6 large garlic cloves minced marinade paste, _
2 tsp paprika sweet,hungarian
1 tsp szechuan peppercorns
1 measured whole-crushed
1 tsp black pepper whole
1 measured whole-crushed
1 1/2 tsp fresh oregano
1 measured whole-crushed
1 1/2 tsp dry mustard (sunbird)
1 tsp sugar
1 juice of one lemon
2 tsp red wine
2 tsp lemongrass oil (mine)
Directions
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.
Servings: 2 cups
Karen's Brisket Marinade Recipe brought to you by Recipe Ideas
Categories: Meat; Sauce
The History of Recipes
It is quite possible to follow the history of written cooking instructions way back into antiquity, at least as far into history as the ancient Egyptians, and potentially, even further back. Interesting though that maybe, mostly, these ancient cook books were just very simple hieroglyphic recipes for preparing meals.
The truth of the matter is, the oldest recipe found, according to historians are a few ancient tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful and blissful. Moving on, there were some recipe books dating from the fourteenth century - one book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, these have no connection with the indian curry that is familiar to us all today, but rather accounts of the types of food prepared by the chefs of the rich and wealthy people of that period. Later, in the 15th century, people returning from the crusades brought us many spices and herbs from the East, including spices like coriander, parsley, and basil. The introduction of these new herbs and spices prompted an explosion in books on cookery, most of which still exist in private cookery archives. During the following few centuries, the rich and powerful families of Wesstern Europe competed to offer the most exotic banquets, and as a result the best chefs and their recipes were greatly in demand. Even so, it wasn`t until the 19th century that fine cooking and recipe books really came of age. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to collecting, testing, and recording popular recipes of the day. By the advent of the 1900s, cookery books were in great demand, mostly due to increased literacy, people having increased leisure time and having more money. The revolution that is television brings us TV cookery programs and the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing us all to access thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Karen's Brisket Marinade recipe.
