| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Hungarian |
Marinades |
2 |
Cups |
INGREDIENTS
|
|
-Rub your Meat-with |
| 6 |
lg |
Garlic Cloves minced Marinade Paste_ |
| 2 |
ts |
Paprika sweet,hungarian |
| 1 |
ts |
Szechuan Peppercorns |
|
|
Measured whole-crushed |
| 1 |
ts |
Black Pepper whole |
|
|
Measured whole-crushed |
| 1 1/2 |
ts |
Fresh Oregano |
|
|
Measured whole-crushed |
| 1 1/2 |
ts |
Dry mustard (Sunbird) |
| 1 |
ts |
Sugar |
| 1 |
|
Juice of one Lemon |
| 2 |
ts |
Red Wine |
| 2 |
ts |
Lemongrass Oil (mine) |
INSTRUCTIONS
Crush garlic and rub into meat, slightly score brisket to insure
penetration. Place Black Peppercorns, Szuchuan Peppercorns, and fresh
Oregano into Cuisinart Spice grinder and pulse until fine. Place dry
ingredients, including pepper mix into small bowl and mix well. Add the wet
ingredients and combine, add more red wine if the mix is too thick. Rub
into meat and marinate for several days. For a whole brisket use a two
gallon plastic bag. Put the meat into the bag and apply the marinade.
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