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Louisiana Roast Beef variation.
Posted By: Ed Pawlowski
Date: Friday, June 30, 2000 at 10:01 p.m.
Chef Paul Prudhomme has a good recipe for Louisiana Roast Beef in one of his cookbooks. It calls for making a series of slits into the meat, stuffing with a mix of spices and minced garlic, onion, celery, bell peppers along with salt, black pepper, white pepper and some vegetable oil to make it all stick.
A couple of weeks ago we were going to slow roast a piece of beef in that manner, but did not have the fresh items to add to the mix. Instead, I used dehidrated products that I keep on hand. Minced garlic, dried onion and dried bell peppers were called into action. Made a suitable mix of them along with the peppers, packed it into deep slits in the meat and roasted it at no more than 300 degrees.
Yes, I got them from the Ames Company and we keep them on had all the time for such "emergency" use. We also use the dried bell peppers in cole slaw.
The amounts used are not critial and should be varied according to your personal taste. Chef Paul's reciep provided the inspiration, Joe Ames the ingredients.
Joes Place - Food Preservation is maintained by Bill Ames with WebBBS 5.12.