| 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>
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