Stuffed Sirloin Tip Roast
This recipe has tremendous flavor with a little kick!
| Seasoning Mix | ||
2 |
tablespoons plus 2 teaspoons Chef Paul Prudhomme's Barbecue Magic® seasoning blend* | |
1 1/4 |
teaspoons ground dried New Mexico chile peppers | |
3/4 |
teaspoon dried chervil | |
3/4 |
teaspoon ground dried arbol chile peppers | |
1/2 |
teaspoon ground ginger | |
1/2 |
teaspoon ground mace | |
1/2 |
teaspoon black pepper | |
1/4 |
teaspoon ground allspice | |
| Stuffed Sirloin Tip Roast | ||
2 |
tablespoons vegetable oil | |
1 1/2 |
cups chopped onions | |
3/4 |
cup seeded and chopped green bell peppers | |
3/4 |
cup seeded and chopped red bell peppers | |
3/4 |
cup seeded and chopped yellow bell peppers. | |
1/4 |
cup peeled and very thinly sliced fresh ginger | |
1/2 |
cup loosely packed fresh fennel leaves (use only tiny leaves that resemble dill) | |
1 1/2 |
cups beef stock, in all | |
2 |
tablespoons lightly packed dark brown sugar | |
2 |
tablespoons vegetable oil | |
1 |
3- to 3 1/2-pound sirloin tip roast | |
| * * * * | ||
1/4 |
cup brown rice flour, preferably, or all purpose flour | |
1/4 |
cup cold water | |
Combine the Seasoning Mix ingredients in a small bowl and set aside. Preheat
a heavy 12-inch skillet over high heat until very hot, about 3 to 4 minutes.
Add vegetable oil, onions, and all the bell peppers. Cook, stirring every
3 to 4 minutes, until the vegetables wilt and begin to brown, about 8 minutes.
Stir in fresh ginger, fennel leaves and 1 tablespoon of the Seasoning Mix.
Cook, stirring and scraping almost constantly, until the mixture sticks hard,
about 3 minutes, then add 1/2 cup of the stock. Continue to stir and scrape
until the liquid almost evaporates and mixture is pasty, about 5 minutes.
Remove from the heat and stir in the brown sugar.
Heat oil in 4-or 6-quart pressure cooker over medium heat. Brown roast on
all sides. Remove from pressure cooker. With a boning knife, make a series
of pockets in the top of the meat, about 3/4 inch apart. To make the pockets,
insert the knife until it is about three fourths of the way through the roast,
then, without enlarging the opening, move the knife back and forth to create
pockets. Spoon as much of the stuffing as possible into the pockets. Return
the roast to the pressure cooker. If you have stuffing left over, spread 1/4
cup on the top of the roast, and put any additional stuffing on the side of
the roast in the pressure cooker.
Close cover securely. Place pressure regulator on vent pipe. COOK
45 MINUTES at 15 pounds pressure with pressure regulator rocking slowly. Let
pressure drop of its own accord. Remove roast to serving plate. Combine
flour and water. Whisk into cooker. Cook until sauce boils and thickens, whisking
constantly. As soon as the mixture thickens, remove it from the heat. Slice
the roast into 8 portions, drizzle some of the sauce over it, and pass the
remaining sauce separately.
* If you prefer, substitute the following for Chef Paul Prudhomme's Barbecue Magic® seasoning blend: 2 teaspoons salt, 1 teaspoon ground coriander, 1 teaspoon garlic powder, 1 teaspoon paprika, 3/4 teaspoon cayenne, 3/4 teaspoon ground cumin, 3/4 teaspoon onion powder, and 1/4 teaspoon white pepper.
Makes 8 servings
