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Archive for the ‘Roast’ Category

Makes 8 servings

Roast:

  • 3 large cloves garlic, crushed through a press
  • 1 tbsp chopped fresh rosemary
  • 1 tbsp thyme leaves
  • 1 tsp kosher salt
  • 1/2 tsp coarsely ground black pepper
  • 1 (4 lb) boneless beef rib eye roast, trimmed and tied

Madeira Sauce:

  • 2 tbsp all-purpose flour
  • 1 cup Madeira wine
  • 1 large shallot, minced
  • 2 cups beef broth
  • 1 (3 inch) rosemary sprig
  • 1 tbsp tomato paste
  • rosemary and thyme sprigs, for garnish (optional)
  1. Roast: Preheat oven to 375°F.  Mix garlic, rosemary, thyme, salt, and pepper.  Rub over roast.  Place roast, fat side up, on rack in large roasting pan.  Roast 2 hours for medium-rare (internal temperature 145°F) or longer for desired doneness (150°F for medium; 160°F for well-done).  Remove roast to a carving board; cover loosely with foil to keep warm. 
  2. Discard all but 2 tbsp fat from roasting pan; place pan over 2 stove-top burners over medium heat.  Whisk in flour and cook, whisking, 1 minute.  Add wine and minced shallot; bring to a boil.  Boil 3 minutes.  Add broth and rosemary sprig; bring to a boil.  Stir in tomato paste and accumulated juices from roast; boil gravy 5 minutes, until slightly thickened.  Strain gravy through sieve. 
  3. Carve roast into 1/4 inch thick sliced.  Serve with gravy.  Garnish plates with herbs, if desired.

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Serves 10

  • 2 1/2 lb eye-round beef roast, trimmed
  • 1 clove garlic, peeled and halved lengthwise
  • 1/8 tsp salt
  • 1/8 tsp black pepper
  • 2 tsp olive oil
  • 1 clove garlic, minced

For the sauce:

  • 1 medium bulb garlic, unpeeled
  • 3/4 cup sour cream
  • 1 tbsp milk
  1. Preheat oven to 325°F.  Rub beef with cut sides of garlic halves.  Sprinkle with salt and pepper.  Place beef on a rack in a roasting pan. 
  2. In a small bowl, combine oil and minced garlic.  Place whole garlic bulb in a small baking dish.  Place beef and garlic bulb in oven.  Roast for 50 minutes. 
  3. Brush beef with garlic-oil mixture.  Continue roasting beef until an instant-read meat thermometer inserted into the center of beef reaches 160°F for medium, about 20 minutes longer.  Remove beef and garlic bulb from oven.  Let stand for 10 minutes. 
  4. Slice top off garlic bulb.  Using the tip of a knife, scoop out roasted garlic.  To prepare sauce, in a small bowl, combine roasted garlic, sour cream, and milk.  Mix well. 
  5. Cut beef into slices; arrange on a serving plate.  Serve sauce on the side.  Serve immediately. 

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Serves 8

  • 2 1/4 lb beef tenderloin, trimmed
  • 2 1/2 tsp coarsely cracked black pepper
  • 1/4 cup chopped fresh parsley
  • 2 tbsp chopped fresh chives
  • 1 tsp dried tarragon
  1. Preheat oven to 425°F.  Rub the cracked pepper evenly over surface of beef, pressing gently to help pepper adhere. 
  2. In a small bowl, combine parsley, chives, and tarragon.  Mix well.  Spread herb mixture evenly on a plate or a sheet of waxed paper. 
  3. Place beef on top of the herbs.  Roll beef in herbs to coat completely, pressing gently to help herbs adhere.  Loosely tie beef at 2 inch intervals with kitchen twine along its length. 
  4. Place the beef on a roasting rack in a large roasting pan.  Roast beef until an instant-read meat thermometer inserted in center registers 145°F for medium-rare, about 30 minutes, or until desired doneness.
  5. Transfer beef to a carving board and let stand for 15 minutes, allowing the juices to redistribute throughout the meat.  Remove string and carve into thin slices.  Serve immediately. 

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Serves 4

  • 1 (2 lb) bottom round or rump roast, trimmed
  • juice of 1 lemon
  • 1 oven cooking bag
  • 2 onions, thinly sliced
  • 8 baby carrots
  • 2 medium potatoes, peeled, quartered
  • 4 stalks celery, sliced
  • 1 green bell pepper, chopped
  • 1 clove garlic, chopped
  • 1 tsp dry mustard
  • 1 tsp dried thyme
  • 2 cups tomato juice
  1. Place beef in a shallow roasting pan.  Sprinkle beef with lemon juice; pierce with a fork.  Cover and refrigerate until ready to roast.  Preheat oven to 350°F.
  2. Prepare beef in oven cooking bag according to package directions.  Return to roasting pan.  Arrange onions, carrots and potatoes around beef.  Top with celery and bell pepper. 
  3. Sprinkle beef with garlic, mustard and thyme.  Pour tomato juice around beef in cooking bag.  Seal bag; cut slits.  Roast for 1 hour or until very tender. 
  4. Remove beef from cooking bag.  Let stand, covered, for about 5 minutes; cut into slices.  Arrange vegetables around beef on a serving platter. 

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Serves 8

  • 1 boneless beef chuck roast
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1 bottle (8 oz) Catalina dressing, divided
  • 2 large onions, sliced
  • 2 lb Yukon gold or all-purpose potatoes, peeled, cut into 2 inch pieces
  • 1 lb carrots, peeled, cut into 1 inch pieces
  • water
  • 2 tbsp chopped parsley
  1. Season both sides of roast with salt and pepper.  Brown meat in large heavy pot or Dutch oven on high heat in 1/4 cup of the dressing, turning to brown both sides.  Add onions; stir to brown. 
  2. Add remaining dressing, potatoes, carrots and enough water to come 3/4 way up meat (about 1 1/2 – 2 cups).  Bring to boil; cover.  Reduce heat to low.  Simmer 2 hours or until meat and vegetables are tender. 
  3. Remove meat from pan; slice meat thinly against the grain.  Serve meat and vegetables topped with pan gravy.  Sprinkle with chopped parsley just before serving. 

How to Thicken Pan Gravy: If a thicker pan gravy is desired, stir 1/4 cup water into 2-3 tbsp flour in small bowl.  Remove meat and vegetables from pan; bring liquid to boil on medium-high heat.  Gradually whisk mixture into pan liquid until thickened to desired consistency. 

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Makes 4-6 servings

  • 1 3/4 cups packed dark brown sugar
  • 1 1/2 tsp fennel seeds
  • 1 tbsp kosher salt
  • 1 tsp hot red pepper flakes
  • 1 tsp freshly ground black pepper
  • 1 tbsp extra-virgin olive oil
  • 1 (2 1/2 to 3 lb) boneless beef loin tri-tip roast, fat trimmed to 1/4″ (you can substitute a boneless shell steak roast or flank steak)
  • cooking spray or vegetable oil for grill
  1. In a bowl large enough to hold the roast, toss sugar, fennel seeds, salt, pepper flakes, and black pepper until combined.  Drizzle oil over mixture and toss with a large fork until evenly moist.
  2. Add tri-tip roast; press sugar mixture all over to coat (leave excess sugar on bottom of bowl).  Cover bowl; let marinate at room temperature 45 minutes, or refrigerate overnight.  If roast has marinated overnight, bring to room temperature before grilling, about 45 minutes.
  3. Coat grill rack with cooking spray or brush with oil.  Prepare outdoor grill with charcoal briquettes or preheat gas grill to high.  Remove roast from marinade (whisk marinade in bowl to blend in any sugar that hasn’t dissolved).  Keep bowl of marinade next to grill.  Place roast on grill; sear for 2 minutes, turning once.  Lift roast with long tongs and dip in marinade to coat heavily; place back on grill for another 2 minutes.  Repeat until all marinade is used, about 10-15 minutes.
  4. Adjust heat to medium (if using charcoal grill, move roast to a less-hot part of the grill).  Continue to grill, turning roast every 6 minutes, until an instant-read thermometer registers 140°F in center of roast for rare. 
  5. Remove roast to a cutting board; let rest for a few minutes.  Cut 1/2 inch thin slices on the diagonal and across the grain.  Spoon juices over slices.

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Makes 6 servings

  • 6 (2 inch) gingersnap cookies, finely crushed into crumbs
  • 2 cups (about half 16 oz bag) peeled baby carrots
  • 2 large stalks celery, cut crosswise into 2 inch pieces
  • 1 cup dry red wine
  • 2 tbsp red wine vinegar
  • 1/4 cup raisins
  • salt and ground black pepper
  • 1 boneless beef chuck roast (about 2 lbs)
  1. In 4 1/2 to 6 qt slow-cooker bowl, combine gingersnap crumbs, carrots, celery, onion, wine, vinegar, raisins, 1 tsp salt and 1/2 tsp pepper.  Place roast on top of vegetables.  Cover slow cooker with lid and cook as manufacturer directs on low settings 8-10 hours or on high setting 6-6 1/2 hours or until roast is very tender.
  2. Place roast on warm platter.  Skim and discard fat from cooking liquid.  Serve roast with vegetables and sauce.

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