Karen's brisket marinade

Yield: 2 Cups

Measure Ingredient
-Rub your Meat-with
6 larges Garlic Cloves minced Marinade Paste_
2 teaspoons Paprika sweet,hungarian
1 teaspoon Szechuan Peppercorns
Measured whole-crushed
1 teaspoon Black Pepper whole
Measured whole-crushed
1½ teaspoon Fresh Oregano
Measured whole-crushed
1½ teaspoon Dry mustard (Sunbird)
1 teaspoon Sugar
1 Juice of one Lemon
2 teaspoons Red Wine
2 teaspoons Lemongrass Oil (mine)

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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