Yield: 2 Cups
|-Rub your Meat-with|
|6 larges||Garlic Cloves minced Marinade Paste_|
|2 teaspoons||Paprika sweet,hungarian|
|1 teaspoon||Szechuan Peppercorns|
|1 teaspoon||Black Pepper whole|
|1½ teaspoon||Fresh Oregano|
|1½ teaspoon||Dry mustard (Sunbird)|
|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.