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Spice paste for NT cooked meat

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Ingredients for 1 servings:

  • 200 g mustard
  • 200 g seasoning
  • 80 g black pepper, ground
  • 40 g marjoram, dried
  • 40 g thyme, dried
  • 40 g rosemary, dried
  • 10 drops of Tabasco, or more
  • 200 ml water
  • 200 ml olive oil

Instructions

Working time approx. 5 minutes; Rest period approx. 3 days; Total time approx. 3 days 5 minutes

Mix all ingredients together. Makes about 2 large screw-top jars. Directions: Rinse the raw meat with cold water, rub the paste all over, and cover. Place the meat in a cool place between 12 and 15°C for 1-3 days. The paste allows for storage and prevents bacterial contamination. Seasoning the meat later is not necessary. Then cook the meat using the NT method. The remaining paste can easily be stored in a sealed jar in the refrigerator for several weeks.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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