Brisket Of Beef
|Beef brisket||5 Pound|
|Chili powder||2 Tablespoon|
|Onion||1 Large, chopped|
|Garlic||2 Clove (10 gm), minced / pressed|
|Catsup||3⁄4 Cup (12 tbs)|
|Water||1 Cup (16 tbs)|
|Unseasoned meat tenderizer||To Taste|
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.
Serving size: Complete recipe
Calories 6134 Calories from Fat 3950
% Daily Value*
Total Fat 438 g674.3%
Saturated Fat 171.9 g859.4%
Trans Fat 0 g
Cholesterol 1542.1 mg514%
Sodium 4336.8 mg180.7%
Total Carbohydrates 100 g33.5%
Dietary Fiber 16.4 g65.4%
Sugars 59.5 g
Protein 429 g857.5%
Vitamin A 212.1% Vitamin C 127.5%
Calcium 37.6% Iron 256.6%
*Based on a 2000 Calorie diet