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 cumin seeds
4 tsp onion powder
4 tsp salt (see note 2 below)
2-3 tsp chili powder (optional)
2 tsp celery seeds
tbsp = tablespoon
tsp = teaspoon
Store out of direct sunlight in a cool place and in an airtight jar. Use within 3 months before making a fresh blend.
Note: I do recommend dry toasting the cumin seeds 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 : You could use any salt for this recipe, however, I do recommend using one of good quality: sea/rock/kosher for example as these are a bit less processed and I think add better flavours to your homemade rubs and mixes and therefore your food. However, you can use regular table salt (as I sometimes do) if that's all you have to hand.
Ingredient Note: For the best flavours, try and use some whole spices for this brisket dry rub recipe and grind them before combining. If, however, you only have pre-ground powders, just use these, but reduce the quantities by about half. For example, 2 tablespoons of cumin seeds equals about 1 tablespoon of pre-ground cumin. Reduce any others you don't have whole by half as well and stir in with any other powders when making.
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