Spiced Roast Beef And Vegetables Recipe Epicuriouscom

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SPICED ROAST BEEF AND VEGETABLES



Spiced Roast Beef and Vegetables image

Categories     Beef     Potato     Vegetable     Roast     Carrot     Fall     Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 12

1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/2 teaspoon whole black peppercorns
3/4 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon cayenne pepper
2 1/2 pounds russet potatoes, peeled, cut into 1-inch chunks
8 medium carrots, peeled, cut diagonally into 2-inch lengths
4 tablespoons extra-virgin olive oil
1 3- to 3 1/4-pound beef eye of round roast
1 garlic clove, thinly sliced
2 tablespoons chopped fresh cilantro

Steps:

  • Preheat oven to 350°F. Place first 3 ingredients in heavy small plastic bag. Using meat mallet or rolling pin, crush spices. Transfer crushed spices to small bowl; mix in salt, ginger and cayenne.
  • Toss potatoes, carrots and 3 tablespoons oil in large bowl. Sprinkle with salt and pepper. Spread vegetables in large roasting pan. Roast 30 minutes.
  • Meanwhile, using tip of knife, make several slits in roast; insert garlic into slits. Brush roast with remaining 1 tablespoon oil. Rub spice mixture over roast.
  • Push vegetables to sides of pan, leaving space in center. Place roast in center of pan. Roast until meat thermometer inserted into center of meat registers 125°F for medium-rare, about 1 hour. Transfer roast to platter. Tent with foil. Increase oven temperature to 450°F. Spread vegetables in pan; continue roasting until vegetables are tender and brown, about 10 minutes. Sprinkle with cilantro.
  • Surround roast with vegetables. Cut roast into thin slices and serve.

SPICED BEEF ROAST



Spiced Beef Roast image

Provided by Food Network

Categories     main-dish

Time 3h43m

Yield 4 to 6 servings

Number Of Ingredients 15

1 tablespoon ground allspice
2 teaspoons ground mace
1 teaspoon ground cloves
1 tablespoon ground black pepper
2 tablespoons sliced garlic
10 sprigs fresh thyme
350 ml (1/2 bottle) red wine
8 pounds rolled rib-eye roast, trussed
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 large carrots, roughly chopped
2 medium onions, roughly chopped
1 head garlic, peeled and smashed
2 celery stalks, roughly chopped
6 sprigs fresh thyme

Steps:

  • Mix all the marinade ingredients together in a strong plastic bag. Put the roast into the bag and seal tightly. Marinate in the refrigerator for 2 days turning the bag at least 2 times a day.
  • Remove roast from the marinade, and let sit at room temperature for 1 hour before browning.
  • Preheat oven to 275 degrees F.
  • Heat oil in a large dutch oven over high heat. Pat the roast dry of excess marinade. Season the roast with salt and pepper, and sear on all sides until golden brown.
  • Remove the roast to a dish. Heat the oil in the pan and saute the carrots, onions, garlic, celery, and thyme. Add the red wine and any left over marinade to the vegetables, and bring it to a simmer. Scrape up any bits in the bottom of the pot.
  • Place the roast back into the pot. Cover the pot with a heavy lid and bake, half the total cooking time with the lid on, and half without. Allow 20 minutes per pound of meat, or until internal temperature reaches 145 degrees F, about 2 hours.
  • Add water to pot if it looks like its drying out too fast. Remove the roast to a platter, and let rest for 15 minutes before carving. Strain the gravy from the pot and put in a sauceboat.

BEST-EVER ROAST BEEF WITH VEGETABLES



Best-Ever Roast Beef With Vegetables image

Make and share this Best-Ever Roast Beef With Vegetables recipe from Food.com.

Provided by ImPat

Categories     Roast Beef

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 9

900 g rump steak (whole beef joint - 2lbs)
2 tablespoons Dijon mustard
2 tablespoons black pepper
400 g potatoes (new scrubbed - 14 ounces)
400 g butternut pumpkin (14 ounces, peeled, deseeded and cut into 2.5cm/1in cubes I personally prefer Queensland Blue, a firm)
3 tablespoons sunflower oil (or your choice oil)
1 tablespoon cornflour (cornstarch)
600 ml beef stock (1 pint)
4 parsley sprigs (to garnish)

Steps:

  • Preheat oven to 190°C.
  • Mix together the mustard and black pepper in a small bowl and then spread it over the beef joint.
  • Place the joint in a roasting pan/tin (my preference would be on a rack). cover with foil or a lid if your pan has one and bake for 45 minutes.
  • During this 45 minutes cook the potatoes and pumpkin in a pan of boiling water for 5 minutes and then drain (could be done in the microwave).
  • Put oil in a shallow sided baking tray and either heat up on the stove top or in the oven.
  • Once thoroughly heated (this gives you the least amount of fat in the vegetables), add the vegetables and turn/toss them in the oil until coated.
  • Place in the oven and roast for 15 minutes.
  • Uncover the beef and roast with the vegetables for a further 15 minutes.
  • Lift out the beef and vegetables and put the tin/pan on the stove top and stir the cornflour into the pan juices, then blend in the stock.
  • Bring to the boil, stirring until smooth.
  • Carve the beef into slices and serve with the vegetables and gravy and garnish with parsley sprigs.

Nutrition Facts : Calories 688.9, Fat 38.4, SaturatedFat 12.3, Cholesterol 137.3, Sodium 684.9, Carbohydrate 33.8, Fiber 5.3, Sugar 3.2, Protein 52

BRAISED BEEF SHORT RIBS WITH ROOT VEGETABLE RAGOûT



Braised Beef Short Ribs with Root Vegetable Ragoût image

Categories     Beef     Vegetable     Braise     Marinate     Red Wine     Winter     Thyme     Gourmet

Yield Serves 4

Number Of Ingredients 12

1 small onion
1 medium carrot
1/4 cup plus 1 tablespoon vegetable oil
1 cup dry red wine
3 thyme sprigs
1 Turkish bay leaf or 1/4 California bay leaf
1/2 teaspoon cracked black pepper
four 3/4-pound beef short ribs (sometimes called Flanken)
all-purpose flour for dusting ribs
2 cups veal stock (16 fluid ounces)
1/2 cup water if necessary
Accompaniment: root vegetable ragout

Steps:

  • Slice enough onion and chop enough carrot to measure 1/4 cup each. In a 1 1/2- to 2-quart saucepan cook onions and carrots in 1 tablespoon oil over moderate heat 2 to 3 minutes, or until softened but not browned. Add wine, thyme, bay leaf, and pepper and simmer 3 minutes. Transfer mixture to a bowl and cool. In a heavy-duty sealable plastic bag combine ribs and wine mixture. Marinate ribs, chilled, turning them occasionally, at least 8 hours and up to 1 day.
  • Preheat oven to 300°F.
  • Remove ribs from marinade and pat dry. Pour marinade through a sieve into a small saucepan and discard solids. Bring marinade to a boil, skimming froth, and remove pan from heat.
  • Season ribs well with salt and pepper and lightly dust with flour. In a heavy ovenproof skillet or flameproof casserole large enough to hold ribs in one layer heat remaining 1/4 cup oil over moderately high heat until it just begins to give off a faint white smoke. Brown ribs, turning them occasionally, and transfer to a plate. Pour off oil from skillet or casserole and add ribs and stock
  • . Pour marinade through a fine sieve into skillet or casserole and bring liquid to a simmer. Cover skillet or casserole with foil or a lid and braise ribs in middle of oven (add water after 3‚ hours if most of braising liquid is evaporated) 4 hours, or until meat gives no resistance when pierced with a fork. Pour braising liquid through a sieve into a bowl and skim fat.
  • Serve short ribs with braising liquid and vegetable ragout.

SPICY ROASTED VEGETABLES



Spicy Roasted Vegetables image

These spicy roasted vegetables are a great low-calorie side dish for anyone watching their waistline! This is one great way to get your kids to eat vegetables.

Provided by ChefKatie

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Roasted

Time 25m

Yield 6

Number Of Ingredients 12

1 cup broccoli florets
½ cup cauliflower florets
½ cup julienned green bell pepper
½ cup julienned red bell pepper
½ cup diced eggplant
1 ⅓ tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon minced onion
½ teaspoon cayenne pepper
½ teaspoon ground black pepper
½ teaspoon salt

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
  • Combine broccoli, cauliflower, bell peppers, eggplant, olive oil, garlic powder, paprika, onion, cayenne, black pepper, and salt in a bowl.
  • Roast in the preheated oven until tender, about 10 minutes.

Nutrition Facts : Calories 53.2 calories, Carbohydrate 5.8 g, Fat 3.3 g, Fiber 2.6 g, Protein 1.4 g, SaturatedFat 0.5 g, Sodium 203.5 mg, Sugar 2.4 g

EASY ROAST BEEF



Easy Roast Beef image

Categories     Sauce     Beef     Bake     Roast     Fall

Yield Serves 18; 3 ounces beef per serving

Number Of Ingredients 10

Olive oil spray
1 5-pound beef rump roast, all visible fat discarded
2 tablespoons olive oil
1 tablespoon Chili Powder (page 277) or no-salt-added chili powder
1 medium onion, thinly sliced
2 medium carrots, thinly sliced
1 large rib of celery, thinly sliced
1/2 cup dry red wine (regular or nonalcoholic) (plus more as needed)
1 tablespoon Worcestershire sauce (lowest sodium available)
1/2 teaspoon salt

Steps:

  • Preheat the oven to 350°F. Lightly spray a roasting pan with olive oil spray. Set aside.
  • Rub the beef on all sides with the oil. Sprinkle with the Chili Powder. Using your fingertips, gently press the Chili Powder so it adheres to the beef. Transfer the beef to the roasting pan. Put the onion, carrots, and celery around the beef.
  • In a small bowl, stir together the wine and Worcestershire sauce. Pour over the beef.
  • Bake for 1 hour 30 minutes, or until a meat thermometer inserted in the thickest part of the beef registers almost the desired doneness. If the beef begins to dry out during cooking, baste with additional wine. Don't use the drippings for basting. Leaving the pan juices in the pan, transfer the beef to a cutting board, retaining the pan juices. Let stand, lightly covered with aluminum foil, for 10 to 15 minutes to continue cooking. Thinly slice the beef. Arrange on a platter.
  • Meanwhile, skim the fat from the pan juices or remove the juices with a bulb baster and discard the fat. Stir the salt into the pan juices. Spoon over the sliced beef.
  • Cook's Tip on Beef Temperatures
  • Use a meat thermometer or an instant-read thermometer to determine the internal temperature. To be safe, cook beef to at least 160°F. For well-done, cook to 170°F.
  • Cook's Tip on Separating Fat from Pan Juices
  • A gravy separator, which looks like a measuring cup with a spout coming from the bottom, makes it easy to remove the fat from pan juices. Pour all the pan juices into the separator. After the fat rises to the top, simply pour the fat-free juice out of the bottom until the fat layer falls to the level of the spout. Discard what remains in the separator.
  • Nutrition Information
  • (Per serving)
  • Calories: 178
  • Total fat: 5.0g
  • Saturated: 1.5g
  • Trans: 0.0g
  • Polyunsaturated: 0.5g
  • Monounsaturated: 3.0g
  • Cholesterol: 63mg
  • Sodium: 110mg
  • Carbohydrates: 2g
  • Fiber: 1g
  • Sugars: 1g
  • Protein: 28g
  • Calcium: 12mg
  • Potassium: 255mg
  • Dietary Exchanges
  • 3 lean meat

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What do you put on a roast beef fillet?
This recipe combines roast beetroot, red peppers, potatoes and coriander with a lovely piece of spiced roast beef fillet. In a bowl, mix together the curry leaves, garam masala, ginger, garlic, lime zest and juice and 1 tablespoon olive oil.
What are the best ways to make roasted vegetables?
The roasting and honey-glazing method is a great way to make sweet potatoes, and you also get an eggless garlic sauce that you’ll use again and again. Broccoli loves a little high heat. If you're vegetarian, you know that roasted vegetables are often a main dish.
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This recipe combines roast beetroot, red peppers, potatoes and coriander with a lovely piece of spiced roast beef fillet. In a bowl, mix together the curry leaves, garam masala, ginger, garlic, lime zest and juice and 1 tablespoon olive oil. Brush the marinade all over the beef, wrap in cling film and set aside for at least 2 hours or overnight.
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