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6 lg Garlic Cloves minced Marinade Paste
2 ts Paprika sweet,hungarian
1 ts Szechuan Peppercorns measured whole-crushed
1 ts Black Pepper whole measured whole-crushed
1 1/2 ts Fresh Oregano measured whole-crushed
1 1/2 ts Dry mustard (Sunbird)
1 ts Sugar
1 Juice of one Lemon
2 ts Red Wine
2 ts 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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