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| Louisiana Roast Beef Recipe |
Category: Other / Entrees
Rating:
N/A
Servings: 6
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Ingredients
1/4 cup onions, chopped very fine
1/4 cup bell peppers, chopped fine
1 teaspoon salt
3/4 teaspoon black pepper
1/2 teaspoon dry mustard
4 lb boneless sirloin roast
1/4 cup celery, chopped very fine
2 tablespoon unsalted butter
1 teaspoon white pepper
3/4 teaspoon minced garlic
1/2 teaspoon ground cayenne
Cooking Directions:
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/meats.zip
entrees,meats,cajun
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