2 c. strong coffee (I use Chicory Coffee)
1 c. unsulphured molasses
1 c. red wine vinegar
1/2 c. mustard (I use Zatarains)
2 tbs. worcestershire sauce
3 cloves minced garlic
1/2 tsp. cayenne
Boil all together for about 2-3 minutes. Cool before using.
Use as a marinade and basting sauce. Use on beef, pork, chicken.
Addendum to the above recipe: Boil the marinade down until it's reduced by a little over half. Skim it now and then. It will become a thin syrup. Whisk in a cup of catsup, some bottled hot sauce (I used Hotter Dan Her Ass), and some fresh cracked pepper. I also added a good shake of my homemade Smoked Mixed Pepper Seasoning. Boil a few minutes more, then cool to room temp. Use as a sauce, mop, slather.
I am vac-packing this brisket in 2-people portions, so I will add 1/2 c. of the sauce to each pouch. When the bags are boiled to thaw and reheat, it will keep it moist. The rest will be served on the side. There is enough acid in this recipe to successfully can in a boiling water bath for 10 minutes.
