Look at all those herbs in your Italian pack and Stew Pack! Do you find that you use a bit of each and then run out of ideas? Never again my friend!
Beef prices are on the rise and roasts being the most affordable option you can combine that with your left over Italian pack herbs or Stew Pack Herbs and your Onion Pack and amazingly delicious things will result! Use whatever herbs you can fresh, and then dehydrate the rest (either in a dehydrator or in your oven or hanging in a dark closet) and mix with dehydrated onion, dehydrated garlic, salt, and blend into powder and voila! You have a delicious meat rub.
The great thing about a meat rub is it is largely flexible in composition so whatever you don’t use fresh will work swimmingly. I used Thyme, Oregano, Rosemary, and Parsley in mine and it worked out great on a crock potted chuck roast turned pot roast with celery, that fennel that needed to be used, carrots, and potatoes. If you had a lot of basil in yours you could do the same but perhaps use zucchini, bell peppers, tomatoes and serve over pasta!
Ingredients
- Your choice of fresh
- Parsley
- Sage
- Thyme
- Rosemary
- Oregano
- Tarragon
- 2 Onions
- 1 or 2 cloves garlic
- 3 tbsp Salt
Instructions
- Dehydrate left over fresh herbs, onion and garlic (make sure they are super dry!)
- Put in blender
- Combine with salt
- Blend until a fine powder
- Store in a jar/ziplock
- Roll meat in it prior to cooking
- You may use this to season vegetables!
do you slice the garlic to dehydrate or dry it in whole cloves?
No dehydrator??? Convection oven or convection toaster oven… Viola!!! Use the convection setting in your oven on the lowest temp available (225 for most) and let it go for a few hours until all dried out!!!