Wheat Berries With Braised Beef And Parsnips Food

BREAKFAST WHEAT BERRIES

Steps:

• The night before, combine wheat berries, 1 quart of the water and salt and bring to a boil in a saucepan. Reduce heat, cover and simmer 1 hour. Remove from heat, stir in the honey, agave syrup or sugar, rose water, anise or fennel seeds, cinnamon, nutmeg and raisins or dried fruit. Cover and leave overnight (or for 5 to 6 hours).
• In the morning, add remaining cup of water to the wheat berries and bring to a simmer. Cook 30 to 45 minutes, stirring often, until berries are soft and splayed at one end. There should be some liquid surrounding the wheat berries (add more water if necessary). Taste and add more sweetener if desired.
• Serve on their own with some of the liquid in the saucepan (stir in some milk if desired), or spoon about 1/3 cup yogurt into bowls and top with a generous spoonful of the berries, with some of the sweet broth. Top with a handful of chopped nuts and a few pomegranate seeds if desired.

WHEAT BERRY SALAD

Steps:

• In a large pot combine the wheat berries and enough water to come 2 inches over the wheat berries. Bring to a boil and cook uncovered for 1 hour, or until tender. Drain and let cool. Toast the walnuts in a medium dry skillet over medium-high heat until fragrant, 2 to 3 minutes.
• In a large bowl, combine the wheat berries, walnuts, celery, dried cherries, scallions, parsley, olive oil and lemon juice. Season, to taste, with salt and pepper.

CREAMY BRAISED PARSNIPS WITH SAGE

Steps:

• In a large straight-sided skillet, heat oil over medium-high. Add parsnips and saute until lightly browned, 4 minutes. Add broth and sage and bring to a simmer. Reduce heat to medium-low, cover, and cook until tender, 8 minutes. Uncover, increase heat to high, and cook until liquid is reduced by half. Stir in cream and season with salt and pepper.

BRAISED BRISKET WITH CARROTS, GARLIC, AND PARSNIPS

Steps:

• Preheat oven to 325 degrees. Season both sides of brisket with salt and pepper.
• Place a roasting pan across two burners on medium high with olive oil and sear the brisket until browned. Approx 4-5 minutes per side and transfer to a plate.
• Reduce heat to medium and add onion and minced garlic to the pan. Cook for approximately 4 minutes until the onion is soft.
• Stir in tomato paste and cook for approximately 1 minute more.
• Stir in wine and scrape any brown bits from the bottom of the pan to blend.
• Add stock and bay leaves and bring to a boil.
• Add the brisket to the pan and cover with foil.
• Transfer the pan to the oven and roast for approximately 2 hours or until the meat is very tender.
• Flip the brisket over and add the head of garlic . Cover and roast for 30 minutes more.
• Add remaining vegetables to brisket, cover, and roast until meat and vegetables are tender , about 1 hour.
• Transfer vegetables and garlic to a platter and meat to a cutting board while reserving the pan sauce.
• Tent the meat with foil and let it rest.
• Let sauce sit in pan for approximately 15 minutes and then skim the fat from the top.
• Place pan over two burners over medium high heat, cook until the sauce is reduced by more than half, about 20 minutes.
• Stir in the vinegar.
• Thinly slice the brisket against the grain . Arrange the slices on the platter with the vegetables. Season with pepper and drizzzle with sauce.
• Serve immediately and enjoy with extra sauce.