| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Cajun |
Cajun, Sauces |
8 |
Servings |
INGREDIENTS
| 3 |
c |
Dry red wine |
| 1 |
c |
Olive or peanut oil |
| 2 |
T |
Wine vinegar |
| 2 |
t |
Onion powder |
| 1 |
t |
Garlic powder |
| 3 |
t |
Salt |
| 3 |
T |
Poupon mustard |
| 2 |
T |
Prepared horseradish |
| 3 |
T |
Lime juice |
| 2 |
t |
Ground cayenne pepper |
INSTRUCTIONS
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" File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cajun.zip
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