One of the most memorable meals in my entire life was at Kendals Brasserie, a restaurant of the famed Mount Juliet, located in County Kilkenny, Ireland. We stayed at this fabulous estate on two different occasions, one as part of a tour and another as part of a special package deal with Aer Lingus. The modern-styled Kendals restaurant had the most delectable tea-infused lamb. The rich flavor from the tea-based rub has lingered in our recollections over the years.
Now we have discovered a similar rub recipe that is perfect on roast beef or steaks! It is easy to prepare, and you probably have the basic ingredients in your cupboards. The only trick is that you need to grind the spice and tea mixture. (An old electric coffee grinder works just fine.) This past weekend, Jim prepared a standing rib roast on our Weber grill rotisserie and added this rub. The cooked beef was so tender it melted in our mouths. And we fondly remembered our special meal in Ireland!
Here is a link for a printable recipe: