Roast Beef With Caraway Seeds Recipes

LAZY SUNDAY POT ROAST WITH CARAWAY AND GREEN APPLES

Steps:

• Preheat oven to 300 degrees.
• In a 5-inch-deep Dutch oven, heat the oil over medium-high heat until very hot but not smoking. Dry the meat with paper towels, sprinkle it generously with salt and pepper, place in the pot, and brown well, about 8 to 10 minutes per side. When the meat is well browned, transfer it to a platter.
• Pour off fat or add oil to the pot as needed so you have about 2 tablespoons in the pot. Add the onions and saute, stirring, until translucent, 7 to 9 minutes.
• Add the vinegar and bring to a boil, scraping up any brown stuff from the bottom of the pan. Put the meat back in the pot and add the bay leaves, caraway seeds, brown sugar, marjoram, and enough stock so that the liquid comes halfway up the sides of the meat. Bring just to a simmer and skim any scum off the surface then cover, put in the oven, and cook until the beef is fork-tender, 2 1/2 to 3 hours. After 2 hours and 15 minutes, add the apples to the pot; after 2 1/2 hours, remove the apples with a slotted spoon, set aside, and begin checking the meat for doneness. To check for doneness, plunge a fork straight down into the meat and try to pull the fork out. If the fork slides out easily, the meat is done; if the meat hangs on to the fork, give it more time.
• When the meat is done, remove it from the pot, cover it loosely with foil, and let it rest for at least 10 minutes. Skim the fat from the braising liquid and taste the liquid. If it needs more flavor, place the pan on the stove over medium-high heat and simmer to reduce the liquid. For a thicker sauce, reduce it until it coats the back of a spoon. Season with salt and pepper. (You can also strain the liquid and pass it and the cooked onions separately.)
• Cut the meat into thin slices and serve accompanied by the apples, braising liquid, and onions.

CARAWAY POT ROAST

Steps:

• In a Dutch oven, brown roast in oil on all sides over medium high heat; drain.
• Combine the onions, carrots, cider, caraway seeds, garlic, 1/2 tsp salt and 1/4 tsp pepper; pour over roast. Bring to a boil.
• Reduce heat; cover and simmer for 2 to 2-1/2 hours or until meat is tender.
• Remove roast and vegetables; keep warm.
• Strain pan juices into a 2-cup measuring cup. Skim fat; add enough water to measure 2 cups. Return to Dutch oven.
• Combine cornstarch and cold water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened.
• Remove from the heat; stir in the sour cream and remaining salt and pepper. Serve gravy with roast and vegetables.

EASY BEEF ON WECK SANDWICHES

Steps:

• Mix 1/4 cup water with corn starch; bring to a boil, stirring constantly.
• When thickened, brush buns with mixture.
• Sprinkle with mixed coarse salt and caraway seed.
• Put in 350 degree Fahrenheit oven for 4 minutes or until bread is warm and seeds dry.
• Meanwhile, in a pan, mix au jus sauce and 2 cups water; bring to a boil.
• Add shaved roast beef to au jus and heat.
• Dip top of sandwich, on the bottom side, with juice.
• Stack beef, divided into fourths, onto bottom of sandwich.
• Top roast beef with a little horseradish.

ROAST BEEF WITH CARAWAY SEEDS

Steps:

• 1. In a small bowl, combine 1/4 cup onion and caraway seeds and press into roast.2. In a medium saucepan, sauté remaining onion in olive oil. Place roast in a roasting pan and add the sautéd onion.3. Add vinegar, apple juice, parsley, and water. Bake roast uncovered at 325°F for 1 to 1-1/2 hours, basting frequently. Transfer roast to a platter and slice.EXCHANGES1/2 Starch3 Lean MeatNUTRITION FACTSCalories 224 Calories from Fat 81Total Fat 9 grams Saturated Fat 3 gramsCholesterol 87 milligramsSodium 59 milligramsTotal Carbohydrate 6 grams Dietary Fiber 0 grams Sugars 5 gramsProtein 28 grams

SLOW-COOKER BAVARIAN-STYLE BEEF AND SAUERKRAUT

Steps:

• Heat oil in 12-inch skillet over medium-high heat. Cook beef in oil about 5 minutes or until brown on all sides. Sprinkle with caraway seed and salt.
• Place beef in 5- to 6-quart slow cooker. Place onions, sauerkraut and 1/4 cup of the beer around beef.
• Cover and cook on Low heat setting 6 to 8 hours.
• Remove beef from cooker; cover to keep warm. Mix flour, remaining 1/4 cup beer and the mustard in small bowl; gradually stir into juices in cooker. Increase heat setting to High. Cover and cook 15 to 30 minutes or until slightly thickened. Serve beef with juices.