This reporter has spent considerable time and resources on an exhaustive investigation that spanned multiple gatherings, one suspicious kitchen visit, and a source who shall remain anonymous lest people find out they are still, in fact, alive.
For years, residents have gathered around Cordon’s pit beef with no knowledge of what they were consuming or how it came to be so devastatingly good. Many questions have been asked and no answers have been forthcoming—until now.
Through sources this reporter will not name, at personal risk this reporter’s lawyer would decline to comment on, SIP has obtained the complete and verified recipe behind Cordon’s legendary pit beef.
We are aware this information is sensitive. The public demands to know, and this reporter is nothing if not dedicated to pursuing stories that others lack the courage to pursue. You’re welcome, Maplewood.
CORDON’S LEGENDARY PIT BEEF Serves 4
Ingredients:
• 1 tablespoon kosher salt
• 1 (3-pound) beef eye of round roast
• 1 tablespoon vegetable oil
• 2 teaspoons seasoned salt
• 1 tablespoon freshly ground black pepper
• 1 teaspoon smoked paprika
• 4 tablespoons prepared horseradish
- Sprinkle the kosher salt all over the beef. Wrap and refrigerate in your ice box for 24 hours.
- Remove and let stand at room temperature for 1 hour.
- Preheat oven to 225°F. In a large skillet, heat the vegetable oil over medium-high heat until nearly smoking. Sear the roast until evenly browned, about 2 minutes per side. Transfer to a rimmed baking sheet.
- Combine the seasoned salt, pepper, and paprika. Sprinkle all over the roast.
- Roast for 1 to 1½ hours until internal temperature reaches 120°F. Rest for 10 minutes.
- Slice as thinly as possible. Serve warm with horseradish.
SIP accepts no responsibility for what you do with this information.