Brisket Of Beef Recipe
Brisket Of Beef has a exceptional taste. The beef and chili powder gives the Brisket Of Beef an astounding taste. Brisket Of Beef is inspired by restaurants across the world. Must catch it.
Ingredients
| Beef brisket | 5 pound | |
| 2 tablespoons each chili powder, vinegar, and Worcestershire | ||
| Pepper | 1/4 Teaspoon | |
| Onion | 1 Large, chopped | |
| Garlic | 2 Clove (5gm), pressed | |
| Catsup | 3/4 Cup (16 tbs) | |
| Water | 1 Cup (16 tbs) | |
| Unseasoned meat tenderizer | ||
Directions
Place beef in a large heavy-duty plastic bag.
In a bowl, stir together chili powder, vinegar, Worcestershire, pepper, onion, garlic, catsup, and water.
Pour over meat in bag; seal bag securely and rotate to distribute marinade.
Place in a shallow baking pan.
Refrigerate for at least 4 hours or until next day, turning bag over several times.
Lift meat from marinade; scrape off excess (reserve marinade).
Pat meat dry and apply tenderizer according to package directions.
Place meat on a lightly greased grill 4 to 6 inches above a solid bed of low coals.
Cook, turning frequently, until a meat thermometer inserted in thickest part registers 135° to mot for rare
Remove from grill; let stand for 10 minutes.
Bring marinade to a boil; pour into a bowl.
Cut meat across the grain into thin slanting slices.
In a bowl, stir together chili powder, vinegar, Worcestershire, pepper, onion, garlic, catsup, and water.
Pour over meat in bag; seal bag securely and rotate to distribute marinade.
Place in a shallow baking pan.
Refrigerate for at least 4 hours or until next day, turning bag over several times.
Lift meat from marinade; scrape off excess (reserve marinade).
Pat meat dry and apply tenderizer according to package directions.
Place meat on a lightly greased grill 4 to 6 inches above a solid bed of low coals.
Cook, turning frequently, until a meat thermometer inserted in thickest part registers 135° to mot for rare
Remove from grill; let stand for 10 minutes.
Bring marinade to a boil; pour into a bowl.
Cut meat across the grain into thin slanting slices.
Chef
