ROAST SIRLOIN OF BEEF WITH CARAMELIZED ONIONS AND MUSHROOMS
Provided by Food Network
Time 1h25m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees.
- Rub steak with 1 tablespoon olive oil. Season beef with salt and pepper. In a large casserole on the stovetop, sear beef on both sides. To a heavy roasting pan add onions and 2 tablespoons olive oil and roast in oven for 20 minutes, to begin caramelizing onions. Place charred roast on top of onions and roast until internal temperature is 135 degrees (for medium rare), or higher, about 45 minutes. In final 15 minutes (internal temperature of beef should be approximately 120 degrees), mix garlic, parsley, extra virgin olive oil, and lemon juice. Brush mix on steak as roasting marinade and brush on mushroom caps. Add mushroom caps to roasting pan while the beef cooks for final 15 minutes.
- Remove roast, place on carving board, and allow to rest. Place onions and mushroom caps on platter.
- Pour excess fat from roasting pan, leaving 1 tablespoon. Add flour and cook on stovetop for 2 minutes. Add wine and reduce by half. Add broth and cook for 2 minutes.
- Carve roast. Serve with onions, mushrooms and gravy.
ROASTED CAULIFLOWER
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F.
- Toss the cauliflower with the olive oil, garlic, and red pepper on a baking sheet; sprinkle with the salt and thyme and toss again. Roast until golden and tender, about 20 minutes. Transfer to a serving bowl and serve.
Nutrition Facts : Calories 108 calorie, Fat 9 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 670 milligrams, Carbohydrate 6 grams, Fiber 2 grams, Protein 2 grams, Sugar 2 grams
POT ROAST
Provided by Alton Brown
Categories main-dish
Time 4h30m
Yield 3 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 190-200 degrees F. Place a wide, heavy skillet or fry pan over high heat for 2 minutes. Meanwhile, rub both sides of meat with the salt and cumin. When the pan is hot (really hot) brown meat on both sides and remove from pan. Add just enough vegetable oil to cover the bottom of the pan then add the onion and garlic. Stir constantly until onion is softened. Add the tomato juice, vinegar, olives, and raisins. Bring to a boil and reduce the liquid by half. Create a pouch with wide, heavy duty aluminum foil. Place half the reduced liquid/chunk mixture on the foil, add the roast, and then top with the remaining mixture. Close the pouch, and wrap tightly in another complete layer of foil. Cook for 3 to 3 1/2 hours or until a fork pushes easily into the meat. Remove from oven and rest (still wrapped) for at least 1/2 hour. Snip off 1 corner of the foil pouch and drain the liquid into a bowl or measuring cup. Add some of the "chunkies" and puree with an immersion blender. Slice meat thinly, or pull apart with a fork. Serve with sauce.
THE BEST POT ROAST
The secret to a flavorful pot roast is browning the meat and onions before roasting, which adds a rich meaty flavor and caramelized sweetness. This step is what separates our recipe from many others that use a slow cooker. And also unlike a slow cooker recipe, our sauce is simmered to reduce a little which concentrates the flavors. What you'll end up with is a roast that's fall-apart tender with a velvety sauce and delicious vegetables.
Provided by Food Network Kitchen
Categories main-dish
Time 8h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Sprinkle the roast with 3 tablespoons of the salt, rubbing into the grain and covering all sides. Wrap tightly in plastic wrap and refrigerate at least 3 hours and up to 3 days.
- Arrange a rack in the lower third of the oven and preheat to 275 degrees F.
- Heat 2 tablespoons of the oil in a large heavy pot or Dutch oven over high heat. Cook the meat, turning occasionally, until browned on all sides, 10 to 12 minutes. Transfer to a plate.
- Reduce the heat to medium-high and heat the remaining 4 tablespoons oil in the pot. Cook the onions and the remaining 1 tablespoon salt, stirring occasionally, until browned but not completely cooked through, 6 to 8 minutes (it's ok if the onion wedges break apart). Add the garlic and tomato paste and cook, stirring occasionally, until the paste is brick red and the garlic is fragrant, about 1 minute. Add the wine and bay leaves and cook, stirring occasionally and scraping the bottom of the pot, until slightly reduced and you can no longer smell the alcohol, about 4 minutes. Add the flour, stir to coat the onions and cook for 1 minute. Stir in the broth and pepper and bring to a boil.
- Nestle the meat and any accumulated juices into the onions. Arrange the carrots, celery and potatoes around the roast, pushing them into the onions and surrounding the beef. Cover and transfer to the oven. Cook until the meat is very tender but still holds its shape and is not falling apart, 3 to 3 1/2 hours. Let rest, covered, at least 45 minutes before serving.
- Transfer the roast to a cutting board and remove the twine with scissors, if necessary. Slice against the grain.
- Divide the vegetables among plates and arrange the sliced beef over top. Spoon sauce over the top garnish with parsley and chives.
POT ROAST
Provided by Anne Burrell
Categories main-dish
Time 4h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven 350 degrees F.
- Coat a Dutch oven with olive oil and bring to medium-high heat.
- Sprinkle the chuck roast generously with salt, add it to the Dutch oven and brown it on all sides. Remove from the pan and reserve.
- Drain the excess oil, lower the heat to medium, add a few drops of new oil and add the celery, onions and crushed red pepper to the pan. Season the vegetables with salt and cook until they are soft and very aromatic, 8 to 10 minutes. Add the garlic and cook for 1 to 2 minutes. Add the tomato paste and cook for 1 to 2 minutes. Toss in the vinegar, stir to combine and cook for 2 to 3 minutes. Stir in 3 cups of chicken stock. Taste and adjust the seasoning if needed. Toss in the bay leaves, orange zest, star anise and thyme bundle. Return the meat to the pan, cover and put the Dutch oven in the oven for 1 hour.
- Remove the pan from the oven, turn the meat over and check the liquid level. If the liquid level has gone down, add about a half a cup of stock. Return the pan to the oven and cook for another hour.
- Remove the pan from the oven. Remove the meat from the pan and add the squash, Jerusalem artichokes and figs. Add the final 1/2 cup of stock and stir to combine. Taste the liquid and adjust seasoning if needed. Return the meat to the pan, cover and cook for another 30 minutes.
- Remove the lid to the pan and roast until the squash and Jerusalem artichokes are tender and the liquid is reduced, another 15 to 20 minutes.
- Remove the pan from the oven. Remove the meat from the pan and skim off any excess fat from the surface of the cooking liquid, if need be.
- Slice the meat in 1/2-inch slices and serve with the veggies and pan juices.
- Wine Pairing Suggestion: Pinot Noir
PERFECT ROAST TURKEY
Use lemon, garlic and thyme to flavor Ina Garten's Perfect Roast Turkey recipe from Barefoot Contessa on Food Network, great for the holidays or just dinner.
Provided by Ina Garten
Categories main-dish
Time 3h20m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Melt the butter in a small saucepan. Add the zest and juice of the lemon and 1 teaspoon of thyme leaves to the butter mixture. Set aside.
- Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the bunch of thyme, halved lemon, quartered onion, and the garlic. Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.
- Roast the turkey about 2 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.
- Slice the turkey and serve.
PERFECT POT ROAST
Feed your family with Ree Drummond's Perfect Pot Roast recipe from Food Network. Fresh rosemary and thyme add rich, herbal resonance to this hearty roast.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 4h30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 275 degrees F.
- Generously salt and pepper the chuck roast.
- Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
- Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
- If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
- With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
- Add in the onions and the carrots, along with the fresh herbs.
- Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.
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