Roast Beef With Orange And Thyme Recipes

ROAST BEEF WITH ORANGE AND THYME

Steps:

• Heat oven to 325°F. Line 15x10x1-inch pan with heavy-duty foil; spray foil with cooking spray. Place beef in pan. In small bowl, mix marmalade, oil and Sriracha sauce; set aside 3 tablespoons for glazing vegetables. Generously brush some of the remaining marmalade mixture over beef. Reserve remaining mixture.
• Roast beef uncovered 40 minutes, brushing beef occasionally with reserved marmalade mixture. Meanwhile, in another small bowl or cup, mix thyme, salt and pepper. Sprinkle top and sides of beef with 2 teaspoons of the thyme mixture. Place potatoes around beef. Generously brush potatoes with some of the 3 tablespoon marmalade mixture; sprinkle with half of the remaining thyme mixture.
• Roast 45 to 55 minutes longer or until meat thermometer inserted in thickest part of beef reads 135°F. Place beef on cutting board; cover loosely with foil. Let stand about 10 minutes or until thermometer reads 145°F for medium-rare doneness. (Roast to 160°F for medium doneness.)
• Increase oven temperature to 425°F. Arrange asparagus in single layer in pan with potatoes. Brush asparagus with the rest of the 3 tablespoon marmalade mixture; sprinkle with remaining thyme mixture. Roast 7 to 10 minutes or until asparagus is crisp-tender.
• To serve, cut beef across grain into thin slices; arrange on serving platter. Add potatoes and asparagus to platter. Spoon pan drippings over beef.

BEEF STEW WITH ORANGE AND ROSEMARY

Steps:

• Heat the oil in a heavy casserole and add the pancetta or bacon. Dry the cubes of beef with paper towels and brown them a few pieces at a time. Remove and add the onion. Brown lightly. Stir in the flour and cook for two to three minutes without browning.
• Return the beef with its juices to the casserole. Add the garlic, stock, wine, tomato paste, herb bouquet, rosemary branches (or teaspoon dried rosemary), orange peel, salt and pepper. Bring to boil, lower the heat and simmer gently for an hour and one-half, stirring occasionally, with the lid on slightly askew.
• Remove herb bouquet and rosemary sprigs. Correct the seasoning and serve.

ORANGE TERIYAKI BEEF ROAST

Steps:

• Shake flour in Reynolds® Oven Bag; place in 13x9x2-inch or larger baking pan at least 2 inches deep., Add orange juice, teriyaki sauce, brown sugar, garlic, orange peel and crushed red pepper to oven bag. Squeeze bag to blend in flour. Add beef to bag. Turn bag to coat beef with sauce., Close oven bag with nylon tie. Marinate beef in refrigerator 1 1/2 to 2 hours., Preheat oven to 325°F. Cut six 1/2-inch slits in top of oven bag. Tuck ends of bag in pan., Bake 35 to 45 minutes or until meat thermometer reads 145°F (do not overcook). Thinly slice beef. Stir sauce; serve with rice, if desired. Sprinkle with sliced green onions.

CRISPY ORANGE BEEF

Steps:

• Lay beef strips out in a single layer on a baking sheet lined with paper towels. Allow to dry in the refrigerator for 30 minutes. In a small bowl, mix together the sugar, rice vinegar, orange juice concentrate, salt and soy sauce. Set aside.
• Meanwhile, combine rice and water in a medium saucepan. Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes, or until rice is tender. Add more water at the end if necessary.
• Heat oil in a wok over medium-high heat. Toss dried beef in cornstarch to coat. Fry in the hot oil in small batches until crispy and golden brown; set aside. Drain all of the oil from the wok except about 1 tablespoon.
• Add orange zest, ginger and garlic to the remaining oil, and cook briefly until fragrant. Add the soy sauce mixture to the wok, bring to a boil, and cook until thick and syrupy, about 5 minutes. Add beef, and heat through, stirring to coat. Serve immediately over steamed rice, and garnish with broccoli.

ROASTED BEETS WITH ORANGE AND THYME

Steps:

• Preheat oven to 425 degrees. Place beets on a large piece of foil on a baking sheet. Drizzle with olive oil and season with salt and pepper. Fold foil around beets and crimp ends to form a packet. Roast until tender when pierced with a knife, about 45 minutes.
• Transfer beets to a large bowl and drizzle with vinegar, honey, and orange juice. Top with orange zest and thyme.

ROASTED CAULIFLOWER WITH SHALLOTS, ORANGE AND THYME

Steps:

• Heat oven to 400°F. Spray 18x13-inch rimmed pan with cooking spray.
• In large bowl, mix cauliflower, shallots, olive oil, salt and pepper. Spread in pan. Roast 35 minutes; stir. Roast 15 to 20 minutes longer or until browned and tender.
• Toss roasted cauliflower with thyme and orange peel. Top with pine nuts.

STEAK WITH ORANGE-THYME SAUCE

Steps:

• In a small bowl, combine the first 7 ingredients; set aside 1/3 cup for basting., Broil steak 4-6 in. from the heat for 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting with some of the reserved sauce. Let stand for 5 minutes before slicing. Serve with the remaining sauce.