AWESOME ROAST BEEF
Make and share this Awesome Roast Beef recipe from Food.com.
Provided by conniecooks
Categories Roast Beef
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Pat roast dry with paper towel.
- Mix remaining ingredients together.
- Slather all over roast I use a silicone brush.
- Let sit a few (2 -3) hours at room temperature.
- Roast in a preheated oven set at 500F for 10 minutes.
- Without opening oven reduce heat to 325F and roast to desired doneness. about 20 minutes per lb. or to a an internal temperature of 125F for rare.
- When done place roast on a platter and cover with Aluminum foil for about 15 -20min.
- Meanwhile add 1/2 cup red wine to roaster and deglaze over medium heat. ( scrape up all crusty brown bits).
- Place this in a saucepan and add 2 cups beef broth, and 1 1/2 Tbsp cornstarch mixed in about 1/4 cup cold water. Bring to the boil and stir till nicely thickened.
- Check for seasoning.
ROAST BEEF SLATHER
Also adds to the flavour of gravy made from pan drippings, OR slice potatoes about 1/4 inch thick and place around roast for last 45 minutes of roasting, rub slices into pan residue around roast. This slather is particularly good with recipe #27007.
Provided by Derf2440
Categories Meat
Time 5m
Yield 1 3 lb. roast enough to cover
Number Of Ingredients 6
Steps:
- This is enough for about a 3 lb roast and acts quite well as a tenderizer, and leaves a wonderful taste.
- Increase ingredients for a larger roast.
- Combine all ingredients; whisk together till well blended.
- Smother entire roast with mixture, rub well into roast; let stand 15 to 30 minutes.
ROAST BEEF SANDWICHES
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 6 main-course servings
Number Of Ingredients 13
Steps:
- In a small bowl, mix together the onion and 1 tablespoon of the salt. Set aside for 20 minutes. Rinse the onions with cold running water. Drain and squeeze to remove excess liquid. Combine the onions and the vinegar and marinate at least 30 minutes or up to 24 hours.
- In a small bowl, mix together the mayonnaise, sour cream, horseradish, zest, and 2 teaspoons salt. Season generously with pepper and hot sauce to taste. Refrigerate the horseradish sauce for at least 30 minutes.
- Preheat the broiler. Slice the rolls in half lengthwise. Using your hands, shallowly scoop out the inside of each half. Transfer the rolls to a baking sheet and arrange scooped-side up. Toast the rolls under the broiler for about 1 minute. Slather the inside of the rolls with the horseradish sauce. On each of the roll bottoms, layer 2 tomato slices and season with salt and pepper to taste. Top the tomatoes with some of the roast beef overlapped into "ruffles" and season with salt and pepper. Top the meat with some of the onions and watercress and cover with the tops of the roll. Serve immediately.
ROAST BEEF PO' BOY WITH DEBRIS GRAVY RECIPE
This is a recipe I found on www.nolacuisine.com, which I adapted to make the gravy (as it didn't really have a flour slurry to thicken the gravy). Here is what is stated about the recipe: "There is nothing quite as soul satisfying (or messy) than a good old Roast Beef Po' Boy in New Orleans. The best way to judge a good one is by the number of napkins you used to keep your chin semi-dry (Seriously, make sure you are stocked up on napkins.) My favorite place in New Orleans for a Roast Beef Po' Boy is Parasol's in the Irish Channel." "I've found that I like a mixture of Beef Stock, Chicken Stock, and water for my braising liquid. The reason I don't use straight Beef Stock is that I make an extremely rich one, and I reduce my gravy instead of using a thickening agent. When all is said and done, the gravy was just too much of a good thing, too intense. This way comes out just right. Extremely Beefy and delicious!"
Provided by diner524
Categories Lunch/Snacks
Time 4h15m
Yield 4-6 serving(s)
Number Of Ingredients 24
Steps:
- Cut small slits into the roast, about every 3 inches, try not to pierce all the way to the bottom. Stuff the sliced garlic into the slits.
- Season the Roast very liberally on all sides with the Salt & Black Pepper, season with Cayenne to your taste, I don't use much.
- Heat the fat in a heavy bottomed Dutch Oven over high heat, when the oil starts to smoke, wait a few more seconds, then carefully add the Roast cut side down. Brown very well on all sides, without burning it. Remove to a plate.
- Drain off all but 1 Tbsp of the fat in the pan, add the onions and carrots, cook until the onions just start to brown, place the roast back in the pan, then add the stocks. Finish, if necessary, with enough water to bring the cooking liquid 3/4 of the way up the roast. Add the remaining ingredients. Bring to a boil, then back down to a simmer. Simmer covered for 3-4 hours or until the meat falls apart by staring at it.
- For the Debris Gravy:.
- Mix the flour, water/stock and seasoning in a jar or container to thoroughly mix all the ingredients, you don't wants lumps of flour so shake it like crazy.
- Carve the meat into very thin slices, it will be hard to do and will fall apart, that is good. All of the bits and pieces, that fall off are your Debris (pronounced DAY-bree.) Add all of the bits and chunks to you cooking liquid. Heat the liquid/bits until boiling, no slowing add in the flour slurry mixture until you reach the desired thickness, may need to add more stock/water if it gets too thick.
- For the Po' Boy:.
- New Orleans Style French Bread (Po' Boys are generally about 9-10 inches long per sandwich. As you can see I made mine a bit smaller, shame on me.) Cut the bread 3/4 of the way through leaving a hinge (as seen in the background of the pic.) I find the hinge makes for slightly, easier eating.
- Shredded Lettuce (or Cabbage a la Mothers).
- Mayonnaise.
- Roast Beef (see above).
- Debris Gravy.
- Slather the bread with a very generous portion of Mayonnaise on the inside of the upper and lower halves. Place about a cup of Shredded Lettuce on the bottom half. Cover the lettuce with a generous portion of the "sliced" Beef. Drown the beef with Debris Gravy.
- Grab a stack of napkins, a cold beer and enjoy!
Nutrition Facts : Calories 552, Fat 27.8, SaturatedFat 11.8, Cholesterol 198, Sodium 727.5, Carbohydrate 12.5, Fiber 0.8, Sugar 3.2, Protein 63.1
HORSERADISH-CRUSTED ROAST BEEF
Make and share this Horseradish-Crusted Roast Beef recipe from Food.com.
Provided by KathyP53
Categories Roast Beef
Time 2h10m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Set a rack in a large, deep, roasting pan and place beef raost on the rack.
- In a small bowl, blend the horseradish with the salt, Dijon mustard, parsley, ground pepper, sugar and sherry vinegar. Slather the pasted all over the top and sides of the meat. Roast in the lower 1/3 of the oven for about 2 hours, until an instant read thermometer inserted in the center of the roast registers 125 degrees. Transfer the roast to a cutting board and let rest for at least 20 minutes.,.
- Discard string and thinly slice the roast beef across the grain. Transfer the meat to a platter and serve with mashed potatoes.
BEEF ROAST WITH VEGGIES
Easy, Quick and delicious!! Everything in one roaster, serve with a green salad and rolls. Change the veggies to your liking, be sure they are similar in size. Have sour cream and chives ready for the potatoes. recipe #20107 goes really well on this roast.
Provided by Derf2440
Categories One Dish Meal
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Slather the roast with the roast beef slather (recipe on Recipezaar), let rest 15 to 20 minutes, or spread with Dijon mustard.
- In the meantime, spray a roaster with veggie spray.
- Place the thick slices of onion beside each other in the middle of the roaster.
- sprinkle with salt and pepper.
- In a large bowl, place the carrots, mushrooms and potatoes, pour olive oil over, just enough to moisten, stir to coat well.
- Sprinkle veggies with salt and pepper.
- Place the roast on top of the onion slices, cut the bacon into 3 or 4 slices and place on top of the roast, if using.
- Place the whole potatoes, one on each side and one at each end of the roast.
- Place the mushrooms and carrots in the remaining spaces.
- Cook roast and veggies in 400°F oven for 1 hour.
- Roast will be medium rare and potatoes will be fork tender.
More about "roast beef slather food"
HORSERADISH-CRUSTED ROAST BEEF RECIPE - FOOD & WINE
From foodandwine.com
5/5 (37)Total Time 2 hrs 30 minsServings 8-10
- Preheat the oven to 375°. Set a rack in a large, deep roasting pan and place the beef roast on the rack.
- In a small bowl, blend the horseradish with the salt, Dijon mustard, chopped parsley, ground pepper, sugar and sherry vinegar to form a paste. Slather the paste all over the top and sides of the meat. Roast in the lower third of the oven for about 2 hours, until an instant-read thermometer inserted in the center of the roast registers 125°. Transfer the roast to a cutting board and let rest for at least 20 minutes.
- Discard the string and thinly slice the roast beef across the grain. Transfer the meat to a platter and serve.
ROAST BEEF SLATHER RECIPE - RECIPEZAZZ.COM
From recipezazz.com
5/5 (1)Calories 130 per servingServings 3
- This is enough for about a 3 lb roast and acts quite well as a tenderizer, and leaves a wonderful taste.
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