Roast Beef With Plum Gravy Atop Garlic Mash 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.

ROAST BEEF WITH PLUM GRAVY ATOP GARLIC MASH

Steps:

• Pre-heat oven to 180 degrees Celsius.
• Put 1 tbsp of flour in oven bag and shake it around.
• Place beef- uncut- in oven bag.
• Add Plum jam, Worcestershire sauce and chopped onion.
• Seal oven bag.
• Place in baking dish.
• Cook for 40 minutes.
• Whilst Roast is cooking, peel potatoes.
• Boil until soft.
• Mash with butter, garlic and rosemary until smooth puree.
• Cut meat into slices (should be pink- but not bloody- in the centre).
• Scoop a cup of mash onto the centre of a dinner plate.
• Place meat on top.
• Spoon plum gravy over meat.
• Add sprig of fresh rosemary to garnish.

EASY ROAST BEEF

Steps:

• Heat oven to 240C/220C fan/gas 9.
• Mix 1 tsp plain flour and 1 tsp mustard powder with some seasoning, then rub all over the 950g beef top rump joint.
• Put 1 onion, cut into 8 wedges, and 500g carrots, halved lengthways, into a roasting tin and sit the beef on top, then cook for 20 mins.
• Reduce oven to 190C/170C fan/gas 5 and continue to cook the beef for 30 mins if you like it rare, 40 mins for medium and 1 hr for well done.
• Remove the beef and carrots from the oven, place onto warm plates or platters and cover with foil to keep warm.
• Let the beef rest for 30 mins while you turn up the oven to cook your Yorkshire puds and finish the potatoes.
• For the gravy, put the tin with all the meat juices and onions back onto the hob.
• Stir in 1 tbsp plain flour, scraping all the stuck bits off the bottom of the tin. Cook for 30 seconds, then slowly stir in 250ml beef stock, little by little.
• Bubble to a nice gravy, season, then serve with the beef, carved into slices, carrots and all the other trimmings.

ROAST BEEF WITH GRAVY

Steps:

• Preheat oven to 450 degrees F.
• Rub roast with vegetable oil.
• Sprinkle with salt and pepper.
• Place roast, onion, celery, carrot and tomatoes in a roasting pan.
• In a large bowl, combine tomato paste, Worcestershire, consomme, and 1 cup broth, whisking well.
• Pour over roast.
• Bake, uncovered, for 30 minutes.
• Reduce heat to 350 degrees.
• Cover roasting pan, and bake for 2 1/2 hours.
• Carefully remove roast and vegetables from pan.
• Skim excess fat from pan and reserve drippings.
• Bring 1 1/2 cups drippings to a simmer over medium heat in roasting pan.
• Add flour, whisking well.
• Cook over medium heat for 3-4 minutes, or until mixture begins to thicken.
• Add 1 cup broth, whisking well.
• Cook for 3-4 more minutes, whisking constantly.
• Add 1/2 cup broth, whisking well.
• Cook for 3 minutes.
• Add remaining 1/2 cup broth, whisking well.
• Cook for 3-4 minutes, or until gravy is thickened.

ROAST BEEF WITH GRAVY

Steps:

• Cut roast in half; rub with 1/4 cup flour. Place in 5-qt. slow cooker. In a small bowl, combine soup and gravy mixes with remaining flour; stir in water until blended. Pour over roast. , Cover and cook on low for 6-8 hours or until meat is tender. Slice roast; serve with mashed potatoes and gravy.

BEEF ROAST WITH GRAVY

Steps:

• Place carrots and mushrooms in a 4- or 5-qt. slow cooker. Sprinkle roast with garlic powder and pepper. In a large skillet, brown roast in oil on all sides. Transfer to slow cooker., Combine the gravy, mushroom soup, water and onion soup mix; pour over roast. Cover and cook on low for 6-8 hours or until meat is tender. Skim fat from gravy if necessary; serve gravy with beef.

ROASTED GARLIC STUFFED STEAK WITH GARLIC MASHERS AND BALSAMIC CREAM SAUCE(VERY EASY)

Steps:

• Marinate the steaks overnight in olive oil, sea salt and fresh cracked pepper.
• You can utilize any fresh herbs you have in your garden or local market such as rosemary.
• Take the steaks out and let them rest about an hour before you start to work with them.
• In the meantime, fire up the oven to 350 degrees F.
• Take your garlic bulbs and slice them in half diagonally.
• Season with olive oil and sea salt.
• Roast on a pan in the oven for about 15 minutes or until the garlic is nice and golden brown and your house smells heavenly.
• Take out and set aside.
• Heat your saute pan with some olive oil and throw in about 6 cloves of fresh chopped garlic when hot.
• Add spinach and saute until spinach is just wilted.
• Season with salt and pepper.
• Chop up the sun-dried tomatoes and toss with the spinach.
• When the spinach has cooled, throw in the brie and the roasted garlic.
• You can easily pull the roasted garlic from the'husk' by using a toothpick to pull it out.
• Mix together very well!
• Season with salt and pepper.
• You can also throw in a teaspoon or so of fresh rosemary at this point.
• Set aside.
• Take your steaks and cut a slit into the side of them, just as you would with stuffing pork chops.
• Carefully stuff the steaks with your roasted garlic stuffing.
• Throw those guys on the BBQ for about 3-4 minutes per side pending your guests preference.
• I serve these steaks over garlic mashers which I usually just throw in an extra bulb of garlic to roast when making the stuffing and mash it all up with some fresh potatoes, butter and cream.
• A little parsley to garnish.
• For the sauce, take 4 tablespoons of butter and melt in a saucepan over low heat.
• Add about 6 cloves of fresh chopped garlic, 1/4 cup of cream and 4 tablespoons of good quality balsamic vinegar.
• Throw in a sprig of fresh rosemary and reduce the sauce by about 1/3.
• Take out the rosemary.
• To plate, place lean against a heap of the garlic mashers and drizzle the sauce around the plate and over the potatoes.
• Garnish with fresh rosemary.
• It is excellent to have a nice fresh loaf of bread to serve with this.
• I also BBQ up some fresh local corn on the grill to accompany this meal.
• It is a fairly easy and gourmet meal to prepare.
• You can even make the stuffing the night before.
• Enjoy!
• And long live garlic!

ROASTED GARLIC GRAVY

Steps:

• In a small oven-safe dish, place the garlic and pour on about 1 cm. of water. Put it in the oven or a toaster oven at 350 until the outside is brown and the innermost cloves are soft,25-30 minute Check after 20 minutes to see if you need to add a little more water- it dries up easily!
• Allow the roasted garlic to cool. Ten slice off the top and squeeze the soft cloves from the skin into a small bowl. Mash the garlic with a fork and set aside.
• Toast the flour in a medium-sized pot, over medium heat, stirring constantly, until fragrant but NOT browned. Vigorously stir in the oil, then the garlic, with a wire whisk and cook for a couple of minutes on low heat, stirring often.
• Stir or whisk in the liquid, soy sauce and herbs, stirring till fairly smooth (There'll probably still be chunks of garlic!) Simmer the gravy for 20 minutes, stirring occasionally. Serve hot.