Pats Roast Beef Recipes

LEFTOVER PATE

Steps:

• Put your choice of meat, the eggs, and mayonnaise into the bowl of a food processor. Add the cheese (see below*) and seasonings (see below*) and process until the mixture is well blended and has a smooth texture, about 20 seconds. Add more mayonnaise as needed if the pate is too dry. Taste and adjust seasoning with salt and pepper. Serve with bread or crackers.
• *For pork: Cheddar cheese and 1 tablespoon curry paste
• For ham: Swiss cheese, 4 gherkins, and 1 teaspoon paprika
• For turkey: mozzarella cheese, 2 tablespoons olive paste, and 1 teaspoon ground cumin
• For chicken: Cheddar cheese, 1 tablespoon chopped fresh sage, and 1 teaspoon red peppercorns
• For roast beef: mozzarella cheese, 2 tablespoons Dijon mustard, 1 teaspoon horseradish

BEEF PASTIES

Steps:

• In a large bowl, combine the first 9 ingredients; set aside. On a lightly floured surface, roll out a fourth of the dough into an 8-in. circle. Mound 1 cup filling on half of circle. Moisten edges with water; fold crust over filling and press the edges with a fork to seal. , Place on an ungreased baking sheet. Repeat with remaining dough and filling. Cut slits in top of each; brush with cream. Bake at 450° for 20-25 minutes or until golden brown.

BEEF POT ROAST

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Heat a heavy Dutch oven on top of the stove over medium high heat. Add oil, and sear meat in the center of the pan for 4 minutes. Turn meat over with tongs; sear all sides for 3 to 4 minutes on each side. Remove meat from pan. Arrange onion, garlic, and 1 bay leaf in the bottom of the pan, and sprinkle with salt and pepper. Return meat to pan, place remaining bay leaf on top of meat, and cover.
• Cook in the oven for 30 minutes at 325 degrees F (165 degrees C). Reduce the heat to 300 degrees F (150 degrees C), and cook for 1 1/2 hours. Remove roast to a platter to rest for 10 to 15 minutes. Slice, and top with onions and gravy.

CORNED BEEF DINNER FOR ST. PATRICK'S DAY

Steps:

• Place corned beef in a 6-quart Dutch oven or heavy pot and pour in enough water to cover beef by 2 inches. Bring water to a boil, skimming the liquid occasionally to remove fat from top. Reduce heat to medium-low, cover Dutch oven with a lid, and simmer for 2 hours.
• Arrange cabbage, potatoes, onions, and carrots around beef and return liquid to a boil. Lower heat to medium-low, cover Dutch oven, and simmer until vegetables are tender, about 40 minutes. Transfer beef to a serving platter, reserving 1 1/2 cups cooking liquid. Surround meat with the vegetables.
• Melt butter in a small saucepan over medium heat. Whisk flour into melted butter until dissolved and bubbling, about 1 minute. Add reserved cooking liquid and vinegar to butter-flour mixture; cook, stirring frequently, until sauce is slightly thickened, about 4 minutes. Remove saucepan from heat and whisk sour cream and mustard into sauce. Serve sauce alongside corned beef and vegetables.

BEEF PATE

Steps:

• Put all ingredients in a food processor.
• Pulse until creamy.
• Spread on your favorite crackers and ENJOY!