Peppered beef
8 Servings
Quantity | Ingredient | |
---|---|---|
¼ | Coarsely ground black pepper | |
1 | teaspoon | Cardamom (optional) (up to) |
5 | pounds | Beef brisket |
⅔ | Soy sauce | |
½ | cup | Vinegar |
1 | tablespoon | Tomato paste or ketchup |
1 | teaspoon | Paprika |
1 | Clove garlic; crushed |
Combine pepperr and cardamom and spread evenly on sheet of waxed paper.
Press beef firmly over the mixture; press down; turn over. With heel of hand, press pepper mixture firmly down into the meat. Use all of pepper.
Combine rest of ingredients and put in a plastic bag with beef. Tie tightly. Put in dish and leave overnight. Remove meat from marinade and wrap securely in foil. Put in shallow pan and bake at 300 for 3 hours.
MRS MACK HALL (VIRGINIA)
HELENA, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .
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