Dry marinade for beef
Votes: 3
Time: 15 min.
Dry marinade for beef - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tbsp. ancho chili pepper powder (dried poblano)
- 1/3 cup smoked paprika
- 3 tablespoons chopped dried oregano
- 3 tablespoons ground coriander
- 3 tbsp mustard powder
- 1 tbsp. ground cumin
- 1 tbsp coarse salt
- 1 tbsp. ground black pepper
- 2 teaspoons ground chile de arbol pepper, optional
We recommend
Recipe:
Mix all ingredients. Store the seasoning in a container with a tight-fitting lid in a cool, dark place.
Exit: 2 tbsp.
Recipes with similar ingredients: ancho pepper, mustard powder, oregano, coriander, cumin, paprika
Categories:
recipe / Sauces / Seasonings / Bobby Flay
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