Roast Beef Aioli Bundles Food

BEEF WITH HORSERADISH-BEET AIOLI

Steps:

• Prepare the beef: Pat the beef dry and season all over with salt, pepper, lemon zest and grated garlic. Cover with plastic wrap and refrigerate at least 1 hour or overnight.
• Prepare the fresh horseradish and beets: In a food processor fitted with the grating blade, grate horseradish and beet. Replace the grating blade with the food processor chopping blade. Add vinegar, sugar and salt. Process until mixture is finely chopped, stopping occasionally to scrape down the sides of the bowl, 2 to 3 minutes.
• Prepare the aioli: In a medium bowl, whisk together egg, egg yolk, lemon juice and salt. Whisking constantly, add oil in a thin, steady stream until fully incorporated. (Or do this in the blender if you prefer.) Aioli should be emulsified, but somewhat loose. Stir in 2 to 4 tablespoons horseradish mixture, to taste; reserve remaining horseradish mixture and serve alongside aioli and beef. Chill aioli until needed; it will keep for up to 5 days.
• Remove beef from refrigerator. If needed, fold the thin end of the meat over itself so the meat becomes an evenly thick log, then tie ends with kitchen twine. (Skip this step if the meat is already an evenly thick log.)
• Bundle three leek halves together with kitchen twine, securing them in at least two places so that the leeks don't slip out. Repeat with remaining leek halves.
• Heat oil over medium-high heat in the bottom of a wide Dutch oven. Add beef and brown well on all sides, about 10 minutes. Transfer meat to a platter. Stir in wine and cook, scraping up any browned bits from bottom of pan, until reduced by half, about 3 minutes.
• Add leeks, root vegetables, garlic and stock to the pot. Tie thyme branches together with twine and drop into the pot. Stir in bay leaf. Bring mixture to a simmer.
• Add meat and any juices on the plate and cook, partly covered, at a gentle simmer (do not let it come to a boil) until meat reaches desired doneness (120 degrees on an instant-read thermometer for rare), 15 to 25 minutes. Immediately remove meat from pot, transfer to a plate, and tent with foil to rest 10 minutes.
• If vegetables are not quite tender, continue to simmer them until they are. Taste stock and season with salt and a squeeze of lemon.
• Slice the meat thinly just before serving. To serve, spoon vegetables into shallow bowls and arrange meat on top. Ladle a little of the broth over and around meat and vegetables. Sprinkle with coarse sea salt and chopped chives. Serve with aioli and additional fresh horseradish and beets.

ROAST BEEF AND CAMEMBERT PANINI WITH ARUGULA AIOLI

Steps:

• For the caramelized onions: Place a large, heavy bottomed pot over medium heat. Add the olive oil and butter and heat until the butter melts. Add the onions, thyme sprigs, bay leaf and garlic. Sprinkle the onion mixture with 1 teaspoon salt and 1/2 teaspoon pepper and cook over medium heat, stirring frequently, until the onions are soft and golden brown, 45 minutes.
• For the arugula aioli: Meanwhile, add the mayonnaise, arugula, lemon juice and 1/4 teaspoon kosher salt to the carafe of a high-speed blender. Blend on high speed until it becomes a smooth sauce that is vibrant green in color, about 30 seconds. Set aside for sandwich assembly or store, refrigerated, in an airtight container for up to 2 weeks.
• For the panini: Lay 2 pieces of bread out on a work surface. Spread each piece of bread with 1 tablespoon of arugula aioli. Place 3 slices of Brie on 1 piece of bread. Layer the roast beef over the Brie. Spread 3 tablespoons of caramelized onions over the beef. Close the sandwich with the other piece of bread, aioli facing in. Repeat this process to assemble 3 more sandwiches.
• Place a large saute pan over medium heat. Gather a piece of parchment paper and a cast-iron pan to use as a weight on top of the sandwiches.
• Pour 1 tablespoon olive oil into the pan, followed by 2 sandwiches. Lay the parchment over the sandwiches and cover with the cast-iron pan. Gently press the cast iron into the sandwiches and cook until the bread is golden brown and crispy, about 2 minutes. Remove the cast-iron pan and parchment and flip the sandwiches over. Replace the parchment and cast-iron pan and cook the sandwiches until the bread is toasted and the cheese begins to melt, about 2 minutes more. Remove the sandwiches from the pan and repeat this process with the remaining tablespoon of olive oil and 2 sandwiches.
• Cut each panini in half to serve.

ROAST BEEF AIOLI BUNDLES

Steps:

• In a large skillet, bring 1 in. of water to a boil. Add asparagus; cover and cook for 3 minutes. Drain and immediately place in ice water. Drain and pat dry., In a small bowl, combine the mayonnaise, garlic, mustard, lemon juice and cumin. Place roast beef slices on a work surface; spread each slice with 1 teaspoon aioli. Top each with an asparagus spear and pepper strips. Roll up tightly; tie bundles with chives. Serve immediately.

ROASTED GARLIC AIOLI

Steps:

• Gather the ingredients.
• Preheat an oven to 375 F. Remove as much excess peel, or papery covering, on the heads of garlic as you can.
• To make getting the garlic out a lot easier later, use a sharp paring knife to snip off the tip of each clove of garlic. Put the garlic heads on a large piece of aluminum foil, then drizzle with 1 tablespoon of the olive oil.
• Fold the foil up and crimp to enclose the garlic. Roast until browned and supremely tender, about 45 minutes.
• Open the foil packet and let sit until cool enough to handle.
• Using a small spoon, dig out the garlic cloves from the head. You can also just squeeze the cloves out. Mash the cloves into a paste. Now choose to proceed with the blender method or the whisk method. The blender is faster; the whisk gives the cook more control, and thus there's less risk of the aioli "breaking," or having the egg mixture and the oil separate.
• Whirl the garlic, egg, lemon juice, mustard , and salt in a blender to combine.
• With blender running on a low speed, drip the oil in slowly, allowing each addition to incorporate into the egg mixture before adding more. As more oil is incorporated, you can add the oil more quickly, working up to a slow stream.
• As you add the oil, the mixture will thicken. It's actually pretty crazy how it goes from a liquidy mix of beaten egg into a creamy-looking spread.
• Season to taste with salt and pepper. If it's terribly thick, you can thin it a bit with drops of lemon juice. Don't try to thin it with more oil, which will counterintuitively make it thicker. Serve immediately or cover and chill for up to two days.
• In a small bowl, whisk together the garlic, egg, lemon juice , mustard, and salt.
• Set the bowl on a silicone oven pad or wrap the bottom of the bowl in a kitchen towel to hold the bowl still on the counter without having to hold it.
• Whisking constantly, add the oil, drop by drop, allowing each addition to incorporate into the egg mixture before adding more. As more oil is incorporated, you can add the oil more in a stream.
• Season to taste with salt and pepper. Whisk in more lemon juice (a drop at a time) to taste, or use the lemon juice to thin the aioli, if needed (it may be counterintuitive, but adding more oil with thicken, not thin the mixture once it starts to thicken, and adding too much oil will break the mixture). Serve the aioli immediately, or cover and chill for up to two days.

STANDING RIB ROAST WITH AIOLI

Steps:

• Generously season beef with salt and pepper. Wrap tightly in plastic and chill at least 1 day.
• Let beef sit at room temperature 2 hours.
• Preheat oven to 400°F. Place beef on a rack set inside a roasting pan. Roast until nicely browned, 35-40 minutes. Reduce oven temperature to 275°F and continue roasting until an instant-read thermometer inserted into the thickest part of beef registers 115°F for medium-rare, 1-1 1/2 hours longer. Transfer roast to a cutting board with ribs pointing upward and let rest at least 30 minutes.
• Meanwhile, whisk egg yolks and garlic in a medium bowl. Whisking constantly, gradually add grapeseed oil, drop by drop at first, and whisk, adding 1 tablespoon lemon juice by the teaspoonful as aioli thickens (juice will thin aioli so it's easier to whisk), until it is thickened and smooth. Gradually whisk in olive oil, adding water by the teaspoonful if aioli gets too thick. Season with salt; cover and chill.
• Cut meat off bones, following curve of ribs, and thinly slice. Or, cut between ribs into massive chops for sharing. Serve with aioli.
• DO AHEAD: Rib roast can be seasoned 2 days ahead; keep chilled. Aioli can be made 1 day ahead; keep chilled.

AIOLI BEEF ROLL-UPS

Steps:

• Mix mayonnaise and garlic in small bowl.
• Spread mixture evenly over tortillas.
• Top tortillas with layers of spinach, beef, cheese and tomato; roll up tightly.
• Cut each tortilla into 12 pieces; secure with toothpicks.
• Serve immediately or refrigerate until serving time.
• Do-Ahead: Wrap tortilla rolls individually in plastic wrap and refrigerate for up to 24 hours.
• Substitution: In place of the roast beef, you can use sliced cooked turkey.

ROAST BEEF AIOLI BUNDLES RECIPE

Steps:

• In a large skillet, bring 1 in. of water to a boil. Add asparagus; cover and cook for 3 minutes. Drain and immediately place in ice water. Drain and pat dry.
• In a small bowl, combine the mayonnaise, garlic, mustard, lemon juice and cumin. Place roast beef slices on a work surface; spread each slice with 1 teaspoon aioli. Top each with an asparagus spear and pepper strips. Roll up tightly; tie bundles with chives. Serve immediately.
• Yield: 16 appetizers.
• Originally published as Roast Beef Aioli Bundles in Simple & Delicious
• June/July 2012, p50
• Nutritional Facts
• bundle equals 52 calories, 4 g fat (1 g saturated fat), 6 mg cholesterol, 74 mg sodium, 2 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchange: 1 fat.
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