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 (21)

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

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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.

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Comments & Reviews

recipe Peppercorn Brisket
Jessica Pittsburgh, PA 01-04-2010
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Tender brisket but too wine-y
Rated: 3 stars out of 5

I braised the brisket in a pan then cooked everything in a crockpot. The brisket turned out very tender and the veggies were... also cooked well, but I thought the wine taste was somewhat overpowering. Next time, I will use 1 cup less of red wine and 1 cup more of beef stock.Read more
recipe Peppercorn Brisket
cathyk louisville, KY 01-02-2010
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Delicious brisket
Rated: 4 stars out of 5

My family thoroughly enjoyed the brisket; both the aroma that filled the house while cooking and the final product. The only... change I made to the recipe was to wait until the last hour of cooking time to add the shallots, potatoes and carrots. I think the other reviewers made a great suggestion, to avoid mushy vegetables. I used an inexpensive Merlot (from a box!), which went quite well with the beef. We'll repeat this one!Read more
recipe Peppercorn Brisket
Sherry Tustin, CA 12-13-2009
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Not the Best
Rated: 1 stars out of 5

There is something repugnant and artifical about Robin and all of her recipies. She must be related to someone at the... FoodNetwork. This recipe is plain and not very flavorfull. Really leaves something to be desired.Read more
recipe Peppercorn Brisket
joy Gaithersburg, MD 12-13-2009
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Best Brisket ever
Rated: 5 stars out of 5

My husband is not a brisket fan but it is Hanakah so i gave a try. Outstanding! was his first words after trying it. Easy to... prepare, wonder aroma and just tasted great!Read more
recipe Peppercorn Brisket
TERRY San Diego, CA 12-12-2009
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Very Good Brisket
Rated: 5 stars out of 5

Made this brisket for the first night of Hanukah. My husband will usually only eat his mother's brisket made in a BBQ sauce... because brisket is often dry, but this turned out very moist and tender, with a delicious gravy, and he really liked it. Read the comments first, though. I only used one cup of red wine and one can of beef broth, and that was plenty. Otherwise, the meat would be swimming in liquid. I also waited until the last hour to add the carrots and potatoes--perfect. Will definitely make again.Read more
recipe Peppercorn Brisket
tricia watertown, MA 05-05-2009
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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