Peppercorn Brisket

Recipe courtesy Robin Miller, 2007

Show: Quick Fix Meals with Robin MillerEpisode: Back to the Garden

Rated: 4 stars out of 5Rate itRead users' reviews (16)

Cook Time:
3 hr 25 min
Level:
Easy
Yield:
6 to 8 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 3 hr 25 min
Total:: 3 hr 40 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

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.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Red-Wine Braised Beef Brisket with Horseradish Sauce and Aunt Rifka's Flying Disks

Photo: Peppercorn Brisket

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-7 of 7

View all 7 Mexican Collections

Comments & Reviews

recipe Peppercorn Brisket
tricia watertown, MA 05-05-2009
Flag

easy and delicious!
Rated: 5 stars out of 5

i am a picky, picky eater and this was not only easy to make, but absolutely de-licious :) i did one cup of wine to three... cups of low sodium beef broth. also, definitely add veggies in later. i did it during the last hour and it was JUST right! Read more
recipe Peppercorn Brisket
tim spring valley, CA 01-03-2009
Flag

Ney
Rated: 1 stars out of 5

I agree with one of the comments! I thought the wine was overpowering. It was awful. I felt so bad for throwing the 4 lb... meat. Read more
recipe Peppercorn Brisket
erica San Francisco, CA 12-25-2008
Flag

First-Timer as Well
Rated: 4 stars out of 5

Came out good. Used more liquid to make it partially submerged. The only thing i would change is to add the veggies later ?... came out pretty mushy after 3 hours.Read more
recipe Peppercorn Brisket
Nancy Canton, GA 12-22-2008
Flag

First Time Ever Making a Brisket...
Rated: 5 stars out of 5

My family absolutely loved this recipe! I followed one of the previous reviewer's recommendations and utilized 1-1/2 cups of... red wine (I utilized a nice Merlot), and 2-1/2 cups of beef broth. The brisket was delicious, and the recipe was foolproof. Highly recommended! Read more
recipe Peppercorn Brisket
Jodi West Orange, NJ 12-21-2008
Flag

Great & easy recipe
Rated: 5 stars out of 5

I just made this recipe today for the first night of Hanukkah and it came out amazing. I modified it a tiny bit, as I do not... like a strong taste of red wine in my meals- I still used the 2 cups, but increased the amount of beef stock to 26 oz or so, so that the wine was more diluted. The brisket came out great.... it was very tender and well flavored. We'll definitely make this again.Read more
recipe Peppercorn Brisket
LAURA Gansevoort, NY 11-03-2008
Flag

FABULOUS Fall dish!!!
Rated: 5 stars out of 5

Very flavorful! The meat just fell apart and the flavor was exquisite! All gone! Thank you so much for this recipe!