| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cajun |
Cajun, Main dish, Beef |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Very finely chopped onions |
| 1/4 |
c |
Very finely chopped celery |
| 1/4 |
c |
Very finely chopped green be ll peppers |
| 2 |
tb |
Unsalted butter or margarine , melted or veg oil |
| 1 |
ts |
Salt |
| 1 |
ts |
White pepper |
| 3/4 |
ts |
Black pepper |
| 3/4 |
ts |
Minced garlic |
| 1/2 |
ts |
Dry mustard |
| 1/2 |
ts |
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 |
INSTRUCTIONS
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 Prudhomme's Seasoned America.
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