1/4 c. coarsely ground black pepper
1 (4-5 lb.) boneless brisket of beef
Marinade

Spread pepper evenly on sheet of waxed paper. Press beef firmly over pepper, press down; turn beef over. With heel of hand, press pepper firmly down into meat. Try to cover both sides evenly, using all of pepper mixture.

MARINADE:

2/3 c. soy sauce
1/2 c. vinegar
1 tbsp. catsup
1 tsp. paprika
1 clove garlic, crushed

Combine all ingredients. Place meat in a shallow dish or a heavy plastic bag. Pour marinade over, cover dish or tie plastic bag securely. Place in refrigerator overnight, turning meat occasionally. When ready to cook, remove meat from marinade and wrap securely in heavy foil.

Place in shallow pan and bake at 300 degrees for about 3 hours or until meat is quite tender. You will be astonished how well the pepper remains on surface of meat. Slice thinly across grain when ready to serve. (Good cold, too.)