15 ml (1 tablespoon) fenugreek or curry seeds
The seeds of three star anise pods
15 ml (1 tablespoon) black peppercorns
7,5 ml (1/2 tablespoon) ground cloves
7,5 ml (1/2 tablespoon) ground cinnamon
15 ml (1 tablespoon) sea salt
60 ml (4 tablespoons) brown sugar
- Heat a thick-bottomed pan and dry-roast the fenugreek or curry seeds until they become fragrant. Keep them constantly moving to avoid burning them. Set aside.
- In a mortar, finely grind the fenugreek seeds, the seeds from the star anise pods (discard the husk) and black peppercorns. You can also use a spice mill.
- In a mixing bowl, combine the ground spices with the cloves and cinnamon, salt and brown sugar and mix thoroughly.
- Rinse and pat dry your piece of meat.
- Thoroughly rub a generous amount of the spice mix on the meat before grilling it.
The preferred wines to pair with this recipe are syrah-, grenache- and mourvèdre-based reds, as a vast majority of barrel-aged reds. The lesser ones will become great, and the greater ones will become even greater!
Star anise has this uncanny power to give an unbelievable length to syrah-based wines, just as licorice does too. A simple way of doing this is to simply add anise to your homemade or store bought steak spice mix.