Martini Brisket

By á-47

Ingredients

• 1 3-4 lb. beef brisket
• salt
• 1 Tbsp. mixed peppercorns, coarsely crushed
• 1 Tbsp. vegetable oil
• 2 medium onions, sliced
• 1 28 oz. can crushed tomatoes
• 1 cup beef broth
• 1 Tbsp. worchestershire sauce
• 1 Tbsp. fines herbes, crushed
• 1/2 cup whipping cream
• 2 Tbsp. dry vermouth (optional)
• 1 Tbsp. vodka (optional)
• 1/2 cup pimiento stuffed green olives

Preparation

Step 1

Trim fat from beef. Sprinkle beef with salt and peppercorns.

In a large3 skillet brown brisket on both sides in hot oil. Remove beef. Add onions to skillet. Cook and stir until onions are tender. Return brisket to skillet; add tomatoes, broth, worcestershire sauce, and fines herbes. Bring to boiling; reduce heat.; Spoon some of the onion mixture over brisket. Simmer, covered, for 3 hours or until brisket is tender.

To serve, remove brisket from skillet; let stand 10 minutes. Meanwhile, skim fat from sauce in skillet. Stir in cream and. if desired, vermouth and vodka. Bring just to boiling. Remove from heat. Slice brisket; top with olives.

Serve with sauce.