Got a couple of nice pieces of chuck eye roast this morning at Wegmans’. When looking up suggestions on how to prepare this unfamiliar cut of meat, one recipe recommended seasoning the meat with sumac and rosemary. We have a Penzeys spice merchant not far away, and they sell a middle eastern spice blend called Zatar (also spelled Za’atar), of which I happened to have a small jar in my spice cupboard. It contains sumac, which is dark red in color and sort of lemony, thyme, white sesame seeds, and salt. I figured okay, close enough, let’s try it. I’ve got the meat browning in a skillet before I put it in the oven, and it smells amazing. If it tastes half as good as it smells, I think this is going to be my new favorite treatment for beef chuck.
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