Brisket With Peppercorns
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Beef | 8 | Servings | |
INGREDIENTS
| 1 | Beef brisket, trimmed of | |
| Fat | ||
| 1 | c | Soy sauce |
| 1 | c | Water |
| 1 | c | Cracked black peppercorns |
| Corn Oil |
INSTRUCTIONS
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 degrees for 10 minutes (rare) to 20 minutes (medium rare).Allow to cool.Serve,thinly sliced,at room temperature.
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Nutrition (calculated from recipe ingredients)
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Calories: 355
Calories From Fat: 230
Total Fat: 25.4g
Cholesterol: 92mg
Sodium: 3134.3mg
Potassium: 565.5mg
Carbohydrates: 3g
Fiber: <1g
Sugar: <1g
Protein: 26.7g