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Lea and Perrins Marinated Brisket


1/2 cup malt vinegar
1/4 cup worcestershire sauce
1/2 cup olive oil
2 bay leaves (crushed)
2 tablespoon cracked black pepper
1/4 tsp crushed chilies
1/4 tsp dried thyme
1 tsp dried rosemary (crushed)
2 tsp chili powder
1 beef brisket or other less tender cut

Combine all the marinade ingredients. Trim brisket of any excess fat and silver skin. Pour over marinate and seal. Marinate brisket overnight. Prepare brisket by braising over low temperature and you will have a flavorful dish that is tender and juicy.

Makes 2-1/2 cups.

NOTE: This is a great marinade for beef. Provides lots of flavor when grilling or preparing meats for other uses. This can be used to marinate flank or skirt steak or any less tender cut. Add 1/4 cup more olive oil to the original recipe and you will have a flavorful dressing for a summer salad.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.