Peppercorn Brisket

Name: Peppercorn Brisket
Ingredients: 4 lbs beef brisket, trimmed of fat; salt; 3 tablespoons mixed peppercorns (crushed with a meat mallet or bottom of heavy skillet); 3 tablespoons all-purpose flour; 1 tablespoon garlic powder; 1 tablespoon olive oil; 1 cup baby carrots; 4 medium red potatoes, quartered; 4 shallots, cut into wedges; 8 garlic cloves, peeled; 2 tablespoons chopped fresh rosemary leaves; 2 cups red wine; 2 cups reduced-sodium beef broth

13 ingredients

4 steps

Ingredients

4 lbs beef brisket, trimmed of fat
salt
3 tablespoons mixed peppercorns (crushed with a meat mallet or bottom of heavy skillet)
3 tablespoons all-purpose flour
1 tablespoon garlic powder
1 tablespoon olive oil
1 cup baby carrots
4 medium red potatoes, quartered
4 shallots, cut into wedges
8 garlic cloves, peeled
2 tablespoons chopped fresh rosemary leaves
2 cups red wine
2 cups reduced-sodium beef broth

Directions

1

Season brisket all over with salt and crushed peppercorns. In a shallow dish, with a spoon, combine flour and garlic powder. Roll brisket in flour mixture to coat.
2

Heat oil in a large Dutch oven or stock pot over medium-high heat. Add brisket and cook for 5 minutes on each side, or until golden brown on all sides. Arrange carrots, potatoes, shallots, garlic, and rosemary around brisket. Pour wine over vegetables and cook for 1 minute. Add broth and bring to a simmer. Reduce heat to medium-low, cover and cook for 3 hours, until beef is tender. Remove brisket from pot and let stand for 10 minutes before slicing crosswise into thin slices.
3

Shred and reserve 2 cups beef for soft tacos, if desired.
4

Serve sliced beef with vegetables, shallots, garlic, and liquid from pot spooned over top.