1 1/2 teaspoons prepared horseradish
1 1/2 teaspoons prepared horseradish vinegar
1 pinch ground black pepper
1 teaspoon white sugar
1/2 pound beef brisket
1 large onions, flat cut into 1/2 inch rounds
1/2 cup cider vinegar
1 1/2 teaspoons paprika or to taste
In a medium bowl, mix horseradish, vinegar, pepper, sugar, beef, onions and cider vinegar. Press completely onto the meat and veggies.
Heat grill about 5 inches from the flame, or until juices of tomatoes are reduced, and liquid of cider turns black. When tomatoes become dark brown, remove meat from marinade and brush meat with the vinegar mixture.
Transfer meat from grate to grill and brush with the sauce mixture.
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Savory Split Peas Recipe
2 1/3 cups cooked white rice
1 (1.5 fluid ounce) jigger marinara wine
2 tablespoons butter, chilled
4 cloves garlic, minced
1 tablespoon minced fresh ginger root
2 teaspoons ground allspice
1 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon curry powder (optional)
1 tablespoon olive oil
Heat rice in a heavy skillet over medium heat. Add wine, butter and garlic; cook, stirring occasionally, until rice is al dente. Mix ginger, allspice and cloves; bring to full boil. Stir in salt, pepper, curry powder, olive oil and dash of sugar. Bring to a boil.
Reduce heat to medium low; add salt, pepper and curry powder. Cover, reduce heat to medium-low and simmer 20 minutes.