Louisiana Roast Beef By Paul Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Very finely chopped onions,
1/4 cup: Very finely chopped celery,
1/4 cup: Very finely chopped green be ll peppers,
2 tbsp: Unsalted butter or margarine, melted or veg oil
1 tsp: Salt,
1 tsp: White pepper,
3/4 tsp: Black pepper,
3/4 tsp: Minced garlic,
1/2 tsp: Dry mustard,
1/2 tsp: Ground red pepper, cayenne
1: 3-4 lb boneless sirloin roas t, top round roast,
Or any good-quality beef roa st with a layer of fat,
On top,
Directions:
In a small bowl combine the onions, celery, bell peppers, butter and
seasonings, mixing well. Place the roast in a large roasting pan,
fat side up. With a large knife, make 6-12 deep slits in the meat
(to form pockets) down to a depth of about 1-1/2" from the bottom (do
not cut all the way through. Fill the pockets to their depths with
the vegetable mixture, reserving about 1 Tbsp. of the vegetables to
rub over the top of the roast. Bake uncovered at 300 degrees until a
meat thermometer reads 160 degrees for medium doneness, about 3
hours. NOTE: For rarer roasts, cook until thermometer reads 140
degrees, serve immediately, topped with some of the pan drippings if
you like. Source: Paul Prudhommes Seasoned America.
Source from luhu.jp
seasonings, mixing well. Place the roast in a large roasting pan,
fat side up. With a large knife, make 6-12 deep slits in the meat
(to form pockets) down to a depth of about 1-1/2" from the bottom (do
not cut all the way through. Fill the pockets to their depths with
the vegetable mixture, reserving about 1 Tbsp. of the vegetables to
rub over the top of the roast. Bake uncovered at 300 degrees until a
meat thermometer reads 160 degrees for medium doneness, about 3
hours. NOTE: For rarer roasts, cook until thermometer reads 140
degrees, serve immediately, topped with some of the pan drippings if
you like. Source: Paul Prudhommes Seasoned America.
Source from luhu.jp