- 1 4-5 lb. boneless beef brisket
- 1-2 tsp. coarsely ground pepper
- 2/3 C. soy sauce
- 1/2 C. cider vinegar
- 1 Tbs. catsup
- 2 tsp. garlic, minced
- 1 tsp. paprika
Press pepper evenly into surface of brisket. Place brisket in plastic bag or a 13x9-inch utility dish. Combine soy sauce, vinegar, catsup, garlic and paprika; pour over brisket, turning to coat. Tie bag securely or cover dish and marinate in refrigerator 6 to 8 hours or overnight, if desired.
Remove brisket from marinade; reserve marinade. Place brisket in center of oblong piece of heavy duty aluminum foil (large enough to allow for folding at top and sides), turning up edges.
Place in shallow roasting pan. Pour reserved marinade over brisket. Bring two sides of foil together above brisket; fold down several times, allowing for heat circulation and expansion. Fold short ends up and over and crimp to seal. Bake at 325 degrees for 2 1/2-3 hours or until brisket is tender. Carve brisket across the grain into thin slices.