ENGLISH ROAST BEEF
A pot roast that can't be beat! A blend of flavors you never would expect. This has become a favorite of my historical interpreter friends. Wine can be substituted for water in the roasting pan if you like.
Provided by SHADOWS1
Categories World Cuisine Recipes European UK and Ireland English
Time 3h20m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Season the roast with salt and pepper to taste. Melt 2 tablespoons butter in a Dutch oven over medium-high heat. Brown the outside of the roast on all sides in the butter. After the roast is browned, add 1/2 cup water to the pan, and sprinkle 1/2 teaspoon of sage, and 1/2 teaspoon of mint onto the roast. Place onion and garlic into the pan if desired, and season with seasoning salt and red pepper flakes, if using.
- Cover the pot, and place the roast in the oven for 2 to 3 hours depending on how well done you prefer the meat to be. 2 hours for rare, and 3 for well done. Removed finished roast to a pan to keep warm.
- Melt 1 tablespoon of butter in a medium skillet. Whisk flour into melted butter until smooth. Remove from heat, and stir in 1/2 cup cold water. Mix until a smooth paste is formed. Return to medium heat, and season with remaining sage and mint. Stir in the liquid from the roasting pan, and boil, stirring constantly until the gravy is thickened. Remove from heat. Slice the roast and serve with gravy poured over the meat.
Nutrition Facts : Calories 547.3 calories, Carbohydrate 2.3 g, Cholesterol 184.4 mg, Fat 31 g, Fiber 0.3 g, Protein 61.2 g, SaturatedFat 13.2 g, Sodium 255.4 mg, Sugar 0.6 g
BEEF 'N' BEAN BRAID
From Hotchkiss Colorado, Val O'Connell makes a big impression when she brings this beautiful loaf to a potluck. The hearty filling makes each slice a satisfying treat.
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6-8 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, dissolve yeast in warm water. Add the butter, sugar, salt, egg and 1-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Meanwhile, in a large skillet, cook the beef, onion and garlic salt over medium heat until meat is no longer pink; drain. Stir in the beans, water and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until thickened., Punch dough down. Turn onto a lightly floured surface; roll into a 16x11-in. rectangle. Transfer to a greased 15x10-in. baking sheet. Spread beef mixture down center of dough; sprinkle with cheese. On each long side, cut 1-in.-wide strips about 1/2 in. from filling. Starting at one end, fold alternating strips at an angle across filling; seal ends. Cover and let rise until doubled, 30 minutes. , Brush egg over dough. Bake at 350° for 20-25 minutes or until golden brown. Remove to a wire rack. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 393 calories, Fat 16g fat (9g saturated fat), Cholesterol 111mg cholesterol, Sodium 696mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 5g fiber), Protein 24g protein.
BROCCOLI BEEF BRAIDS
Each slice of this fast-to-fix, golden bread is like a hot sandwich packed with beef, broccoli and mozzarella. -Penny Lapp, North Royalton, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 loaves (4 servings each).
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in broccoli, cheese, sour cream, salt and pepper; heat through. , Unroll 1 tube of crescent dough onto a greased baking sheet; form into a 12x8-in. rectangle, pressing perforations to seal. Spoon half of the beef mixture lengthwise down center of rectangle., On each long side, cut 1-in.-wide strips at an angle, about 3 in. into the center. Fold 1 strip from each side over filling and pinch ends together; repeat., Repeat with remaining ingredients to make second braid. Bake 15-20 minutes or until golden brown.
Nutrition Facts : Calories 396 calories, Fat 23g fat (6g saturated fat), Cholesterol 48mg cholesterol, Sodium 644mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 2g fiber), Protein 20g protein.
ENGLISH BEEF BRAID
The first time I made this I was about 13 - 14 years old. It took me all day to make it. I remember my parents going to bed and I was still working on it. They got to eat it the next day for dinner and it's been a part of my dinner repertoire after all these years. Gladly it no longer takes me as long to make it. My family has enjoyed it through all these years and I've had recipe requests from other family members and it also has become part of their dinner repertoire as well. If you like the taste of curry, you'll enjoy this dish. I think the recipe came from a Good Housekeeping magazine.
Provided by ForeverMama
Categories Curries
Time 1h10m
Yield 4-5 serving(s)
Number Of Ingredients 13
Steps:
- Cut off roots and trim leaf ends of leek. Separate leaves of leek; rinse under cold water to remove all sand. Then cut leek crosswise into 1/2 inch slices. Coarsely chop apple and slice mushrooms. Set aside.
- In a 10-inch skillet over high heat, cook ground beef and curry powder, stirring frequently until ground beef just looses its pink color. With slotted spoon remove ground beef mixture to a large bowl.
- In drippings remaining in skillet over medium heat, add 1 tablespoon oil if necessary. Cook leek, apple, and mushrooms until tender, stirring occasionally. Remove leek mixture to bowl with beef mixture.
- Into drippings remaining in skillet, stir 1 tablespoon oil and flour until blended. Gradually stir in salt, bouillon, pepper, and water; cook, stirring until mixture boils and thickens; boil for 1 minute. Stir sauce and currants or raisins into beef mixture; set aside and cool. (you may want to place beef mixture into refrigerator to help it cool off, or you can make it a day ahead and proceed the next day).
- While meat mixture is cooling (or next day), thaw pastry as label directs (refer to note below).
- Preheat oven to 375 degrees fahrenheit. Unfold pastry onto lightly floured surface; with floured rolling pin, roll pastry into 12" x 10x" rectangle. Place pastry onto a greased jelly roll pan. Spread beef filling in a 3" wide strip lengthwise down center. Cut pastry on both sides of filling crosswise into 1 1/2" wide strips to within 1/2" of filling. With pastry brush, brush edges of pastry with water. Place strips at an angle across filling, alternating sides for braided effect and making sure that end of each strip is covered by the next strip so strips stay in place as pastry bakes. Pinch last strip to bottom of braid to seal.
- Bake braid 25 - 30 minutes until pastry is golden and meat mixture is hot.
- To serve, cut into slices.
- NOTE: In order for puff pastry to keep it's puffiness, always keep it on the cold side. Therefore, it is vital to place your meat mixture when cold on the puff pastry. If you are planning on baking the beef braid at a later time, keep braid in the refrigerator and place it into the oven immediately upon removal from the refrigerator.
Nutrition Facts : Calories 395.4, Fat 24.4, SaturatedFat 7.6, Cholesterol 77.1, Sodium 523, Carbohydrate 21.8, Fiber 3.5, Sugar 13.3, Protein 23.4
BEEF AND BEAN BRAID
The filling is delicious in this treat. Recipe is from Taste of Home. Prep time does not include rising time.
Provided by CookingONTheSide
Categories Cheese
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- In large mixing bowl, dissolve yeast in warm water.
- Add butter, sugar, salt, egg and 1 1/2 cups flour; beat until smooth.
- Stir in enough remaining flour to form a soft dough.
- Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes.
- Place in a greased bowl, turning once to grease top.
- Cover and let rise in a warm place until doubled, about 1 hour.
- Meanwhile, in a large skillet, cook the beef, onion and garlic salt over medium heat until meat is no longer pink; drain.
- Stir in the beans, water and seasonings; bring to a boil.
- Reduce heat; simmer, uncovered, for 5-10 minutes or until thickened.
- Punch dough down.
- Turn onto a lightly floured surface; roll into a 16-inch by 11-inch rectangle.
- Transfer to a greased 15-inch by 10-inch baking sheet.
- Spread beef mixture down center of dough; sprinkle with cheese.
- On each long side, cut 1-inch wide strips about 1/2 inch from filling.
- Starting at one end, fold alternating strips at an angle across filling; seal ends.
- Cover and let rise until doubled, 30 minutes.
- Brush egg over dough.
- Bake at 350 degrees for 20-25 minutes or until golden brown.
- Remove to wire rack; let stand 5 minutes before slicing.
Nutrition Facts : Calories 546.7, Fat 23.8, SaturatedFat 12.2, Cholesterol 159.5, Sodium 722, Carbohydrate 49.1, Fiber 5.8, Sugar 4.9, Protein 33.5
CORNED BEEF HASH BRITISH STYLE
This is my husband's favorite meal. I always had a different version of Corned beef hash until I met my Scottish husband who taught me how it was meant to be made. It is a wonderful casserole type dish that is very filling and perfect for cold nights in. Serve with vegetables or crusty French bread.
Provided by KAVA48
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 1h15m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place the potatoes in a large pot with just enough water to cover. Bring to a boil and simmer until tender, about 10 minutes. Drain and mash, flavoring with milk, butter, salt or however you like to make them.
- Pour the baked beans into the bottom of a 1 1/2 quart casserole dish. Slice the corned beef and arrange on top of the beans in an even layer. Season with a few dashes of Worcestershire sauce. Top with mashed potatoes.
- Bake uncovered for 25 minutes in the preheated oven. The mashed potatoes should start to crisp up but not yet brown. Top with the cheese and return to the oven. Bake for another 20 minutes, or until cheese is browned.
Nutrition Facts : Calories 446.9 calories, Carbohydrate 59.1 g, Cholesterol 60.2 mg, Fat 12.7 g, Fiber 8.5 g, Protein 26.6 g, SaturatedFat 6 g, Sodium 909.6 mg, Sugar 8 g
CORNED BEEF BRAID
Make and share this Corned Beef Braid recipe from Food.com.
Provided by Rhodes Bake-N-Serv
Categories Breads
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Spray counter lightly with non-stick cooking spray. Combine dinner or Texas rolls and roll into a 12x16-inch rectangle. Cover with plastic wrap and let rest 20-25 minutes.
- Remove wrap and spread mustard lengthwise in a 4-inch strip down center of dough. Top with corned beef, spinach and potatoes. Sprinkle potatoes with salt and pepper. Top with grated cheese. Make cuts 1 1/2-inches apart on long sides of dough to within 1/2-inch of filling.
- Begin braid by folding top and bottom strips toward filling. Then braid strips alternately over filling. Finish by pulling last strip over and tucking under braid.
- Lift braid with both hands and place on sprayed baking sheet. Brush with beaten egg and sprinkle with caraway seeds. Cover with sprayed plastic wrap and let rise 30 minutes. Remove wrap and bake at 375°F 20-25 minutes.
Nutrition Facts : Calories 308.1, Fat 14.1, SaturatedFat 6.1, Cholesterol 71.2, Sodium 585.6, Carbohydrate 28.5, Fiber 1.9, Sugar 2.7, Protein 16.6
CHEESE BREAD BRAID
This is a super simple and very tasty cheesy braid. Serve with a pasta dinner or alone as a yummy appetizer. Tastes great alone or dipped in pizza sauce.
Provided by FrackFamily5 CACT
Categories Yeast Bread
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Rub bread dough with olive oil on all sides and place between 2 pieces of parchment paper. Roll dough into an 8x12-inch rectangle.
- Using a sharp knife or a pizza cutter, make 7 cuts on a slight angle down towards the middle of the dough. Repeat on the other side, leaving about 4 inches in the middle for the filling.
- Mix together mozzarella cheese, butter, oregano, and garlic salt in a bowl for the filling. Spread filling down along the middle of the dough.
- Starting at the bottom, take the right strip and gently pull up towards the middle; then take the left and pinch together with the folded right strip. Repeat with all the dough strips.
- Brush braid with beaten egg and sprinkle with Parmesan cheese and coarse salt. Transfer braid onto the prepared baking sheet.
- Bake in the preheated oven until golden brown, 25 to 30 minutes. Allow to rest for 5 minutes before serving.
Nutrition Facts : Calories 338.7 calories, Carbohydrate 37.3 g, Cholesterol 59.6 mg, Fat 13.1 g, Fiber 3.1 g, Protein 15.7 g, SaturatedFat 5.7 g, Sodium 642.9 mg
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- Cut off roots and trim leaf ends of leek. Separate leaves of leek; rinse under cold water to remove all sand. Then cut leek crosswise into 1/2 inch slices. Coarsely chop apple and slice mushrooms. Set aside.
- In a 10-inch skillet over high heat, cook ground beef and 2 tablespoons curry powder, stirring frequently until ground beef just looses its pink color. With slotted spoon remove ground beef mixture to a large bowl.
- In drippings remaining in skillet over medium heat, add 1 tablespoon oil if necessary. Cook leek, apple, and mushrooms until tender, 1 tablespoon curry powder, stirring occasionally. Remove leek mixture to bowl with beef mixture.
- Into drippings remaining in skillet, stir 1 tablespoon oil and flour until blended. Gradually stir in salt, bouillon, pepper, and water; cook, stirring until mixture boils and thickens; boil for 1 minute. Stir sauce and currants or raisins into beef mixture; set aside and cool. (you may want to place beef mixture into refrigerator to help it cool off, or you can make it a day ahead and proceed the next day).
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