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In Reply to: "Formal" brisket posted by SpokaneLance on December 14, 2011 at 19:52:03:
How about a peppercorn sauce, one I use from Food network, works well with steaks, should do fine with brisket.
Pan juices from steak
4 steaks 1-1 1/2 inches
1/3 cup minced shallot
1 clove garlic minced
1/4 cup cognac
2 cups brown stock or canned beef broth
1 tablespoon black peppercorn, coarsely crushed
1/3 cup heavy cream
4 teaspoons cornstarch
2-3 teaspoons Dijon mustard
Cook steaks and keep them in one layer in skillet. Remove steaks from skillet and skim all but 1 tablespoon of the fat from the pan juices in the skillet. To skillet add, shallots and minced garlic and cook them for 1 to 2 minutes until softened. Add stock or canned beef broth and peppercorns. In a small bowl combine cup heavy cream and cornstarch. Whisk cornstarch mixture into sauce and simmer until lightly thickened. Whisk in mustard and pour juices from plate into pan.
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