Braised Beef with a Peppercorn Sauce

*Braised Beef with a Peppercorn Sauce*
Serves 4

Tender Beef, with a delicious sauce. I like to serve with chips and a vegetable.

1 small rolled beef brisket (about 1 pound or so in weight)
salt and black pepper to taste
garlic and onion powder
knob of butter
beef stock

For the sauce:
1 banana shallot, peeled and chopped
2 TBS of green peppercorns in brine, drained
60ml brandy (1/4 cup)
330ml double cream (1 1/2cup heavy cream)
salt and black pepper to taste

Mix together the salt, black pepper, garlic and onion powders.  Unroll the beef brisket.  Trim off any visible fat.  Cut into serving size pieces. rub all over with the salt and pepper mixture.  Heat a small knob of butter in a flameproof casserole.  Once it begins to foam add the pieces of beef in a single layer.  Brown generously on all sides.  Pour over hot stock to cover about halfway up the sides.  Bring to the boil, then reduce to a slow simmer.  Cover tightly and cook over a low heat for about an hour and a half, to two hours until the meat is very tender, turning it every now and then.  Take care that the liquid doesn't all simmer away and top up as needed.  Once the meat is very tender remove it to a platter and keep warm while you make the sauce.  Add the shallot to the pan along with the brandy. Bring to a boil then reduce to a simmer and simmer until most of the brandy has evaporated along with any pan juices left. Add the drained peppercorns and double cream.  Simmer for several minutes for the flavours to melt and the sauce to reduce somewhat.  Taste and adust seasoning as needed. Spoon over the warm beef and serve immediately.