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In a large sealable plastic bag, combine wine, onion, Worcestershire and coriander. Add brisket and peppers; seal bag. Marinate, refrigerated, for 48 hours (or as long as possible).
Heat grill to medium to medium-high heat. While grill is heating, remove brisket from marinade. Strain marinade into a large bowl; reserve pepper pieces.
Grill peppers for 5 minutes, then turn over and grill an additional 5 minutes. Transfer to a platter, drizzle with oil and sprinkle with salt and pepper. Cover to keep warm.
Place brisket fat-side down on the grill. Cook for 13 minutes; reduce heat to medium if getting too browned. Turn meat over and continue to cook 16 to 18 minutes more or until meat registers 145°F on an instant-read thermometer. Add meat to the platter with the peppers; cover with foil. Let rest 5 minutes and slice.