Ingredients:
- 1 teaspoon salt
- 1 teaspoon dry mustard
- 1 teaspoon chili powder
- 2 teaspoons paprika
- 1/3 cup vegetable oil
- 2 cloves garlic, crushed
- 1 large (or 2 small) bay leaf
- 1 teaspoon Tabasco pepper sauce
- 6 tablespoons Worcestershire sauce
- 3 tablespoons cider vinegar
- 1 tablespoon soy sauce
- 750 ml or 3 1/4 cups beef stock
Directions:
Throw everything in a pan, place over medium heat and bring to a boil stirring all the while. Remove from the heat and allow to cool.
Sit the brisket in the marinade for a couple of days and turn regularly to ensure it gets to work – you may try injecting too. Cook for 8-10 hours at 110°C or 225°F and baste on more of the marinade on the hour.
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