Brisket is often the main dish for holidays and special occasions in Eastern-European Jewish homes. Typically it is cooked until quite tender with onions, vegetables, and potatoes, seasoned with salt, paprika, and pepper. This recipe is a more interesting variation with green peppercorns. Green peppercorns are available in brine, freeze-dried, or in vinegar. They have a sharp but very pleasant flavor and paired with the green peppers, help create a special treat from this sometimes bland dish.
Serve the brisket in thin slices on a large platter, surrounded by the carrots and potatoes. Put a small amount of the cooked green peppers and onions and peppercorns on top of the brisket, and serve the remainder with the pan juices in a gravy bowl.
This is a hearty but elegant main course. It can stand alone with a green salad, but goes very well with a rice or noodle side dish to absorb some of the delicious gravy. I suggest broccoli and rice, white and wild rice, or a noodle kugel.
One Thursday evening while I was preparing Shabbat dinner for guests, I went to test the "brisket au poivre vert" for doneness. The color looked a bit odd to me, so I cut a small piece of the meat. I realized that in my haste in preparing the meal I had used a first cut corned beef brisket instead of a regular brisket. Amazingly this turned out to be a wonderful variation of the dish. It's delicious as is and also tasty with some French Dijon mustard on the side. This delightful "error" is now Corned-beef au Poivre Vert (in fact the French word for corned beef is corned-beef!).