Hoisin Beef (Brisket)

• 2 lbs beef brisket, trimmed of fat
• 3 tablespoons rice wine vinegar or 3 tablespoons white vinegar
• 1/2 teaspoon ground ginger
• 1 teaspoon white pepper
• 1 teaspoon salt
• 1 cup hoisin sauce
• 1 tablespoon minced garlic
• 2 tablespoons diced red onions

1. Two hours before roasting the brisket; rub the vinegar over all sides of the meat, wrap in plastic wrap and refrigerate.
2. Preheat oven to 325F; line roasting pan with aluminum foil. Score top and bottom of meat with diagonal cuts, creating one inch diamond marks. Mix together the ginger, white pepper and salt; rub on both sides of meat. Place meat in pan and roast for 15 minutes.
3. Mix together sauce, garlic and onion; turn meat over in pan, baste top and sides of meat with sauce mixture making sure to get sauce into score marks. Return to oven for 30 minutes; turn over meat, baste and roast for another 30 minutes for medium-rare. For medium; repeat turn and baste process, roast for 30 minutes more. For medium-well; repeat turn and baste process, roast for 30 minutes more.
4. Remove meat to cutting board; rest for 5 minutes before slicing; spoon sauce from roasting pan over meat. Serve with fried rice; when making rice, add one teaspoon of Hoisin sauce for every three servings to boost the flavor.

beef brisket, rice wine vinegar, ground ginger, white pepper, salt, hoisin sauce, garlic, red onions

Taken from www.food.com/recipe/hoisin-beef-brisket-504148 (may not work)