| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Marinades, Beef |
1 |
Servings |
INGREDIENTS
| 3 |
tb |
Coarsely cracked black peppercorns |
| 2 |
tb |
Dried oregano |
| 1 |
ts |
Cumin |
| 1 |
ts |
Onion powder |
| 2 |
|
Dried chipolte chili peppers (2 to 3) |
| 1 |
tb |
Dried cilantro leaves |
| 1 |
|
Bay leaf |
| 1 |
ts |
Ground dried orange peel |
| 1 |
tb |
Chopped dried wild mushrooms (cepes) |
INSTRUCTIONS
Combine all the ingredients in a spice mill or blender and grind
to a coarse powder. Store in an airtight jar in the freezer for up to 6
months.
Yield: 1/2 cup (or 8 tablespoons)
Recommended cuts: Beef brisket (8 hours to overnight), flank steak (6 to
8 hours);l pork ribs (8 hours to overnight).
Author's note: The secret ingredient here is the dried wild mushroom,
which lends it a savory muskiness. The dried chipotles add hints of
smoke, along with the heat. Use as a dry rub for beef brisket or beef or
pork ribs.
Source: Marinades by Jim Tarantino
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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