Roast Beast Ok Beef Food

ALL AMERICAN ROAST BEEF

Steps:

• Preheat oven to 375 degrees F (190 degrees C). If roast is untied, tie at 3 inch intervals with cotton twine. Place roast in pan, and season with salt, garlic powder, and pepper. Add more or less seasonings to taste.
• Roast in oven for 60 minutes (20 minutes per pound). Remove from oven, cover loosely with foil, and let rest for 15 to 20 minutes.

BEST ROAST BEEF

Steps:

• Preheat oven to 450 degrees F (230 degrees C), and heat a large thick-bottomed roasting tray on the stovetop.
• Rub the beef generously with salt, then add a little olive oil to the tray and lightly color the meat for a couple of minutes on all sides.
• Lay the onions and bulbs of garlic in the tray with the beef on top of them, then cook in the pre-heated oven for a total of 1 1/2 hours.
• While the beef is roasting, parboil your potatoes in salted boiling water for around 10 minutes and drain in a colander. Toss about to chuff them up, this will make them really crispy.
• After 30 minutes, take the tray out and toss in your potatoes and rosemary. With a garlic press or grater, squeeze or grate the cloves of garlic and ginger over everything in the tray.
• Shake the tray and whack it back in the oven for the final hour. Remove the potatoes to a dish to keep warm, place the beef on a plate, covered with foil, to rest, and get your greens and Yorkshire puddings on.
• Remove most of the fat from your roasting tray and you should be left with caramelized onions and sticky beef goodness.
• Add 1 teaspoon of flour to the tray and mash everything together. Heat the tray on the stovetop and when hot, add the red wine. Simmer for 5 to 10 minutes, stirring every couple of minutes, until your gravy is really tasty and coats back of a spoon. Add any juice from the beef and feel free to add some water or stock to thin the gravy if you like.
• Pour through a coarse sieve and push it through with a spoon, pushing it through with a spoon, and serve in a warmed gravy jug. Serve with Yorkshire puddings.
• Preheat oven to 450 degrees F.
• Mix the batter ingredients together. Let rest for 10 minutes
• Preheat a Yorkshire pudding tray or muffin tin with 1/2-inch (1 centimeter) of oil in each section. After the 10 minutes divide the batter into the tray. Cook for around 15 to 20 minutes until crisp and puffy, don't open the oven door before then or they won't rise.

ROAST BEAST

Steps:

• rub/massage mix over all meat and put in fridge for overnight/4hours.
• let stand on counter for 1or 2 hours before you want to cook (bake close to room temp).
• preheat oven to 450.
• cover with a lot of Pepper and Salt - thicker the roast add more.
• cut up celery/carrots/onions.
• toss w salt pepper and oil put in the bottom of pan.
• put roast on top of veggies.
• pour 1 cup chicken broth, 1 cup red/white wine, 1 or 2 bay leafs.
• also have 1 cup of broth ready in case it gets dry on bottom of pan.
• bake at 450 for 20-30 mins( good brown color).
• turn oven down to 350 - cook until 120 for med rare- 125/130 for med.
• remove roast - put on plate cover with foil - let stand at least as long as you cook it.
• remove veggies.
• add 1 or 2 table spoons of cornstarch - mix w milk/water - add to pan drippings.
• put back in heated oven -stir at 5 mins - 10 mins your gravy is done.

THE ROAST BEAST MASTER WITH CRISPY ONIONS AND CREAMY HORSERADISH SAUCE

Steps:

• For the horseradish sauce: In a bowl, mix the mayonnaise, sour cream, horseradish, honey and Dijon. Season with salt and pepper.
• For the onions: Pour the buttermilk over the onions and let them sit for about 30 minutes.
• Heat 3 inches of oil to 350 degrees F in a medium Dutch oven.
• Whisk together the flour, cayenne, paprika and some salt and pepper. Remove the onions from the buttermilk and toss them in the flour until thoroughly coated. Fry in batches until the batter is golden, 2 to 3 minutes. Let drain on paper towels and season with salt while hot.
• For the sandwich build: On the toasted onion rolls, begin with a slice of Cheddar, pile the meat high, add as many crispy onions as the sandwich will hold and schmear the top bun with a healthy portion of horseradish sauce.

CROCK POT ROAST BEAST (BEEF - CAN USE MOOSE OR OTHER WILD GAME)

Steps:

• Spray crock pot with PAM.
• Place roast in crock pot.
• Empty contents of soup mix, gravy, and both salad dressing envelopes over roast in crock pot - sprinkling evenly.
• Add wine.
• Add sliced mushrooms.
• Sprinkle thyme over top of all.
• Cover and cook on low for 8 - 10 hours.
• I use the drippings to make a delicious, flavorful gravy.

IRISH ROAST BEAST

Steps:

• Spray the inside of a 4 to 6 quart slow cooker with non-stick cooking spray (or preheat oven to 325 degrees with rack in the middle).
• Mix all the ingredients, except the meat and gravy mix, in a large bowl.
• FOR THE SLOW COOKER: Put half a cup of the sauce mixture in the bottom of the slow cooker. Set the meat in and pour the rest of the sauce over the top.
• Turn the slow cooker to low and cook for 8 to 10 hours (or if you are late putting roast in cooker, cook on high for 6 to 7 hours) When the meat is easily pierced with a fork, remove from the sauce and cut into chunks and put on a platter. Cover platter with foil to keep meat warm.
• Turn the slow cooker to high and sprinkle in the packet of beef gravy mix. Stir until sauce has thickened.
• To serve, drizzle some of the sauce over the meat on the platter. Put the rest of the sauce in a gravy boat or small pitcher for the table.
• INSTRUCTIONS FOR THE OVEN: Spray the inside of the roasting pan with non-stick cooking spray.
• Follow the directions as above and cover the pan tightly with heavy-duty aluminum foil.
• Bake in preheated 325 degree oven for 5 to 6 hours or until easily pierced with a fork. Take off the foil and let brown in oven for another 45 minutes. Remove meat from sauce and cut into chunks and put on a platter. Cover platter with foil to keep meat warm.
• Pour the sauce into a saucepan and sprinkle with beef gravy mix; thicken over medium heat and serve, as described above.