3 tbsps mixed whole peppercorns, crushed with a meat mallet or bottom of heavy pan
3 tbsps plain flour
1 tbsp garlic powder
1 tbsp olive oil
200g baby carrots
4 medium red potatoes, quartered
4 shallots, cut into wedges
8 cloves garlic, peeled
2 tbsps chopped fresh rosemary leaves
500ml red wine
500ml reduced-sodium beef stock
Try Knorr Stock Pots
Add depth of flavour to an array of slow-cooked meals with Knorr Stock Pots. Available in a range of flavours, from Chicken to Beef and Vegetable to Herb Infusion, these stock pots are quick and easy to use, melting in minutes.
1) Season the brisket all over with the salt and crushed peppercorns. In a shallow dish, combine the flour and garlic powder. Roll the brisket in the flour mixture to coat.
2) Heat the oil in a large casserole dish or heavy saucepan over a medium-high heat. Add the brisket and cook for 5 minutes on each side, or until golden brown on all sides.
3) Arrange the carrots, potatoes, shallots, garlic and rosemary around the brisket. Pour the wine over the vegetables and cook for 1 minute. Add the stock and bring to a simmer. Reduce the heat to medium-low, cover and cook for 3 hours, until the beef is tender.
4) Remove the brisket from the pan and allow it to stand for 10 minutes before slicing crosswise into thin slices.
Serve the sliced beef with vegetables, shallots, garlic and liquid from the pan spooned over the top.