Gluten-Free Entertaining - More than 100 Naturally Wheat-Free Recipes for Parties and Special Occasions

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36 GLUTEN-FREE ENTERTaiNiNG

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36 GLUTEN-FREE ENTERTaiNiNG

Beef Brisket

with Red Wine

•Soy-free •Dairy-free •Nut-free

This classic brisket gets just a touch of sweetness from the carrots and butternut squash. Be

sure to slice your brisket across the grain of the meat to ensure tender,

easy-to-eat bites that aren’t stringy.

5 pounds (2,270 g) beef brisket

Salt and pepper to taste

1 tablespoon (15 ml) canola oil

4 cloves garlic, minced

1 onion, sliced into rings

1 pound (454 g) carrots, peeled

and cubed

1 pound (454 g) butternut squash,

peeled and cubed

¼ cup (32 g) cornstarch

3 cups (705 ml) dry red wine

1 cup (235 ml) beef broth

1 can (14½ ounces, or 406 g)

diced tomatoes

1 bay leaf

Season the brisket generously on both sides with salt and pepper. Heat a

large stockpot or Dutch oven over high heat. Add the canola oil, then sear

the brisket for 4 to 5 minutes per side until golden brown. Transfer the

brisket to a plate. Add the garlic, onion, carrot, and butternut squash to the

pot. Dust with the cornstarch and stir to combine.

Add the red wine, beef broth, canned tomatoes, and bay leaf and stir.

Return the brisket to the pot. Cover and simmer over medium heat until the

liquid begins to softly boil. Reduce the heat to low and simmer, covered, for

about 4 hours, or until tender when pierced with a fork.

Yield: 6 servings

Chef’s Tip

Make this dish in a slow cooker by first searing the brisket in a sauté

pan, then following the rest of the steps in your slow cooker. Cook on

high for 4 hours.

Roasted Beets

with Horseradish

•Soy-free •Dairy-free •Nut-free

Roasted beets have a sweet, mellow flavor and are soft and tender. Their bright

red color is a simply beautiful addition to your table.

1½ pounds (680 g) beets

1 teaspoon plus 2 tablespoons

(30 ml) olive oil, divided

Salt and pepper to taste

2 tablespoons (14 g) prepared

horseradish

1 clove garlic, finely minced

1 tablespoon (11 g) Dijon mustard

2 tablespoons (30 ml) red wine

vinegar

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