Beef: Martini Brisket

By myriamradia

Ingredients

• 1 3- to 4-lb. beef brisket
• 1 Tbsp. mixed peppercorns, coarsely crushed
• 1 Tbsp. cooking oil
• 2 medium onions, sliced
• 1 28-oz. can crushed tomatoes
• 1 cup lower-sodium beef broth
• 1 Tbsp. Worcestershire 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

This slow-cooker recipe puts a new variation on a traditional beef brisket. A splash of vodka and vermouth, plus pimento-stuffed green olives, gives this pepper-crusted beef recipe its martini flavors. Using beef broth increases the all-day-cooked flavor of the dish. For a different twist, omit the alcohol.

Nutrition Facts * Calories364, * Total Fat (g)17, * Saturated Fat (g)7, * Monounsaturated Fat (g)7, * Polyunsaturated Fat (g)2, * Cholesterol (mg)123, * Sodium (mg)607, * Carbohydrate (g)10, * Total Sugar (g)5, * Fiber (g)2, * Protein (g)37, * Vitamin C (DV%)21, * Calcium (DV%)6, * Iron (DV%)24, * Percent Daily Values are based on a 2,000 calorie diet

directions
1. Trim fat from beef. Sprinkle beef with salt and peppercorns. In large heavy skillet brown brisket on both sides in hot oil. Remove beef. Add onions to skillet. Cook and stir until tender. Add brisket to skillet; add tomatoes, broth, Worcestershire, and fines herbes. Bring to boiling; reduce heat. Spoon some of onion mixture over brisket. Simmer, covered, for 3 hours, or until brisket is tender.
2. To serve, remove brisket from skillet; let stand 10 minutes. Meanwhile, skim fat from sauce in skillet. Stir in cream, vermouth, and vodka. Bring just to boiling. Remove from heat. Slice brisket; top with olives. Serve with sauce. Makes 8 servings.