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Madeira Brisket with Almond Parsnip Puree

5 from 3 votes
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Protein: Beef
Cut: Beef Brisket
Diet: Dairy Free, Gluten Free
Course: Main Course
Prep Time: 30 minutes
Cook Time: 4 hours
Total Time: 4 hours 30 minutes
Servings: 4 people

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

Instructions

Brisket

  • Preheat oven to 300°F.
  • Remove brisket from package and dry with paper towels.
  • Coat each side of brisket with dry rub.
  • Preheat Dutch oven on medium heat, and add oil. Once oil is hot, sear brisket for 2 minutes per side.
  • 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.
  • Deglaze Dutch oven with madeira and let it reduce by half.
  • 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.
  • 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

  • Place parsnips, almonds, almond milk, and salt and pepper in saucepan.
  • Bring to a simmer and cook until parsnips are fork-tender.
  • 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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