With this simple peppery homemade brisket rub you're sure to end up with a fine, tasty piece of meat! You can cook your veal or beef in any number of ways: grilling, barbecuing and smoking are a few of the popular ways. Or you can braise it, a method often used in Jewish cooking. (See the bottom of the page for links to more of my recipes)
What You'll Need: (makes about 8-9 tablespoons)
4 tbsp black peppercorns
3 tbsp paprika powder
2 tbsp onion powder
4 tsp salt (see note 2 below)
4 tsp cumin seeds
2 tsp celery seeds
tbsp = tablespoon
tsp = teaspoon
Store out of direct sunlight in an airtight jar and use within 3 months before making a fresh blend.
Note: I do recommend dry toasting the cumin and peppercorns before grinding and combining as this greatly intensifies the flavours and aromas. Click here for step-by-step tips and photos on this. (Link opens in new window)
Note 2: I recommend using a quality rock/sea/kosher salt but you can use regular table salt if that's all you have available.
Ingredient Note: For the best flavours, try and use some whole spices for this brisket dry rub and grind them before combining. If, however, you only have pre-ground powder, just use this, but reduce the quantities by about half. For example, 1 tablespoon of whole cumin seeds equals 1½ teaspoons of ground cumin. Reduce any others you don't have whole by half as well and stir in with any other powders when making.
...If you have a preferred method, carry on with that.
Sprinkle it over your meat and massage it well in until completely covered.
Cover the meat with plastic wrap or foil, and place in the refrigerator for at least an hour or, better, overnight.
About an hour before you start cooking, take it out of the refrigerator and let it return to room temperature before cooking.