Using spices and weight to tenderize a tough cut of meat was a common technique in medieval times. Our blend for this technique features juniper rounded out with allspice, Tellicherry black pepper, cassia, sea salt, and brown sugar. It was intended to take the gamey edge off medieval beef, not cover up rancid meat as is commonly believed. Take your favorite cut of inexpensive beef rubbed liberally with spices, weigh it down with a heavy skillet, and refrigerate for 24 hours. We also like this blend for an interesting twist in French Onion Soup.
|
| Origin |
 |
England |
|
| Form |
|
Whole or Ground |
|
| Equivalent |
|
2 oz. is about 1/2 cup |
|
| Item No. |
|
0366 |
|
|
|
|
$1.50 per oz. |
|
|
|
