Recipe: Peppered Beef Tip Roast and Corn Pudding

Peppered Beef Tip Roast and Corn Pudding

4 to 6 pound beef round tip roast
Seasoning:
2 teaspoons cracked black pepper
2 teaspoons dry mustard
1 large clove garlic, crushed
1/2 teaspoon ground allspice
1/2 teaspoon ground red pepper
1 teaspoon vegetable oil

Corn Pudding:
1 bag (20 ounces) frozen whole kernel corn, defrosted
1 small onion, quartered
2 cups milk
2 eggs
1 package (8-1/2 ounces) corn muffin mix
1 cup shredded Cheddar cheese

Heat oven to 325F. Combine seasoning ingredients and rub evenly onto surface of beef roast. Place roast on rack in shallow baking dish. Insert meat thermometer into center of roast, away from bone and fat.

Roast approximately 2 to 2-1/2 hours for medium rare; 2-1/2 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 1/2 teaspoon salt; process only until mixed. Pour into greased 11 x 7-inch baking dish.

Bake in 325F. 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 140F for medium rare; 155F for medium. Tent with foil and let stand 15 minutes. Carve roast into thin slices; serve with pudding.

Makes 8-12 Servings
Source: Iowa Beef Industry Council