The warm spices in this rub belong to the kitchens of North Africa and the eastern Mediterranean, and they flatter grass-fed beef like nothing else.
Prep time: 4.5 hours | Cooking time: 3–4 hours
Ingredients
- 2 lbs. Yellow Springs Provisions chuck roast or rump roast
- 3 Tbsp. Aleppo pepper
- 1 Tbsp. Smoked paprika
- 1 Tbsp. Cumin seed
- 2 tsp. Coriander
- 2 tsp. Turmeric
- 1 tsp. Black pepper
- ½ Onion
- Cooking oil
- 2 Garlic cloves
- Salt
Directions
Toast, cool, and grind all the spices. You may not need them all, but it is easier to do in a batch and save some for later. You'll end up with close to half a cup of spice mix.
Grate the onion using a cheese grater and let sit for 5 minutes. Discard the liquid that comes out.
Place the roast in your preferred marinating vessel (zip-top bag, glass dish, bowl) and rub lightly with cooking oil.
Add grated onion, crushed garlic, and as much spice mix as your heart desires. If you are not afraid of flavor, spoon it in. If you are hesitant, sprinkle it on. It’s your food!
Refrigerate the roast for at least 4 hours. That’s the minimum.
Place everything in a roasting dish and season with salt (not a dainty pinch, really season it). Cover with an oven-safe lid or parchment paper and foil.
Roast between 300–325°F for 3–4 hours or until the roast starts to fall apart; it should be fork-tender. The meat can roast too long and turn dry, so don’t let that happen. (The roast should cook to an internal temperature of 165°F, but the time element is most important here.)
Handle raw meat with care.
Start with a clean kitchen and clean up as you go. This will eliminate most of the common issues. Keep beef could until ready to cook and keep warm after cooking. Avoid leaving any meat out at room temperature; bacteria grows best at room temperature. When prepping, dedicate the time necessary so each step can be done effectively.
Share the flavor.
Tag us in your Instagram posts and show us how you prepare & enjoy our meats: @yellowsprings.provisions
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