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Prep Time: 15 Minutes Cook Time: 205 Minutes |
Ready In: 220 Minutes Servings: 6 |
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Ingredients:
1 (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 red potatoes, quartered |
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 |
Directions:
1. 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.
2. 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.
3. Shred and reserve 2 cups beef for soft tacos, if desired.
4. Serve sliced beef with vegetables, shallots, garlic, and liquid from pot spooned over top.
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