Marinating this brisket overnight really enhances the flavor
- brisket - 4-5 lbs
- coarsely ground black pepper - 1/4 cup
- soy sauce - 2/3 cup
- vinegar - 1/2 cup
- catsup - 1 tbsp
- paprika - 1 tsp
- minced garlic - 1-2 tsp
Trim most of the fat from the brisket. Spread the pepper on waxed paper and then place the brisket on top of the pepper. Turn the brisket to coat all sides with the pepper. In a bowl combine the soy sauce, vinegar, catsup paprika and garlic. Mix well. 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 to 325 for 3 to 4 hours, or until tender.
Serves 8. This recipe can be doubled or tripled.