• 6servings
  • 220minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B12, D, E
MineralsZinc, Copper, Natrium, Chromium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (4-pound) beef brisket, trimmed of fat

  2. Salt

  3. 3 tablespoons mixed whole peppercorns, crushed with a meat mallet or bottom of heavy skillet

  4. 3 tablespoons all-purpose flour

  5. 1 tablespoon garlic powder

  6. 1 tablespoon olive oil

  7. 1 cup baby carrots

  8. 4 medium red potatoes, quartered

  9. 4 shallots, cut into wedges

  10. 8 cloves garlic, peeled

  11. 2 tablespoons chopped fresh rosemary leaves

  12. 2 cups red wine

  13. 2 cups reduced-sodium beef broth

Instructions Jump to Ingredients ↑

  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.


Send feedback