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
We are able to read the history of written recipes far back into the distant past, certainly as far back into recorded history as the ancient Egyptians, and possibly even further. Interesting though that maybe, these, old records were just primitive pictorial instructions for food preparation.
Moving on, we find some recipe books published in the 1300s ; a book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are nothing to do with the spicy food that is served today, but instead accounts of the types of meals on the menues of the rich people of those days. Later, in the 15th century, people returning from the crusades brought back many foods and spices from Arab cooking, such as parsley and basil. These new culinary innovations led to an outbreak in books on cooking, the majority of which are kept safe in private cookery archives. The revolution that is television gave us TV cookery programs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, allowing us all to access thousands of recipes just like those on this web site. |
We hope you enjoy this Louisiana Roast Beef By Paul recipe.
