ROSEMARY-GARLIC ROAST BEEF
This tender and juicy roast looks beautiful when I serve it to guests. It also makes the house smell wonderful as it cooks. I usually serve it with warm French bread and a salad topped with buttermilk dressing. -Brenda Hlivyak, La Center, Washington
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Combine the garlic, rosemary, salt and pepper; set aside 4 teaspoons. Rub the remaining mixture over roast; place in a greased shallow roasting pan., In a small bowl, whisk reserved herb mixture with oil. In a shallow dish, combine the potatoes, yellow peppers and onion; add oil mixture. Toss to coat. Arrange vegetables around roast., Bake, uncovered, at 425° for 30-60 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Transfer roast and peppers to a warm serving platter. Let stand for 10-15 minutes before slicing. Meanwhile, return potatoes and onion to the oven; bake 10 minutes longer or until potatoes are tender.
Nutrition Facts : Calories 352 calories, Fat 14g fat (4g saturated fat), Cholesterol 91mg cholesterol, Sodium 467mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 3g fiber), Protein 34g protein.
TOASTED GARLIC-BEEF STOCK
Roasting the bones develops rich, long-cooked flavor and lends a dark golden color.
Provided by Camille Becerra
Categories Bon Appétit Stock Beef Celery Onion Carrot Herb Kid-Friendly Tomato Small Plates
Yield Makes about 2 1/2 quarts
Number Of Ingredients 11
Steps:
- Preheat oven to 450°F. Roast bones on a parchment-lined rimmed baking sheet 30 minutes. Arrange celery, onion, and carrots on sheet; roast 10 minutes. Spread tomato paste over bones and vegetables and roast 5 minutes more; let cool.
- Meanwhile, heat oil in a small saucepan over medium and cook garlic, shaking pan occasionally, until golden, about 5 minutes. Immediately strain oil through a fine-mesh sieve into a bowl; set aside garlic. Set aside oil for Ditalini Risotto and other uses.
- Transfer bones and vegetables to a large pot; pour in cold water to cover. Add herb stems, bay leaves, peppercorns, coriander seeds, and reserved garlic. Bring to a boil over medium heat. Reduce heat to low and simmer, skimming fat and foam from surface, until caramel colored and flavorful, about 3 hours. Strain stock through a fine-mesh sieve into a large bowl, pressing on solids; discard solids.
- Do Ahead
- Stock can be made 3 days ahead. Let cool; cover and chill, or freeze up to 3 months.
ROASTED GARLIC FONDUE BROTH
Make and share this Roasted Garlic Fondue Broth recipe from Food.com.
Provided by Boomette
Categories Low Protein
Time 1h10m
Yield 6 cups
Number Of Ingredients 6
Steps:
- Put the rack in middle of oven. Preheat oven at 400°F.
- Cut the superior part of each garlic head. Put individually on a sheet of foil paper and oil with 1 tablespoon of oil. Close the foil paper on them. Cook in oven about 50 minutes or until garlic is tender and caramelized. Squeeze the cooked garlic head to let come out a garlic puree. Set aside.
- Meanwhile, in a saucepan, brown the onion in remaining oil. Deglaze with the wine and let reduce by half. Add chicken stock and garlic puree. Bring to boil and let simmer about 5 minutes. Add salt and pepper.
Nutrition Facts : Calories 192.8, Fat 9.7, SaturatedFat 1.7, Cholesterol 7.2, Sodium 347.2, Carbohydrate 15.8, Fiber 0.6, Sugar 4.8, Protein 7.2
GARLIC BEEF
This is one my families favorites. I have made it up early in the day, upto adding the roasted garlic and the cornstarch mixture. Then just reheat on the stovetop and continued with the recipe at supper time. Prep and cook times are estimates.
Provided by Debilyn_Ks
Categories Meat
Time 2h10m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Remove papery outer layers from garlic bulb. Cut off about 1/4 inch from top of bulb, leaving the bulb intact but exposing the individual cloves. Place garlic in center of a 12-inch square of foil. Drizzle garlic with olive oil. Seal foil around garlic; set aside.
- Preheat oven to 325 degree F.
- In an ovenproof Dutch oven brown half the meat in hot cooking oil. Remove meat with slotted spoon; brown the remaining meat. Drain off excess fat. Return all meat to pot. Stir in the beef broth, the 1/2 cup water, the Worcestershire sauce, minced garlic and dried marjoram.
- Cover and bake along with wrapped garlic for 35 minutes. Remove garlic from oven. Cover and cook about 55 minutes longer or until meat is just tender.
- Remove meat from oven add roasted garlic. In a small bowl or cup, stir the 1/4 cup cold water into cornstarch; add vinegar of choice and mix until well combined. Add to meat. Cook and stir over medium-high heat until thickened and bubbly. Cook and stir for 2 minutes more. Serve with noodles or rice.
Nutrition Facts : Calories 662.3, Fat 49.7, SaturatedFat 18.4, Cholesterol 152.3, Sodium 423, Carbohydrate 8.8, Fiber 0.4, Sugar 1, Protein 43
HOW TO ROAST GARLIC
Keen to find out how to roast garlic? Once roasted, garlic becomes sweet and soft - perfect for soups, sauces and dips
Provided by Anna Glover
Time 22m
Yield 1 whole garlic
Number Of Ingredients 2
Steps:
- Heat the oven to 180C/160C fan/gas 4. Cut the top off the garlic bulb, exposing the tops of the garlic cloves. Put on a small square of foil, and rub with the olive oil. Season with salt and pepper. Scrunch up the foil to seal in the bulb.
- Roast for 25-30 mins until soft when pressed, and the papery casing is light golden. Leave to cool for a few minutes before squeezing the soft roasted garlic out of their shells. Alternatively, take off all the papery casing and remove the cloves individually.
Nutrition Facts : Calories 16 calories, Fat 1 grams fat, Carbohydrate 2 grams carbohydrates, Sugar 0.2 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein
ROASTED GARLIC BEEF GRAVY
Yield 8
Number Of Ingredients 5
Steps:
- Remove roasted beef from roasting pan. Pour off fat,leaving drippings. Heat to a boil on stovetop and reduce in volume if needed to 1/4 - 1/2 cup (60 - 125 mL).
- Combine broth,vinegar and flour in small bowl. Stir gradually into drippings; stir in oregano and mashed,roasted garlic. Return mixture to a boil,stirring constantly.
- Simmer for 2 minutes,stirring often. Makes about 2¼ cups (525 mL)
Nutrition Facts :
BEEF STOCK
Steps:
- Preheat the oven to 400 degrees F. Place the bones on a roasting pan and roast for 1 hour. Remove from the oven and brush with the tomato paste. Lay the vegetables over the bones. Return to the oven and roast for 30 minutes. Place the pan on the stove and deglaze with the wine, scraping the bottom of the pan for browned particles. Put this mixture in a large stock pot. Add the peppercorns, garlic, and herbs. Season with salt. Bring the liquid up to a boil and reduce to a simmer. Cook for 4 hours. Remove from the heat and skim off any fat that has risen to the surface. Strain the liquid and discard the bones.
ROASTED-GARLIC BEEF STEW
Steps:
- Preheat oven to 350°F. Toss garlic with 1 tablespoon melted butter on small baking sheet. Bake until garlic is tender and beginning to brown, about 15 minutes. Cool garlic 5 minutes. Peel and set aside.
- Melt 3 tablespoons butter in large pot over high heat. Sprinkle beef with salt and pepper; dust with 1 tablespoon flour. Add beef to pot. Sauté until no longer pink, about 6 minutes. Transfer beef to bowl. Add vegetables, broth, wine, herbs and roasted garlic to pot. Bring to boil. Reduce heat to medium-low. Cover; simmer until vegetables are tender, about 25 minutes.
- Return beef and any juices to pot. Mix remaining 1 tablespoon butter and 1 tablespoon flour in small bowl. Whisk flour paste into stew. Simmer uncovered until sauce thickens, about 2 minutes. Season with salt and pepper and serve.
RIB ROAST WITH ROASTED GARLIC
Steps:
- Preheat oven to 450°F. Place roast, rib-side down, in a large roasting pan, and sprinkle with salt and pepper and 1 teaspoon of the thyme. Roast beef 30 minutes.
- Trim the top (pointy ends) of each head of garlic to expose the cloves inside. Place each head on a square of aluminum foil and sprinkle with 1 teaspoon of the thyme, a little salt, and pepper. Fold aluminum squares to seal. Reduce heat to 375°F. Place wrapped garlic directly on the oven rack beside the roast. Continue to cook 1-1/4 to 1-1/2 hours, or until a meat thermometer inserted into the center of meat registers 115°F. Remove beef and garlic from oven. Let beef stand 25 minutes to continue cooking to medium-rare, or 130°F.
- Meanwhile, pour off all but 2 tablespoons of the pan drippings. Unwrap the garlic and squeeze the roasted cloves into the pan; discard the skins. Add the shallots, wine, vinegar, bay leaf, and remaining 1 teaspoon thyme, and cook over moderate heat on top of the stove, scraping up the browned bits from the bottom of the pan while mashing the garlic with the back of a spoon. Cook, stirring occasionally, until reduced to about 1/2 cup, about 5 minutes. Discard bay leaf, which is inedible.
- Add the beef broth and continue to reduce the sauce until it measures about 2 cups, about 10 minutes. In a small bowl, combine the butter and flour and blend it into the sauce. Boil 1 minute. Season with salt and pepper. Cut rib roast into slices and serve with sauce.
GARLIC ROAST BEEF
Provided by Trisha Yearwood
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 475 degrees F.
- Place the beef in a roasting pan with a rack. Sprinkle with salt and pepper all over.
- Add the garlic, oil, mustard and honey to a food processor. Pulse until the garlic is finely chopped. Rub the mixture evenly all over the beef. Pour the beef broth in the bottom of the roasting pan.
- Bake until the internal temperature is 130 to 135 degrees F, 30 to 35 minutes.
- Transfer the beef to a carving board and allow to rest for 30 minutes. Heat the roasting pan over medium heat and scrape up any browned bits. Pour any pan drippings onto a rimmed platter. Carve the beef into thick slices and transfer to the platter. Sprinkle with the parsley. Serve warm or at room temperature.
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GARLIC SOUP WITH BEEF BONE BROTH RECIPE - PACIFIC FOODS
From pacificfoods.com
4/5 (18)Category Bone Broth Recipes, SoupsServings 4Estimated Reading Time 1 min
- Preheat oven to 350F. Add 30 garlic cloves to a small oven-safe dish. Top with 1/2 cup extra virgin olive oil, 10 sprigs of fresh thyme, and a pinch of kosher salt and black pepper. Cover with tin foil and roast, undisturbed, for 40 minutes.
- While garlic is roasting, heat a large soup pot over medium heat. Once hot, add 1/4 cup extra virgin olive oil. Add roughly chopped sweet onion and remaining garlic cloves along with salt, paprika, and black pepper. Sauté for 6 to 8 minutes, stirring frequently.
TOASTED GARLIC-BEEF STOCK RECIPE | BON APPéTIT
From bonappetit.com
4/5 (12)Estimated Reading Time 1 minServings 2.5
- Preheat oven to 450°. Roast bones on a parchment-lined rimmed baking sheet 30 minutes. Arrange celery, onion, and carrots on sheet; roast 10 minutes. Spread tomato paste over bones and vegetables and roast 5 minutes more; let cool.
- Meanwhile, heat oil in a small saucepan over medium and cook garlic, shaking pan occasionally, until golden, about 5 minutes. Immediately strain oil through a fine-mesh sieve into a bowl; set aside garlic. Set aside oil for Ditalini Risotto and other uses.
- Transfer bones and vegetables to a large pot; pour in cold water to cover. Add herb stems, bay leaves, peppercorns, coriander seeds, and reserved garlic. Bring to a boil over medium heat. Reduce heat to low and simmer, skimming fat and foam from surface, until caramel colored and flavorful, about 3 hours. Strain stock through a fine-mesh sieve into a large bowl, pressing on solids; discard solids.
- Do Ahead: Stock can be made 3 days ahead. Let cool; cover and chill, or freeze up to 3 months.
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GARLIC ROASTED POTATOES WITH BONE BROTH RECIPE - PACIFIC FOODS
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Servings 4Estimated Reading Time 40 secsCategory Bone Broth Recipes, Most Popular, SidesTotal Time 55 mins
- Heat a large skillet over medium-high heat. Add halved potatoes, crushed garlic, and bone broth and gently saute for 5-7 minutes.
- Carefully transfer potatoes and garlic to lined baking tray. Drizzle with melted butter or ghee and sprinkle with sea salt and pepper.
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5/5 (1)Total Time 15 minsCategory CondimentCalories 21 per serving
HOMEMADE ROASTED BEEF BROTH RECIPE - SELF PROCLAIMED FOODIE
From selfproclaimedfoodie.com
Ratings 15Calories 22 per servingCategory Soup
- Preheat the oven to 425 degrees F. Place the bones in a large roasting pan (like what you'd roast a turkey in). Rub both sides of the meaty bones with oil and sprinkle with salt. Roast in hot oven for 30 minutes. Your kitchen will smell awesome.
- Transfer all of the roasted meat and vegetables from the roasting pan to a very large stockpot. Using a total of 5 quarts of water, add 1-2 quarts at a time to the empty roasting pan, scrape sides, swirl it around, and then pour it into the stockpot to make the broth. Repeat until you have added a total of about 5 quarts of water to the pot, but make sure you get every bit of flavor possible out of that roasting pan.
- Transfer all of the roasted meat and vegetables from the roasting pan to a very large oven safe stockpot. Using a total of 5 quarts of water, add 1-2 quarts at a time to the empty roasting pan, scrape sides, swirl it around, and then pour it into the stockpot to make the broth. Repeat until you have added a total of about 5 quarts of water to the pot, but make sure you get every bit of flavor possible out of that roasting pan.
ROASTED BEEF STOCK - BEEF - IT'S WHAT'S FOR DINNER
From beefitswhatsfordinner.com
Servings 6Calories 40 per servingTotal Time 10 hrs
- Preheat oven to 475°F. Place beef Bones, onions, carrots and celery in roasting pan. Roast in 475°F oven 45 minutes or until browned, turning once. Spread tomato paste over bones; roast 15 minutes. Remove from oven; drain fat.
- Place bones and vegetables in large stock pot. Scrape bottom of roasting pan to loosen any brown bits; add to stock pot. Add water; bring to boil. Add peppercorns, parsley, garlic, thyme and bay leaves to stock pot. Simmer stock 8 to 10 hours, occasionally skimming off impurities.
- Remove stock pot from heat; cool 15 minutes. Strain stock through cheesecloth-lined colander into large bowl.
- This recipe can be made in a 6-quart electric pressure cooker. Preheat oven to 475F. Place beef Bones, onions, carrot and celery in roasting pan. Roast in 475F oven 45 minutes or until browned, turning once. Spread tomato paste over bones; roast 15 minutes. Remove from oven; drain fat. Combine beef Bones, roasted vegetables, 2 quarts water, peppercorns, parsley, garlic, thyme and bay leaves in pressure cooker. Close and lock pressure cooker lid. Use meat, stew or high-pressure setting on pressure cooker; program 90 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. (This recipe variation was tested in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer’s instructions.)
ROASTED GARLIC BUTTER BEEF TENDERLOIN - CREME DE LA CRUMB
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5/5 (12)Total Time 50 minsCategory Main CourseCalories 412 per serving
- In a small bowl combine butter, garlic, rosemary, and thyme. Mash with a fork until blended. Set aside.
- Prepare the cream sauce while the beef rests. Transfer garlic cloves to a cutting board and smash with a knife turned on its side to squeeze out the inside of the garlic. (At this point, discard roasted rosemary and wipe out the skillet with a paper towel to get rid of any blackened bits).
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