| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Cajun |
Cajun, Sauces |
8 |
Servings |
INGREDIENTS
| 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 |
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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