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Tue Mar 21, 2006 3:45 pm


The Pacific Northest Westest

RCP: Winey Salt Rub for roasted meats (from the NYT)

by Jenise » Wed Oct 25, 2017 7:23 pm

This is wonderful for red meats like pork and beef.

2 c fruity white wine
3/4 c coarse sea salt
8 thyme sprigs (leaves only, stripped)
2 strips lemon zest, finely chopped
1 c sugar

In a small saucepan over medium heat, reduce wine by half, 20-30 minutes, then lower heat and cook down to about 2 tblsps. Cool.

In a food processor, combine salt, thyme, lemon zest and wine reduction. Add sugar and pulse until mixture has the consistency of damp sand. If the mixture seems too moist, leave it on the counter for several hours or overnight to dry further.

To use, spread the rub all over the meat, cover tightly with plastic wrap and refrigerate for three hours or overnight. Line roasting pan with foil to keep drips from burning, or if cooking outdoors, roast indirect.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov

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