1/4 cup very finely chopped onions
1/4 cup very finely chopped celery
1/4 cup very finely chopped green be ll pep, pers
2 tbsp unsalted butter or margarine , melt, ed 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,
1 or any good-quality beef roa st wit, h a layer of fat
1 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 Prudhomme's Seasoned America.
Servings: 6 servings
Louisiana Roast Beef By Paul Recipe brought to you by Recipe Ideas
Categories: Beef; Meat
The History of Recipes
It is quite feasible to follow the history of written cooking instructions far back into ancient history, certainly as far back as the ancient Egyptians, and maybe even further. However, mostly, these ancient records were just very simple pictorial, hieroglyphic or cunieform recipes for preparing food.
As we move into Roman times around 25BC a roman called Apicius compiled a number of documents which described recipes prepared by the Romans. In his publication, Apicius recounts how the meals were divided into hors d`oeuvre, entrees and afters, something we still use today. He also describes how the chefs of Roman times made use of many different spices, including a few that are still present in modern kitchens like basil, rue and asafoetida. During the following few centuries, the rich and powerful families of Wesstern Europe tried to lay on the most extravagent meals, and as a result cooks and their recipes were greatly in demand. Even so, it wasn`t until the 1800s that cooking and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collating, testing, and recording recipes that were common in the better off homes of the day. The revolution that is television brings us celebrity chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes like those on this recipe site. |
We hope you enjoy this Louisiana Roast Beef By Paul recipe.
