Peppered Beef Brisket
Overnight marinating of the beef brisket makes for lots of flavor.
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 in a preheated oven at 300°F (150°C) for 3 hours, or until tender.
Makes 8 servings.
Tip: Excellent served hot or cold. This cooked beef also freezes well.
Recipe and photograph courtesy of The Beef Checkoff.