Real Cajun Cooking lets you choose from hundreds of authentic Cajun recipes. Learn to easily prepare and cook original Cajun-style family meals with help from south Louisiana's Cajun cook and connoisseur, Jacques Gaspard, who's been preparing great Cajun meals for over 50 years. Create the best gumbos, seafood, jambalaya, stews, salads and deserts – the way they were originally prepared. Besides great original recipes, you will discover a hodgepodge of stories, recordings, music, videos and humorous anecdotes to entertain. So enjoy! Don't forget to tell all of your family and friends about Real Cajun Cooking. They will thank you for it.
Sunday, August 16, 2009
Crock Pot Beef Rump Roast
Over the weekend I prepared a rather tough 4.5 lb. beef rump roast, but I came out ahead because the price I paid for it was great, plus I know how to cook the tough ones until they are tender and juicy.
I began the evening before by stuffing my roast with a duo of finely chopped yellow onions and fresh garlic together with 1 measure of DIY Cajun Seasoning.
With a sharp knife I cut six 1 1/2" wide and deep pockets along the broadest part of the roast. The pockets run nearly the entire depth of the rump without cutting through. I locate the pockets equal distance from each other so that later, when I carve my roast on a diagonal slant, everyone in my party will get to enjoy some of the fantastic tasting stuffing.
I mixed together another measure of DIY Cajun Seasoning, one can of beef broth and a package of Beefy Onion Soup Mix in a 1 gallon Ziploc bag (you can substitute a package of regular onion soup-mix and a couple of dissolved beef bouillon cubes) and let the roast marinate in the refrigerator over night.
The following morning, at 6 AM, I added the roast, the marinade liquid, some fresh button mushrooms, 1 onion quartered and chopped, 'bout 2 stalks of celery, a bell-pepper, some fresh basil and rosemary from my garden and just enough water to cover the roast ... all into my 5-quart crock pot. I cranked her up on high and everything was ready to eat by 3 PM. (Oh, I almost forgot. I added a handful of sliced carrots, too, to give it some color.)
Served over a bed of long grain white rice or freshly-made garlic mashed potatoes with buttered corn on the cob and a small salad, et mes amis ... you have a feast fit for Cajun royalty.
As a close friend of mind frequently reminds me, " this is living idinit? ... it don't get no better than this ... that's why I love America ... where everyday is a holiday and every meal is a feast!" Ahheee!!!
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