Scott Roast Recipes
SKILLET-ROASTED BONE-IN RIB-EYE
Provided by Scott Conant
Categories main-dish
Time 6h35m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Rub the steak all over with 1 tablespoon olive oil, 2 sprigs rosemary, 1 clove garlic and 1 sprig thyme. Cover and refrigerate for at least 4 hours and up to 8 hours.
- Let the steak stand at room temperature for 1 hour before cooking.
- Preheat the oven to 250 degrees F.
- Heat a medium cast-iron pan over high heat. Season the steak all over with kosher salt. Add the remaining 3 tablespoons olive oil to the pan and immediately place the steak in the pan. Cook, undisturbed, until a nice dark crust forms, 3 to 4 minutes. Flip the steak over and sear the other side. Transfer the steak to a plate. Remove the pan from the heat and let cool slightly, about 3 minutes.
- Put the remaining 3 sprigs rosemary, 2 cloves garlic and 1 sprig thyme into the pan and place the steak on top of the herbs. Transfer to the oven and cook, flipping the steak every 10 minutes, until an instant-read thermometer inserted into the thickest part of the steak reads 120 degrees F for medium rare, about 1 hour. Let rest for 15 minutes on a cutting board.
- To carve, run your knife along the bone to cut away the meat. (Reserve the bone for plating.) Cut the steak at a 45-degree angle into 1/2-inch slices. Place the meat next to the bone on a large plate, sprinkle with sea salt and drizzle with olive oil.
SCOTT'S BEEF BRISKET
As a native Texan, I love beef. My brother and I made special grills to cook and smoke 20 briskets at a time for parties. I created this recipe to achieve a similar fork-tender, sweet and spicy brisket using the oven. -Scott Post, Clayton, North Carolina
Provided by Taste of Home
Categories Dinner
Time 3h15m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- Combine the dry seasonings; cover and set aside. Place brisket in a shallow dish or large heavy-duty resealable plastic bag. Combine cola and Worcestershire sauce; pour over meat. Cover or seal and refrigerate overnight. , Drain meat; discard marinade. Rub seasoning mix over brisket; place in a large shallow roasting pan. Combine vinegar, butter and soy sauce; pour over meat. Cover and bake at 325° for 2 hours, basting occasionally. Drain drippings. Pour barbecue sauce over meat., Cover and bake for 1 hour or until the meat is tender. Remove meat from pan; let stand 15 minutes before slicing. Serve with additional barbecue sauce if desired.
Nutrition Facts : Calories 361 calories, Fat 19g fat (10g saturated fat), Cholesterol 102mg cholesterol, Sodium 1165mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 1g fiber), Protein 37g protein.
SCOTT ROAST
Make and share this Scott Roast recipe from Food.com.
Provided by c.a. little
Categories Stew
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Rinse meat, arrange in rectangular baking dish or in crock pot.
- Arrange carrots, potatoes and onions around meat.
- Whisk all liquids and soup mix together, pour over meat and veg.
- Bake 4 hours @ 350°F in oven (cover with foil) or in crock pot for 8 hours on low, or until fork-tender.
Nutrition Facts : Calories 950.5, Fat 44.6, SaturatedFat 17.6, Cholesterol 160.2, Sodium 1096.8, Carbohydrate 78.7, Fiber 11.8, Sugar 14.4, Protein 51.1
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- The day before cooking, rub roast well with olive oil. Sprinkle with the 2 teaspoons kosher salt and rub salt thoroughly into meat. Refrigerate, uncovered, overnight. "The salt penetrates deeply into the meat to season it, and the olive oil adds its flavor," Scott says.
- Preheat the oven to 275 degrees F. In 12-inch nonstick or well-seasoned cast-iron skillet, heat 1 tablespoon of the butter and the 1 tablespoon olive oil over medium heat. Once butter is foaming, add beef and salt pork. Deeply brown roast on all sides, 4 to 6 minutes for each large side, 3 to 4 minutes for short sides. "You really want to take your time here and get it brown," Scott says. "It's key to rich flavor." Remove salt pork once it is browned (it will take less time than roast); set aside. Transfer roast to platter; set aside.
- Drain and discard most of fat from pan, taking care to leave behind any browned bits. Add remaining butter and the onions to pan. Cook and stir over medium heat until onions begin to brown. Add garlic cloves; cook 2 minutes more. Add wine and chicken broth to pan; scrape well with a wooden spoon to dislodge any browned bits from pan.
- Transfer onions and liquid to a heavy 8-quart, nonreactive oven-going Dutch oven. Tie parsley stems together with 100 percent cotton kitchen twine, and add to Dutch oven. Place roast over onions; add salt pork and bay leaf. Sprinkle with dried thyme and a few grindings of black pepper. Tear parchment paper to fit interior of Dutch oven; lay over ingredients, tucking around sides of roast. Layer a sheet of aluminum foil in same manner. Add lid and bake on center rack for 2-1/2 to 3 hours. Meanwhile, prepare vegetables for cooking.
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