Peppercorn Brisket

I have not tried this recipe. I got this recipe from Food Network it's a Robin Miller recipe from Quick Fix Meals with Robin Miller.

• Ready In: 3 hrs 15 mins
• Serves: 6-8

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

Directions

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.