Yield: 1 /2
|3 tablespoons||Coarsely cracked black peppercorns|
|2 tablespoons||Dried oregano|
|1 teaspoon||Onion powder|
|2 \N||Dried chipolte chili peppers (2 to 3)|
|1 tablespoon||Dried cilantro leaves|
|1 \N||Bay leaf|
|1 teaspoon||Ground dried orange peel|
|1 tablespoon||Chopped dried wild mushrooms (cepes)|
Combine all the ingredients in a spice mill or blender and grind to a coarse powder. Store in an airtight jar in the freezer for up to 6 months.
Yield: ½ cup (or 8 tablespoons) Recommended cuts: Beef brisket (8 hours to overnight), flank steak (6 to 8 hours);l pork ribs (8 hours to overnight).
Author's note: The secret ingredient here is the dried wild mushroom, which lends it a savory muskiness. The dried chipotles add hints of smoke, along with the heat. Use as a dry rub for beef brisket or beef or pork ribs.
Source: Marinades by Jim Tarantino