|
 |
|
Salt-free seasoning blends for all your cooking needs.
Visit our sister-site, aPinchof.com, for more than 100 pages of information about herbs and spices. You'll find articles, recipes, kitchen tips, books and posters along with the ever-popular Question and Answer section. Sign up for the aPinchOf.com newsletter! Quick Links to Products | Recipes with Beef It Up Spice Blend Shredded Barbeque Beef
1 Tablespoon vegetable oil 2-3 pound beef roast 2 Tablespoons Beef It Up Herb Blend, divided 2 cups beef stock 1 bottle (18 ounces) prepared barbeque sauce Heat a Dutch oven or large heavy saucepot over medium-high heat. Add oil. Rub 1 Tablespoon of Beef It Up Herb Blend into the surface of the roast; brown well on all sides in the hot oil. After browning, add the beef stock and the remaining 1 Tablespoon of the herb blend. Bring to a boil then reduce heat to a simmer. Braise the meat, turning occasionally for about three hours or until the meat will shred easily with a fork. About halfway through cooking, brush the meat with some of the barbeque sauce and add 1 cup of the sauce to the cooking liquid. Baste the meat and add more of the sauce as the stock evaporates. Shred the meat and add enough of the barbeque sauce to coat well. Serve in sandwich buns with grilled onions or over rice. 10-12 servings. Beef Jerky
3 pounds round steak or other lean beef 1/3 cup Worcestershire sauce 1/4 cup tamari (or light soy sauce) 1 heaping Tablespoon Beef It Up Herb Blend 3/4 teaspoon salt Cut any visible fat or gristle from the beef. Slice across the grain into 1/2-inch wide strips about 6 inches long. Set aside. Mix remaining ingredients together in a deep glass bowl or sturdy zip-lock plastic bag. Add meat strips; toss well to coat. Cover with plastic wrap or seal tight and refrigerate 24 hours. Toss the mixture every now and then while marinating. Using an oven thermometer, heat the oven to 140 degrees (F). Transfer the meat strips to a rack and pan that will allow air to circulate but will also catch drips from the marinade. The strips may touch each other but should not overlap. Place the rack/pan in the center of the 140 degree oven and allow to dry for about 10 hours. Start watching after 8 or 9 hours since drying times will vary. When finished, the strips will be pliable but dry in appearance.
Other ideas for Beef It Up Herb Blend
¨ Season soups, beef stew, meatloaf or tomato sauces. ¨ Substitute for the seasonings in your favorite beef jerky recipe. ¨ Combine with oil and red wine for a zippy marinade. ¨ Braise tender beef strips with Beef It Up-seasoned stock; stir in sour cream and serve over noodles for beef stroganoff. ¨ Try it with pork, too. ¨ For old-fashioned Salisbury Steak, combine ground meat with breadcrumbs, Beef It Up Herbs and Worcestershire sauce; form into plump patties. Serve cooked patties with brown gravy. |
|
A Pinch of Blends P.O. Box 281 Lynden, WA 98264 apinchofmail@aol.com |