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#29 |
Tomatovillian™
Join Date: Jan 2014
Location: Tomato Cornhole
Posts: 2,550
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I saw Parasols Roast Beef from New Orleans on Triple D but they just boiled the meat and relied on the gravy for all the flavor. I had to throw my twist on this so here we are.
I started out with 2 chunks of top round that were on sale. I boiled them first like Asians do to clean the impurities out then rinsed them and started browning in the DO seasoned with Tony's and garlic powder. ![]() After a little browning I added onions to burn down some and bone broth I made a while back with parsley, garlic powder and more Cajun seasoning ![]() ![]() Added enough water to cover meat and simmered on medium high for 90 minutes adding water as needed. ![]() Here's the broth that made a good gravy starter, this kicks the plain water boil it the butt. ![]() I pulled the meat to cool before slicing, it wasn't tender but that's normal ![]() Then started on the gravy. I added 1 tsp of beef bouillon, more garlic powder and water. I simmered it while the meat cooled. ![]() Dumped the meat and added water to cover and let it simmer another hour ![]() This is some serious flavor and so tender ![]() Burnt up some onions and bells while waiting ![]() Once that was done I hollowed out the buns, spread Blueplate on the bottom and loaded it with meat topped with shredded Moz and Provolone. Toasted the buns on the gasser ![]() Dressed with mayo on the top too, lettuce and toms, the meat side got the onions and bells with pickled jalapenos ![]() Smashed it to meld those juices ![]() Sliced for looks ![]() First bite was heaven! ![]() The other half was just as good! ![]() This was worth the trouble, it came out awesome for a cheap cut of meat. ![]()
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Rob |
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