Lean Roast Beef With Marsala Gravy Recipe 425 Food

ROAST BEEF WITH GRAVY

Steps:

• Preheat the oven to 450 degrees F. Line a 9-by 13- by 2-inch pan or your oven's broiler pan with a sheet of heavy-duty aluminum foil large enough to fully wrap the roast. The shiny side of the foil should be up. Sprinkle the roast on all sides with salt and pepper and place it in the center of the foil. Spread the onion slices over the top of the roast and pour the vinegar around it. Bring the ends of the foil together and fold several times, and then fold the ends together to completely enclose the roast. Pour about 1 inch of water into the pan around the foil-wrapped roast. Bake until the meat is fork tender and brown, 3 to 4 hours. Check the water level in the pan regularly during cooking and replenish it if necessary. If any juice seeps from the foil seals during roasting, save it to use in making the gravy. When the roast is done, remove the package from the baking pan and let it cool for a few minutes. Open the package carefully to preserve all the juices and transfer the meat to a platter. Cover with a tent of foil to keep it warm while you make the gravy. Pour the roasting juices into a measuring cup and let the fat rise to the surface. Skim off the fat, reserving 4 tablespoons in a saucepan and discarding the rest. (If the fat measures less than 4 tablespoons, add enough butter to make up the difference.) Measure the remaining defatted pan juices and reserve. If you have less than 2 cups, add water to make 2 cups. Add the flour to the fat in the saucepan and stir with a wire whisk to make a roux. Cook over medium-low heat until the flour is lightly browned, about 1 minute. Slowly whisk in the reserved pan juices and stir until thickened. Slice the roast or cut it into chunks (it will be very tender), and serve it with the gravy.

MARSALA SAUCE

Steps:

• Heat the oil and butter in a frying pan. Once sizzling, tip in the shallot, garlic, mushrooms and a pinch of salt. Cook over a low heat until the mushrooms are softened then stir in the flour. Cook for 1 min to get rid of the raw flour taste then pour in the marsala and stock. Simmer away until reduced by two thirds. Taste for seasoning then serve, traditionally with steak.

CROCK POT BEEF ROAST WITH MARSALA GRAVY

Steps:

• Cut a number of slits in the beef roast and place garlic slivers in them.
• Sprinkle with salt and pepper.
• Brown the beef roast on all sides in Olive Oil, and place in a large crock pot.
• Deglaze the browning pan with the marsala wine, and scrape any brown bits from the pan; pour into crock pot.
• Add carrots, beef broth and mushroom soup to the crock pot and cook on low 8-10 hours.
• During the last hour of cooking add the sprig of rosemary.
• During the last 1/2 hour of cooking melt the butter in a large saute pan and cook the mushrooms.
• Remove the beef from the pan; trim the fat and pull the beef apart.
• Strain the solids from the liquids in the crock pot; reserving both.
• When the mushrooms are nearly finished cooking, add the flour and cook stirring constantly for 3 minutes.
• Slowly add the strained liquids and bring to a boil. Continue cooking until desired thickness.
• Return pulled beef, rosemary sprig, and carrots reserved with solids to the crock pot; throw out undesired solids.
• Top with thickened gravy and place on warm.
• Serve with garlic mashed potatoes or polenta.

ROAST BEEF WITH MARSALA GRAVY

Steps:

• Place the roast in a shallow baking dish and rub with the salt and pepper.
• Place in the refrigerator uncovered 8 hours or overnight.
• Before cooking, let the roast sit at room temperature for about 1 hour.
• Using a thin sharp knife, poke slits all over the top and sides of the roast and stuff each slit with a garlic sliver.
• Preheat the oven to 400.
• In a medium roasting pan fitted with a rack, place the beef on the rack and pour 1 cup water, 1/4 cup broth, and 1/2 cup wine into the bottom of the pan.
• Roast the beef for 15 minutes and turn down the heat to 325.
• Cook for an additional 45 minutes to 1 hour, until the internal temperature of the beef is 120 degrees F, adding the remaining 1/4 cup water to the pan, if necessary.
• Remove the roast from the oven, transfer the roast to a warmed platter and tent with foil to rest.
• Meanwhile, place the roasting pan over high heat and deglaze with the remaining wine.
• Add a large sprig of fresh rosemary to the sauce. Reduce by 1/3.
• Stir the flour into the remaining 3/4 cup broth, and then whisk into the sauce. Simmer until thickened.
• Remove the rosemary sprig, stir in the butter and season with salt and pepper, to taste.
• Serve the sauce with the sliced roast beef.

SUNDAY NIGHT ROAST BEEF AND GRAVY WITH EASY RICE

Steps:

• Preheat the oven to 275 degrees F.
• Season the meat on all sides with the Essence, salt, and pepper. Heat the oil in a large Dutch oven and brown on all sides, about 4 minutes per side. Remove the roast from the pan and add the onion slices and thyme sprigs. Place the roast on top of the onions, fat side up. Add the beef broth to the pan and place in the oven, uncovered. Roast until the beef is tender and registers an internal temperature of 130 to 135 degrees F, about 1 1/2 to 2 hours.
• Transfer the roast to a platter or cutting board and let rest for 15 minutes before carving.
• Meanwhile, use a slotted spoon to discard the onions and thyme sprigs. Place the Dutch oven over medium-high heat to heat the beef drippings. Combine the cornstarch and water in a small bowl until dissolved. Add the cornstarch mixture to the beef drippings and bring to a boil. Cook, stirring constantly, until slightly thickened, 2 to 3 minutes. Remove from the heat and carefully transfer to a gravy boat or decorative bowl.
• Carve the beef thinly and arrange the slices on large plates with rice on the side. Drizzle gravy over each portion and serve alongside of the Easy Rice.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
• In a 2-quart saucepan, combine the rice, water, butter and salt, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until all the liquid is absorbed, about 20 minutes. Remove the pan from the heat and let sit, covered, for 10 minutes. Uncover and fluff the rice with a fork before serving.

TRADITIONAL ROAST BEEF WITH GRAVY

Steps:

• Preheat oven to 350F.
• Rub outside of meat with pepper, salt and garlic.
• Place on a rack in a baking dish; pour 1/3 cup water into bottom of baking dish.
• Roast beef, allowing 25 minutes per pound for medium rare, a little longer for well done.
• Cover loosely with foil.
• Stand for 15 minutes before carving.
• To prepare gravy: drain off all except 1 tblsp of fat from the baking dish.
• Place dish over a low heat.
• Add flour and stir well to incorporate all the bits and pieces in the dish.
• Cook, stirring constantly, over medium heat until well-browned, taking care not to burn.
• Combine wine, stock and tomato paste.
• Gradually stir into flour mixture.
• Heat, stirring constantly, until gravy boils and thickens.
• Cook for about 3 minutes.
• Season to taste.

LEAN ROAST BEEF WITH MARSALA GRAVY RECIPE - (4.2/5)

Steps:

• Use paper towels to pat the roast dry. In a small bowl, mix the garlic powder, seasoning salt and pepper, then rub the mixture all over the roast. Let sit at room temperature for 1 hour. Heat oven to 250 F. Heat a heavy-bottomed skillet or Dutch oven over medium-high. Rub the oil over the roast, then set into the pan and sear on all sides until a crust is formed, about 15 minutes total. Transfer the roast to a rack fitted in a roasting pan. Return the pan to the heat and pour in 1/2 cup of water. Simmer, scraping the pan with a wooden spoon, just until the pan is deglazed and any bits on the bottom are loosened. Pour the liquid into the roasting pan. Add half of the beef stock and marsala wine to the roasting pan. Set the roast in the oven and cook until it reaches 120 F to 125 F at the center, depending on desired finished temperature (which will be 10 degrees higher), about 1 1/2 hours. Remove the pan from the oven and increase the heat to 475 F. Once the temperature has been reached, place the roast back in the oven and cook until the top is nice and crusty, about 10 minutes. Remove the pan from the oven, transfer the roast to a carving board, cover it loosely with foil and let it rest while you make the gravy. To make the gravy, place the roasting pan over medium heat on the stovetop. Add the remaining wine and stock, then whisk to release any stuck bits on the pan. In a small glass, mix the cornstarch with 1/4 cup of water, then add to the pan. Simmer, stirring constantly, until slightly thickened. Slice the roast and serve with the gravy.

SUNDAY BEST ROAST BEEF WITH PAN GRAVY

Steps:

• Prepare the Roast: Adjust the rack to the bottom of the oven and heat to 425 degrees F. Blot any excess moisture from the roast, rub the Worcestershire sauce over the entire roast, and allow to marinate for 30 minutes, turning it twice.
• Combine the powdered garlic, onion powder, paprika, and 1 tablespoon coarse-ground pepper in a small bowl; sprinkle the seasoning mixture evenly over the roast, pressing it, and let the roast stand for 20 to 30 minutes. Rub the meat with 2 teaspoons salt, place fat side up in a shallow roasting pan, and roast for 15 minutes.
• Reduce oven temperature to 325 degrees F and continue to roast until the meat's internal temperature reaches 130 degrees F -- about 2 hours. Let the roast stand for 20 minutes before slicing.
• Prepare the Gravy: Skim any fat from the liquid that remains in the roasting pan. Whisk the flour and 1/2 cup water together to a paste; set aside.
• Scrape the drippings from the bottom of the roasting pan, add the beef broth, and stir over medium heat until the mixture begins to simmer. While continuously whisking, add the flour paste and bring to a boil.
• Reduce heat to medium-low and let simmer for 4 to 5 minutes. If needed, add a little water to thin the gravy. Add remaining salt and pepper; serve warm. (I thought the gravy was a little to thin and I didn't add the extra salt or pepper.).

CROCK POT BEEF MARSALA

Steps:

• Heat olive oil in a medium skillet over medium heat; add beef cubes and saute until browned.
• Add garlic; saute until garlic is lightly browned; add flour and stir until well coated.
• Transfer meat into the crockpot and add Marsala, broth, soup and sliced mushrooms; mix well.
• Cover and cook on LOW for 8 to 10 hours or on HIGH for 5 to 7 hours or until meat is tender; add salt and pepper to taste.
• Serve with or over rice, egg noodles or mashed potatoes.