"The belly rules the mind."--Spanish Proverb

Gina's Garlic Peppercorn Brisket Recipe

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This recipe for Gina's Garlic Peppercorn Brisket, by , is from The Simons Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, November 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 1/2 to 5 lbs. Tender Beef Brisket (fat trimmed)
8 shallots, peeled and cut into 1/2 inch chunks
12 garlic, peeled and halved crosswise
3 Tbsp mixed peppercorns ( black, white and green)
2 Tbsp. garlic powder
2 Tbsp chopped fresh Rosemary
1 1/2 Tbsp Kosher salt
1 1/2 olive oil
4 cups dry red wine
3 Tbsp all purpose flour

Directions:
Directions:
1.- Place brisket, fat side up, in large roasting pan. Arrange shallots and garlic around brisket. Roast uncovered in a 375 oven for 30 minutes. 2.- Meanwhile lightly crush peppercorns with a mortar and pestle ( or place them in a small bowl and lightly crush them with the back of a spoon) stir in garlic powder rosemary, and salt. Mix in olive oil making a paste. In a separate bowl combine wine and flour stirring to dissolve flour. 3.- Remove brisket from oven and spread peppercorn mixture over brisket. Pour wine mixture in pan around meat. Cover pan tightly with foil and return to oven. Continue roasting until meat is very tender when pierced about 3 hours. Remove brisket from over and cool in pan juices, uncovered. 30 minutes Transfer brisket to a cutting board, slice meat across the grain and serve with sauce

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 min. 4 hrs. cook

 

 

 

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