|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 109g||140%|
|Saturated Fat 15g||75%|
|Total Carbohydrate 19g||7%|
|Dietary Fiber 3g||10%|
|Total Sugars 4g|
|Vitamin C 9mg||45%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A marinade can make a tremendous difference when you're cooking meat. It serves so many purposes. It's a fantastic way to add a lot of flavor while also tenderizing tougher cuts of meat and adding moisture, too.
In the case of a brisket, a marinade will offer all of that and more. This marinade offers a pungent hit of both horseradish and mustard, red wine, olive oil, lemon juice, wine vinegar, salt, and onion and garlic powders. It calls for cayenne, but you can use less or skip it if your crowd isn't into heat.
This marinade is great because you can either make it way ahead of time, such as a week in advance, then keep it in the fridge, or you can use it to marinate a brisket, keep it in the fridge overnight, and cook it the next day. Whether you are smoking or grilling a brisket, this marinade will add a lot of flavor and help keep the meat tender.
Gather the ingredients.
Whisk ingredients together in a small bowl.
Pour the marinade over brisket and let it marinate overnight in the refrigerator, turning occasionally.
Remove brisket from marinade and boil the remaining marinade for 5 minutes to use as a mop.
- If you want to make the marinade ahead of time, it will keep for up to a week in the refrigerator.
- Use the remaining marinade to make what's a called a mop, Boil the leftover marinade for at least five minutes to destroy any bacteria. Use this thin sauce to brush over or "mop" on top of the meat for extra flavor during the cooking process, whether it's smoking, grilling, or braising.