Peppered Beef Brisket

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Peppered Beef Brisket
Overnight marinating makes for lots of flavor.

Prep: 5 minutes
Refrigerate: Overnight
Cook: 3 hours
Servings: Serves 8

4-5 lbs. boneless beef brisket

1/4 cup coarsely ground black pepper

2/3 cup soy sauce

1/2 cup vinegar

1 Tbsp. catsup

1 tsp. 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 for 3 hours, or until tender.

Excellent served hot or cold. This cooked beef also freezes well.

Need help with this recipe? Go to: Braising, Carving