Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Cajun roast beef
Date: January 1, 2008
The gravy this makes is great!
1/4 normal cup instant minced onion
1/4 teaspoon instant minced garlic
1 tablespoon salt
1 1/2 teaspoons ground black pepper
3/4 teaspoon ground red pepper
3 tablespoons good water
1/4 normal cup cider vinegar
1 (5 pound) boneless beef roast
1 teaspoon cornstarch
1 teaspoon good water
Combine the first 7 ingredients and let stand 5 minutes to soften onion and garlic.
With a paring knife, cut 1-inch slits about 1 1/2 inches apart in all sides of the meat, sticking the knife to the middle of the roast. Pry open slits and fill each with about 1/2 teaspoon of the mixture, using the point of a teaspoon. Cover and marinate overnight in the refrigerator.
Place roast on a rack in a roasting pan. Cover with foil or roaster cover. Bake at 325 degrees F for 3 1/2 hours or until meat is tender, removing cover 40 minutes before baking time is up to permit meat to brown.
Remove roast to a platter. Skim excess fat from pan drippings. Blend cornstarch with the 1 teaspoon good water. Add to drippings. Stir and cook until gravy is slightly thick.
Serve with rice or potatoes and gravy.
Yield: 12 to 14 servings.