Post by Diremaker on Dec 10, 2008 12:50:22 GMT -5
As requested. I got this recipe from Bella Online. My wife was on there and I spotted it. The one that's there now is the same one I think but I didn't copy everything and I've changed a few things so we'll just go with mine. I have to give credit where credit is due though.
Cajun Roast Beef
Ease of Prep:
Cook Time:
Kitchen Cleaning Afterward:
Taste: ++
Makes about 8 servings
Ingredients
4 to 5 pound boneless beef roast
6 large garlic cloves cut into 2 slivers each (total 12 pieces)
3 sprigs fresh thyme, cut into 1 inch pieces (total 12 pieces)
4 teaspoons kosher salt
1 teaspoon fresh ground tellicherry black peppers
Cajun Dry Rub (See recipe below)
2 Tablespoons Worcestershire Sauce
2 tablespoons olive oil
water
Directions
Make 12 slits, at regular intervals, by sliding the tip of a paring knife about 1 inch deep into the beef. Insert a sliver of garlic and a sprig of thyme into each slit. Season with the sea salt, pepper, and a light dusting of Cajun Dry Rub. Place the meat in a baggy or wrap with plastic wrap (cling film) and refrigerate overnight.
Remove the beef from the refrigerator about 15 minutes before cooking. Meanwhile, heat the oil over medium high heat in a Dutch oven. Add the beef and brown on all sides. Transfer the beef to a heavy foil wrap and add the water and Worcestershire sauce. Seal the wrap, leaving a space at the top and cook in the oven, adding water occasionally, until the internal temperature reaches your desired level of doneness.
Medium Rare: 145
Medium: 160
Medium Well: 165
Well 170
Serve the cooking juices alongside the meat.
Cajun Dry Rub Seasoning Recipe
Makes about 2-1/2 cups
8 tablespoons paprika
3 tablespoons cayenne
6 tablespoons ground black pepper
4 tablespoons garlic granules** (or 2 tablespoons garlic powder)
3 tablespoons onion granules** (or 1-1/2 tablespoons onion powder)
6 tablespoons sea salt
2 tablespoons ground cumin
4 tablespoons dried oregano
4 tablespoons dried thyme
Combine all the ingredients, blending well. Store in an airtight container.
Cajun Roast Beef
Ease of Prep:
Cook Time:
Kitchen Cleaning Afterward:
Taste: ++
Makes about 8 servings
Ingredients
4 to 5 pound boneless beef roast
6 large garlic cloves cut into 2 slivers each (total 12 pieces)
3 sprigs fresh thyme, cut into 1 inch pieces (total 12 pieces)
4 teaspoons kosher salt
1 teaspoon fresh ground tellicherry black peppers
Cajun Dry Rub (See recipe below)
2 Tablespoons Worcestershire Sauce
2 tablespoons olive oil
water
Directions
Make 12 slits, at regular intervals, by sliding the tip of a paring knife about 1 inch deep into the beef. Insert a sliver of garlic and a sprig of thyme into each slit. Season with the sea salt, pepper, and a light dusting of Cajun Dry Rub. Place the meat in a baggy or wrap with plastic wrap (cling film) and refrigerate overnight.
Remove the beef from the refrigerator about 15 minutes before cooking. Meanwhile, heat the oil over medium high heat in a Dutch oven. Add the beef and brown on all sides. Transfer the beef to a heavy foil wrap and add the water and Worcestershire sauce. Seal the wrap, leaving a space at the top and cook in the oven, adding water occasionally, until the internal temperature reaches your desired level of doneness.
Medium Rare: 145
Medium: 160
Medium Well: 165
Well 170
Serve the cooking juices alongside the meat.
Cajun Dry Rub Seasoning Recipe
Makes about 2-1/2 cups
8 tablespoons paprika
3 tablespoons cayenne
6 tablespoons ground black pepper
4 tablespoons garlic granules** (or 2 tablespoons garlic powder)
3 tablespoons onion granules** (or 1-1/2 tablespoons onion powder)
6 tablespoons sea salt
2 tablespoons ground cumin
4 tablespoons dried oregano
4 tablespoons dried thyme
Combine all the ingredients, blending well. Store in an airtight container.