The recipe for the beef is based on a simple and not terribly expensive roast of beef, crusted in a sort of dry rub that is rather more tropical than what you find in most parts of New England, save those inhabited by the great John (Doc) Willoughby, who was the executive editor of Gourmet until that magazine’s demise. Willoughby has championed the intersection of American winter and Caribbean spices for years. This Willoughby-ish mixture — salt and pepper, coriander and cumin, brown sugar and paprika — is wonderful on fire-cooked beef, of course, but it’s still excellent when used in an oven until it goes tight and deepest brown over the meat. Featured in: The Cheat: The Roast With The Most.
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Serving Size: 1 recipe (54g) | ||
Recipe Makes: 1 | ||
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Calories: 130 | ||
Calories from Fat: 8 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 7272.2mg | 251 % | |
Potassium 187.5mg | 5 % | |
Total Carbohydrate 31.6g | 9 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 30g | ||
Protein 1.3g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 130
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