Please tell me I’m not the only one who gets hooked watching those food competition shows on tv. I’m not talking about the usual programming on Food Network… I’m talking about hardcore food competition as seen on the BBQ circuit. It’s clear that BBQ is a religion in many parts of the country. I just watch in awe as they tend to the fire and oversee those large hunks of meat for hours on end. Well, after watching a recent BBQ competition, I had an urge to cook up some brisket. I came across a pork brisket at the market and prepared this Garlic Peppercorn Pork Brisket. It was succulent and definitely worth the time and effort…
If you’ve seen any of those BBQ competitions, a common theme you’ll hear is ‘low and slow.’ That concept also applies to this recipe even if you’re not a hardcore BBQ enthusiast. This pork brisket is seasoned with crushed whole peppercorns, minced garlic and salt before it’s dredged in a bit of flour and garlic powder. The brisket is seared on all sides and then the pan is deglazed with wine and broth. Once all those good, flavorful bits are scraped up from the bottom of the pan, the brisket gets tucked away into the oven for 3 hours in a 325 degree oven. The result is an amazing piece of pork that melts in your mouth. This can easily be made with a beef brisket instead of pork.
Garlic Peppercorn Pork Brisket
recipe adapted from Robin Miller
1 (4-pound) pork brisket, trimmed of fat
3 tablespoons mixed whole peppercorns, crushed with a meat mallet or bottom of heavy skillet
3 cloves garlic, finely minced
3 tablespoons all-purpose flour
1 tablespoon garlic powder
1 tablespoon olive oil
8 cloves whole garlic, peeled
2 tablespoons chopped fresh rosemary leaves
2 cups red wine
2 cups reduced-sodium beef broth
1 cup mushrooms, sliced
1 tablespoon butter
fresh chopped parsley for garnish
Season brisket all over with salt, crushed peppercorns and minced garlic. 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 over medium-high heat. Add brisket and cook for 5 minutes on each side, or until golden brown on all sides. Add garlic, rosemary and wine to the pan and deglaze, scraping the brown bits from the bottom of the pan. Add broth and bring to a simmer. Cover and place the Dutch oven into the preheated oven for 3 hours to roast until pork is tender. Remove brisket from pot and let stand for 10 minutes before slicing crosswise into thin slices.
While brisket is resting, saute mushrooms in 1 tablespoon of butter in a skillet over medium high heat. cook until caramelized. Add the mushrooms to the liquid from the pot and use this as a sauce to serve over the pork slices.
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