Here’s a long-time favorite of Uncle Smokey’s – an easy way to start your meat cooking then head out to do the chores and come back to a ready dinner.  Great for all you homesteaders – living in the city or way out somewhere.

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Roasted Beef

One 2-pound London broil

2 tablespoons oil or 1/4 stick of butter

Herbal “Dry Rub”

3 Tablespoons dried Mexican oregano, crumbled
1/4 freshly grated teaspoon nutmeg 
yes - include this, it melds well with the flavor of Mexican oregano!
2 teaspoons onion powder
4 Tablespoons Kosher salt

“herbal heat”
1 teaspoon coarse black pepper
or 
several Tablespoons of hot peppers of your choice.

Preparation Tip

Here’s an easy way to coat your beef with your rub. Especially good if you live off-grid and have to haul every ounce of water to wash with. Or if you just don’t want to get your hands all “meaty.”

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Sprinkle half the herb rub on a platter large enough to hold the meat. Using tongs lay the meat on the platter. Sprinkle the rest of the rub on top.

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Let the rubbed meat stand for at least 1/2 hour (up to 4 hours) for the meat to come close to room temperature. Searing cold meat just makes it tough.

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Cooking the Beef

Preheat oven to 350F

Sear First

Lock in flavor and moisture by searing your meat.  Especially important with a tougher piece like London broil.

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Oil that is hot enough to sear your beef with will have a shimmer to it.

Preheat a cast iron skillet or Dutch oven over high heat wit a drizzle of high temperature cooking oil like avocado oil. Olive oil is for salad dressing or low temperature cooking. If you are not keeping a kosher home you could use butter – but don’t let it burn.

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Not sure if the oil is hot enough? A few drops of water will erupt into a cloud of steam, not just dance in the pot. Careful! This can scald! Keep your face well clear!

When the skillet is HOT, add the meat and allow it to sear on one side at least 1 minute before flipping.

Once both sides are seared, you are ready to bake your meat.

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Bake Second

You can transfer your seared beef to a casserole dish that you can cover. If you seared it in a cast iron Dutch oven, just pop on the lid.

Place it in the oven for about an hour (longer if it is thicker). No need to turn the beef over.

Enjoy!

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Afraid this got shredded and eaten. No pretty pictures of the meal on the plate. Doin’ chores can make you “hangry.”
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What do you think?!

Please leave your comments and ideas in the comment section below.

 

kino-savor-southwestMore ways of using Mexican oregano in Father Kino’s Herbs: Growing and Using Them Today (Tierra del Sol Institute Press). This link is to Amazon and if you buy the book there the Horticulture Therapy non-profit “Tierra del Sol” may get a few pennies.

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