Recipe(tried): Re: Good beef recipe -

Sorry but earlier I hit 'send' by mistake and then before I could get back in our guests arrived ....

THIS IS MICROWAVED and can be used in other ways - I'll try to put a few at the end.

BEEF ROAST FAJITAS

2-1/2 lb beef eye round roast
Spice rub (see below)
1 cup medium or hot picante sauce
1/3 cup red jalapeno jelly
1 tablespoon fresh lime juice
16 flour tortillas (10-inch diameter)
6 to 8 green onions, sliced
2 large tomatoes, seeded, chopped
1 cup dairy sour cream
2 jalapeno peppers, seeded, chopped - if desired
Lime wedges, if desired
Parsley sprigs

Trim all fat from beef eye round roast. Place large piece of heavy duty foil on flat surface; place spice rub on foil. Lay roast on foil over rub and roll/pat to coat with rub. Wrap roast in foil and refrigerate at least 8 hours - overnight if desired.

Unwrap roast and place on rack (if you don't have rack use a small micro-safe sauceror plate turned upside down) in microsafe dish. Cover with waxed paper and microwave (MEDIUM-LOW - 30% power) 14 minutes per pound for rare, 16 minutes per pound for medium-rare. Rotate dish and invert meat at midpoint of cooking time. Shield any edges that appear to be overcooking with small pieces of foil. Remove roast when instant read thermometer inserted into thickest part registers 130 - 135 degrees for rare; 140 - 145 degrees for medium-rare. Tent with foil and allow to 'stand' for 10 - 15 minutes. Roasts will continue to rise 5 - 10 degrees during this time.

Meanwhile combine picante, jelly and lime juice in 2-cup microsafe cup; cover with plastic wrap. Microwave HIGH 2 to 4 minutes or until hot and bubbly, stirring after 2 minutes. Wrap tortillas in dampened microwave-safe paper towels. Microwave at HIGH 1 to 2 minutes or until hot. Carve about 1/3 of the roast into thin slices; cut slices into 3 or 4 pieces. Arrange beef on platter with bowls of sauce, green onions, tomatoes, sour cream, jalapeno pepers and lime wedges. To serve, place equal amounts of beef in center of tortillas; add accompaniments, as desired, and roll up. Garnish with parsley. About 8 servings

Spice Rub: Combine: 1 tablespoon EACH hot paprika, coarse grind black pepper and packed brown sugar; 2 teaspoons chili powder; 1-1/4 teaspoons EACH crushed red pepper flakes and ground white pepper; 1 teaspoon hickory smoked salt; 1/2 teaspoon garlic powder

NOTE; ANY of your favorite spice rubs can be substituted -- or you can use a purchased one. I noted some good ones on the message board just today.

This roast gets good color from the rub -- and can be used in other ways. It would make good sandwiches with a horseradish sauce. Or a bottled gravy.

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I also do eye round in the microwave for CHICAGO BEEF - a popular sandwich. Can't find my recipe right now -- but its roasted (I would put a rub on it - but mainly garlic, pepper and maybe Italian seasoning).. then slice thin. The sauce is thin and has green peppers and onions (you can 'saute' them in the micro - check your book) - and sort of a beef broth. You put thethin beef slices back in this mixture and reheat. Better made ahead for flavors to blend. You surve on crusty Italian type bread - with the beef and the juice ... not too dainty to eat but they love it in Chicago.

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As I started to say on my previous (aborted) posting -- microwaves are not uniform -- lots of different amount of power -- mine is 800 I believe. So sometimes you have to adjust - up or down. If you DO a beef roast - EYE OF ROUND is one of the best. Try to get a uniformly shaped one - as those things that stick out get zapped.

You can also do meatballs in the microwave - about 1 to 1-1/2 lbs at a time. Lay in a 'doughnut' shape on a 12-inch plate or dish - cover with wax paper and micro about 2 minutes; turn or re-adjust and then micro about the same length of time. Test. They don't brown a lot but it doesn't matter asyou then put them (back in the microwave) witha jar of spaghetti sauce - and have pasta (or if you dont want to cook pasta) you can make meatball sandwiches on good crusty rolls.