4 cups water
1/2 cup white wine
1 cup uncooked bell pepper
3 pounds beef brisket
1 (8 ounce) package cream cheese
1/2 cup finely chopped onion
6 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried sage
3 tablespoons chili powder
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon dried oregano
1/2 teaspoon dried basil
In a medium saucepan over medium low heat, bring water to a boil. Add wine and keep stirring. Reduce heat to low; cover, simmer 15 minutes; reduce heat to low. Let stand 15 minutes.
Place peppers in a shallow dish and cover with ice water to prevent scorching. Place peppers and water in the dish. Cover and refrigerate for 3 hours.
Stir cream cheese and onion into the dish. Shred cream cheese. Add garlic, basil, oregano, rosemary, sage, chili powder, salt, pepper and oregano. Cover and refrigerate for 30 minutes. Place beef in the dish. Stir over medium heat, then pour over vegetables. Cover and chill for at least 2 hours.
Preheat grill for high heat and lightly oil grate. Place meat pieces on grill.
Smooth out brown spots on vegetables. Brush with water. Grill uncovered about 20 minutes, turning once, or until vegetables are tender.