Peppercorn Brisket

4.4(28)

by Robin Miller·published 2015-05-24

Main Dish

Servings

(6–8)

Total time

—

Calories / serving

826 kcal

Ingredients (13)

serves

1 (4-pound) beef brisket, trimmed of fatbrisket
Saltsalt
3 tablespoons mixed whole peppercorns, crushed with a meat mallet or bottom of heavy skilletpeppercorn
3 tablespoons all-purpose flourflour
1 tablespoon garlic powdergarlic-powder
1 tablespoon olive oilolive-oil
1 cup baby carrotscarrot
4 medium red potatoes, quarteredpotato
4 shallots, cut into wedgesshallot
8 cloves garlic, peeledgarlic
2 tablespoons chopped fresh rosemary leavesrosemary
2 cups red winered-wine
2 cups reduced-sodium beef broth

Instructions (4 steps)

01Season 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.
02Heat 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.

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Not rich — missing servings, total time, or calories.