Beef Dry Rub
I use this dry rub in various ways. It shines when used as a rub on beef pieces destined for browning before slow cooking. Also good as a spice blend for home made marinades destined for pork, beef, or even chicken. I don't recommend it on lamb, or premium beef. I only use whole spices in this recipe, which I then grind to a powder, except for the paprika and garlic, which I buy in powdered form. But if all you have are ground spices, they should be fine. As long as they are fresh.
Ingredients
1 serv.- teaspoons salt↗1 1⁄2 teaspoons
- teaspoon ground black pepper↗1 teaspoon
- teaspoons treacle sugar or 2 teaspoons brown sugar↗2 teaspoons
- teaspoon garlic powder↗1 teaspoon
- teaspoon paprika↗1 teaspoon
- teaspoon black mustard seeds (ground)1 teaspoon
- teaspoon coriander seed (ground)↗1 teaspoon
- teaspoon dried rosemary (ground)↗1⁄2 teaspoon
- teaspoon cumin seed (ground)↗1⁄2 teaspoon
Step-by-step instructions
- 1
Place the first five ingredients in a bowl, and mix well using a spoon. Be sure to press any lumps with the back of the spoon to ensure a good blend.
- 2
Mix all ingredients together, and store in an airtight container.
- 3
Notes: Coriander = dhania = cilantro.
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