Post by JJ Judkins on Jul 11, 2009 18:30:36 GMT -6
* Exported from MasterCook *
Louisiana Roast Beef
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cajun Main dish Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c Onions, chopped very fine
1/4 c Bell peppers, chopped fine
1 t Salt
3/4 t Black pepper
1/2 t Dry mustard
4 lb Boneless sirloin roast
1/4 c Celery, chopped very fine
2 T Unsalted butter
1 t White pepper
3/4 t Minced garlic
1/2 t Ground cayenne
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
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 278 Calories; 31g Fat (97.1% calories from fat); 1g Protein; 1g Carbohydrate; 1g Dietary Fiber; 83mg Cholesterol; 360mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 6 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Louisiana Roast Beef
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cajun Main dish Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c Onions, chopped very fine
1/4 c Bell peppers, chopped fine
1 t Salt
3/4 t Black pepper
1/2 t Dry mustard
4 lb Boneless sirloin roast
1/4 c Celery, chopped very fine
2 T Unsalted butter
1 t White pepper
3/4 t Minced garlic
1/2 t Ground cayenne
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
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 278 Calories; 31g Fat (97.1% calories from fat); 1g Protein; 1g Carbohydrate; 1g Dietary Fiber; 83mg Cholesterol; 360mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 6 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0