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+-- Thread: Kansas City Roast Beef (/showthread.php?tid=57285)
Kansas City Roast Beef - mjkcooking - 05-17-2008
I work in a grocery store and most people know I love to cook so have this
customer who has been telling be about this Roast Beef - and has said how
well it turns out - Has anyone a heard of a Recipe? I haven't been able
to locate anything. If you have this recipe please print it up for me.
Thank you
Marye
Re: Kansas City Roast Beef - Gourmet_Mom - 05-17-2008
Marye, seems like I've heard of this. You couldn't find ANYTHING on the net? I love a challenge. I think I'll take a look for it myself. I'll let you know if I find something.
Re: Kansas City Roast Beef - Old Bay - 05-17-2008
I don't know what roast beef recipe you're talking about, but KC probably trys to duplicate Texas brisket--
Make a rub of 1pt salt, 1pt pepper, 1pt sweet paprika, 1 pt granulated garlic--take a whole brisket (10-12lbs)--rub with olive oil and then rub with the mix above. Put in a smoker fat side up at 225 and smoke for 3 hrs or until the coals burn down--wrap in foil and put in a 225 oven for 6-8 hrs. take out and let it rest 30 min--slice across the grain. You will have a red smoke ring and the most tender, flavorfull roast beef you ever put in your mouth. The fat half is best for sandwiches, shreaded, with onions, sauce and pickles. The other side needs no sauce, only your attention. I like it with cole slaw and potato salad.
Re: Kansas City Roast Beef - Gourmet_Mom - 05-17-2008
Bill, I wondered if that wasn't what this was.
BTW, I still haven't found a fresh brisket. If I ever do, it will be on. I have sooo enjoyed the BBQ corned beef already. I can't imagine what the fresh would be like. WOW! Maybe this summer in "the city".
Re: Kansas City Roast Beef - aardvarknav - 05-17-2008
I found the following at joycesfinecooking.com. Might be close.
Kansas City Beef Brisket
1 (5 lb.) beef brisket
1 tablespoon tenderizer (optional)
2 to 4 tablespoons liquid smoke
2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon celery salt
1 teaspoon onion salt
1 teaspoon garlic salt
1/2 teaspoon nutmeg
1 teaspoon paprika
1/4 cup brown sugar
Worcestershire sauce, to taste
The night before cooking, sprinkle brisket with tenderizer, Liquid Smoke, salt, pepper, celery salt, onion salt and garlic salt. Wrap in aluminum foil and refrigerate overnight. The next day add nutmeg, paprika, brown sugar and Worcestershire. Wrap well with aluminum foil - this is important. Cook 5 hours at 275F. Slice thin on the diagonal. Serve with homemade barbecue sauce and buns.
Re: Kansas City Roast Beef - cjs - 05-18-2008
oh my, sounds good!! (both)