Brisket with Peppercorns
Yield
8 servingsPrep
15 minCook
30 minReady
24 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
beef brisket
trimmed of fat |
*
|
| 1 | cup |
soy sauce, tamari
|
|
| 1 | cup |
water
|
|
| 1 | cup |
black peppercorns
cracked |
*
|
| 1 | x |
corn oil
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
beef brisket
trimmed of fat |
*
|
| 237 | ml |
soy sauce, tamari
|
|
| 237 | ml |
water
|
|
| 237 | ml |
black peppercorns
cracked |
*
|
| 1 | x |
corn oil
|
*
|
Directions
Marinate brisket in soy sauce and water for 24 hours.
Before cooking, rinse in water, blot dry.
Spread cracked peppercorns on counter, oil one side of brisket and press oiled side onto peppercorns.
Peppercorns should completely coat one side of brisket.
Place brisket on broiler pan, peppercorn side up and broil for 10 minutes so that peppercorns are charred.
Then, without turning meat, lower rack and roast the brisket at 325℉ (160℃) for 10 minutes (rare) to 20 minutes (medium rare).
Allow to cool.
Serve, thinly sliced, at room temperature.
