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.