Tomato Basil Beef Roast Food

TOMATO-BASIL BEEF ROAST

Steps:

• Cook meat in Dutch oven or large deep skillet sprayed with cooking spray on medium-high heat 3 to 5 min. on each side or until evenly browned on both sides.
• Pour Worcestershire sauce over meat; bring to boil. Cover; simmer on medium-low heat 20 min.
• Mix pasta sauce and sugar until blended; pour over meat. Simmer an additional 1-1/2 to 2 hours or until meat is tender, turning occasionally.
• Transfer meat to platter. Let stand 5 min. before serving topped with the pasta sauce mixture.

ROAST BEEF WITH TOMATO AND BASIL SAUCE

Steps:

• Preheat the oven to 200°C (180°C fan) mark 6. Season the beef with salt and freshly ground black pepper. Heat 1tbsp olive oil in a large frying pan and fry the beef for 5min, turning, until brown on all sides. Put into a roasting tin and roast for 20-30min - it should still be pink in the middle.
• Meanwhile, add the remaining oil to the pan in which you fried the beef. Add the red onion and cook for 5-10min over a medium heat until softened and golden. Add the tomatoes and continue to cook for 5min until they're starting to soften.
• Add the vinegar and stock and bring to the boil. Bubble for 1-2min, then add the basil. Taste and adjust the seasoning.
• Cover the meat in kitchen foil and allow to rest for 10min. Slice in half and put half aside for Monday's salad (when cool, wrap and chill). Slice the remainder and serve with the sauce.
• Serve with... Couscous and chickpea salad. Like this? You'll love... Yorkshire pudding recipe Slow cooker beef stew and dumplings Classic chilli con carne

STIR-FRIED BEEF WITH TOMATO AND BASIL

Steps:

• Cut the beef lengthwise into thin 2-inch long strips. Toss the beef with 2 teaspoons cornstarch, 1 teaspoon vegetable oil, the salt, and pepper. Cover and refrigerate for 30 minutes.
• Cut the onion into 1-inch squares. Cut the tomatoes into 8 wedges. Wash the basil and pat dry. In a small bowl, combine the remaining 2 teaspoons cornstarch and 1 tablespoon water and set aside.
• Heat a nonstick skillet over high heat. Add the remaining 4 teaspoons vegetable oil, the beef, garlic, and onion and stir-fry for 1 minute, or until the meat browns. Continue stirring for about 2 minutes over high heat. Stir in the hoisin sauce and cornstarch mixture. As the mixture begins to thicken, after about 1 minute, add the tomatoes and basil, stir for 1 minute. Divide among plates and serve.

ROAST BEEF, SEARED TOMATO AND BASIL SANDWICH

Steps:

• HowToStep
• Grind on some black pepper. Enjoy!
• https://makeitscotch.com/recipe/roast-beef-seared-tomato-and-basil-sandwich/
• https://makeitscotch.com/wp-content/uploads/2012/04/RC_B144_SEARED-SANDWICH-scaled.jpg

ROAST BEEF, BASIL, AND SPICY TOMATO CHUTNEY LAVASH SANDWICHES

Steps:

• Quarter lavash and spread 1 side of each quarter evenly with 1 tablespoon chutney, leaving a 1/2-inch border all around. On each quarter arrange about 1‚ slices roast beef in one layer over chutney and season with salt and pepper. Spread 1 tablespoon chutney evenly over roast beef and top with basil, arugula, and salt and pepper to taste. Tightly roll up each lavash around filling into a cone and wrap individually in wax paper and plastic wrap. Sandwiches may be made 6 hours ahead and chilled, wrapped in plastic wrap.
• Garnish sandwiches with arugula and basil and serve with chutney.

ROAST BEEF WITH TOMATO, BASIL AND OLIVE STUFFING

Steps:

• To open beef out flat make a cut into the side of the beef until almost through, then open like a book.
• Combine the stuffing mix, olives, pinenuts, lemon zest, basil and pepper.
• Combine tomato paste & water, pour into stuffing mixture and mix well.
• Spread evenly over the opened surface of the beef, leaving a 1cm border at each edge, fold over top flap of beef and secure with skewers.
• Place beef in a baking dish, pour some water in the bottom of the baking dish and bake at 180C for 1 1/4 hours. Remove from oven. Lightly cover with foil and set aside to rest for 10 minutes.
• Cut into slices and serve with gravy & vegetables.