Low-amine roast beef slices
Making roast beef is so simple it hurts. Roast beef is naturally low-amine (so long as it’s fresh off the hoof), and makes a great addition as a protein in a meal, or can be sliced thin for sandwiches and wraps.
2 lb sirloin roast
1 Tbsp garlic powder
1 tsp salt
1 tsp black pepper
1 Tbsp safflower oil
- Preheat oven to 400 degrees Fahrenheit.
- Rub dry seasonings all over roast.
- Put roast in small Pyrex or ceramic pan.
- Pour oil over the top.
- Roast for 40 minutes (basting every 5 minutes after the first 20 minutes), or until internal temperature reaches 140 degrees.
- Remove from heat and transfer to cutting board. Allow to rest for 5 minutes.
- Cut and remove strings holding it together, if there are any.
- Slice roast beef however you prefer, thick or thin.
- To save leftovers, I reserve all cooking juices and blood on the cutting board and pour it back over the saved pieces.
AMINE BREAKDOWN:
Very Low Amine: garlic powder, salt, black pepper
Low Amine: beef, safflower oil
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