Glace Beef la Louisanne

This Louisiana-inspired beef roast is built for impressing. A rump roast gets butterflied into a thin sheet, coated in black pepper, soaked in a bourbon-honey-Worcestershire marinade, then stuffed with nuts and steamed broccoli and slow-cooked on a rotisserie.

The marinade does double duty: bourbon and honey create a sweet, boozy glaze that caramelizes on the outside during the rotisserie spin, while papaya or peach juice acts as a natural meat tenderizer to break down the rump’s tough fibers. The longer you marinate, the more tender the finished roast.

Rolling and tying the stuffed roast tightly is the make-or-break step. Loose ties mean the filling spills out on the spit. Use kitchen twine every two inches along the length and tie firmly enough that nothing shifts during the two-hour cook.

Chef Tips

• Butterfly the rump into an even ½ inch thickness for consistent cooking. Thick spots stay raw while thin spots dry out.
• Steam the broccoli until fully soft before stuffing. Crisp broccoli won’t work here since it doesn’t have time to cook further inside the rolled meat.
• Baste frequently with the marinade during rotisserie cooking. Each coat builds another layer of that sticky bourbon-honey glaze.
• Let the roast rest 15 minutes after removing from the spit before slicing thin.

Variations

• Oven method: No rotisserie? Roast in the oven at 325°F (160°C) on a rack, turning and basting every 30 minutes.
• Pecan filling: Swap walnuts and pistachios for pecans for a more Southern flavor profile.