Cajun Injector Cajun Roast Beef Recipes

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CAJUN INJECTOR CAJUN ROAST BEEF



Cajun Injector Cajun Roast Beef image

Provided by Food Network

Time 23m

Yield 16 servings

Number Of Ingredients 3

8 lbs. boneless beef top round
16 fl. oz. Cajun Injector® Creole Garlic Marinade
1 (8 oz.) canister of Cajun Injector® Cajun Shake

Steps:

  • Attach needle to Cajun Injector® by turning clockwise until snug. Do not over tighten needle.
  • Pour marinade (2 oz. per pound of meat) into separate container and draw into injector.
  • Place roast into 2-3 inch deep pan and inject marinade at points every 1-2 inches apart. After injecting, pour generous amounts of marinade over roast along with Cajun Injector Cajun Shake.
  • Cover with foil and bake at 350 degrees F until desired temperature is reached. (You can cook this outside on the pit also). A whole rib-eye or prime rib done this way is wonderful as well!

CAJUN ROAST BEEF



Cajun Roast Beef image

Not being from the Gulf Coast but living here now, I love the Cajun Roast Beef you can get in the delis right alongside the regular. Distinctively garlicky, I wanted to try roasting it in my own kitchen but found few recipes. Here's my version. It's not spicy, but it has the garlic and thyme that meld to make the savory, regional flavor. We like to serve the beef on toasted rolls with garlic mayonnaise.

Provided by JUSTCYN

Categories     100+ Everyday Cooking Recipes

Time 16h15m

Yield 8

Number Of Ingredients 10

2 teaspoons garlic, minced
½ teaspoon prepared horseradish
1 teaspoon hot pepper sauce
1 teaspoon dried thyme
½ teaspoon salt
½ teaspoon ground black pepper
2 teaspoons Cajun seasoning
2 tablespoons olive oil
2 tablespoons malt vinegar
2 pounds beef eye of round roast

Steps:

  • Stir the garlic, horseradish, hot pepper sauce, thyme, salt, pepper, Cajun seasoning, olive oil, and malt vinegar together in a bowl until thoroughly blended.
  • Pierce the beef roast all over with a meat fork. Place the roast in a large, resealable plastic bag. Spoon in the marinade and turn the roast so it's well coated. Refrigerate overnight, turning occasionally if desired.
  • When ready to cook, place the roast in a slow cooker along with any remaining marinade. Do not add water. Roast on Low for 8 to 10 hours, or until desired doneness. For medium-rare, a meat thermometer should read 135 degrees F (57 degrees C). Remove from the slow cooker to a serving plate, and allow to rest 15 minutes before slicing across the grain.

Nutrition Facts : Calories 148.2 calories, Carbohydrate 1.1 g, Cholesterol 35.6 mg, Fat 9.7 g, Fiber 0.2 g, Protein 13.4 g, SaturatedFat 2.9 g, Sodium 310.9 mg, Sugar 0.2 g

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