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Richard Blais's Brisket with Coriander, Black Pepper, and Brown Sugar

March 20, 2013

[Photograph: John Lee]

With Passover right around the corner, it is the perfect time to perfect a roast brisket recipe. For something different than the standard salt, pepper, and go method, look no further than Richard Blais's Brisket with Coriander, Black Pepper and Brown Sugar. Hidden towards the back of his new cookbook, Try This at Home, this brisket is piquant enough to awaken any family member dozing in the middle of an hours-long dinner. Blais takes the fatty end of a brisket and gives it a one-two punch of heavy hitters

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