Recipe: Suggestions for fixing too much pepper in brisket

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