| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | Beef | 1 | Servings |
INGREDIENTS
| 1 1/2 | c | Soy sauce |
| 1 | c | White vinegar |
| 2 | tb | Catsup |
| 2 | ts | Paprika |
| 2 | Cloves garlic; crushed | |
| 1/2 | c | Coarsely ground pepper |
INSTRUCTIONS
Combine soy, vinegar, catsup, paprika and garlic with a wire whisk. Place 4-10 lb. brisket in an oven cooking bag and cover with pepper. Pour marinate over and refrigerate overnight. Bake in baking bag at 350 for 3-4 hours. Posted to JEWISH-FOOD digest V96 #005 Date: Sun, 25 Aug 1996 12:24:03 -0500 From: Kathi Sandler <kas@flash.net> NOTES : Great to freeze. Thicken juice with cornstarch to make great gravy to serve with mashed potatoes. Date: Sun, 25 Aug 1996 20:33:58 +0300 (IDT) From: Ruth Heiges <heiges@post.tau.ac.il> To: Jewish Food <jewish-food@eskimo.com> Subject: Award-winning wines for the Holy Days Message-ID: <Pine.SGI.3.93-heb-2.07.960825201437.27727C-100000@ccsg.tau.ac.il> Content-Type: TEXT/PLAIN; charset=US-ASCII
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