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Recipe: Suggestions for fixing too much pepper in brisket

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Hi Tim,

I'm thinking that if you make another batch of beef and mix it with this one it won't really dilute the flavor of the pepper in the first batch but you'll just have strong tasting pieces of meat mixed with regular pieces.

I wonder if you simmer the brisket covered in water or unseasoned, unsalted beef broth if that will help extract some of the pepper. If it's still too spicy after simmering and drained, you could try adding some beef from a 'normal batch' and simmering them in water or broth together - that should blend the flavors more. Marinating in a barbecue sauce (more sweet than spicy) or gravy afterward should help too.

I hope that's a help. If you find a solution that works, please let us know.

Good luck!

Betsy
MsgID: 0086570
Shared by: Betsy at Recipelink.com
In reply to: ISO: too much black pepper in chopped brisket
Board: Cooking Club at Recipelink.com
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Reviews and Replies:
1 ISO: too much black pepper in chopped brisket
  tim price
2 Recipe: Suggestions for fixing too much pepper in brisket
  Betsy at Recipelink.com
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