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Beef Purses
RecipeBeef Cuts
Beef Purses
Sliced roast beef bundled around brown rice, bell peppers and capers, served with dried tomato and sweet pea sauces.
Yield: 24 servings
1. Combine garlic, basil, vinegar, mustard and pepper; pat mixture onto beef to cover. Roast beef in 375°F oven 1-1/2 to 2 hours until internal temperature registers 135°F.

Cool slightly; cover and refrigerate to chill completely.
Garlic, minced2 ounces
Fresh basil, chopped6 tablespoons
Red wine vinegar1/4 cup
Dry mustard2 tablespoons
Pepper2 tablespoons
Beef Round, Knuckle, peeled, tied (IMPS/NAMP 167A)6 pounds
2. Bring stock to boil in saucepan; add rice. Cover and simmer about 40 minutes until rice is tender. Set aside to cook slightly.

Stir in capers, bell peppers, onions, red wine vinegar and pepper; cover and refrigerate.
Beef stock1 quart
Brown and wild rice blend13 ounces
Capers, drained5 ounces
Red bell peppers, diced 1/4-inch5 ounces
Yellow bell peppers, diced 1/4-inch5 ounces
Green onions, chopped4 ounces
Red wine vinegar2 tablespoons
Pepper1 1/2 teaspoons
3. Puree tomatoes, garlic and basil in food processor or blender; add water, pepper and salt and pulse to combine. Reserve.
Sundried tomato halves, reconstituted, drained8 ounces
Garlic, minced1/2 ounce
Fresh basil, chopped2 tablespoons
Water1 1/2 cups
Pepper1 teaspoon
Salt1 teaspoon
4. Puree peas, onions and mint in food processor or blender. Add olive oil, white wine vinegar water and salt; pulse to combine. Reserve.
Frozen peas, thawed1 pound
Green onions, chopped3 ounces
Mint, coarsely chopped3 tablespoons
Olive oil2 tablespoons
White wine vinegar2 tablespoons
Water2 tablespoons
Salt1 teaspoon
5. Slice beef into forty-eight 1-1/2-ounce slices (about 1/8-inch thick). For each serving: Spoon 1 ounce rice mixture in center of each of 2 beef slices.

Gather edges of each slice to form bundles around rice; tie each with a chive to secure. Plate bundles; serve with 1-1/3 tablespoons each dried tomato and sweet pea purees.

Nutrition information per serving: 276 calories; 8 g fat(2 g saturated fat; 4 g monounsaturated fat); 67 mg cholesterol; 442 mg sodium; 21 g carbohydrate; 3.8 g fiber; 28 g protein; 8.8 mg niacin; 0.6 mg vitamin B6; 3.2 mg vitamin B12; 4.1 mg iron; 36.0 mg selenium; 6.4 mg zinc; 97.5 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber and choline
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