ITALIAN BRAISED BEEF WITH ROOT VEGETABLES
My mom, Angel, has always been the best cook in the neighborhood and everybody knew it. In the 1970s and '80s, when most of my friends were eating fast food and processed junk, all the kids wanted to come to my house for dinner. (We weren't going to go to the neighbors' houses to eat TV dinners.) This is one of the meals Mom would fix when I was growing up because it was easy, delicious and inexpensive, and it fed a crowd. This was my introduction to braising, the first braised dish I ever made-and I didn't even know we were braising. Mom called it pot roast and we had it weekly. And in true Italian pot roast fashion, we'd eat it over rigatoni. I now sometimes serve it over soft polenta with mascarpone, another excellent option. It showed me how much I loved the deep complex flavors of braises generally, which I prefer to eat over just about any other kind of dish. One of the pleasures of this meal is the big chunks of carrots and celery root that cook in that delicious liquid for four hours; they take on all the flavors of the braising liquid. They don't taste like carrots and celery root anymore; they taste like a steak, and that's why they're so good. A couple of critical steps in this recipe are getting a good sear on the meat and caramelizing the vegetables in the pot before deglazing. Beyond that, the red sauce is critical. And I also think it's important that a third of the meat be above the liquid-one of the factors that for me defines braising-so pot size is important; it shouldn't be so small that the meat is submerged or so big that the meat is sitting in just an inch of liquid.
Provided by Michael Symon : Food Network
Time 12h
Yield 8 to 10 servings
Number Of Ingredients 23
Steps:
- For Yia Yia's Sunday sauce: Heat the oil in a 4-quart saucepan or large Dutch oven over medium heat. Brown the beef bones. Add the onions and cook until translucent, 2 minutes. Add the salt and garlic and cook until everything is soft but not browned, about 3 minutes. Squeeze the tomatoes one by one into the pan, pulverizing them by hand, and pour in their juice, too. Add the wine, oregano, red pepper flakes, if using, black pepper and bay leaf. Bring the sauce to a simmer, and then reduce the heat to its lowest possible setting, and continue to cook for 8 hours. The sauce should reduce by about one-third. Taste for seasoning and add more salt if necessary. Remove the bones and bay leaf. Set aside 2 cups. If not using the remaining sauce right away, let it cool, then cover and refrigerate for up to 1 week or freeze for up to 2 months. Yield: 8 cups.
- For the braised beef with root vegetables: Preheat the oven to 300 degrees F. Sprinkle the meat liberally with salt and pepper as much as 1 day in advance. (Cover and refrigerate it if doing so and take the meat out of the fridge 30 minutes before cooking.) Heat the oil in a large Dutch oven over high heat. When the oil is on the verge of smoking, sear the meat for about 2 minutes per side. Move the meat to the side (or remove it from the pot altogether if necessary), and add the carrots, celery root and onions. Brown the vegetables for about 3 minutes, and then add the garlic and cook for 1 to 2 minutes longer. Pour in the wine and deglaze the pot, scraping up the browned bits on the bottom. Add Yia Yia's Sunday Sauce, 1 cup water and the bay leaves (and the pot roast if you removed it). Bring the liquid to a simmer and taste for seasoning. Add more salt if necessary. Cover the pot and place it in the oven for 3 hours, basting the meat occasionally during cooking time. When almost ready to serve, make the rigatoni, if using. Boil in salted water according to package directions until al dente. Discard the bay leaves before serving. Transfer the meat to a cutting board and slice into bite-size pieces, or shred with 2 forks. Return the meat to the pot of sauce along with the drained rigatoni. Toss to coat, and serve.
MICHAEL SYMON'S RED WINE BRAISED BRISKET
Make and share this Michael Symon's Red Wine Braised Brisket recipe from Food.com.
Provided by Kerena
Categories One Dish Meal
Time 3h45m
Yield 1 brisket, 12 serving(s)
Number Of Ingredients 11
Steps:
- In a large Dutch oven, heat the olive oil over high heat until smoking. Season the meat liberally with salt and pepper. Sear in the pan for 4 to 5 minutes per side. Remove once dark golden brown and set aside.
- Add the onions, carrot, celery and garlic and cook until the vegetables are starting to brown, about 8 minutes. Add the wine and bring to a boil. Reduce by half, about 3 to 5 minutes, then add the beef stock.
- Add the brisket back in, along with the thyme and bay leaf, and bring up to a simmer. Place a lid on the pot and cook at a low temperature for 2 1/2 to 3 hours, or until the meat is fork tender. Serve the brisket with the sauce and vegetables.
Nutrition Facts : Calories 53.4, Fat 0.2, SaturatedFat 0.1, Sodium 313.6, Carbohydrate 4.4, Fiber 0.8, Sugar 1.7, Protein 1.4
MICHAEL SYMON'S CHICAGO STYLE ITALIAN BEEF
Make and share this Michael Symon's Chicago Style Italian Beef recipe from Food.com.
Provided by Kerena
Categories < 4 Hours
Time 2h
Yield 8 sandwiches, 8 serving(s)
Number Of Ingredients 20
Steps:
- For the Sirloin: Preheat oven to 450°F.
- Combine the garlic, oregano, red pepper flakes, thyme, extra virgin olive oil, and a generous pinch of salt and pepper. Split mixture in half. Rub half of the mixture all over the sirloin tip. Marinate at least 30 minutes. Combine the remaining half of the mixture with a quart of water.
- Place on roasting pan and transfer to oven, roasting for 20 minutes.
- Pour the rub-water mixture into the bottom of the pan. Reduce head to 350°F Return to oven and roast for another 30 minutes or until a meat thermometer reads rare - 130°F.
- Transfer to a cutting board to rest and skim fat from the broth.
- Very thinly slice the meat, against the grain. Place the sliced meat into the broth. Assemble sandwiches by piling meat onto the buns, topped with giardiniera. Dip in broth before serving.
- For the Giardiniera: Combine all ingredients, mix well, and marinate for 24 hours at room temperature.
Nutrition Facts : Calories 376.8, Fat 29.3, SaturatedFat 4.2, Sodium 501.4, Carbohydrate 19.8, Fiber 2.8, Sugar 2, Protein 3.5
MICHAEL SYMON'S EYE OF ROUND ROAST RECIPE - (3.8/5)
Provided by francesn
Number Of Ingredients 5
Steps:
- Liberally season the eye round roast with salt and pepper and refrigerate overnight. An hour before cooking, remove the roast form the refrigerator to allow to come to room temperature. Meanwhile, preheat the oven to 400 degrees F. Rub the roast with olive oil and drizzle olive oil in the bottom of the roasting pan. Add the garlic and rosemary to the pan and place the roast on top. Cook for 30 minutes and then baste the roast with any pan drippings. Reduce the heat to 350 degrees F and cook until the meat is medium-rare (an internal temperature of 125-130 degrees F), about 1 hour and 15 minutes. Keep basting the roast every 30 minutes until it is done. Keep in mind that the roast will continue to cook while resting. Remove the roast from the oven and put it on a cutting board to rest, uncovered, for 20 minutes. Slice the roast to the desired thickness and serve.
MICHAEL SYMON'S BRAISED POT ROAST
A Michael Symon Recipe from The Chew. Posting for safe keeping. The recipe calls for 4 beers, not sure if that is 4 bottles/cans of beer or 4 cups so I am listing it as 4 cups.
Provided by Kerena
Categories Roast Beef
Time 5h20m
Yield 1 roast, 8 serving(s)
Number Of Ingredients 14
Steps:
- Season the roast liberally with salt, about 2 tablespoons, and refrigerate overnight.
- Pull the meat out an hour before cooking to take the chill off of it. In a large Dutch oven, render the bacon until slightly crispy. Remove the bacon and reserve. Dry off the meat with a paper towel and begin to brown it in that same pan for 2 minutes per side - remove and set aside.
- Add the carrots, shallot, and garlic with a pinch of salt and sweat for 4 minutes, or until you get a slight caramelization and the vegetables start to release their aromas. Add the coriander and bay leaves, and continue to sweat for 1 minute.
- Deglaze the pan with the cider, scraping the bottom with a wooden spoon. Add the beer, and thyme and bring to a simmer. Add the beef back in, along with the bacon and enough of the stock to cover the roast, approximately 8 Celsius Top with a lid, and place it in a 350 degree oven. Cook for 3-4 hours or until tender. Remove from the oven and skim any excess fat.
- Gently remove the meat to a platter. Spoon the vegetables on top and garnish with the torn mint, and lemon zest.
Nutrition Facts : Calories 375.2, Fat 26, SaturatedFat 8.6, Cholesterol 38.6, Sodium 533.6, Carbohydrate 19.8, Fiber 2.8, Sugar 3.3, Protein 9.1
More about "michael symon beef roast food"
SYMON'S DINNERS COOKING OUT | FOOD NETWORK
From foodnetwork.com
BIRRIA STYLE BEEF TACOS RECIPE | MICHAEL SYMON | FOOD NETWORK
From foodnetwork.com
Author Michael SymonSteps 6Difficulty Intermediate
GRILLED STRIP STEAK WITH ANCHOVY GARLIC BUTTER - FOOD NETWORK
From foodnetwork.com
Author Michael SymonSteps 5Difficulty Easy
THE CHEW: MICHAEL SYMON SLOW COOKED BEEF & VEGETABLE STEW …
From foodus.com
MICHAEL SYMON CORNED BEEF AND CABBAGE - DELISH SIDES
From delishsides.com
THE CHEW: MICHAEL SYMON MOM’S ITALIAN BEEF RECIPE - FOODUS
From foodus.com
MICHAEL SYMON CORNED BEEF - TABLE FOR SEVEN
From ourtableforseven.com
MICHAEL SYMON RECIPES - FOOD NETWORK
From foodnetwork.com
WHERE MICHAEL SYMON GETS THE BEEF FOR HIS RESTAURANT BURGERS
From tastingtable.com
48 MICHAEL SYMON RECIPES IDEAS | MICHAEL SYMON, ROAST CHICKEN …
From pinterest.ca
WHAT DOES CHEF MICHAEL SYMON EAT FOR BREAKFAST? | BON APPéTIT
From bonappetit.com
CHEF MICHAEL SYMON'S PRIME RIB - TASTING TABLE
From tastingtable.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love