| 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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