4 small golden or red beets (about 2-1/2 inches wide)
8 small red potatoes (about 2-1/2 inches wide)
Kosher salt
1/2 cup sour cream
1/4 cup drained prepared horseradish
1 Tbs. distilled white vinegar; more as needed
1/2 medium tart apple, peeled, cored, and minced
2 Tbs. minced white onion (optional)
Freshly ground black pepper
1 medium bulb fennel, cored and very thinly sliced or shaved with a mandoline or vegetable peeler (about 2-1/2 cups)
1/2 cup fresh flat-leaf parsley leaves
1 Tbs. extra-virgin olive oil
16 thin slices leftover brisket, at room temperature
Cut the tails and leaves from the beets but leave about 1 inch of the stems attached. Wash well and put them in a 2-quart saucepan with enough cold water to cover. Bring to a boil over high heat, reduce the heat to medium low, and simmer until tender when pierced with a skewer, 30 to 35 minutes. Drain and rinse with cold water to cool. When cool enough to handle, slip off the peels. Slice the beets 1/4 inch thick.
While the beets cook, put the potatoes in a 4-quart saucepan with enough water to cover and 1 Tbs. salt. Bring to a boil over high heat, reduce the heat to medium low, and simmer until the potatoes are tender when pierced with a skewer, 20 to 25 minutes. Drain and rinse with cold water to cool. When cool enough to handle, peel and slice 1/4 inch thick.
In a small bowl, whisk the sour cream, horseradish, and vinegar. Mix in the apple and onion, if using. Season to taste with salt, pepper, and vinegar.
In a medium bowl, toss the fennel and parsley with 2 Tbs. of the horseradish dressing, the olive oil, 1/4 tsp. salt, and a pinch of pepper.
Arrange the brisket, potatoes, and beets on 4 large plates. Sprinkle lightly with salt and drizzle with some of the dressing. Pile the fennel on top and serve the remaining dressing on the side.
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