Directions:
- 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.
- 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.
- Shred and reserve 2 cups beef for soft tacos, if desired.
- Serve sliced beef with vegetables, shallots, garlic, and liquid from pot spooned over top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 694.26 Kcal (2907 kJ) | ||
| Calories from fat | 350.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.93g | 60% | |
|---|---|---|---|
| Cholesterol | 124.93mg | 42% | |
| Sodium | 3027.24mg | 126% | |
| Potassium | 1566.45mg | 33% | |
| Total Carbs | 35.51g | 12% | |
| Sugars | 7.69g | 31% | |
| Dietary Fiber | 4.98g | 20% | |
| Protein | 40.04g | 80% | |
| Vitamin C | 77.2mg | 129% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 6.6mg | 37% | |
| Calcium | 72.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 125.95 Kcal (527 kJ) | ||
| Calories from fat | 63.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.06g | 60% | |
|---|---|---|---|
| Cholesterol | 22.67mg | 42% | |
| Sodium | 549.19mg | 126% | |
| Potassium | 284.18mg | 33% | |
| Total Carbs | 6.44g | 12% | |
| Sugars | 1.39g | 31% | |
| Dietary Fiber | 0.9g | 20% | |
| Protein | 7.26g | 80% | |
| Vitamin C | 14mg | 129% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 1.2mg | 37% | |
| Calcium | 13.2mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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