Peppercorn Brisket Recipe

Name: Peppercorn Brisket
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lbs beef brisket, trimmed of fat; salt; 3 tablespoons mixed 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 garlic cloves, peeled; 2 tablespoons chopped fresh rosemary leaves; 2 cups red wine; 2 cups reduced-sodium beef broth

Servings: persons

4 lbs beef brisket, trimmed of fat
salt
3 tablespoons mixed 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 garlic cloves, peeled
2 tablespoons chopped fresh rosemary leaves
2 cups red wine
2 cups reduced-sodium beef broth

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.

1618

kcal

Calories

Fat

Carbs

135

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 13 ingredients. The key ingredients include: 4 lbs beef brisket, trimmed of fat, salt, 3 tablespoons mixed peppercorns (crushed with a meat mallet or bottom of heavy skillet), 3 tablespoons all-purpose flour, and more.

Yes, Peppercorn Brisket 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!

Peppercorn Brisket

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions