Friday, February 5, 2010

Peppercorn Brisket


  • 1 (4-pound) beef brisket, trimmed of fat
  • Salt
  • 3 tablespoons mixed whole 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 cloves garlic, peeled
  • 2 tablespoons chopped fresh rosemary leaves
  • 2 cups red wine
  • 2 cups reduced-sodium beef broth

  • Directions

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.

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.

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

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

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