Overnight marinating of the beef brisket
makes for lots of flavor.
Peppered Beef Brisket
4 to 5 pounds boneless beef brisket
1/4 cup coarsely ground black pepper
2/3 cup soy sauce
1/2 cup vinegar
1 tablespoon catsup
1 teaspoon paprika
1 clove garlic, crushed
Trim all fat from beef. Spread pepper
on waxed paper and place brisket on pepper. Turn to coat all
sides with the pepper.
Combine all other ingredients. Place brisket
in a shallow dish and pour marinade over it. Cover and refrigerate
overnight, turning meat occasionally.
When ready to cook, line a large pan with
foil. Place the brisket in the pan and pour marinade over meat.
Cover with another large piece of foil and securely fold it into
the bottom foil to seal.
Bake at 300°F (150°C) for 3 hours,
or until tender.
Makes 8 servings.
Cook's Tip: Excellent served hot or cold.
This cooked beef also freezes well.
Recipe and photograph provided courtesy
of Texas Beef Council and Beef It's Whats For Dinner.
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