Categories: Sauces 
      Yield: 8 servings 
  
      3 c  Dry red wine                        2 tb Prepared horseradish 
      3 ts Salt                                2 ts Onion powder 
      1 c  Olive or peanut oil                 3 tb Lime juice 
      3 tb Poupon mustard                      1 ts Garlic powder 
      2 tb Wine vinegar                        2 ts Ground cayenne pepper 
  
  Mix all of the ingredients really well and then pour over whole beef 
  brisket.  Let marinate for several hours, or overnight if possible. Also, 
  use this marinade as a basting sauce. Some people may find Justin's 3 cups 
  of dry red wine a little bit too much for their taste. No problem, use as 
  much as you like in the sauce, and drink the rest. Sure won't go to waste. 
  From Justin Wilson's "Outdoor Cooking With Inside Help"