Rinse the brisket under running water to remove any surface brine. Put the brisket into a large pot or Dutch oven and add enough water to cover it. Add the peppercorns and bay leaves and bring to a simmer. Continue to simmer, covered, until fork tender -- usually about 3 hours. Pass your favorite mustards or horseradish and serve with boiled vegetables, if desired.
Preheat the oven to 425 degrees. Weigh the beef roast and determine the cooking time. Allow 15 minutes per pound plus 15 minutes for rare meat, 20 minutes per pound plus 20 minutes for medium meat, and 25-30 minutes per pound plus 25 minutes for well-done meat.
Heat the oil in a roasting pan in the oven. Place the meat on a rack, fat side up, then place the rack in the roasting pan. Baste the beef with the oil, season, and cook for the required time, basting occasionally. To serve, cut meat across the grain and serve with a little of the drippings drizzled over the meat.
Yields: 8-10 servings
Preparation Time: 1 hour and 15 minutes to 2 hours and 25 minutes, depending on desired meat doneness
