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 trace the history of written cooking instructions way back into distant history, in fact as far back into recorded history as ancient Egypt, and maybe further still. Interesting though that is, these, ancient cook books were just very basic hieroglyphic instructions for preparing meals.
As we move into Roman times around 25BC a roman called Apicius assembled a few documents showing how to cook the recipes prepared by his fellow Romans. In his works, he describes how the roman meals were separated into hors d`oeuvre, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the ancient chefs used a good variety of herbs, including some that we all recognise such as basil, mint and asafoetida. During the following few centuries, the upper-class families of Wesstern Europe strove to serve the most exotic meals, and as a consequence, the best cooks and their collection of recipes increased in prestige. However, it wasn`t until the nineteenth century that haute cuisine and cookery books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to collecting, verifying, and recording popular recipes of the day. By the advent of the 1900s, cookery publications were starting to become popular mostly as a result of more people being able to read, people having more spare time and a general increase in wealth. |
We hope you enjoy this Karen's Brisket Marinade recipe.
