Total:
3 hr 40 min
Active:
15 min
Yield:
6 to 8 servings
Level:
Easy
Total:
3 hr 40 min
Active:
15 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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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