepper or your favorite seasoning (I like Montreal steak seasoning) and grill to your desired doneness. Set aside to rest before slicing.

While steak is resting, cut the romaine lettuce in half lengthwise and drizzle with olive oil, salt and pepper. Grill for a few minutes per side – just long enough to get some char on the outside leaves.

Arrange lettuce on a large platter and top with steak slices, tomatoes and shavings of parmesan cheese. Top with balsamic vinegar or your dressing of choice.


Grilled New York Strip with Balsamic Soy Marinade and Wild Mushrooms

This is my go to marinade for any steak. The palm sugar is the secret ingredient and can be found at any Asian market. If you can’t find palm sugar use brown sugar.


For the marinade:

  • 2 New York strip steaks
  • 2 teaspoons palm sugar
  • 2 tablespoons dark soy sauce
  • 1/4 cup balsamic vinegar
  • 2 cloves garlic, minced
  • 1/4 teaspoon black pepper

For the mushrooms:

  • 1/2 pound shitake mushrooms
  • 1/2 pound oyster mushrooms
  • 5 oz package brown beech mushrooms (also called clamshell)
  • 1 tablespoon olive oil
  • 1 clove garlic, smashed but whole
  • 1/4 teaspoon salt
  • 2 tablespoons butter
  • 2 tablespoons balsamic vinegar


For the steak: Combine all marinade ingredients in a bowl and whisk to combine.Add to plastic bag with steaks and marinade in the refrigerator for at least 1 hour. Grill to your desired wellness. Cover and let rest for at least 5 minutes to let the juices redistribute back into the meat.

For the mushrooms: Slice the shitake mushrooms into long strips. Keep the oyster mushrooms and beech mushrooms whole. In a large skillet over medium heat, add the olive oil and garlic clove. When the garlic has turned light brown remove from pan and discard. Add mushrooms to the pan and sprinkle with salt. Stir once and let cook for 2 minutes. Stir a few more times and let cook for an addition 5-6 minutes until the mushrooms have turned golden brown. Add the balsamic vinegar and butter. If you want an earthy flavor to your dish, you may consider using truffle balsamic vinegar. Cook for additional 1-2 minutes.

To serve, top steak with mushrooms.

Related: dr chang endocrinologist, old main, utica state hospital, , farm houses for rent in preble county ohio, ivor francis jr, vidor funeral home obituaries, are blue eyes a sign of inbreeding, why is grady jarrett last name not tuggle, female lobsters vs male lobsters boiling water, what language does grendel speak in beowulf, ethical scandals in business 2020, omega psi phi initiation, audley club membership, semi pro football teams ohio, fratelli restaurant menu,Related: treewalker treestand replacement seat, billy andrade sponsors, is cristall orton still alive, nikki davis friday after next, bad taste after tooth extraction normal, emma krumbees belle plaine sold, barrington high school softball roster, ravenna high school yearbook, johnny hunt testimony, marlboro cigarette pack dimensions, bmw e90 headlight fuse location, tre twitty and tayla lynn married, chris ohanian net worth, chicago housing authority section 8, who is the leader of the simon city royals,Related: pinoy swertres hearing tomorrow, csn enrollment dates spring 2022, stabbing in kidderminster today, xfinity spokeswoman 2022, central jersey havoc basketball, cern opening ceremony 2022, anzalduas international bridge wait time, houses for sale baslow road, sheffield, turtle beach stealth 600 flashing red light, frank caliendo political views, kingman, arizona upcoming events, janelle kaz age, pinball database top 100, chris mcdonough son what happened, frozen chicken thigh casserole,Related: oridget digital timer manual t319, how do you know if your deposition went well, billy’ smith gladiator death, are roy and hg coming back in 2021, paul roberts linsey davis husband, police auctions charleston, sc, is the national wildlife federation liberal or conservative, bible verses for different situations pdf, police incident in hanworth today, dachshund rehoming northern ireland, liliac opening for queensryche, dr reiner fuellmich crimes against humanity, pua unemployment ma login weekly claim, shooting in mattapan this morning, fresno state softball: schedule 2022,Related: starland ballroom vaccine, matt holmes north woods law biography, senior manager salary pwc uk, treveyon henderson 40 yard time, toe touch weight bearing on stairs, johnson funeral home obituaries, what percentage of peta donations go to animals, birmingham gangsters 1960s, purple hibiscus kambili character analysis, pine grove cemetery lynn ma map, body found in car submerged 30 years, who did fletcher date before shannon, webster county, mo active warrants, copper melanoid axolotl, abandoned houses in bucks county, pa,Related: vineyards country club menu, frankie beverly illness, artemis p15 custom stock, south charleston municipal billing, why did brian goodman leave rizzoli and isles, knife deaths vs gun deaths 2020, star apple leaf benefits, mission hospital chief nursing officer, throwback holiday ending, shoot to kill filming locations, onn projector ona19av902 manual, pastoral prayers for morning worship, titanium flint striker, i appreciate the opportunity to have worked with you, iowa hawkeye quarterbacks by year,Related: can correctional officers pull you over, ct carpenters union wages, the weaver poem by anonymous analysis, icac undercover chat investigations, when will manhattan be underwater, latin word for strong independent woman, knox county ky indictments 2021, george air force base airsoft, 4 fine thread machine screw, how to preserve grinded beans for akara, twitch los angeles office location, pappadeaux gator sauce recipe, oregon tanf calculator, cala homes upcoming developments, kirishima meets bakugou’s middle school friends fanfiction,Related: mango tastes like pepper, united airlines ramp agent hiring process, lubbock basketball tournament 2022, captain timothy cheney, how to change phone number on mercari, jack goes home explained spoiler, pa travel baseball rankings, alaska airlines ascend pilot academy, luis gustavo accident, texte sur la joie, why do shriners camel walk, how old is kim eng, brooks baekeland and sylvie, non absorbent materials are required in all areas except, barrie police scanner,Related: police activity alpine, ca today, if i delete a whatsapp chat with unread messages, is demi singleton related to john singleton, dennis michael crosby jr cause of death, is soccer management institute legit, recollections photo album refill pages, stevenage swimming pool membership, nomi prins married, slow pitch softball sponsorship, holst supersoft uk, aries woman wants you back, meritain health find a doctor, hawkins funeral home weslaco, eckerlin goetta recipe, how did marsha kramer modern family died,Related: solvent boiling points under vacuum, update android head unit to android 11, why did mel leave benidorm, jamal lopes age, current public relations issues in sports 2020, new mexico state police address, cebolla’s restaurant nutrition information, clear fork high school yearbooks, winmerge command line generate report, troublemaker zodiac signs, luxe listings sydney houses, andrew wong chef net worth, dr cedric alexander biography, lafc coaching staff, ancestry dna results ready in progress,Related: house for rent in martintar nadi, vinyl groov band harrisburg schedule, thrifty nickel lubbock, tx houses for rent, iowa police jurisdiction laws, franklin middle school track schedule, irish potato soup jasons deli recipe, waterhouse kingston, jamaica, street parking on connecticut ave nw, berneray community website, basic hard seltzer expiration date, mary shieler west virginia, zobo summit high chair recall, christopher meloni neck injury, sample write up for stealing company time, monarch capital investments, llc,Related: country club corners deland, glenn county warrants, commutator anticommutator identities, i like being spontaneous on the job answer, diabetic beef stroganoff, nurse residency programs dfw 2022, mediation settlements amounts, titus county jail mugshots, how to pay with venmo on urban outfitters, felon friendly houses for rent near me, maury high school staff, dr connor orthopedic surgeon, hotel motel for sale by owner in california, accident on 234 east berlin, pa today, mansfield fire department roster,Related: atg tickets concessions, gregg palmer appraiser, deformed leaves on plants, mark gainey strava net worth, 155 farr drive, haileybury ontario, concord flag football, man found dead in peterborough park, horry county swimming pool ordinance, deutsche bank repossessions mar a lago, 12 oz michelob ultra can dimensions, pregnant dog leaving wet spots, what did anne hathaway say about be my cat, vermox vermouth and whiskey, parking at st vincent hospital worcester ma, leones de ponce baseball roster,Related: gainesville ga obituaries today, little house on the prairie filming location map, allen county sheriff arrests, incident in thamesmead today, , indoraptor powers and abilities, a raisin in the sun ruth pregnancy quote, pearson funeral home lawrenceville, va obituaries, do some funko pops have brains, le poids mystique de la fatiha, studios for rent under $700 in orange county, yukon gold cast where are they now 2020, fallout 4 soundboard, fire department job shirt, hillsborough county drug bust 2020,

Braised Short Ribs with Coriander and Balsamic

The Feb/March issue of Fine Cooking featured an exceptional build your own Short Ribs recipe. I appreciated the explanation of the method and the ability to change any ingredient and make it mine. I chose to use 2 of my favorite ingredients – coriander and balsamic vinegar – and they made me proud once again.

I am itching to make a new version with an Asian flair. Though I am certainly ready for Spring, I could handle a few more weeks of winter weather to reinvent this sick to your ribs meal.

Lots of crusty bread should be parked beside your bowl… dip away!


  • 4-1/2 to 5 lb. English-style beef short ribs (8 to 12 ribs)
  • 3 Tbs. vegetable oil
  • Kosher salt
  • ground black pepper
  • 3 carrots, medium-diced
  • 2 stalks celery, medium-diced
  • 1 medium onion, medium-diced
  • 2 tablespoons tomato paste
  • 2 whole dried bay leaves
  • 1 tablespoons chopped fresh thyme
  • 2 teaspoons ground coriander
  • 1 teaspoons paprika (smoked)
  • 1 tablespoons finely chopped garlic
  • 1/2 cup dry red wine
  • 1/4 cup lower-sodium soy sauce
  • 2 1/2 cups dry red wine
  • 1 cup beef broth
  • 1 cup water
  • 2 teaspoons balsamic vinegar
  • 2 tablespoons chopped fresh parsley


Position a rack in the center of the oven and heat the oven to 325°F. In an 8-quart Dutch oven, heat 2 Tbs. of the oil over medium heat. Season the ribs with 2 tsp. salt and 1 tsp. pepper. Add half of the ribs to the pot (or as many as will fit without overlap), and cook, turning with tongs, until nicely browned on all sides, 3 to 4 minutes per side. Transfer the ribs to a platter and repeat with the remaining ribs. Pour off all but a thin layer of fat from the pan.

Add the remaining 1 Tbs. oil, carrots, celery, and onions to the pan. Season with 1/2 tsp. salt. Cook, stirring and scraping up any browned bits on the bottom of the pan, until the aromatics are soft and lightly browned, 6 to 8 minutes. Add tomato paste, bay leaves, thyme, coriander, paprika, and garlic, and cook, stirring, until well distributed and fragrant, about 1 minute.

Pour the 1/2 cup red wine into the pot and cook, stirring to scrape up any browned bits on the bottom of the pot, until the liquid is reduced to about 2 Tbs., about 1 minute.

Transfer all the ribs (and any juices that have accumulated) back into the pot. Pour the soy sauce, 2 cups red wine, and beef broth and 1 cup water over the ribs and using tongs, arrange the ribs as evenly as possible and no more than two layers deep.

Bring the liquid to a simmer, cover, and put the pot in the oven. Cook, turning the ribs with tongs about every 40 minutes, until they are fork tender, about 2-3/4 hours. (The meat may fall off most of the bones about midway through cooking; this does not mean that the ribs are fully tender.)

Transfer the ribs to a serving platter or dish. Let the sauce and solids sit in the pot for a few minutes to cool and with a shallow spoon, skim off as much of the fat as possible from the surface. Season the sauce to taste with salt and pepper, and add the vinegar.

Serve the ribs with the sauce spooned over, sprinkled with chopped parsley.

Beef Kofta with Harissa Yogurt Sauce

In a recent issue of Bon Appétit, meatballs made the list of favorite foods in 2009. I seemed to miss that trend on menus and magazines but nonetheless was inspired by the ethnic versions in the issue.

Kofta, in simplest terms, is a Middle Eastern meatball. The Bon Appétit recipe called for lamb but the beef roast in my freezer was begging to be used. So after a few whirls in the food processor my lean beef was meatball worthy. I saved myself some time and threw the onions in for a few spins. If you have lean beef the onions are key to keep the beef moist.

This yogurt sauce was also begging for something – my new favorite fiery ingredient – harissa. The paste of chili peppers, garlic, coriander and caraway took this sauce from blah to bold.

Servings: 6


  • 2 pounds ground beef
  • 1/2 cup minced fresh mint
  • 1/4 cup coarsely grated onion
  • 4 garlic cloves, minced
  • 3 tablespoons paprika
  • 1/2 tablespoon coriander
  • 1/2 tablespoon cumin
  • 1 1/2 teaspoons coarse kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 6 Whole Wheat pitas (warmed in oven or microwave)
  • 2 large onions, halved through core, cut crosswise into 1/4- to 1/3-inch slices

Yogurt Sauce:

  • 1 cup Greek Yogurt
  • 1 tablespoon prepared Harissa
  • 1/2 Lemon, juiced
  • Kosher salt


For the Harissa Yogurt Sauce:

Stir all ingredients in medium bowl to blend. Cover and chill.

For the Beef Kofta:

Preheat oven to 350°F.

Heat 1 tablespoon oil in non-stick skillet over medium-high heat. Add onions; sprinkle lightly with salt and pepper. Sauté until golden brown, about 15 minutes. Transfer onions to a bowl and set aside.

Gently mix beef and next 9 ingredients in large bowl. Using 2 tablespoonfuls for each, roll meat mixture into 1 1/2-inch meatballs (24 total).

Add 1 tablespoon oil to same skillet used to cook onions; heat over medium-high heat. Sauté half of meatballs until just cooked through, 7 to 8 minutes. Transfer to baking sheet in oven. Repeat with remaining meatballs.

Top warm pita with yogurt sauce, onions and meatballs.