Peppered Spicy Brisket
From rosemaryblue 16 years ago
- 300 minutes to make
- Serves 20
This succulent brisket holds center stage at any party table, and really it's a big hit whatever table it lands on....holidays reunions, dinners etc. Sliced and served hot or cold!
Ingredients
- 1/4 cup coarsley ground black pepper shopping list
- 1 tablespoon finely snipped fresh rosemary or 1 teaspoon dried rosemary, crushed shopping list
- 1/4 to 1/2 teaspoon ground red pepper shopping list
- 1/8 teaspoons cloves shopping list
- 1 4 to 5 pound brisket shopping list
- 1/3 cup water shopping list
- 1/3 cup soy sauce shopping list
- 1 tablespoon tomato paste shopping list
- 2 teaspoons paprika shopping list
- 1 teaspoon ground cumin shopping list
- 1 clove garlic, minced shopping list
- Fresh rosemary sprig shopping list
How to make it
- Combine black pepper, rosemary, red pepper, and cloves. Spread on a piece of waxed paper. Place brisket on pepper mixture; press mixture into meat, turning and pressing to coat all surfaces.
- Place brisket in a shallow baking dish
- For marinade, combine water, soy sauce, tomato paste, paprika cumin, and garlic
- Without dislodging pepper, carefully pour marinade over meat. Cover and refrigerate overnight.
- Preheat the oven to 275 degrees.
- Carefully remove meat from marinade.
- Wrap meat in heavy duty foil.
- Place in a shallow roasting pan.
- May insert meat thermometer.
- Bake 4 to 5 hours for medium (160 degrees) or longer for well done.
- Garnish with fresh rosemary sprig.
- Makes 16 to 20 servings
- NOTE: more spices may be added, whatever you like.
People Who Like This Dish 6
- huxter Mundoona, Australia
- sweetwords Raleigh, MS
- paprikamama Lake Mary, FL
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