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Moroccan Spencer Roast https://www.metro.ca/userfiles/image/recipes/Rosbif-faux-filet-GrilRouge-Angus-marocaine-6046.jpg PT20M PT40M PT1H00M
Preheat the oven to 350 °F (180°C). In a small bowl, mix the cinnamon, paprika, turmeric, garlic salt, ginger, cumin, salt and pepper. Rub the spice mixture on the meat. Insert a meat thermometer on the side of the roast. Set the roast on a grill inside a casserole or shallow oven-proof dish. Cook uncovered 40 minutes or until the thermometer shows 155°F (68°C) for a medium-cooked roast. Set the roast on a cutting board, cover with aluminum paper and let rest for 5-8 minutes to allow the internal temperature to rise slightly.
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1 lb (454 g) spencer roast 1 tsp. (5 mL) ground cinnamon 1 tsp. (5 mL) paprika 1 tsp. (5 mL) turmeric 1 tsp. (5 mL) garlic salt 1/2 tsp. (2 mL) ground ginger 1/4 tsp. (1 mL) ground cumin 1/4 tsp. (1 mL) Salt 1/4 tsp. (1 mL) pepper
Moroccan Spencer Roast

Moroccan Spencer Roast

Rate this recipe
4 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:20
Preparation
0:40
COOKING
1:00
TOTAL TIME

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Ingredients

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  • 1 lb
    (454 g)
    spencer roast
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    375 g


    QU'APPELLE BEEF ORGANIC RIB EYE STEAK

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    50.68/kg


    RED GRILL BEEF TENDERLOIN ROAST OR STEAK

    RED GRILL BEEF TENDERLOIN ROAST OR STEAK

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    CUT FROM CANADA AA OR USDA SELECT GRADES OR HIGHER 33.05/kg


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    CRYOVAC PORTIONS CUT FROM CANADA AA OR USDA SELECT GRADES OR HIGHER 24.23/kg


  • 1 tsp.
    (5 mL)
    ground cinnamon
  • 1 tsp.
    (5 mL)
    paprika
  • 1 tsp.
    (5 mL)
    turmeric
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  • 1 tsp.
    (5 mL)
    garlic salt
  • 1/2 tsp.
    (2 mL)
    ground ginger
  • 1/4 tsp.
    (1 mL)
    ground cumin
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  • 1/4 tsp.
    (1 mL)
    Salt
  • 1/4 tsp.
    (1 mL)
    pepper
Imprimer ma sélection

Preparation

Preheat the oven to 350 °F (180°C).

In a small bowl, mix the cinnamon, paprika, turmeric, garlic salt, ginger, cumin, salt and pepper.

Rub the spice mixture on the meat.

Insert a meat thermometer on the side of the roast.

Set the roast on a grill inside a casserole or shallow oven-proof dish.

Cook uncovered 40 minutes or until the thermometer shows 155°F (68°C) for a medium-cooked roast.

Set the roast on a cutting board, cover with aluminum paper and let rest for 5-8 minutes to allow the internal temperature to rise slightly.

Source : Metro

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