From the Kitchen of…
Peppercorn Beef Brisket
(Wow your family for Erev Rosh haShannah!)
4-pound beef brisket, trimmed of fat
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.