Sunday Supper Beef Roast Food

HOW TO MAKE PERFECT MASHED POTATOES

Steps:

• Bring a large pot of water to a boil. Add salt to the pot of boiling water, then bring it back to a boil.
• Add potatoes to water and boil for 20 to 25 minutes until tender.
• Drain water from the pot. Using a hand mixer on low, whip well until the potatoes are crumbly. Then, add half a stick of chopped butter to your pot with the potatoes.
• Continue mixing well until butter is fully mixed through and potatoes are creamy. Slowly add two cups of milk and salt and pepper while whipping.
• Add in melted butter if desired. Mix with spoon, then top with green onions if desired, and serve!
• Heat a 6 qt. Instant Pot and add peeled whole potatoes.
• Cover halfway with water (do not fully submerge).
• Secure the lid and cook on high pressure for 12 minutes.
• Release the pressure naturally. Carefully remove the inside pot and drain, then return to the cooker.
• Use a hand mixer on low to mash them, but be careful not to over-mix. Add in butter 1 tablespoon at a time while continuing to blend.
• When the butter melts and they're completely smooth, add whole milk. Blend well, then season with salt and pepper to taste.

SUNDAY ROAST BEEF AND GRAVY

Steps:

• Preheat oven to 400 degrees F.
• Using a heavy hand, season rib-eye roast with salt and pepper on all sides. Heat olive oil in a large Dutch oven or a roasting pan. Place beef in hot pan and sear until deep golden brown on all sides. Transfer the pan to the oven and roast for about 15 minutes per pound for medium-rare, making an approximate hour of cooking time. Remove the pan from oven and transfer the beef to a cutting board. Allow meat to rest for at least 15 minutes, tented with foil, before carving.
• Gravy:
• Pour off excess fat from the Dutch oven (reserve for Thyme for Yorkshire Pudding, if desired) and place on the stovetop over medium heat. Add shallots and cook until soft and brown, about 4 to 6 minutes. Deglaze the pot with 1/2 cup of the wine, scraping up browned bits from the bottom. Add remaining wine, bring to a boil and reduce by half. Add stock and simmer until reduced again by about half. Pass the gravy through a fine mesh sieve and return to the pan. Bring back to a boil, then lower the heat and simmer until desired gravy consistency is reached. Taste for seasoning and adjust, if necessary. Carve beef against the grain, into thin slices, and serve with gravy.

SUNDAY POT ROAST

Steps:

• Preheat the oven to 350 degrees F.
• Using paper towels, pat the roast dry to help get a great crust on the meat. Sprinkle the roast generously with salt and pepper. In a large Dutch oven over medium heat, add 2 tablespoons oil and heat until glossy. Add the roast and brown on all sides. Remove and transfer to a cutting board or a large plate.
• Add more oil to the pot if needed, along with the carrots, celery and onions. Season with salt and pepper. Add the fresh herb bundle and cook until the vegetables start to brown, 5 to 10 minutes. Add the garlic and continue cooking for another minute. Add 3/4 cup of the red wine and reduce by half, scraping up the seared bits and incorporating them into the juice. Then return the roast to the pot and add the beef broth. Bring the liquid to a simmer before covering with a tight-fitting lid and placing the pot in the oven. Allow the roast to cook until fork tender, 3 1/2 to 4 hours, turning once halfway through.
• Remove from the oven and transfer the roast to a large cutting board. Tent with foil while the roast rests. Placing the Dutch oven back on the stovetop over medium-high heat, add the remaining 1/4 cup of red wine to the liquid and reduce by half at a simmer, about 10 minutes. Strain the sauce and season with salt and pepper. Shred the roast into big chunks and toss with the jus.
• For the herb salad: Toss the watercress and picked parsley with the lemon juice and olive oil to taste. Season with salt and pepper and top with the toasted almonds
• Serve on top of the Risotto Cakes and top with the fresh herb salad.
• For the risotto: In a medium saucepan, heat the chicken broth to a simmer. In a separate saucepan, melt the butter over medium-high heat. Add the shallots to the butter, cooking until fragrant and translucent, about 2 minutes. Add the Arborio rice and lightly toast, stirring to coat in the butter and shallots. Add the white wine, continuing to cook while stirring until the wine is absorbed. You should be able to run your spoon through the risotto and have the indentation stay.
• Using a ladle, add enough of the warm chicken broth to cover the rice, stirring constantly over medium heat until the broth is completely absorbed. Repeat the process 3 more times, adding the broth in stages while continuing to stir. Once all of the chicken broth has been added and the rice is tender, add the peas, lemon juice and lemon zest and stir to combine.
• Remove from the heat and stir in the Parmesan, mozzarella and season with salt and pepper. Cool the risotto by spreading it evenly over a sheet tray. Cover with plastic wrap and chill in the refrigerator for 20 to 30 minutes.
• Once the risotto is cooled, form the mixture into burger-size patties, about 1-inch thick. Set up a dredging station with the flour in one dish, beaten eggs in another and panko breadcrumbs in another. Dip the rice patties into the flour, then into the eggs and finally coat them in the panko breadcrumbs.
• In a large skillet, heat 1/2-inch vegetable oil over medium heat until a pinch of panko sizzles when dropped in the oil. Working in batches of 2 to 3, fry the risotto cakes until golden brown, 2 to 3 minutes per side (use a fish spatula under the cake and the back of a fork on top to help stabilize while flipping). Transfer to a wire rack, which will help them stay crispy. Season with salt and they are ready to serve. Yield: 6 large cakes.

SUNDAY SUPPER BEEF ROAST RECIPE

Steps:

• Rub the roast on all sides with the oil and place on a rack in a roasting pan or Dutch oven, fat-side up. Season well with the Traeger Beef Shake. Pour the beef broth in the bottom of the pan. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 450F (High) and preheat, lid closed, for 10 to 15 minutes. Cook the roast for 25 to 30 minutes, or until the outside is seared. Reduce the temperature to 225F and continue cooking, 2 to 3 hours, or until medium-rare (135F on an instant-read meat thermometer). Let it reach 155F if you prefer your meat well done. If you want to add some vegetables into the mix, add the chopped vegetables and a few sprigs of thyme into the broth and cooked, covered with foil, for the last hour of cooking. (You may need to add in 1/2 cup more of beef broth.) Tent the roast with aluminum foil and let the meat rest for 10 minutes before slicing across the grain into thin slices. Serve with the pan drippings, if desired.