beef and dry spice recipe

Beef and Dry Spice

3 T. firmly packed
brown sugar
1 T. black peppercorns
1 T. yellow mustard seeds
1 T. whole
coriander seeds
4 cloves garlic
1-1/2 to 2 lbs beef top round
or London broil
(about 1-1/2 inches thick)
Vegetable or olive oil

Place brown sugar, peppercorns, mustard seeds, coriander seeds and garlic
in a blender or food processer, process until seeds and garlic are crushed
Rub beef with oil, then pat on spice mixture. Season generously with salt

Oil hot grill to help prevent sticking. Grill beef, on a covered grill, over
medium-low briquet fire, 16-20 minutes for medium doneness,
turning once. Let stand 5 minutes before slicing. Cut across the grain into
thin diagonal slices. (Makes 6 servings)

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