Cajun Roast Beef Recipe Reviews - Allrecipes.com (Pg. 4)
Reviewed: Jan. 20, 2008
This turned out so good. I didn't have malt vinegar so subbed cider vinegar. Served this with the Brazilian white rice from AR, salad and a crusty bread. Yummy. Left over's were great to if you shredd meat, reheat with some beef broth, add to toasted hoggie rolls, top with mozzerella cheese and broil till cheese is melted. Makes for a great left over meal.
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Living In: Rockford, Illinois, USA

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Reviewed: Jan. 14, 2008
I was looking for a new way to roast a venison backstrap and found this recipe. The spice blend is fabulous! The flavor really permeates and tenderizes. Using half a backstrap, I marinated in this and roasted for 25 minutes at 375 (for rare), then allowed to rest for 10 minutes before slicing. Hubby and I both thought the flavor was perfect! Many thanks!
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Cooking Level: Expert

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