Food Network: Peppercorn Brisket

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

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.