Peppercorn Brisket

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This recipe is very easy. It's always nice to be able to have dinner going, but not have to hover over it. Everybody loved the flavors and it makes great sandwiches - grilled them and dipped in gravy...yum. I froze the extra gravy in ice cube trays for future use.

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i'm a texan and love our smoked brisket. but, i wanted to try an easy oven-roasted recipe and this was so delicious!!! easy, tender, juicy, etc. i also decreased the wine and added more beef stock. i added the carrots and potatoes about the last hour and a half. thickened up the gravy juices a bit. our family and friends wanted MY recipe. i am so happy the food network has robin. she always has such delicious, easy, recipes, whether it be fast and easy or crock pot. love you robin!!! sharon in tx

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This was the best thing I have ever tasted, and the cost of the brisket and the time it takes to cook is so worth the result...try it!

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This recipe was delicious. Instead of using 2 cups of wine and 2 cups of beef broth, I used 1 cup of wine and 3 cups of beef broth. This gave the brisket a nice flavor and the gravy was more beefy and less wine-y, which is what I prefer. The carrots and potatoes cooked perfectly. I thought the carrots were especially good. The shallots and garlic were overcooked. I would wait a while to put the shallots in next time, but I liked that the garlic cooked down because it made the gravy very flavorful. This recipe was easy, with very little hands-on cooking time. The brisket was nice and tender, and I plan on using the leftovers tomorrow to make sandwiches. I will definitely make this recipe again.

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this recipe was over the top!! if your not a wine person, then of course
cut back, the recipe was great, as so many of Robins recipe's are.
thank you Robin!

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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.

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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!

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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!

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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.

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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!