Roasted Lime-Cilantro Roast
Yield: 12 servings
Begin this at least 12 hours before serving.
Ingredients
Roast
- 8 garlic cloves
- 1 jalapeno pepper, seeded
- 1/4 cup chopped fresh cilantro
- 1/4 cup lime juice
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 1 tablespoon coarse-grain salt
- 1 tablespoon olive oil
- 1 ( 4 to 5 pound) roast (eye of round or rump)
Garnishes
- Fresh cilantro sprigs
- Lime wedges
Serving
- Corn tortillas (optional)
- Sour cream (optional)
- Pico de gaIIo (optional)
- Citrus onions (optional)
Instructions
Roast
- Process first 8 ingredients in a food processor until a thick paste forms, stopping to scrape down sides.
- Make 3 to 4 (1 inch) cuts in each side of roast with a sharp knife. Fill each cut with about 1 teaspoon of paste. Spread remaining paste over beef. Wrap tightly with plastic wrap; chill at least 8 hours or up to 24 hours. Unwrap roast; place in a 13 x 9 inch pan.
- Bake, covered, at 325 degrees F for 3 hours and 15 minutes or until meat shreds and a meat thermometer inserted into thickest portion registers 180 degrees F. (Meat will not shred below this temperature.) Let stand 10 minutes before shredding or chopping.
Garnishes
- Garnishes: Garnish, if desired.
Serving
- Serve with corn tortillas, sour cream, pico de gallo and onions, if desired.
Nutrition
Per serving: Calories (meat only) 231 (29% from fat); Fat 7.4g (sat 2.3g, mono 3.69, poly 0.3g); Protein 37.2g; Carb 2g; Fiber 0.4g; Chol 88mg; Iron 3mg; Sodium 551 mg; CaIc 19.4mg
Attribution
Adapted from a recipe in Bon Appetit! magazine
