Roast Beef With Tomato Basil And Olive Stuffing Food

OVEN-BRAISED BEEF WITH TOMATO SAUCE AND GARLIC

Steps:

• Preheat oven to 300°.
• Coarsely chop tomatoes with juice in a food processor. Put roast in an ovenproof 4- to 5-quart heavy pot or a casserole dish with a lid. Pour tomatoes over roast and scatter garlic around it. Season with salt and pepper. Braise in middle of oven, covered, until very tender, 3 to 4 hours.
• Cut roast into 1/4-inch-thick slices and serve with sauce and garlic.

ROAST BEEF PASTA SKILLET

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute onion in oil and butter until tender. Add roast beef and pepper; heat through. Drain pasta; add to beef mixture. Stir in tomato and cheese.

TOMATO-BASIL STEAK

Steps:

• Place steaks in a 4-qt. slow cooker. Add mushrooms and pepper. In a small bowl, mix tomatoes, tomato sauce, soup mix and basil; pour over top., Cook, covered, on low 6-8 hours or until beef and vegetables are tender. Serve with rice.

TOMATO-BASIL BEEF ROAST

Steps:

• Cook meat in Dutch oven or large deep skillet sprayed with cooking spray on medium-high heat 3 to 5 min. on each side or until evenly browned on both sides.
• Pour Worcestershire sauce over meat; bring to boil. Cover; simmer on medium-low heat 20 min.
• Mix pasta sauce and sugar until blended; pour over meat. Simmer an additional 1-1/2 to 2 hours or until meat is tender, turning occasionally.
• Transfer meat to platter. Let stand 5 min. before serving topped with the pasta sauce mixture.

ROAST BEEF WITH TOMATO AND BASIL SAUCE

Steps:

• Preheat the oven to 200°C (180°C fan) mark 6. Season the beef with salt and freshly ground black pepper. Heat 1tbsp olive oil in a large frying pan and fry the beef for 5min, turning, until brown on all sides. Put into a roasting tin and roast for 20-30min - it should still be pink in the middle.
• Meanwhile, add the remaining oil to the pan in which you fried the beef. Add the red onion and cook for 5-10min over a medium heat until softened and golden. Add the tomatoes and continue to cook for 5min until they're starting to soften.
• Add the vinegar and stock and bring to the boil. Bubble for 1-2min, then add the basil. Taste and adjust the seasoning.
• Cover the meat in kitchen foil and allow to rest for 10min. Slice in half and put half aside for Monday's salad (when cool, wrap and chill). Slice the remainder and serve with the sauce.
• Serve with... Couscous and chickpea salad. Like this? You'll love... Yorkshire pudding recipe Slow cooker beef stew and dumplings Classic chilli con carne

STIR-FRIED BEEF WITH TOMATO AND BASIL

Steps:

• Cut the beef lengthwise into thin 2-inch long strips. Toss the beef with 2 teaspoons cornstarch, 1 teaspoon vegetable oil, the salt, and pepper. Cover and refrigerate for 30 minutes.
• Cut the onion into 1-inch squares. Cut the tomatoes into 8 wedges. Wash the basil and pat dry. In a small bowl, combine the remaining 2 teaspoons cornstarch and 1 tablespoon water and set aside.
• Heat a nonstick skillet over high heat. Add the remaining 4 teaspoons vegetable oil, the beef, garlic, and onion and stir-fry for 1 minute, or until the meat browns. Continue stirring for about 2 minutes over high heat. Stir in the hoisin sauce and cornstarch mixture. As the mixture begins to thicken, after about 1 minute, add the tomatoes and basil, stir for 1 minute. Divide among plates and serve.

ROAST BEEF, BASIL, AND SPICY TOMATO CHUTNEY LAVASH SANDWICHES

Steps:

• Quarter lavash and spread 1 side of each quarter evenly with 1 tablespoon chutney, leaving a 1/2-inch border all around. On each quarter arrange about 1‚ slices roast beef in one layer over chutney and season with salt and pepper. Spread 1 tablespoon chutney evenly over roast beef and top with basil, arugula, and salt and pepper to taste. Tightly roll up each lavash around filling into a cone and wrap individually in wax paper and plastic wrap. Sandwiches may be made 6 hours ahead and chilled, wrapped in plastic wrap.
• Garnish sandwiches with arugula and basil and serve with chutney.

BEEF BRACIOLE WITH OLIVES AND RAISINS

Steps:

• Preheat oven to 325°F. Pound beef with the tenderizing side of a meat mallet to 1/8-inch thickness; season with salt and pepper. In a bowl, stir together olives, raisins, 1/2 cup each parsley and cheese, and 1 tablespoon oil.
• Divide olive mixture evenly among beef slices, patting it down to an even thickness and leaving a 1/4-inch border all around. Starting at one short end, roll each piece into a tight log; secure with twine or a wooden skewer.
• Heat remaining 3 tablespoons oil in a braiser pan or a wide, shallow ovenproof pot over medium-high. Add beef in a single layer (in two batches, if necessary, to avoid crowding pan) and cook, turning a few times, until browned all over, 8 to 10 minutes. Transfer to a plate.
• Add garlic and oregano to pan; cook until sizzling and fragrant, about 30 seconds. Add wine and boil, scraping up any browned bits, until mostly evaporated. Return beef and any accumulated juices to pan. Add broth and tomato sauce; bring to a boil.
• Cover pan and transfer to oven. Cook, spooning sauce over beef a few times, until beef is fork-tender and sauce has reduced to a gravy, 1 1/2 to 2 hours (if gravy reduces and thickens too quickly, stir in more broth).
• Stir together orange zest, remaining 1/4 cup parsley and 2 tablespoons cheese, and pine nuts. Sprinkle over braciole and gravy before serving.

ITALIAN ROAST BEEF I

Steps:

• Pour water into a large kettle, and add bouillon cubes.
• Mix together the salt, garlic, Italian seasoning, black pepper, oregano, basil, and red pepper flakes on a large plate. Rub roast with 1/2 cup vegetable oil. Roll roast in seasoning mixture until well coated. Place the roast in the kettle along with any left over seasoning mixture and oil.
• Bring water to a boil, reduce heat, and simmer approximately 3 1/2 hours. Meat should be tender and well done.

LEFTOVER ROAST BEEF IN TOMATO SAUCE

Steps:

• Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
• While the onion is cooking, chop beef into chunks. Place in the bottom of a slow cooker with cooked onions, canned tomatoes with juice, condensed soup, oregano, bay leaf, and pepper.
• Cook on Low for 4 to 6 hours, stirring every hour to break up the beef.

ROAST BEEF WITH TOMATO, BASIL AND OLIVE STUFFING

Steps:

• To open beef out flat make a cut into the side of the beef until almost through, then open like a book.
• Combine the stuffing mix, olives, pinenuts, lemon zest, basil and pepper.
• Combine tomato paste & water, pour into stuffing mixture and mix well.
• Spread evenly over the opened surface of the beef, leaving a 1cm border at each edge, fold over top flap of beef and secure with skewers.
• Place beef in a baking dish, pour some water in the bottom of the baking dish and bake at 180C for 1 1/4 hours. Remove from oven. Lightly cover with foil and set aside to rest for 10 minutes.
• Cut into slices and serve with gravy & vegetables.

ROAST TOMATO AND BASIL SOUP WITH OLIVE OIL TOASTS

Steps:

• Pre-heat the oven to 220 C or about 425-450°F.
• Quarter each tomato, or cut slightly smaller if they are really big, and place in a roasting tin that is safe for both the oven and stove-top.
• Halve the pepper, deseed it and then cut each half into about 3 pieces.
• Add the pepper and chopped garlic in with the tomatoes along with the olive oil.
• Season with salt and freshly ground black pepper.
• Roast for about 45 minutes or until the tomatoes are soft and their skin has started to blacken, but just slightly.
• You don't want to incinerate them!
• Pour the stock into the roasting tin.
• If you don't have a tin that will go on top of the stove you will have to transfer everything into a large pot.
• Add in the basil and bring briefly to a boil.
• Use a blender to liquidise most of the mixture, leaving just a couple handfuls of tomatoes and pepper behind.
• Drain them of any liquid, then finely chop the tomato and pepper.
• Season to taste.
• Just before you are ready to serve, cut the bread thinly on an angle and toast it under the grill.
• Pile a bit of the chopped tomato and pepper in the centre of the bowls and ladle the soup around it.
• Float the toast on top and drizzle with olive oil.