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

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(Fogra 39)Job:07-30969 Title:FW-Gluten Free Entertaining

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Passover seder 37

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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.

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

Preheat the oven to 375 ̊F (190 ̊C, or gas mark 5).

Place the beets on a large piece of aluminum foil. Sprinkle with 1

teaspoon of the olive oil and salt, wrap tightly in the foil, and bake for

about 1 hour, or until very tender when pierced with a fork.

Remove the beets from the oven and open the foil to release the steam.

Let cool until the beets are cool enough to handle.

Meanwhile, make the vinaigrette for the beets by combining the

horseradish, garlic, Dijon mustard, and red wine vinegar in a small bowl.

Whisk thoroughly. Add the remaining 2 tablespoons (30 ml) olive oil and

continue to whisk until fully incorporated.

Peel the beets with a paring knife. Cut them into ¾-inch (2 cm) cubes

and place into a large bowl. Toss with the horseradish mixture, season with

salt and pepper, then transfer to a serving dish and serve.

Yield: 6 servings

Chef’s Tip

The beets should peel so easily that you may not need the paring knife

at all; sometimes with a little rubbing the beets will slip right out of their

skins! I use powder-free disposable gloves when handling beets to prevent

staining my hands with beet juice.

(Ray)

(Fogra 39)Job:07-30969 Title:FW-Gluten Free Entertaining

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(Fogra 39)Job:07-30969 Title:FW-Gluten Free Entertaining

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