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.
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INGREDIENTS
Nutrition- 1 1⁄2teaspoons salt
- 1teaspoon ground black pepper
- 2
- 1teaspoon garlic powder
- 1teaspoon paprika
- 1
- 1teaspoon coriander seed (ground)
- 1⁄2
- 1⁄2
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DIRECTIONS
- 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.
- Mix all ingredients together, and store in an airtight container.
- Notes: Coriander = dhania = cilantro.
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