ROAST BEEF WITH MARSALA GRAVY
Provided by Melissa d'Arabian : Food Network
Time 13h20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place the roast in a shallow baking dish and rub with the salt and pepper. Place in the refrigerator uncovered 8 hours or overnight. Before cooking, let the roast sit at room temperature for about 1 hour. Using a thin sharp knife, poke slits all over the top and sides of the roast and stuff each slit with a garlic sliver.
- Preheat the oven to 400 degrees F.
- In a medium roasting pan fitted with a rack, place the beef on the rack and pour 1 cup water, 1/4 cup broth, and 1/2 cup wine into the bottom of the pan. Roast the beef for 15 minutes and turn down the heat to 325 degrees F. Cook for an additional 45 minutes to an hour, until the internal temperature of the beef is 120 degrees F, adding the remaining 1/4 cup water to the pan, if necessary.
- Remove the roast from the oven, transfer the roast to a warmed platter and tent with foil to rest. Meanwhile, place the roasting pan over high heat and deglaze with the remaining wine. Add a large sprig of fresh rosemary to the sauce. Reduce by 1/3. Stir the flour into the remaining 3/4 cup broth and then whisk into the sauce. Simmer until thickened. Remove the rosemary sprig, stir in the butter and season with salt and pepper, to taste. Serve the sauce with the sliced roast beef.
BRACIOLA - BRACIOLE (ITALIAN STUFFED BEEF ROLLS)
Wonderful cheese-stuffed beef rolls simmered in pasta sauce. A great Sunday afternoon meal. I serve with a side of pasta and fresh steamed veggies.
Provided by jenpalombi
Categories Steak
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pound the steak very thin and cut into 4 pieces.
- Place a slice of mozzarella on each piece, then top with parmesan, garlic powder, salt and pepper.
- Roll each piece up tightly and secure with a string.
- Heat the olive oil in a large nonstick skillet and brown the rolls evenly on each side.
- Drop them in your favorite pasta sauce and allow them to simmer for 2 hours or until tender and cooked through. (The meat will add a wonderful flavor to your sauce!).
- Remove the strings and serve.
- (Alternative: Assemble and brown the beef rolls the night before and store them in the fridge. Then drop the rolls and the sauce in your crockpot and cook on low for 8 hours the next day).
BEEF STEW MARSALA
I love to add wine in my Beef Stew recipes. Marsala was the kind I had on hand this time and it came out very tasty! This is an easy, basic beef stew recipe, so you can add to it to your liking.
Provided by Lauren Conforti @Hutt5asl
Categories Beef
Number Of Ingredients 16
Steps:
- In a ziplock bag, combine some flour, 1 Tbsp Adobo, salt & pepper. Add the beef & shake well to coat, shaking off excess flour.
- In a skillet, heat olive oil and sear beef on all sides until just starting to brown.
- Add beef & any juices to bottom of a 6 qt. crock pot.
- Add in the potatoes, carrots & onions.
- Add the rest of the seasonings, the wine, water & bouillon.
- Cook in crock pot on HIGH for 4 hours, or LOW for 6 hours, making sure the potatoes & carrots are tender.
- About 15 mins. before serving, dissolve the cornstarch in 1/4 cup of warm water, then add to the stew. Stir & allow to thicken.
- Serve with a good crusty bread.
- ** To save some time in the morning, you can add the cooked meat, and the cut up potatoes, carrots & onions to the crock & refrigerate overnight. Then add the rest of the seasonings & liquids in the morning when you start the crock.
MOROCCAN BRAISED BEEF
Curry powder is a blend of up to 20 spices, herbs and seeds. Add a pinch of curry to your favorite soups, stews, salads and even rice for an exotic flavor. In this Moroccan stew, begin with 2 teaspoons of curry, then add more to your taste. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 7h20m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Place flour in a large shallow dish; add beef and turn to coat. In a large skillet, brown beef in oil. Transfer to a 5-qt. slow cooker. Stir in the broth, onions, tomatoes, wine and seasonings. Cover and cook on low for 7-8 hours or until the meat is tender. , During the last 30 minutes of cooking, stir in the raisins. Serve with couscous if desired. Freeze option: Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary. Serve as directed.
Nutrition Facts : Calories 533 calories, Fat 22g fat (7g saturated fat), Cholesterol 98mg cholesterol, Sodium 620mg sodium, Carbohydrate 45g carbohydrate (30g sugars, Fiber 5g fiber), Protein 34g protein.
BRAISED SWEETBREADS MARSALA WITH HONEY MUSHROOMS
I adore sweetbreads, but, alas, they are becoming increasingly hard to get. So, whenever I see a package of them in the supermarket, I snatch them up and give myself a treat. I'm apt to vary the aromatics, but basically the technique is the same. If you do all the preparation in the morning, or even the night before, the final sautéing with just the right complementary flavors takes about 15 minutes. And when you have your first bite, there is something so deeply satisfying about the tender creamy texture of sweetbreads, and their ability to absorb and transform the aromatic flavors you give them, that you feel a small miracle has taken place. No wonder they are called sweetbreads.
Number Of Ingredients 10
Steps:
- The night before or the morning of the day you plan to cook your sweetbreads, or at least several hours before, put them in a small pot with enough water to cover by 2 inches. Squeeze the juice of the half-lemon into the pot, and add a good pinch of salt. Bring to a boil, and then reduce the heat to a lively simmer and cook for 15 minutes. Drain the sweetbreads, and plunge them into cold water. When they are cool enough to handle, carefully open up the lobes just enough to ease out some of the connective tissue. You won't get it all, but don't worry. Now put the sweetbreads on a small plate, put another plate on top, and set something heavy on it-a jar of jam or a soup can. Refrigerate for an hour or so, or overnight.
- About 20 minutes before cooking, soak the dried honey mushrooms in 3/4 cup warm water.
- When ready to cook, melt the butter in a small skillet and sauté the shallot until softened. Break the sweetbreads up into about six pieces, following the lobes, and dredge the pieces in lightly salted flour. Toss them into the pan, and sauté for 4-5 minutes, until lightly browned. Pour in a good splash of Marsala, and let it cook down until almost evaporated. Strain the soaked honey mushrooms, reserving the straining water, and toss them into the pan. Sauté together for another minute before adding the mushroom soaking liquid and the glace de viande or stock. Turn the heat down, cover, and let braise for about 10 minutes, checking frequently to see that there is enough sauce, and adding a little water and/or stock as necessary. Taste, correct seasonings, and add some freshly ground pepper.
- Enjoy this delight with some steamed new potatoes and/or fresh peas or other compatible seasonal vegetable.
- Of course, different kinds of mushrooms can be substituted, including fresh, but I find that using at least some dried mushrooms gives an intensity to the sauce. And Madeira is every bit as good as Marsala here.
STUFFED BEEF BRAISED IN MARSALA
I got this recipe from cooks.com. I made it & it was delicious! You must be careful not to overcook the ribeye because it can become dry. It makes a pretty dish if you garnish it before serving.
Provided by G.I. Joe Girl
Categories Steak
Time 30m
Yield 4 steaks, 4 serving(s)
Number Of Ingredients 12
Steps:
- Put the garlic, parsley, basil and cheese in a bowl and stir well to mix. Beat the beef slices with a mallet to flatten. Place a slice of ham on each, then top with the cheese and herb mixture and sprinkle with salt and pepper to taste. Roll the meat around the stuffing, then tie securely with string.
- Heat the oil in a skillet. Add the onions and fry gently for 5 minutes. Add the meat rolls and fry until browned on all sides, then add the Marsala, stock, tomatoes and salt and pepper to taste.
- Lower the heat, cover the skillet and cook gently for about 15 minutes or until the meat is tender. Turn the meat during cooking and add more stock to moisten if necessary.
- Remove the meat form the skillet and untie the string. Arrange on a warmed serving plate and pour over the cooking juices. Serve immediately.
Nutrition Facts : Calories 316.6, Fat 18, SaturatedFat 6.3, Cholesterol 29.5, Sodium 424.3, Carbohydrate 9.1, Fiber 1.2, Sugar 3.8, Protein 10.3
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