This is a different kind of spice rub for beef, especially beef roasts, flank steak, and chuck steaks. It's both a dry rub and a wet rub.
Most spice rubs are a mix of herbs and spices and we rub them into the meat before cooking. This rub starts out that way, but thn we transform it into a thick oil-based paste. The idea is, because most of the ingredients are oil soluble, by mixing them in oil we can extract more flavor and get it into the meat. Normally marinades and rubs don't go very deep into the meat, but they can significantly change the composition of the surface, and the addition of oil to the mix helps transmit heat to the surface and enhanced browning by simulating the effects of frying. It's excellent on any cut of beef, especially roasts.
Recipe
Makes. 5 tablespoons of dry ingredients, and when mixed with opil makes enough paste for a 10 pound roast. Preparation time. 15 minutes.
Optional. Add 3 tablespoons prepared horseradish after the oil.
Do this
1) Mix all the dry ingredients together in a bowl. Store in a jar for use later or procede to the next step if you plan to use it now.
2) When it is time to use the paste, mix 1 part dry ingredients with 1 part oil.
3) Pat the meat dry with paper towels, pour the paste on and rub it in. You can cook right away, but if you can leave it sit for up to a full 24 hours it will penetrate better.
This page was revised 3/18/2009
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