Peppered Beef Tip Roast & Corn Pudding

Prep Time: 10 minutes
Cooking Time: 2 1/2 hours

• 4 to 6 lb. beef round tip roast

Seasoning:

• 2 teaspoons cracked black pepper
• 2 teaspoons dry mustard
• 1 large clove garlic, crushed
• ½ teaspoon ground allspice
• ½ teaspoon ground red pepper
• 1 tsp. vegetable oil

Corn Pudding:

• 1 bag frozen whole kernel corn, defrosted (20 oz.)
• 1 small onion, quartered
• 2 cups milk
• 2 eggs
• 1 package corn muffin mix (8½ ounces)
• 1 cups Cheddar cheese, shredded
• ½ teaspoon salt

 

- Roasting Timetable

- Four Easy Steps To A Perfect Beef Roast!

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Heat oven to 325ºF. Combine seasoning ingredients. Rub evenly into surface of beef roast. Prepare roast as directed in Four Easy Steps (see above). Roast in 325ºF oven approximately 2 to 2½ hours for medium rare; 2½ to 3 hours for medium.

Approximately 1 hour before serving, process corn and onion in food processor fitted with steel blade until corn is broken but not pureed. Add milk and eggs; process just until blended. Add muffin mix and salt; process only until mixed. Pour into greased 11x7-inch baking dish. Bake in 325ºF oven 45 to 50 minutes or until edges are golden. Sprinkle with cheese; broil 3 to 4 inches from heat, until cheese melts and top is crusty.

Remove roast when thermometer registers 140ºF for medium rare, 155ºF for medium. Tent and let stand as directed in Four Easy Steps (see above). Carve roast into thin slices; serve with pudding. Makes 8 to 12 servings.

TIPS:
*A beef rump, tri-tip or rib roast could be used in place of the round tip roast.
*Follow directions for the type of thermometer you have. If using a rapid recovery type, begin checking temperature after the roast has been cooking for 1½ hours.
*Be sure to observe stand time (about 15 minutes after removing roast from the oven). Carving the roast too soon allows juices to escape.

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Michigan Beef Industry Commission
2145 University Park Drive, suite 300
Okemos, Michigan 48864
(517)347-0911 FAX: (517)347-0919
MIBeef@aol.com