Sunday Beef For Weeknights This Is A Monday Through Friday Alternative To Spare Ribs Recipes

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SUNDAY STASH BRAISED BEEF



Sunday Stash Braised Beef image

This simple braise is a weeknight savior. Make a big batch and stash it in the fridge or freezer to turn into stews, tacos, hashes, sandwiches, soups, and more.

Provided by Anna Stockwell

Categories     Beef     Beef Rib     Steak     Garlic     Vinegar     Stock     Sunday Stash     Kid-Friendly     Small Plates

Yield 10-12 servings

Number Of Ingredients 9

5 lb. boneless beef short ribs or Denver steaks
1 Tbsp. plus 2 tsp. kosher salt
1 Tbsp. freshly ground black pepper
1 Tbsp. (or more) canola or vegetable oil
5 garlic cloves, crushed
2 Tbsp. tomato paste
1/2 cup red or white wine vinegar
1 1/2 cups (or more) beef or chicken stock
4 dried bay leaves

Steps:

  • Season beef on all sides with salt and pepper. Let sit at room temperature at least 45 minutes or up to 1 hour.
  • Preheat oven to 275°F. Heat 1 Tbsp. oil in a large Dutch oven over medium-high. Working in batches and adding more oil if needed, sear meat until browned on all sides, 4-5 minutes per side. Transfer to a plate.
  • Add garlic and tomato paste to hot pot and stir to coat. Cook over medium-high heat, stirring, until fragrant, 1-2 minutes. Add vinegar and scrape up browned bits from bottom of pot. Stir in stock and bay leaves, then nestle short ribs back into pot. The liquid should just cover the meat; if it doesn't, add more stock or water until it does. Transfer to oven and braise until meat falls apart easily when shredded with a fork, 3 1/2-4 hours. Let cool in liquid.
  • Do Ahead: Beef can be cooked up to 5 days ahead. Store in braising liquid (to keep it from drying out) in an airtight container and chill, or freeze up to 2 months. Before reheating, break off and discard fat cap that forms on top.
  • Cooks' Note: To cook in a slow cooker, transfer to a slow cooker instead of oven and cook on high for 4 hours or on low for 8 hours.

SUNDAY (GAME DAY : ) ROAST BEEF DINNER



Sunday (Game Day : ) Roast Beef Dinner image

My husband begs for this in the fall and winter. The whole family loves the smell of this cooking while watching Sunday Football games :) Versatile as far as the veggies go...Leave the potatoes out and make some mashed potatoes on the side...great with the rich brown gravy!

Provided by Karen..

Categories     Lunch/Snacks

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 11

3 1/2 lbs boneless bottom round roast or 3 1/2 lbs rump roast
4 -6 medium potatoes, unpeeled and quartered
1 large onion, peeled and cut into eighths
2 -4 carrots, peeled and cut into chunks or 1/2 lb baby carrots
basil
dried garlic
garlic powder
salt and pepper
water
2 packets beef gravy mix or browning sauce (gravy master or kitchen bouquet)
flour (optional)

Steps:

  • Preheat oven to 350*.
  • Place roast in large roasting pan or baking dish.
  • Arrange vegetables around roast.
  • Sprinkle meat and vegetables generously with basil, dried garlic, garlic powder, salt and pepper.
  • Place in oven and allow to cook for about 15 minutes.
  • Add water to pan about 1/2 inch to an inch up.
  • About every 20 minutes or when water is diminishing and turning darker, add a little more water so it doesn't steam away completely.
  • You can pour this over the roast if if is getting too dry on top.
  • Allow to cook 20-30 minutes per pound or until your desired doneness and when veggies are tender.
  • Remove roast to carving platter and remove veggies with a slotted spoon to their own serving dish.
  • To make gravy, either prepare gravy mix as directed on package but use liquid from pan as substition for all of some of the water indicated.
  • OR, in a sauce pan, whisk together 1/4 cup of pan drippings and 1/4 cup flour until smooth.
  • Heat over low heat until mixture starts to bubble.
  • Add 2 cups of water or a combination of water/dripping adding to 2 cups very slowly to flour mixture.
  • Simmer 5 minutes, remove from heat and add 1 tsp.
  • (or more) of Gravy Master.
  • Stir in some salt and pepper to taste and serve with sliced beef.
  • Slice beef after it has sat for about 15 minutes to retain juices.

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