MARINATED ROAST BEEF
Recipe video above. Use this marinade to transform economical roast beef into something special! It will infuse with flavour, add juiciness and make the beef tender. KEY TIP: internal temp of beef rises by 8C/14F while resting, so must take out of oven BEFORE desired internal temp, see Note 4. Marinade 2 - 3 days.
Provided by Nagi
Time 1h20m
Number Of Ingredients 19
Steps:
- Mix Marinade ingredients in a large ziplock bag.
- Add beef, marinade for 2 days (24 hrs min, 3 days max).
Nutrition Facts : Calories 518 kcal, Carbohydrate 23 g, Protein 63 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 152 mg, Sodium 1366 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
STANDING ROAST BEEF (BRINED)
Standing rib roast recipe with brine. Great for a holiday dinner!
Provided by Digame1129
Categories Main Dish Recipes Roast Recipes
Time 13h45m
Yield 8
Number Of Ingredients 11
Steps:
- Stir warm water, coffee, kosher salt, onion soup mix, onion, garlic, and Worcestershire sauce in a 16-quart stock pot until salt and onion soup mix has dissolved. Lay roast in the brine and cover pot; refrigerate at least 8 hours. Turn roast over at least twice during brining.
- Preheat oven to 375 degrees F (190 degrees C).
- Remove roast from brine and pat dry with paper towels. Place roast on a rack in a roasting pan with the fat side down; sprinkle with garlic powder, onion powder, and black pepper. Flip roast and season other side the same way. Let roast stand until it reaches room temperature, about 1 hour.
- Place roast into preheated oven and bake for 1 hour.
- Turn off heat and leave meat in the hot oven, without opening oven door, for 3 hours. Turn oven back on and set heat for 375 degrees F (190 degrees C). Let roast reheat until an instant-read meat thermometer inserted into the center of the roast reads 130 degrees F (54 degrees C) for medium-rare, 30 to 40 minutes.
Nutrition Facts : Calories 538 calories, Carbohydrate 8.2 g, Cholesterol 124.9 mg, Fat 38.8 g, Fiber 0.9 g, Protein 36.6 g, SaturatedFat 15.7 g, Sodium 11819.5 mg, Sugar 2.2 g
BRINED EYE OF ROUND
Brining is the secret to a tender and juicy eye of round roast. The overnight soak infuses flavor and keeps moisture in while roasting.
Yield Serves 4
Number Of Ingredients 9
Steps:
- In a saucepan, combine sugar, salt, pepper, ginger, cinnamon, clove and 1 cup water250 ml water. Bring to a boil, stirring often to dissolve sugar. Reduce heat and simmer 5 minutes. Remove from heat and add ice water.
- Place eye of round roast in large zipper-locking bag; add brine. Refrigerate overnight.
- Remove roast from bag and discard brine. Preheat oven to 450°F232°C. Place roast on rack and roast for 15 minutes, then reduce heat to 350°F177°C and continue roasting approximately 1 hour to reach an internal temperature of 125-130°F52-55°C for medium rare.
- Remove roast from oven, loosely tent with foil, and rest 10 minutes. Thinly slice across the grain.
Nutrition Facts : Calories 324cal total
90 MINUTE BEER-BRINED POT ROAST
This recipe is by Don Mauer, a syndicated food columnist. The technique used here makes for a fast yet tender pot roast. The 90 minutes refers to time in the oven, there is additional time needed for brining and cooking. Do not cook vegetables with the pot roast - cook them separately or parboil and add to the gravy as it cooks. Prep times are estimated, as I have not made this yet, but am looking forward to doing so. Please note that the sodium count is off - the sodium is principally in the brine, which is discarded.
Provided by duonyte
Categories Roast Beef
Time 2h40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- The success of this recipe relies on two things: the use of a Dutch oven or similar heavy pot with a heavy bottom; and that you use a very large piece of aluminum foil to cover not only the roast, but also go up the sides of the pot and over the pot's edge. The cover must make contact with the foil all around the edge. This is what permits the pot roast to cook quickly.
- Brining: Put all of the brine ingredients into a zippered gallon-sized plastic bag. Seal the bag and shake it until the salt and sugar are dissolved and the beer has lost most of its carbonation.
- Add the pot roast, seal and shake to coat the roast.
- Open an inch long section of the zipper, expel as much air as you can, reseal. Place on counter for 45 minutes.
- Roast: Place the oven rack in the middle of the oven and preheat to 450 degrees F.
- Remove the roast from the brine and pat dry. (Discard the brine).
- Put the Dutch oven over medium high heat and add the oil. Brown both sides of the roast, about 5 minutes per side.'.
- Remove to a platter and season with salt and pepper.
- Add onions to the pot and saute until golden. Add the wine and simmer about 1 minute.Turn off the heat.
- Return the meat to the pot. Protecting your hands with oven mitts, place a sheet of heavy-duty aluminum foil over the meat, pressing down until it is covered from edge to edge, letting the excess foil drape over the edge of the pot. Press the foil against the pot.
- Cover the pot with its lid, raise the heat to medium-high, and cook until you hear the liquids bubbling.
- Place the pot in the oven and cook for 90 minutes - the roast should be dark brown at this point. Remove and let rest covered for 10 to 15 minutes.
- Carefully remove the foil - steam will billow up, I suggest that you pull away the foil from the side farthest away from you first - and remove the roast to a platter.
- Skim fat from the liquid, then place the pot over medium high heat.
- Whisk the flour into the chicken broth and stir into the liquid in the pot. (You can add parboiled veggies at this point to the gravy, according to the chef).
- While the gravy thickens, slice the roast against the grain into slices. Cover with gravy and serve.
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