Marinade & Basting Sauce For Brisket Of Beef

This robust marinade combines dry red wine, olive oil, and sharp Dijon mustard to create a flavorful coating for beef brisket. The addition of wine vinegar, lime juice, and ground cayenne pepper provides a bright acidity and gentle heat that cuts through the richness of the meat. Aromatic onion and garlic powders ensure every bite is seasoned deeply, while prepared horseradish adds a distinctive kick. Perfect for slow-smoking or roasting, this mixture not only tenderizes the tough muscle fibers of the brisket but also serves as a delicious basting sauce during cooking. It transforms a humble cut of beef into a tender, savory centerpiece suitable for family gatherings or weekend barbecues. The balance of savory, tangy, and spicy notes makes it a versatile companion to any beef dish.

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 8

Calories: 717.0

Dietary: Gluten-free

Description

This robust marinade combines dry red wine, olive oil, and sharp Dijon mustard to create a flavorful coating for beef brisket. The addition of wine vinegar, lime juice, and ground cayenne pepper provides a bright acidity and gentle heat that cuts through the richness of the meat. Aromatic onion and garlic powders ensure every bite is seasoned deeply, while prepared horseradish adds a distinctive kick. Perfect for slow-smoking or roasting, this mixture not only tenderizes the tough muscle fibers of the brisket but also serves as a delicious basting sauce during cooking. It transforms a humble cut of beef into a tender, savory centerpiece suitable for family gatherings or weekend barbecues. The balance of savory, tangy, and spicy notes makes it a versatile companion to any beef dish.

Ingredients

3 cup Dry red wine
1 cup Olive or peanut oil
2 tablespoon Wine vinegar
2 teaspoon Onion powder
1 teaspoon Garlic powder
3 teaspoon Salt
3 tablespoon Poupon mustard
2 tablespoon Prepared horseradish
3 tablespoon Lime juice
2 teaspoon Ground cayenne pepper

Directions

1
In a large bowl or pitcher, combine the dry red wine, olive oil, wine vinegar, lime juice, and Dijon mustard.
2
Whisk vigorously until the oil and liquids are fully emulsified and the mixture is smooth.
3
Stir in the onion powder, garlic powder, salt, prepared horseradish, and ground cayenne pepper.
4
Mix thoroughly until all spices are dissolved and evenly distributed throughout the marinade.
5
Place the whole beef brisket in a large resealable plastic bag or a non-reactive glass dish.
6
Pour the marinade over the brisket, ensuring all surfaces are well coated.
7
Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight, turning the meat occasionally to ensure even absorption.
8
Remove the brisket from the refrigerator and let it sit at room temperature for 30 minutes before cooking.
9
Reserve the used marinade for basting, but bring it to a rolling boil for 2 minutes to kill any bacteria before using it as a basting sauce during cooking.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 717.0kcal

% Daily Value *
Total Fat 60.8g94%
Saturated Fat 10.9g55%
Cholesterol 0.0mg0%
Sodium 14733.4mg614%
Total Carbohydrate 12.2g5%
Dietary Fiber 2.1g9%
Sugars 2.2g
Protein 2.2g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The recipe calls for 3 cups of dry red wine. If this is too strong for your preference, you can reduce the wine to 1.5 cups and replace the difference with beef broth or water. Enjoy the leftover wine yourself!

Always boil used marinade that has touched raw meat before using it as a basting sauce or glaze to ensure food safety.

For a milder heat level, reduce the cayenne pepper to 1 teaspoon. For extra heat, add more or include fresh chopped jalape&# 195;Â±os.

This marinade works best when applied at least 12 hours in advance to allow the acids and enzymes to tenderize the tough brisket fibers effectively.

Keywords: brisket, marinade, basting, sauce, beef, red wine, mustard, horseradish, bbq, smoking, roast, tenderizer, flavor, spicy, garlic, onion, cayenne, vinegar, olive oil, lime juice

Read it online: https://www.chefs-mate.com/recipe/marinade-basting-sauce-for-brisket-of-beef/