SPICED BEEF ROAST
Provided by Food Network
Categories main-dish
Time 3h43m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Mix all the marinade ingredients together in a strong plastic bag. Put the roast into the bag and seal tightly. Marinate in the refrigerator for 2 days turning the bag at least 2 times a day.
- Remove roast from the marinade, and let sit at room temperature for 1 hour before browning.
- Preheat oven to 275 degrees F.
- Heat oil in a large dutch oven over high heat. Pat the roast dry of excess marinade. Season the roast with salt and pepper, and sear on all sides until golden brown.
- Remove the roast to a dish. Heat the oil in the pan and saute the carrots, onions, garlic, celery, and thyme. Add the red wine and any left over marinade to the vegetables, and bring it to a simmer. Scrape up any bits in the bottom of the pot.
- Place the roast back into the pot. Cover the pot with a heavy lid and bake, half the total cooking time with the lid on, and half without. Allow 20 minutes per pound of meat, or until internal temperature reaches 145 degrees F, about 2 hours.
- Add water to pot if it looks like its drying out too fast. Remove the roast to a platter, and let rest for 15 minutes before carving. Strain the gravy from the pot and put in a sauceboat.
SPICY BEEF ROAST
This is something I came up with when I was wanting an easy recipe with spicy meat to put on burritos. Yummy, but please be warned, this is pretty spicy.
Provided by Miss Diggy
Categories Roast Beef
Time 10h5m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Put roast in your crockpot and sprinkle half the package of fajita seasoning mix over top, then turn roast over and sprinkle other half.
- Then pour the whole jar, including liquid, onto the roast and cook on high for 4-5 hours, or low 9-10 hours.
INDIAN SPICED BEEF ROAST
My mother used to make a spicy beef roast but I don't know what she put in it. So, I just tried my own way of doing it and here's the recipe!
Provided by Ranikabani
Categories Meat
Time 2h25m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Wash meat, cut into thick slices or into 4-6 chunks.
- Prick meat with a fork on all sides.
- Using a mortar and pestle, grind the cinnamon stick, cloves, chili flakes, and dried red chilies, and pepper corns and put into a bowl.
- To that bowl add cinnamon powder and turmeric, ginger-garlic paste.
- Then grind the green chillies in mortar and pestle or chop very finely and add it to the bowl.
- Add the vinegar, sugar and salt to the bowl and stir well.
- Dredge the meat in the spice mixture and let it sit for two hours.
- Preheat oven to 350°F.
- In an electric frying pan, heat oil and saute onions till tender.
- Add meat with spices and brown for about 7-8 minutes turning once.
- Put half of the meat, spices and onion in a roasting pan.
- Put one cup of tomatoes in over it.
- Layer the rest of the meat on top.
- Add the remaining tomatoes and 2 cups of water.
- Bake for 1 1/2 hrs to 2 hrs or until roast is very tender, stirring and turning meat a couple of times during the baking process.
Nutrition Facts : Calories 897.2, Fat 77.6, SaturatedFat 31.5, Cholesterol 165.6, Sodium 477.4, Carbohydrate 10.7, Fiber 2, Sugar 5.9, Protein 37.9
HERBED AND SPICED ROASTED BEEF TENDERLOIN
Here's a special-occasion roast enhanced with classic seasonings. Roasting two large ends of tenderloin instead of one whole piece ensures even cooking. (The meat needs to be coated with its aromatic rub, then chilled for at least six hours before roasting.)
Provided by Eileen D.
Categories Main Dish Recipes Roast Recipes
Time 6h55m
Yield 8
Number Of Ingredients 12
Steps:
- In a food processor, combine rosemary, thyme, bay leaves, garlic, shallot, orange zest, salt, pepper, nutmeg, and cloves. Run machine while adding oil; process until smooth. Spread mixture evenly over all sides of tenderloins. Place beef in a large glass baking dish. Cover with foil, and refrigerate for at least 6 hours.
- Preheat oven to 400 degrees F (200 degrees C). Place tenderloins on a rack in a large roasting pan.
- Roast beef in preheated oven until meat thermometer registers 140 degrees when inserted into center of beef, about 35 minutes. Remove from oven, and cover loosely with foil; let stand for 10 minutes. Slice beef, and serve.
Nutrition Facts : Calories 682.9 calories, Carbohydrate 2.3 g, Cholesterol 161.2 mg, Fat 55.8 g, Fiber 0.4 g, Protein 40.7 g, SaturatedFat 21.7 g, Sodium 830.5 mg, Sugar 0.3 g
SPICED ROAST BEEF AND VEGETABLES
Steps:
- Preheat oven to 350°F. Place first 3 ingredients in heavy small plastic bag. Using meat mallet or rolling pin, crush spices. Transfer crushed spices to small bowl; mix in salt, ginger and cayenne.
- Toss potatoes, carrots and 3 tablespoons oil in large bowl. Sprinkle with salt and pepper. Spread vegetables in large roasting pan. Roast 30 minutes.
- Meanwhile, using tip of knife, make several slits in roast; insert garlic into slits. Brush roast with remaining 1 tablespoon oil. Rub spice mixture over roast.
- Push vegetables to sides of pan, leaving space in center. Place roast in center of pan. Roast until meat thermometer inserted into center of meat registers 125°F for medium-rare, about 1 hour. Transfer roast to platter. Tent with foil. Increase oven temperature to 450°F. Spread vegetables in pan; continue roasting until vegetables are tender and brown, about 10 minutes. Sprinkle with cilantro.
- Surround roast with vegetables. Cut roast into thin slices and serve.
IRISH SPICED BEEF
The story goes that my Irish ancestors brought this recipe along when they immigrated to the U.S. Start it at least five days ahead to spice and tenderize the meat; the flavors are worth it. -Mary Shenk, Dekalb, Illinois
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 14 servings.
Number Of Ingredients 15
Steps:
- Place beef in a 15x10x1-in. baking pan; rub with brown sugar. Refrigerate, covered, 24 hours., In a small bowl, mix salt, chopped onion, bay leaves and seasonings; rub over beef. Refrigerate, covered, 3 days, turning and rubbing salt mixture into beef once each day., Preheat oven to 325°. Remove and discard salt mixture. Place beef, onions, carrots, celery and stout in a roasting pan. Add water to come halfway up the brisket. Roast, covered, 4-4-1/2 hours or until meat is tender. Cool meat in cooking juices for 1 hour., Remove beef; discard vegetables and cooking juices. Transfer beef to a 13x9-in. baking dish. Refrigerate, covered, overnight., Cut diagonally across the grain into thin slices. Serve with rye bread, cheese and mustard.
Nutrition Facts : Fat cheese and mustard), Cholesterol 8g fat (3g saturated fat), Sodium 83mg cholesterol, Carbohydrate 560mg sodium, Fiber 6g carbohydrate (5g sugars, Protein 0 fiber)
VICTORIAN CHRISTMAS SPICED BEEF
This is a great Victorian Christmas season dish. The perfect center piece for a cold supper. A round joint of silverside or topside is the best for this kind of dish. The Saltpeter or Quick Cure is a necessary preservative when curing meat and also adds a pleasing red color otherwise the beef will turn out a murky grey.
Provided by Chef Shadows
Categories Roast Beef
Time P12DT20m
Yield 6-12 serving(s)
Number Of Ingredients 7
Steps:
- Rub the meat all over with the sugar and put it in a pot with a lid for 2 days.
- Leave it in a cool place, turning and rubbing the meat at least 2 times a day with the sticky liquor that develops.
- Crush the peppercorns, juniper berries and allspice with a mortar and pestle and mix with the salt and saltpeter. Rub this mixture well into the meat and leave it in the pot for another 9 days in a very cool place.
- Turn the meat and rub the pickling mixture into the meat daily.
- When the pickling is complete, remove the beef and rub off any excess spices adhering to the surface.
- Do not rinse it.
- Wrap the meat in suet and put into a large ovenproof pot.
- Add about 10 fl oz water, cover the pot with a tight fitting lid.
- Preheat the oven to 275 deg F.
- Bake the meat slowly allowing 45 min per lb.
- When the meat is cooked, remove from the pot and set aside until it is quite cold.
- Unwrap the meat, drain off any excess liquid and place on a board.
- Cover with clean cheese cloth, put a weight on it and leave for at least 24 hrs in a very cold place.
- Carve the meat into thin slices and serve with good mustard or horseradish and pickled onions.
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