Food Network: Peppercorn Brisket

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Peppercorn Brisket
Recipe courtesy Robin Miller, 2007

Ingredients
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.