Horseradish-Glazed Brisket and Short Ribs with Root Vegetable Mash Recipe | Epicurious

Ingredients

• 1 cup celery leaves
• 3 whole cloves
• 2 Turkish bay leaves
• 2 cardamom pods
• 1 garlic clove, peeled
• 1/4 teaspoon whole black peppercorns
• 1 3 1/2- to 3 3/4-pound flat-cut beef brisket
• 2 pounds bone-in beef short ribs (about 6 medium)
• 1 medium onion, peeled
• 1 tablespoon coarse kosher salt
• 4 cups 1- to 1 1/2-inch cubes peeled celery root (celeriac; about 1 large)
• 4 cups 3/4-inch cubes peeled trimmed rutabaga (about 2 large)
• 2 1/2 cups 1 1/2-inch cubes peeled Yukon Gold potatoes (about 1 pound)
• 1/4 cup (1/2 stick) unsalted butter, room temperature
• 3 tablespoons prepared white horseradish
• 3 tablespoons Dijon mustard
• 3 tablespoons (packed) golden brown sugar
• Cheesecloth