Step 1Preheat oven to 400°. Wrap each beet in foil and place on a baking sheet. Roast until tender (you can insert a fork or knife through the foil to test), about 1 hour. Let sit until cool enough to handle, then peel and cut into wedges.
Step 2Meanwhile, make vinaigrette: In a jar, shake together olive oil, vinegar, maple syrup, and Dijon until fully combined. Season with salt and pepper.
Step 3Place arugula in a large serving bowl and lightly dress with vinaigrette. Top with beets, avocado, goat cheese, and walnuts. Toss gently and add more vinaigrette as needed.
1 4-pound trimmed flat-cut brisket with about 1/3' top layer of fat
2 tablespoons grapeseed oil, divided
3/4 cup chopped onion
3 garlic cloves, smashed
4 cups beef broth
1 12-ounce bottle stout
3/4 cup bourbon
1/4 cup (packed) light brown sugar
1/4 cup soy sauce
6 large sprigs thyme
3 celery stalks, chopped
2 plum tomatoes, cored, chopped
1 large carrot, chopped
1 tablespoon balsamic vinegar
GLAZE
1/2 cup peach jam or preserves
2 teaspoons bourbon
Kosher salt and freshly ground black pepper
Preparation
RUB
Step 1
Mix all ingredients in a small bowl.
BRISKET
Step 2
Rub brisket all over with spice rub. Cover and chill for at least 2 hours or overnight. Let stand at room temperature for 1 hour before continuing.
Step 3
Preheat oven to 325°. Heat 1 tablespoon oil in a large wide pot over high heat. Add brisket, fat side down. Cook undisturbed until well browned, 5–6 minutes. Turn brisket over and cook until browned, about 3 minutes. Using tongs, transfer to a plate. Reduce heat to medium and add remaining 1 tablespoon oil. Add onion and garlic. Cook, stirring occasionally, until onion is slightly golden, about 5 minutes. Add broth and all remaining ingredients. Bring liquid to a simmer. Return brisket to pot. Cover and transfer to oven.
Step 4
Braise until brisket is very tender to the touch but still holds its shape, about 4 1/2 hours. Using a large spatula, transfer brisket, fat side up, to a large plate. Strain braising liquid into a large bowl. Return liquid to pot, bring to a simmer, and cook until reduced to 2 cups, about 15 minutes. Score fat side of brisket by cutting a cross-hatch pattern of 1/4"-deep slits spaced 1/2" apart. Return brisket, fat side up, to pot with reduced braising liquid. DO AHEAD: Brisket can be made 2 days ahead. Return brisket to pot, cover, and chill. Bring to a simmer and rewarm brisket before proceeding.
Preheat broiler. Spread 3–4 tablespoons glaze on top of brisket with the back of a spoon. Broil brisket in pot until browned and glazed, watching carefully to prevent burning, 4–5 minutes.
Step 7
Transfer brisket to a cutting board. Slice against the grain and transfer to a large platter. Ladle braising liquid over. Drizzle remaining glaze on top.
This soup is made in an Instant Pot with leftover ham, navy beans, and a simple combination of veggies and spices.
CourseSoup
CuisineAmerican
Keywordbeans, ham, ham and bean, instant pot beans, instant pot soup
Prep Time10minutes
Cook Time40minutes
Total Time50minutes
Servings8
Calories312kcal
Ingredients
2tbspcanola oil
1medium yellow onion
2long celery ribs
2medium carrots
4cloves of garlic
1 1/2cupsdiced hamuse leftover holiday ham if available
1lbdried navy beans
8cupschicken broth
1large bay leaf
1tspdried thyme
1tspcrushed red pepper flakes
salt
ham bone from leftover whole cooked hamOPTIONAL
Instructions
Dice onions, celery, carrots, and ham. Peel garlic and set it all aside. Rinse the beans to get rid of any debris that might be in the bag and set aside to let it strain.
Set Instant Pot to SAUTE and let it heat up. Add oil, onions, celery, and carrots and saute until veggies soften and start to golden. (If using ham bone, add ham bone to the pot.)
Press garlic and add it to the pot. Saute until fragrant.
Add diced ham, stir, and saute for a few minutes. Pour in beans, chicken broth, thyme, bay leaf, crushed red peppers, and salt. Don’t forget to taste to make sure you have enough salt.
Stir, close the lid and make sure it’s latched. Turn the valve to “SEAL” and set the Instant Pot to pressure cook on high pressure cook mode for 30 minutes.
Let it do a natural release for about 10 minutes and then do a quick release. Be careful opening the lid.
NOTE: don't forget to discard the bay leaf and ham bone if using.
Added an extra ~1/4 tsp of thyme and red pepper flakes
Cooked for 38 minutes & 20 minutes NR - Beans were slightly undercooked. Previously used a mixture of small white beans and great norther and the quicker cooking beans gave it a creamier texture.
1½ cups (188 g) all-purpose flour, plus more for dusting
½ cup (1 stick) chilled unsalted butter or vegan butter (preferably Miyoko’s), cut into small pieces, plus 2 Tbsp. melted for brushing
1 cup (270 g) sourdough starter discard from a starter fed within the previous 24 hours, room temperature
Flaky sea salt (optional)
PREPARATION
Preheat oven to 425°. Stir together baking powder, baking soda, kosher salt, sugar, and 1½ cups flour with a fork in a large bowl. Add ½ cup chilled butter and toss with your hands or fork just to coat. Using your fingers, smash butter into flat disks (if you miss a few, it will be fine). Using a pastry cutter or fork, work butter into dry ingredients until shaggy crumbles form (you should have some large pieces, some small pieces, some flat pieces, and some sandy flour).
Add sourdough starter and mix gently with fork to incorporate, then fold with your hands just until dough comes together with just a few crumbly pieces in the bottom of the bowl.
Transfer dough to a well-floured surface and pat out with your hands until about ½” thick (the shape doesn’t matter too much at this point). Fold into thirds as you would a letter to create a rough rectangle. Working from short sides, fold in thirds like a letter again. Pat dough out to a ½”-thick square. Repeat folding process. Pat out dough for a third time to a 1”-thick square—it should feel airy, like a pillow at this point. Using a floured 2½”-diameter biscuit cutter or glass, punch out as many biscuits as you can (do not twist cutter). Transfer biscuits to a parchment-lined rimmed baking sheet, spacing at least 1” apart.
Using your hands, gently press scraps into a rectangle, then fold in half. Pat out to a 1”-thick rectangle and cut out more biscuits. Gather remaining scraps together to form 1 final biscuit (you should have 10 total). Transfer to baking sheet. Brush biscuit tops with 2 Tbsp. melted butter and sprinkle with sea salt if desired
Bake biscuits until tall and golden and an instant-read thermometer inserted into the side of a biscuit registers 205°F), 12–15 minutes.
