Classic Roast Beef with Herb Butter
Ingredients:
– 4-5 lb. beef roast
– 4 tbsp. unsalted butter, softened
– 2 garlic cloves, minced
– 1 tbsp. chopped fresh rosemary
– 1 tbsp. chopped fresh thyme
– Salt and pepper, to taste
Steps:
1. Preheat oven to 375°F.
2. In a small bowl, mix together the softened butter, garlic, rosemary, thyme, salt, and pepper.
3. Rub the herb butter mixture over the beef roast.
4. Place the roast in a roasting pan and cook for 1-1 1/2 hours, or until the internal temperature reaches 135-140°F for medium-rare.
5. Let the roast rest for 10 minutes before carving and serving.
Slow Cooker Roast Beef with Red Wine Gravy
Ingredients:
– 4-5 lb. beef roast
– 1 onion, diced
– 4 garlic cloves, minced
– 1 cup beef broth
– 1 cup red wine
– 2 tbsp. tomato paste
– 2 tbsp. cornstarch
– 2 tbsp. water
– Salt and pepper, to taste
Steps:
1. Place the onion and garlic in the bottom of a slow cooker.
2. Season the beef roast with salt and pepper and place on top of the onion and garlic.
3. In a bowl, whisk together the beef broth, red wine, and tomato paste.
4. Pour the mixture over the beef roast.
5. Cook on low for 6-8 hours, or until the beef is tender.
6. Remove the beef from the slow cooker and let it rest for 10 minutes before slicing.
7. In a small saucepan, whisk together the cornstarch and water.
8. Add the liquid from the slow cooker to the saucepan and cook over medium heat until the sauce thickens.
9. Serve the beef with the red wine gravy.
Beef and Mushroom Stew with Gremolata
Ingredients:
– 2 lb. beef chuck roast, cut into 1-inch cubes
– 1 onion, diced
– 3 garlic cloves, minced
– 2 cups beef broth
– 1 cup red wine
– 2 tbsp. tomato paste
– 1 lb. mushrooms, sliced
– 2 tbsp. olive oil
– 1 tbsp. chopped fresh parsley
– 1 tbsp. grated lemon zest
– 1 garlic clove, minced
Steps:
1. In a Dutch oven or large pot, heat the olive oil over medium-high heat.
2. Add the beef cubes and cook until browned on all sides.
3. Remove the beef from the pot and set aside.
4. Add the onion and garlic to the pot and cook until softened.
5. Stir in the beef broth, red wine, and tomato paste.
6. Add the beef back to the pot and bring to a boil.
7. Reduce heat and let the stew simmer for 1 1/2 – 2 hours, or until the beef is tender.
8. In a separate pan, cook the mushrooms over medium-high heat until browned.
9. Add the mushrooms to the stew.
10. In a small bowl, mix together the parsley, lemon zest, and garlic.
11. Sprinkle the gremolata over the stew before serving.
Roast Beef and Brie Panini
Ingredients:
– 8 slices of crusty bread
– 1 lb. roast beef, thinly sliced
– 8 oz. brie cheese, sliced
– 1/2 cup caramelized onions
– 1/4 cup mayonnaise
– 1 tbsp. Dijon mustard
– 2 tbsp. unsalted butter, softened
Steps:
1. Preheat a panini press or grill pan.
2. In a small bowl, mix together the mayonnaise and Dijon mustard.
3. Spread the mixture on one side of each slice of bread.
4. On the other side of the bread, layer the roast beef, brie cheese, and caramelized onions.
5. Top with another slice of bread, mayonnaise side facing down.
6. Spread the softened butter on the outside of each sandwich.
7. Grill the sandwiches until the bread is toasted and the cheese is melted, about 5-7 minutes.
Conclusion:
Roast beef is a versatile and delicious ingredient that can be used in a variety of dishes. Whether you prefer classic recipes or more innovative creations, there is a roast beef recipe out there for everyone. These recipes are just a few examples of the endless possibilities when it comes to cooking with roast beef. So, get creative in the kitchen and explore the world of roast beef recipes!
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