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Confession: I don’t like to do much to my steaks. Good meat doesn’t need it. Over the years, I have even started to forgo adding pepper to them. But we have to shed our comfort zone sometimes, so out came the black pepper along with toasted coriander and fennel, which I have been playing with a lot of late. What we got was one hell of a crust: fragrant, smokey, with a hint of spice. Finish with garlicky pan juices, some lemon zest, fresh chopped thyme and the gentlest squirt of lemon juice to cut the fat.
Historically one of the last cuts to be consumed from the previous year’s harvest, the brisket provided valuable calories before the first foods of spring became available. As a result, March and April traditions abound with brisket as the centerpiece — no matter your religion, the brisket reigns supreme.
The flavor of the peppercorns is almost as important as that of the beautifully marbled steak in this recipe, so we hope you’ll take the time to carefully toast and crush these peppercorns for optimal flavor. We know you’ll truly appreciate the difference a little extra time takes in this simple recipe.
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