Hudson Bay Beef Spice
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Our version of a classic Montreal beef spice has a little twist to make it more applicable on more dishes than just steak. We retained that classic French Canadian flavor and enhanced it even more. This blend works great as a rub or a marinade on several different types of food and in several different cooking applications. We start with sea salt, then add black pepper, white pepper, garlic, onion, coriander, caraway, rosemary and thyme.
Sea salt, black pepper, white pepper, garlic, onion, coriander, caraway, rosemary and thyme
Try lightly rubbing Hudson Bay on prime rib or any other cut of meat. Slowly roast it at a moderate temperature of 350º while periodically basting it until desired doneness (120 medium rare). Try it on pork roast or broasted chicken. For a marinade: Mix 1 to 2 Tbsp. Hudson Bay Beef Spice with ¼ cup red wine, ¼ cup balsamic vinegar and ½ cup olive oil. Let protein marinate in the mixture (in the refrigerator) for 20 to 30 minutes before grilling.