Boone'S Dr. Peppercorned Beef Recipe

Name: Boone'S Dr. Peppercorned Beef
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs beef brisket (lightly trimmed); 1 tablespoon vegetable oil (for initial browning); 3 parsnips, peeled (carrots are the obvious substitution here); 2 sweet potatoes (red potatoes are fine, but will not flavor the broth); 1/2 red onion; 2 liters Dr. Pepper cola; 3 tablespoons Dales seasoning (Worcestershire as alternative); 1 tablespoon ground pepper (black or mixed); 1/2 teaspoon dried leaf thyme; 1/4 teaspoon dried rosemary; 1 bay leaf

Servings: persons

3 lbs beef brisket (lightly trimmed)
1 tablespoon vegetable oil (for initial browning)
3 parsnips, peeled (carrots are the obvious substitution here)
2 sweet potatoes (red potatoes are fine, but will not flavor the broth)
1/2 red onion
2 liters Dr. Pepper cola
3 tablespoons Dales seasoning (Worcestershire as alternative)
1 tablespoon ground pepper (black or mixed)
1/2 teaspoon dried leaf thyme
1/4 teaspoon dried rosemary
1 bay leaf

1
Over medium-high heat, brown brisket on all sides in large, oiled skillet. Cut parsnips into 2 inch pieces, cut the sweet potatoes into quarters, and roughly chop the half onion. Place parsnips, onion and potatoes in the bottom of your slow cooker. Add the browned brisket on top of veggies. Combine ground peppercorns, rosemary, and thyme, then rub into beef. Pour Dr. Pepper and Dale's around the brisket, cover, and cook on HIGH for 2 hours (until simmering), then on LOW for 7-9 hours.
2
Alternatively, if you want to sleep/work through the entire cooking process, just cook on HIGH for 5 to 6 hours, MEDIUM for 7-8 hours (if your slow cooker has this setting), or on LOW for 9 to 10 hours (Recommended!). Add/subtract time as necessary. You may also want to save parsnips to add with about 1 to 2 hours remaining because they will get mushy after a long time in the pot, but some people prefer to eat them like potatoes anyway, so this is really a matter of preference. They were delicious with all the juices cooked into them, and were still solid enough to be picked up by a knife.

1084

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 lbs beef brisket (lightly trimmed), 1 tablespoon vegetable oil (for initial browning), 3 parsnips, peeled (carrots are the obvious substitution here), 2 sweet potatoes (red potatoes are fine, but will not flavor the broth), and more.

Yes, Boone'S Dr. Peppercorned Beef falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Boone'S Dr. Peppercorned Beef

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions