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                           Louisiana Roast Beef

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Cajun                            Main Dish
                Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  Cup           Onions -- chopped
     1/4  Cup           Celery -- chopped
     1/4  Cup           Bell peppers -- chopped
   2      Tablespoons   Unsalted butter
   1      Teaspoon      Salt
   1      Teaspoon      White pepper
     3/4  Teaspoon      Black pepper
     3/4  Teaspoon      Minced garlic
     1/2  Teaspoon      Dry mustard
     1/2  Teaspoon      Ground cayenne
   4      Pounds        Boneless sirloin roast

In a small bowl combine the onions, celery, bell peppers, butter and
seasonings, mix well. Place roast in a large roasing pan, fat side up.
With a large knife make 6 to 12 deep slits in the meat (to form pockets) down
to a depth of about 1/2 inch from the bottom; do not cut all the way through.
Fill the pockets to their depths with the vegetable mixture, reserving about 1
tablespoon of the vegetables to rub over the top of the roast. Bake uncovered
at 300F until a meat thermometer reads about 160F for medium doneness, about 3
hours. For rarer roast, cook until thermometer reads 140F. Serve immediately
topped with some of the pan drippings if you like. From Paul Prudhomme's
Louisiana Kitchen

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Nutr. Assoc. : 999 274 685 0 0 0 0 619 0 272 1272