* Exported from MasterCook *

MARINADE AND BASTING SAUCE FOR BRISKET OF BEEF

Recipe By :From Justin Wilson's "Outdoor Cooking With Inside Help"
Serving Size : 8 Preparation Time :0:10
Categories : 0-5G Low Carb Marinades Rubs Meat
Regional Cajun-Creole Zold


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups Dry red wine
1 tbsp Salt
1 cup Olive oil
3 tbsp mustard -- Poupon mustard
2 tbsp Wine vinegar
2 tbsp Prepared horseradish
2 tsp Onion powder
3 tbsp Lime juice
1 tsp Garlic powder
2 tsp cayenne pepper -- Ground

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"

Cuisine:
"Cajun-Creole"












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Per Serving (excluding unknown items): 315 Calories; 27g Fat (93.0% calories from fat); 1g Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 939mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com





Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0