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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