Congregation B'nai Maccabim

Tishrei recipe!

 

From the Kitchen of…

 

Peppercorn Beef Brisket

(Wow your family for Erev Rosh haShannah!)

 

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 Yukon Gold quartered, or 8 Fingerling potatoes left whole
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

 

·        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, and add the brisket.  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 boil, then reduce heat to medium-low, cover and cook for 3 hours, or until beef is tender.

·        Remove brisket from pot and let stand for 10 minutes before slicing crosswise into thin slices.

·        Serve sliced beef with vegetables, shallots, garlic, and liquid from pot spooned over top.