HOT ITALIAN GIARDINIERA
This is Italian giardiniera. It is wonderful on Chicago style Italian beef sandwiches, sausage sandwiches, French dips, pastas or even as a pizza topping. You can even snack on it as is if you choose. Once you taste it you will figure out what you prefer to use it on.
Provided by PHONETEK
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time P2DT2h45m
Yield 10
Number Of Ingredients 16
Steps:
- Place into a bowl the green and red peppers, jalapenos, celery, carrots, onion, and cauliflower. Stir in salt, and fill with enough cold water to cover. Place plastic wrap or aluminum foil over the bowl, and refrigerate overnight.
- The next day, drain salty water, and rinse vegetables. In a bowl, mix together garlic, oregano, red pepper flakes, black pepper, and olives. Pour in vinegar and olive oil, and mix well. Combine with vegetable mixture, cover, and refrigerate for 2 days before using.
Nutrition Facts : Calories 232.7 calories, Carbohydrate 5.9 g, Fat 23.5 g, Fiber 2.2 g, Protein 1.2 g, SaturatedFat 3.2 g, Sodium 305.9 mg, Sugar 2.8 g
SLOW COOKER TANGY TOMATO POT ROAST
An easy, comforting meal, with fall-apart tender beef, carrots and potatoes, all in a tangy tomato gravy.
Provided by Jennifer
Categories Main Course
Time 8h15m
Number Of Ingredients 16
Steps:
- Scatter the prepared potatoes, carrots, and onions in the bottom of a slow cooker.
- On the stove top, heat oil in a large skillet over medium-high heat. Sear beef roast on both sides until well browned, about 3 minutes per side. Place beef on top of vegetables in slow cooker.
- In a medium bowl, stir together the tomato sauce, brown sugar, Worcestershire sauce, cider vinegar, salt and pepper. Pour over the roast. Scatter the fresh thyme sprigs over-top.
- Place cover on slow cooker and cook on low for about 6-8 hours, or until beef is fall-apart tender.
- Remove roast to a cutting board and cut in to slices. Meanwhile, combine cornstarch with water and stir in to gravy with vegetables and let cook for a few minutes until gravy thickens a bit. Taste gravy and season with additional salt and pepper, as needed. Return meat to slow cooker. Gently stir to coat with gravy. Allow to cook a few minutes to re-warm the meat, then remove all to a large platter or bowl to serve. Garnish with some chopped fresh parsley.
Nutrition Facts : Calories 477 kcal, Carbohydrate 33 g, Protein 51 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 132 mg, Sodium 761 mg, Fiber 5 g, Sugar 12 g, ServingSize 1 serving
ROAST BEEF WITH SPICY PARSLEY TOMATO SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- To make the beef roast, preheat the oven to 375 degrees F.
- Season the beef with salt and pepper. Season the tomatoes with salt, pepper, and herbs de Provence.
- Place a medium, heavy roasting pan or Dutch oven over high heat. Heat the olive oil. Sear the beef over high heat on all sides. Turn off heat. Place the seasoned tomatoes around the seared beef and place the pan in the oven. Roast until a meat thermometer reads 130 degrees F. for medium rare, 135 for medium, about 30 to 40 minutes. Take the roast out of the oven, tent loosely with foil, and let rest for 10 to 15 minutes. The internal temperature of the meat should rise 5 degrees F more and the juices will redistribute into the roast.
- To make the sauce, place the parsley and garlic in a food processor and pulse until the parsley is finely chopped. Add the red pepper flakes, salt, red wine vinegar and the roasted tomatoes from the beef pan and process until pureed. Add the olive oil in a steady stream with the machine running.
- To serve, slice the roast and place on a serving platter. Drizzle a little sauce over the meat. Serve the remaining sauce in a small bowl alongside.
TANGY CROCK POT BEEF ROAST
Make and share this Tangy Crock Pot Beef Roast recipe from Food.com.
Provided by Parsley
Categories Roast Beef
Time 8h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place meat into crock pot.
- In a mixing bowl, whisk together tomato paste, wine, vinegar, water, brown sugar, garlic, soup mix, thyme and pepper. Pour this mixture over meat in crock pot and cover.
- Cook on low for 6-8 hours.
- Allow to rest before slicing.
- Slice and serve with the sauce poured over the slices of beef.
Nutrition Facts : Calories 446.5, Fat 9.8, SaturatedFat 3.3, Cholesterol 102.3, Sodium 945.9, Carbohydrate 33.8, Fiber 3, Sugar 26.1, Protein 44.1
SWEET 'N' TANGY POT ROAST
I fixed this roast the first time I cooked for my husband-to-be more than 20 years ago. For dessert, I made chocolate pudding spooned over marshmallow. He thought he'd died and gone to heaven! -Carol Mulligan, Honeoye Falls, New York
Provided by Taste of Home
Categories Dinner
Time 9h40m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Cut meat in half and place in a 5-qt. slow cooker. Sprinkle with salt and pepper. In a bowl, combine the water, ketchup, wine or broth, gravy mix, mustard, Worcestershire sauce and garlic powder; pour over meat. , Cover and cook on low for 9-10 hours or until meat is tender., Combine cornstarch and cold water until smooth. Stir into slow cooker. Cover and cook on high for 30 minutes or until gravy is thickened. Remove meat from slow cooker. Slice and serve with gravy.
Nutrition Facts : Calories 232 calories, Fat 11g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 537mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
SWEET & TANGY BEEF ROAST
While cleaning out the fridge I found barbecue sauce, red pepper jelly and hoisin sauce - the perfect trio for creating this this slightly tangy and sweet, utterly delicious roast. -Rachel Van Orden, Annville, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 7h10m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, heat oil over medium heat. Brown roast on all sides. Transfer to a 5-qt. slow cooker; add onions and 1 cup water., In a small bowl, mix barbecue sauce, jelly and hoisin sauce; pour over meat. Cook, covered, on low 7-9 hours or until meat is tender. Remove roast from slow cooker; tent with foil. Let stand 10 minutes before slicing., Meanwhile, skim fat from cooking juices; transfer juices to a small saucepan. Bring to a boil. Mix cornstarch and remaining water until smooth. Stir into pan. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve with roast and onions.
Nutrition Facts : Calories 516 calories, Fat 25g fat (8g saturated fat), Cholesterol 135mg cholesterol, Sodium 499mg sodium, Carbohydrate 31g carbohydrate (22g sugars, Fiber 1g fiber), Protein 39g protein.
ELAINE'S SWEET AND TANGY LOOSE BEEF BBQ
This recipe is a fly-by-the-seat-of-your-pants creation. I researched several BBQ recipes online and in my cookbooks and combined bits and pieces of different things I liked about them. The result was a wonderful and tangy loose BBQ for sandwiches that is very easy to make and takes little hands-on time. My in-laws who are in their 70s both said it was the best BBQ they had ever had. It was awesome!
Provided by ENGLISHNWOODS2
Categories Everyday Cooking
Time 8h30m
Yield 24
Number Of Ingredients 11
Steps:
- Place the roast into a slow cooker along with the water. Cover, and cook on LOW for 2 to 4 hours, or until beef can be easily shredded with a fork.
- Shred the beef, removing fat as you go. Remove 1/2 cup of the broth from the slow cooker, and reserve for later. Add the vinegar, brown sugar, dry mustard, Worcestershire sauce and ketchup. Mix in the salt, pepper, cayenne, and garlic. Stir so that the meat is well coated.
- Cover, and continue to cook beef on LOW for an additional 4 to 6 hours. Add the reserved broth only if necessary to maintain moisture. Serve on toasted buns. The meat can be frozen for future use.
Nutrition Facts : Calories 231.3 calories, Carbohydrate 10.7 g, Cholesterol 60.2 mg, Fat 13.7 g, Fiber 0.1 g, Protein 16.3 g, SaturatedFat 5.4 g, Sodium 594.5 mg, Sugar 9.3 g
HANGER STEAK WITH TANGY TOMATO RELISH
Hanger steak is the king of what I call weeknight steaks, casual cuts of leanish meat that deliver delicious flavor without a lot of expense or fuss. The skinny strip of flesh tastes best cooked hard and fast, for a crispy char on the outside, and left nice and pink inside. Slice it with a significant slant across the grain for the best eating texture. If you can find a grass-finished hanger steak, you'll get leaner meat and a higher proportion of healthy lipids, such as omega-3s and CLAs. The bad news: hanger steak-or onglet, as it is sometimes known-can be hard to find. Even my regular butcher runs out somewhat frequently. Don't fret-just substitute flank steak.
Provided by Sara Dickerman
Categories Steak Dinner Healthy Tomato Summer Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4, plus 1 lunch for the next day
Number Of Ingredients 17
Steps:
- For the Steak
- Season the hanger steak with fine sea salt and pepper. Let steak sit at room temperature for at least 20 minutes before cooking.
- Heat the oil in a heavy 9-or 10-inch skillet over high heat. Working in batches if necessary, add the steak to the pan and cook, turning once, until browned on both sides and an instant-read thermometer registers 130˚F for medium-rare, 7 to 8 minutes total.
- Let the steak rest at least 10 minutes, then slice it on a diagonal. Season with flaky sea salt, if desired, and serve with parsley leaves and tomato relish.
- For the Tangy Tomato Relish
- Preheat the oven to 425˚F.
- Toss the tomatoes with 1 tablespoon of the olive oil and spread them in a single layer in a baking dish. Season with salt and black pepper to taste and roast until the tomatoes are crinkled and browned and any liquid in the pan is reduced, 18 to 20 minutes. Let cool.
- In a wide nonreactive saucepan, heat the remaining 1 tablespoon oil over medium- high heat. Add the mustard seeds and cook until they pop, about 30 seconds. Add the onion, garlic, red pepper flakes, ginger, and a pinch of salt. Cook, stirring frequently, until the onion has softened, about 3 minutes. Add the roasted tomatoes and stir to combine, but take care to keep the tomatoes intact. Add the orange juice and Worcestershire sauce. Cook, stirring gently, until the juices have thickened to a jammy consistency, about 5 minutes. Taste and season with salt and black pepper.
TANGY ROAST BEEF RELISH
Make and share this Tangy Roast Beef Relish recipe from Food.com.
Provided by yamma
Categories < 4 Hours
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Drain liquid from beets and put into a measuring cup Add enough water to make 1 1/2 cups liquid Mash beets Put liquid in pan bring to a boil Add onion, vinegar, jello and salt.
- Remove from heat and stir well Pour into glass bowl and chill until soft set Remove from fridge and add mashed beets, borseradish, and celery Return to fridge until completely set.
- (Cooking time includes time for chilling).
Nutrition Facts : Calories 100.6, Fat 0.2, Sodium 359.1, Carbohydrate 23.3, Fiber 2.3, Sugar 20.4, Protein 2.9
BARBECUED ROAST BEEF WITH CHUNKY CHOW-CHOW RELISH
Here is a recipe that you will never forget, the relish is super good, and can be used in so many ways, I'm sure you will find many of your own, I sure did!!
Provided by Chef mariajane
Categories Roast Beef
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- BARBECUED ROAST BEEF:.
- Pierce Rotisserie or Oven /Roast all over with fork. Place in large sealable freezer bag with Diana sauce original; refrigerate for 8-12 hours. Discard marinade after use. (If using Premium Rotisserie/oven roasts, marinate for 1-2 hours or simply rub all over with some of the sauce).
- Place drip pan under grill; add 1/2 inch of water to pan. Preheat barbecue to medium-high (400F) . Cook using indirect heat or Rotisserie. Cook roast at constant heat in closed barbecue until thermometer reads 140F for medium-rare, about 20-25 minute per lb. Transfer to cutting board, cover with foil and let stand for up to 30 minutes. Serve warm, carving into thin slices or cover and refrigerate for up to 2 days.
- INDIRECT HEAT: Place roast on grill over drip pan that is moved ot one side and filled with 1/2 inch of water ; turn off heat under just the roast. Insert meat thermometer into middle of roast. (If using a 3-burner barbecue, position roast and drip pan in center of barbecue, turn off center burner) ROTISSERIE: insert spit rod lengthwise through center of roast; secure with holding forks and place over drip pan. Insert meat thermometer into middle of roast avoiding spit rod.
- CHUNKY CHOW-CHOW RELISH:
- Cook cauliflower florets and carrots in pot of boiling salted water until tender, about 4 minutes. Drain well; place in bowl. Stir in green peppers, chopped red onions, Diana sauce, vinegar, minced fresh parsley and hot mustard. Cover and refrigerate for up to 1 week. Makes 4 cups.
Nutrition Facts : Calories 802.6, Fat 80.8, SaturatedFat 33.5, Cholesterol 112.4, Sodium 81, Carbohydrate 8.2, Fiber 2.5, Sugar 3.8, Protein 10.8
TANGY POT ROAST
This super tender pot roast gets its special flavor from zippy Catalina dressing. Made in a slow cooker, it takes the edge off a busy day. -Paula Beach, Milton, New York
Provided by Taste of Home
Categories Dinner
Time 7h15m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place the potatoes, carrots and onion in a 5-qt. slow cooker. Cut roast in half; rub with salt and pepper. Place over vegetables. Combine salad dressing and wine; pour over roast. , Cover and cook on low for 7-8 hours or until meat is tender. Skim fat from cooking juices; thicken juices if desired.
Nutrition Facts : Calories 572 calories, Fat 28g fat (9g saturated fat), Cholesterol 147mg cholesterol, Sodium 772mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 3g fiber), Protein 47g protein.
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.
TANGY BEEF BRISKET
We like the sauce for my brisket over elk, moose and venison salami as well. And we also use it to spice hamburgers and hot dogs we sizzle on the grill. -Jacque Watkins, Green River, Wyoming
Provided by Taste of Home
Categories Dinner
Time 4h50m
Yield 12-14 servings (6 cups sauce).
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onion in butter until tender. Add the next nine ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30-40 minutes. , Place brisket in a roasting pan. Add 3 cups of sauce. Cover and bake at 350° for 4 hours or until tender, basting occasionally. Skim fat. To serve, thinly slice across the grain. Top with remaining sauce if desired.
Nutrition Facts : Calories 458 calories, Fat 15g fat (7g saturated fat), Cholesterol 100mg cholesterol, Sodium 1033mg sodium, Carbohydrate 40g carbohydrate (38g sugars, Fiber 1g fiber), Protein 40g protein.
TANGY BEEF POT ROAST
Make and share this Tangy Beef Pot Roast recipe from Food.com.
Provided by Audrey M
Categories Meat
Time 38m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In Dutch oven, hat oil over medium-high heat; brown roast, turning with wooden spoons, about 10 minutes.
- Drain off any fat.
- Use 18 to 24 cup slow cooker; combine all the ingredients except for the sauce; pour over roast.
- Cook on Low for 7 to 8 hours, or cook on high for 5 hours.
- Sauce: Remove roast and onions from crockpot and place on a platter.
- Cover with foil and keep warm in a 200 degree oven until sauce is made.
- Pour broth into medium saucepan and place over medium heat.
- Add sour cream to broth and blend in well.
- Slowly add flour to mixture and blend in well.
- Next, add the chopped green pepper.
- Cook until liquid thickens.Serve over roast.
- If you prefer, you don't have to thicken broth.
- .
Nutrition Facts : Calories 186, Fat 10.2, SaturatedFat 4.8, Cholesterol 19.9, Sodium 259.1, Carbohydrate 21.1, Fiber 1, Sugar 11.5, Protein 3
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