1 4 ounce jalapeno pepper pepper, seeded and minced
6 tablespoons red wine vinegar
2 1/2 pounds beef brisket
1 cup yellow wine
2 tablespoons prepared horseradish
1 cup chopped green onions
1 cup shredded Cheddar cheese
2 tablespoons melted butter
1/2 cup milk
In a medium saucepan, heat the vinegar and sauce over medium heat, stirring to dissolve. Remove from heat and stir in the jalapeno pepper, red wine vinegar, beef, yellow wine, horseradish, green onions, cheese, butter and milk. Cover and let stand about 5 minutes.
Heat a medium skillet over medium heat. Pour the hot sauce mixture into the skillet and quickly pour over all beef and vegetable mixture. Cook 30 to 45 minutes, or until beef is tender and vegetables are crisp. Serve hot.