stuffed pepper

Marinated Pot Roast Brisket of Beef

With all the Trimmings:

This is a typical example of my cooking. Most of the recipes on the sight so
far have been quick cooks to eat after work. This is an all day marinade and two
hours worth of cooking. Beef Brisket needs to be cooked long and slow, and
usually with liquid. This dish also marinades the beef for eight hours.

The meat is coated with mustard powder and crushed garlic granules, drizzled
with Thai Fish Sauce and Sesame Seed oil, and finally 1/2 a bottle of red wine
with some peppercorns, cloves and juniper berries. This joint weighed about 3
pounds or around 1.4kg. In an ideal world, keep turning the meat every couple of
hours, but if you leave it to marinate whilst you go to work it'll still be
fine.