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BEST BEEF ROAST EVER

Grab your Favourite Beef for making a Roast.
Take a Knife and Make a Slot Halfway into the Roast, Make Two if its a Big Roast.

Grab One Clove of Garlice and One Bhut Jolokia Dried Pod (Or your favourite hot pod) Push them into the Slot you made in the Roast, shoving it Midway into the Meat.

If you made 2 Slots Add another clove of Garlic and Bhut Jolokia Pod.
Salt and Pepper the outside of the Roast and cook it like you normally do.

Only the Brave Eat the Center containg the Garlic Clove & Pod, most Seperate it from the meat and only eat the Meat.

It's Yummy and Not that Hot once it's done, unless of course you eat the pod with the Meat slice like i do...Mmmm

Enjoy!
 
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Bhut Pod dried pod, sounds interesting. I do something similar with cayennes, scallions and garlic cloves. The kicker is to let the roast rest overnight in the fridge. The next day slice it up thinly on a meat slicer.
Next time I roast one up, I'll snap a photo or two...
 
If the slot is in the middle of the roast, this sounds like carne mechada con chorizo but instead of chorizo it's garlic & peppers. It's basically the same but the sauce is probably different, we make it as well. Very nice recipe with chorizo and/or peppers ... or both FTW! Sorry for the Spanish link but I think you should understand it. Our recipe is similar but different than link; we use a sauce my great-grandmother showed my grandmother which she showed mom :)

BTW the link shows a picture of how the meat looks sliced and you really should try this with chorizo as it kicks some serious Azz!!! One of my favorite dishes ...
 
WalkGood said:
If the slot is in the middle of the roast, this sounds like carne mechada con chorizo but instead of chorizo it's garlic & peppers. It's basically the same but the sauce is probably different, we make it as well. Very nice recipe with chorizo and/or peppers ... or both FTW! Sorry for the Spanish link but I think you should understand it. Our recipe is similar but different than link; we use a sauce my great-grandmother showed my grandmother which she showed mom :)

BTW the link shows a picture of how the meat looks sliced and you really should try this with chorizo as it kicks some serious Azz!!! One of my favorite dishes ...
Click to expand...


That stuffed roast looks tasty...Although I prefer my steaks and roast rare to medium rare, the "Eye of the Round" as pictured needs to be cooked through, as that one was

. Years back when I cooked (Italian Rest.) we used to roast a bunch of "Eyes" at 325. Letting them rest and fridge overnight. The roasts would get sliced an 1/8" thick on our Hobart while keeping the ends for the grinder. The ground ends would get incorporated into our Mostacholi Sauce......yum.

The above mentioned roast that I was talking about would normally be a sirloin or the smaller 6 lb tip loin. I'd cut a 2" deep cut with a paring knife from end to end usually 8 cuts 1" apart turning the roast a quarter turn prior to each cut. Each hole would get stuffed with a garlic glove followed by a fresh red cayenne then by the scallion. This beast works best on the roto outdoors. You can also roast in the oven, but then I would keep all the cuts on the top....and save the Au Jus..............It's Fryday, I want my Rum!......hah
 
PICTURES...LOL
I HAVE TO REMEBR NOT TO START EATING IT THEN....

I AM MAKING ONE SOON AND WILL POST PICS OF THE SLICES... IF I REMEMBER...

I USE A 1" THICK KNIFE TO PIERCE HALF WAY INTO THE ROAST, THEN SHOVE THE DRIED BHUT JOLOKIA POD AND GARLIC CLOVE INTO THE SLOT WITH MY FINGER UNTIL IT REST ABOUT HALF WAY IN THE MEAT.

THEN COOK IT AS YOU LIKE IT...

IT MAKES GREAT SANDWICHES THE NEXT DAY TO AFTER SITTING IN THE FRIDGE OVERNIGHT... WooWee THERE GOOD.

Enjoy!
 
PIC 1 said:
That stuffed roast looks tasty...Although I prefer my steaks and roast rare to medium rare, the "Eye of the Round" as pictured needs to be cooked through ...
Click to expand...
Good point on “it needs to be cooked through,” as you know it's a cheap cut and if not cooked properly the "eye of round" can come out tough/rough/hard to cut or chew… Depending on the cooking procedure the cut can come out tender. After stuffing, Mom would heavily braise/fry the exterior skin portion of the meat all the way around without cooking the center. Then off to a pressure cooker filled ½ way with her Cuban sauce for around 45 minutes. Which I believe tenderizes the meat some, I have tasted it the traditional stove top way which takes upwards of 3 hours and I do not like it, not as tendor.

I’ll also try to take some pics when we next make it but I’m in no rush …

PIC 1 said:
It's Fryday, I want my Rum!......hah
Click to expand...
Are you sure you don't have any Caribbean blood in dem bones ;)
 
Bhut Jolokia Bulk Online said:
Grab your Favourite Beef for making a Roast.
Take a Knife and Make a Slot Halfway into the Roast, Make Two if its a Big Roast.

Grab One Clove of Garlice and One Bhut Jolokia Dried Pod (Or your favourite hot pod) Push them into the Slot you made in the Roast, shoving it Midway into the Meat.

If you made 2 Slots Add another clove of Garlic and Bhut Jolokia Pod.
Salt and Pepper the outside of the Roast and cook it like you normally do.

Only the Brave Eat the Center containg the Garlic Clove & Pod, most Seperate it from the meat and only eat the Meat.

It's Yummy and Not that Hot once it's done, unless of course you eat the pod with the Meat slice like i do...Mmmm

Enjoy!
Click to expand...
 
 
Will be trying this when the Bhut Jolokia's are ripe. Sounds to me like a challenge to eat the bhut itself with a slice of meat :) (hottest pepper I've eaten so far is a small unripe bhut, tears were rolling out of my eyes :fireball: )
 
Greetz,
 
Oli
 
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