| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cajun | Meat, Bbq, Beef, Cajun, Ethnic | 6 | Servings |
INGREDIENTS
| 1/2 | c | White wine |
| 2 1/2 | c | Apple cider |
| 1 | c | Beer |
| 1/3 | c | Honey |
| 2 | tb | Yellow mustard |
| 1/4 | c | Soy sauce |
| 1/4 | c | Blackstrap molasses |
| 1 | tb | Minced garlic |
| 1 1/2 | tb | Minced fresh ginger root |
| 1/4 | c | Cider vinegar |
| Salt & pepper to taste | ||
| 1 | Brisket of beef (2 1/2-3lbs) |
INSTRUCTIONS
Mix wine, beer, vinegar, cider, honey, mustard, soy sauce, molasses, garlic, salt & pepper, ginger root in Dutch oven or heavy roasting pan. Add the brisket. Cover & place in oven. Be sure to pre-heat oven to 375 degrees F and cook for 50 minutes. Remove brisket from cooking liquid, cover and set aside. Transfer liquid to a pan & cook over medium heat until reduced to a glaze and fairly thick. Use a covered grill get coals & either hickory, apple, or mesquite going & smoke the brisket 1 hour. Turn the meat & brush on a glaze of sauce every 20 minutes. Be sure to keep the coals going! Origin: Andy Delacrois, Houma, La. circa, 1999 Posted to MM-Recipes Digest V4 #2 by "Donald Houston" <docdonald@worldnet.att.net> on Jan 7, 1999
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