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    You are in: Home / Recipes / Creole Rub for Beef Recipe
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    Creole Rub for Beef

    Total Time:

    Prep Time:

    Cook Time:

    5 mins

    5 mins

    0 mins

    justcallmetoni's Note:

    Found this idea in a flyer produced by the Beef Council for restaurant and catering chefs. (Thus the large volume of rub generated.) Have not tried this one yet but it should work well on either steaks or roasts. I'm also guessing a couple tablespoons mixed into ground beef would make a fantastic burger.

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Combine all ingredients in a jar and chill until ready to use.
    2. 2
      To use, liberally rub the paste on beef and either cook or chill/marinade for up to five hours.

    Ratings & Reviews:

    • on January 15, 2007

      45

      Wow! This makes a LOT of seasoning! It's quick and easy to make. However, I found it worked better with ground beef to make burgers with rather than to use on steaks. (It's a little too intense for steak). Otherwise, I recommend this. I used regular mustard since I did not have creole mustard. It is very spicy and has a lot of heat - which is good for people like me who like hot and spice - but it is not for the faint of tastebuds. Thanks for sharing this Toni!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Creole Rub for Beef

    Serving Size: 1 (367 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 150.5
     
    Calories from Fat 47
    31%
    Total Fat 5.3 g
    8%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 2242.8 mg
    93%
    Total Carbohydrate 22.2 g
    7%
    Dietary Fiber 6.3 g
    25%
    Sugars 7.3 g
    29%
    Protein 7.8 g
    15%

    The following items or measurements are not included:

    cajun seasoning

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