Ingredients: |
Ingredients: Beef Rub:
2½ Tbsp dark brown sugar
2 Tbsp paprika
2 tsp dry mustard
2 tsp onion powder
2 tsp garlic powder
1½ Tbsp dried basil
1 tsp bay leaf, ground
¾ tsp coriander
¾ tsp ground savory
¾ tsp dried thyme
¾ tsp ground pepper
¾ tsp white pepper
⅛ tsp ground cumin
Salt to taste
Beef Mop:
4 cups beef broth
2 bay leaves
1 tsp dried oregano
2 Tbsp butter
¼ cup onion, chopped
¼ cup celery, chopped
¼ cup green pepper, chopped
¼ cup garlic, chopped
2 Tbsp BBQ Beef Rub
½ tsp dry mustard
1 tsp salt
2 tsp ground pepper
½ tsp cayenne
2 - finely grated zest of two lemons
2 - juice of two lemons
2 Tbsp soy sauce
2 Tbsp white wine vinegar
1 Tbsp olive oil
! Tbsp sesame oil
1 lb bacon, finely chopped.
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Directions: |
Directions:Beef Rub:
1. Combine all the ingredients for rub in small bowl. Store in an airtight container for 4 months, no need to refrigerate.
2. Massage the rub into the meat thoroughly the night before cooking. Wrap meat tightly in plastic wrap and place in refrigerator.
3. Unwrap beef and brown both sides on grill or in pan. Place in baking dish and cover with beef mop. Cover; and bake at 300º for at least 3 hours.
Beef Mop:
1. Bring broth, bay leaves and oregano to a boil. Reduce heat to a simmer.
2. Meanwhile, melt butter in a skillet over medium-high heat. Add onions, celery, green pepper, garlic, Beef Rub, mustard, salt, pepper and cayenne. Cook until browned, 5-7 minutes, then add to broth along with the lemon zest, juice, soy sauce, vinegar and oils. Stir to combine.
3. Cook bacon in skillet until soft. Add the bacon and the rendered fat to the broth mixture. Continue simmering until the broth is reduced by a fourth, about 45 minutes to an hour. |
This recipe for BBQ beef rub and Mop for Beef Brisket is from