“Found this idea in a flyer produced by the Beef Council for restaurant and catering chefs. (Thus the large volume of rub generated.) Have not tried this one yet but it should work well on either steaks or roasts. I'm also guessing a couple tablespoons mixed into ground beef would make a fantastic burger.”
READY IN:
5mins
YIELD:
1 1/2 cups
UNITS:
US

Ingredients Nutrition

  • 1 cup creole mustard
  • 12 cup minced onions or 12 cup grated onion
  • 2 tablespoons minced garlic
  • 1 12 tablespoons hot sauce
  • 14 cup cajun seasoning

Directions

  1. Combine all ingredients in a jar and chill until ready to use.
  2. To use, liberally rub the paste on beef and either cook or chill/marinade for up to five hours.

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