SPICED BEEF POT ROAST
I like to make this pot roast when I have dinner guests. If desired, potatoes and carrots can be added during the final hour of cooking time.
Provided by Taste of Home
Categories Dinner
Time 3h10m
Yield 12-16 servings.
Number Of Ingredients 13
Steps:
- Combine the salt, pepper, allspice and mace; rub over the roast. In a small bowl, combine the tomato juice, onion, 6 tablespoons oil, lemon juice and vinegar., Pour half of the marinade into a large resealable plastic bag; add roast. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade., Drain and discard marinade from meat. In a Dutch oven, brown roast on both sides in remaining oil over medium-high heat; drain. Pour reserved marinade over roast; add bay leaves. Bring to a boil. Reduce heat; cover and simmer for 2-3/4 hours or until meat is tender., Remove roast and keep warm. Discard bay leaves. Skim fat from pan juices. In a small bowl, combine cornstarch and water until smooth; gradually stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Strain; serve with meat.
Nutrition Facts :
SPICED BEEF ROAST
"In the South, this tangy roast is traditionally served cold or at room temperature, but we like it piping hot," notes Barb Bredthauer of Omaha, Nebraska. "It's great for special occasions, and the leftovers are fantastic."
Provided by Taste of Home
Categories Dinner
Time 2h35m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- For marinade, combine the onion, vinegar, broth, brown sugar, bay leaf and seasonings in a small saucepan. Cook and stir over medium heat until sugar is dissolved. Cool to room temperature., Pierce roast several times with a meat fork; place in a large resealable plastic bag. Add cooled marinade. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Place meat and marinade in an ungreased 11x7-in. baking dish. Bake, uncovered, at 325° for 1-1/2 hours. Stir in dried fruit and raisins. Bake 45-55 minutes longer or until meat and fruit are tender. Discard bay leaf. Remove roast to a platter; let stand for 10 minutes before slicing. , For gravy, combine cornstarch and water until smooth. Pour pan juices into a saucepan; gradually stir in cornstarch mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with beef.
Nutrition Facts : Calories 317 calories, Fat 6g fat (2g saturated fat), Cholesterol 71mg cholesterol, Sodium 285mg sodium, Carbohydrate 38g carbohydrate (32g sugars, Fiber 4g fiber), Protein 26g protein. Diabetic Exchanges
SPICY STEWED BEEF
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h20m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- In a large pot over high heat, heat the oil and butter. Working in 2 batches, cook the beef until browned on all sides, 1 to 2 minutes. Add the cumin, chili powder, garlic and some salt and pepper and cook for 1 to 2 minutes to deepen the flavors.
- Add the beef broth and chipotle peppers with adobo sauce, stir and bring to a boil. Reduce the heat to low, cover and simmer until the meat is fall-apart tender and the liquid is thick, 2 1/2 to 3 hours. Check occasionally and add more beef broth if the sauce becomes too thick or dry.
- Serve immediately and garnish with the green onions, or allow to cool, cover with foil and refrigerate. To reheat, cook at 350 degrees F for 30 minutes. Garnish with the green onions before serving.
- If serving with the Pimiento Cheese and Bacon Grits, spoon the hot stew over the warm grits in a 9-by-13-inch baking dish and serve immediately or cover with foil and refrigerate. To reheat, cook at 350 degrees F for 30 minutes. Garnish with the green onions before serving.
- In a skillet over medium heat, cook the bacon until crisp, 10 to 12 minutes. Remove it to a paper towel-lined plate.
- Meanwhile, bring 4 cups of water to a boil in a medium saucepan. Whisk in the grits and salt. Reduce the heat to low, cover and cook, stirring occasionally, for 30 minutes.
- Stir in the half-and-half and cook until the grits are tender and creamy, about 20 more minutes.
- Add the pimientos, cream cheese, Cheddar and mustard and stir until melted together and combined. Chop the bacon into small pieces and add to the grits. Stir in the pepper and serve.
ROAST BEEF WITH SPICY PARSLEY TOMATO SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- To make the beef roast, preheat the oven to 375 degrees F.
- Season the beef with salt and pepper. Season the tomatoes with salt, pepper, and herbs de Provence.
- Place a medium, heavy roasting pan or Dutch oven over high heat. Heat the olive oil. Sear the beef over high heat on all sides. Turn off heat. Place the seasoned tomatoes around the seared beef and place the pan in the oven. Roast until a meat thermometer reads 130 degrees F. for medium rare, 135 for medium, about 30 to 40 minutes. Take the roast out of the oven, tent loosely with foil, and let rest for 10 to 15 minutes. The internal temperature of the meat should rise 5 degrees F more and the juices will redistribute into the roast.
- To make the sauce, place the parsley and garlic in a food processor and pulse until the parsley is finely chopped. Add the red pepper flakes, salt, red wine vinegar and the roasted tomatoes from the beef pan and process until pureed. Add the olive oil in a steady stream with the machine running.
- To serve, slice the roast and place on a serving platter. Drizzle a little sauce over the meat. Serve the remaining sauce in a small bowl alongside.
RENOOS
Steps:
- Cut the beef it into bite sized pieces and wash it well under running water. Pressure cook the pieces along with turmeric powder, red chilly powder, black pepper powder, coriander powder, garam masala, chopped ginger (1tbsp) and salt with 1 cup of water (6-8 whistles). Grind the dried red chillies into a fine powder in a mixer. In a pan, pour 2 tbsp coconut oil and add the ginger (remaining 1tbsp), garlic, green chilly, curry leaves, onion and saute till it turns light brown. Add the grinded red chillies to the pan and saute. Add the cooked beef to the pan and mix it well. If needed add some more coconut oil. Cover the lid and keep it in medium flame for 20 minutes. You can saute it in between. Serve with rice, appam, idiyappam or puttu.
SPICED ROAST BEEF
Matt Tebbutt's roast beef combines spices and meltingly tender meat. It'll be just as good cold, too
Provided by Matt Tebbutt
Categories Main course
Time 2h
Yield Serves 6 with leftovers
Number Of Ingredients 6
Steps:
- Combine all the spices and ½ tbsp salt together in a pestle and mortar. Give everything a good grind, keeping a little of its coarseness. Rub the oil and then the ground spices all over the beef and massage in well. Cover and chill overnight to marinate.
- Next day, heat oven to 190C/170C fan/gas 5. Weigh your joint and roast for 10 mins per 450g for rare meat and 15 mins per 450g for medium, plus an extra 20 mins. Cover and rest for 20 mins while you finish the salads, then slice and serve. Alternatively, roast the beef in the morning and serve at room temperature for dinner.
Nutrition Facts : Calories 396 calories, Fat 21 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 51 grams protein, Sodium 0.68 milligram of sodium
SPICY BEEF ROAST
This is something I came up with when I was wanting an easy recipe with spicy meat to put on burritos. Yummy, but please be warned, this is pretty spicy.
Provided by Miss Diggy
Categories Roast Beef
Time 10h5m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Put roast in your crockpot and sprinkle half the package of fajita seasoning mix over top, then turn roast over and sprinkle other half.
- Then pour the whole jar, including liquid, onto the roast and cook on high for 4-5 hours, or low 9-10 hours.
SPICED ROAST BEEF AND VEGETABLES
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.
SPICY ROAST BEEF SLIDERS
Sloppy, melty goodness. Usually I make these roast beef sliders without the flour to thicken the broth into a gravy, so you can absolutely do it without the flour and just strain the meat before putting on the sliders and then use the sauce like an au jus to dip in on the side, but I preferred these with the meaty gravy. Reminded me of a grown up Sloppy Joe. Yum!
Provided by Cindylee Bloomer
Categories Main Dish Recipes Sandwich Recipes Beef
Time 30m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees F (150 degrees C).
- Roughly chop roast beef until crumbly.
- Combine consomme, jalapeno, Worcestershire sauce, salt, and pepper in a saucepan over medium heat; bring to a simmer. Add roast beef, lower heat to medium-low, and simmer until heated through, 1 to 2 minutes. Add flour and stir constantly until thickened into a gravy, 3 to 5 minutes. Remove from the heat.
- Slice rolls in half without separating rolls from each other. Put bottom halves on a baking sheet and layer with provolone cheese slices. Spoon meat mixture on the provolone and cover with Cheddar cheese slices. Add a thin smear of horseradish and place top rolls on top.
- Bake in the preheated oven until cheese is melted, about 5 minutes. Cut sliders apart to serve.
Nutrition Facts : Calories 386.1 calories, Carbohydrate 45.5 g, Cholesterol 66.5 mg, Fat 6.7 g, Fiber 2.2 g, Protein 24.4 g, SaturatedFat 7.9 g, Sodium 719.8 mg, Sugar 0.7 g
ELEGANT SPICY ROAST BEEF
A friend gave me this recipe to use for a supper club we hosted. It fills the house with a wonderful aroma while cooking. Everyone at the party asked for the recipe.
Provided by CaramelPie
Categories Roast Beef
Time 3h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine first 10 ingredients.
- Line a roasting pan with foil and grease the foil.
- Place roast on foil.
- Pour mixture on roast.
- Place bay leaves on top.
- Cover tightly with foil.
- Bake at 350 degrees for 3-4 hours or until done to your liking.
Nutrition Facts : Calories 484.2, Fat 33.4, SaturatedFat 13.5, Cholesterol 117.4, Sodium 806.4, Carbohydrate 7, Fiber 1, Sugar 4.2, Protein 31.9
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