Title: Marinade and Basting Sauce for Brisket of Beef
Categories: Cajun Sauce Ethnic
Yield: 8 Servings
| 3 | c | Dry red wine |
| 1 | c | Olive or peanut oil |
| 2 | tb | Wine vinegar |
| 2 | ts | Onion powder |
| 1 | ts | Garlic powder |
| 3 | ts | Salt |
| 3 | tb | Poupon mustard |
| 2 | tb | Prepared horseradish |
| 3 | tb | Lime juice |
| 2 | ts | Ground cayenne pepper |
Mix all of the ingredients really well and then pour over whole beef
brisket. Let marinate for several hours, or overnight if possible. Also,
use this marinade as a basting sauce. Some people may find Justin's 3 cups
of dry red wine a little bit too much for their taste. No problem, use as
much as you like in the sauce, and drink the rest. Sure won't go to waste.
From Justin Wilson's "Outdoor Cooking With Inside Help"