Recipe - Peppercorn-Sour Cream Mashed Potatoes

One fourth Coarsely ground black pepper
1 teaspoon Cardamom (optional)
4 (up to)
5 pound Beef brisket
2/3 Soy sauce
One half cup Vinegar
1 tablespoon Tomato paste or ketchup
1 teaspoon Paprika
1 Clove garlic; crushed

Combine pepperr and cardamom and spread evenly on sheet of waxed paper.
Press beef firmly over the mixture; press down; turn over. With heel of
hand, press pepper mixture firmly down into the meat. Use all of pepper.
Combine rest of ingredients and put in a plastic bag with beef. Tie
tightly. Put in dish and leave overnight. Remove meat from marinade and
wrap securely in foil. Put in shallow pan and bake at 300 for 3 hours.

MRS MACK HALL (VIRGINIA)

HELENA, AR

From the book High Cotton Cookin', Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0918544149, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.