What can we make with a big piece of beef?!
My partners parents are coming for tea wednesday and we have a big piece of beef!. Normally we would have it for sunday lunch, but though we should make something different with it!. Im a terrible cook, so my partner going to make the tea!. Any ideas on what to do with it!. or any way of seasoning it and what shall we have with it!?!?!. Please help!. thanks!.Www@FoodAQ@Com
Answers:
you said that you're a terrible cook so keep it simple!. Season the whole thing with salt and pepper, rub dijon mustard all over!. Heat oil in a pan, when it starts to smoke put the beef in, making it brown all over then transfer to a roasting pan and pop in the oven at 220 Celsius for 10 to 15 minutes!.!.!. take it out and make a sauce with the drippings by adding red wine in the pan, reduce for a bit!. add cream and season with salt and pepper!.
Serve with mashed potatoes and some veggies!.
Ingredients!.!.!. Beef, mustard, oil, red wine, cream, potatoes, veggies, salt and pepper!.!.!. for all three dishes plus red wine cream sauce!.
Simple enough right!? Hope im of help!.Www@FoodAQ@Com
Serve with mashed potatoes and some veggies!.
Ingredients!.!.!. Beef, mustard, oil, red wine, cream, potatoes, veggies, salt and pepper!.!.!. for all three dishes plus red wine cream sauce!.
Simple enough right!? Hope im of help!.Www@FoodAQ@Com
Weekday Pot Roast and Vegetables --
INGREDIENTS
1 (2 pound) boneless beef bottom round roast or chuck pot roast
1 teaspoon garlic powder
1 tablespoon vegetable oil
1 pound potato, cut into wedges
3 cups fresh or frozen whole baby carrots
1 medium onion, thickly sliced
2 teaspoons dried basil leaves, crushed
2 (10!.25 ounce) cans Campbell's? Beef Gravy
DIRECTIONS
Season the beef with the garlic powder!. Heat the oil in a 10-inch skillet over medium-high heat!. Add the beef and cook until it's well browned on all sides!.
Place the potatoes, carrots and onion in a 3 1/2-quart slow cooker!. Sprinkle with the basil!. Add the beef!. Pour the gravy over the beef and vegetables!.
Cover and cook on LOW for 10 to 11 hours* or until the beef is fork-tender!.
Remove the beef from the cooker and let it stand for 10 minutes!. Serve the beef with the vegetables and gravy!.
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Marie's Easy Slow Cooker Pot Roast --
INGREDIENTS
4 pounds chuck roast
salt and pepper to taste
1 packet dry onion soup mix
1 cup water
3 carrots, chopped
1 onion, chopped
3 potatoes, peeled and cubed
1 stalk celery, chopped
DIRECTIONS
Take the chuck roast and season with salt and pepper to taste!. Brown on all sides in a large skillet over high heat!.
Place in the slow cooker and add the soup mix, water, carrots, onion, potatoes and celery!.
Cover and cook on low setting for 8 to 10 hours!.Www@FoodAQ@Com
INGREDIENTS
1 (2 pound) boneless beef bottom round roast or chuck pot roast
1 teaspoon garlic powder
1 tablespoon vegetable oil
1 pound potato, cut into wedges
3 cups fresh or frozen whole baby carrots
1 medium onion, thickly sliced
2 teaspoons dried basil leaves, crushed
2 (10!.25 ounce) cans Campbell's? Beef Gravy
DIRECTIONS
Season the beef with the garlic powder!. Heat the oil in a 10-inch skillet over medium-high heat!. Add the beef and cook until it's well browned on all sides!.
Place the potatoes, carrots and onion in a 3 1/2-quart slow cooker!. Sprinkle with the basil!. Add the beef!. Pour the gravy over the beef and vegetables!.
Cover and cook on LOW for 10 to 11 hours* or until the beef is fork-tender!.
Remove the beef from the cooker and let it stand for 10 minutes!. Serve the beef with the vegetables and gravy!.
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Marie's Easy Slow Cooker Pot Roast --
INGREDIENTS
4 pounds chuck roast
salt and pepper to taste
1 packet dry onion soup mix
1 cup water
3 carrots, chopped
1 onion, chopped
3 potatoes, peeled and cubed
1 stalk celery, chopped
DIRECTIONS
Take the chuck roast and season with salt and pepper to taste!. Brown on all sides in a large skillet over high heat!.
Place in the slow cooker and add the soup mix, water, carrots, onion, potatoes and celery!.
Cover and cook on low setting for 8 to 10 hours!.Www@FoodAQ@Com
This is a delicious recipe;
Shredded Beef Enchiladas
3 pounds beef chuck roast
1/4 cup water
1 1/2 cups beef broth
3 tablespoons red wine vinegar
2 tablespoons chili powder
1 tablespoon ground cumin
1 large onion, chopped
2 (4 ounce) cans chopped green chile peppers
1 tablespoon all-purpose flour
2 cups sour cream
3 cups shredded Monterey Jack cheese, divided
1 cup oil for frying
20 (6 inch) corn tortillas
Serves 10!.
Place roast in a large saucepan that has a tight-fitting lid!. Pour in water, cover, and simmer on low for 30 minutes!. Increase heat to medium/high, and brown the roast on all sides!. Once the water has boiled away, pour in the beef broth, vinegar, chili powder and 1 tablespoon of cumin!. Cover tightly and reduce heat to low!. Simmer for 1 1/2 to 2 hours or until the beef falls apart when you try to pick it up!. Shred the beef, using 2 forks or your fingers!. Place shredded beef back into the saucepan with all the juices, and let cool to room temperature!.
In a large skillet, saute the onion until just soft, not browned!. Mix in flour and green chilies!. Stir constantly for 2 minutes to cook the flour taste out!. Stir in sour cream and 2 cups of Monterey Jack cheese!. Cook on low for 10 minutes, stirring often, until the cheese is all melted and mixed!. Set aside and let cool!.
In a large heavy skillet, heat the olive oil!. Using tongs dip the tortillas, one at a time, into the oil for 30 seconds each side!. Drain on paper towels!.
Preheat oven to 375 degrees F (190 degrees C)!. Spread 4 tablespoons of sour cream mixture down the center of the tortilla!. Top with about the same amount of beef!. Roll up and place seam side down in one or two 8x11 inch baking dish!. Repeat for each tortilla!. Continue until you are out of the filling!. Sprinkle with remaining Monterey Jack cheese!.
Bake in a pre-heated oven for 30 minutes or until cheese is melted and bubbling!.
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Or this;
French Beef Stew
1 1/2 pounds cubed beef stew meat
1/4 cup all-purpose flour
2 tablespoons vegetable oil
2 (14!.5 ounce) cans Italian-style diced tomatoes
1 (14 ounce) can beef broth
4 carrots, chopped
2 potatoes, peeled and chopped
3/4 teaspoon dried thyme
2 tablespoons Dijon-style prepared mustard
salt and pepper to taste
Serves 8!.
Combine meat and flour in a large plastic food storage bag and toss to coat evenly!.
In a 6 quart saucepan brown meat in hot vegetable oil!. Season with salt and pepper, if desired!.
Add diced tomatoes, beef broth, carrots, potatoes and thyme!. Bring to boil; reduce heat to medium-low, cover; and simmer for 1 hour or until beef is tender!.
Blend in mustard and serve!.
^^^^^^^^^^^^^^Www@FoodAQ@Com
Shredded Beef Enchiladas
3 pounds beef chuck roast
1/4 cup water
1 1/2 cups beef broth
3 tablespoons red wine vinegar
2 tablespoons chili powder
1 tablespoon ground cumin
1 large onion, chopped
2 (4 ounce) cans chopped green chile peppers
1 tablespoon all-purpose flour
2 cups sour cream
3 cups shredded Monterey Jack cheese, divided
1 cup oil for frying
20 (6 inch) corn tortillas
Serves 10!.
Place roast in a large saucepan that has a tight-fitting lid!. Pour in water, cover, and simmer on low for 30 minutes!. Increase heat to medium/high, and brown the roast on all sides!. Once the water has boiled away, pour in the beef broth, vinegar, chili powder and 1 tablespoon of cumin!. Cover tightly and reduce heat to low!. Simmer for 1 1/2 to 2 hours or until the beef falls apart when you try to pick it up!. Shred the beef, using 2 forks or your fingers!. Place shredded beef back into the saucepan with all the juices, and let cool to room temperature!.
In a large skillet, saute the onion until just soft, not browned!. Mix in flour and green chilies!. Stir constantly for 2 minutes to cook the flour taste out!. Stir in sour cream and 2 cups of Monterey Jack cheese!. Cook on low for 10 minutes, stirring often, until the cheese is all melted and mixed!. Set aside and let cool!.
In a large heavy skillet, heat the olive oil!. Using tongs dip the tortillas, one at a time, into the oil for 30 seconds each side!. Drain on paper towels!.
Preheat oven to 375 degrees F (190 degrees C)!. Spread 4 tablespoons of sour cream mixture down the center of the tortilla!. Top with about the same amount of beef!. Roll up and place seam side down in one or two 8x11 inch baking dish!. Repeat for each tortilla!. Continue until you are out of the filling!. Sprinkle with remaining Monterey Jack cheese!.
Bake in a pre-heated oven for 30 minutes or until cheese is melted and bubbling!.
^^^^^^^^^^^^^^^^^^^^^
Or this;
French Beef Stew
1 1/2 pounds cubed beef stew meat
1/4 cup all-purpose flour
2 tablespoons vegetable oil
2 (14!.5 ounce) cans Italian-style diced tomatoes
1 (14 ounce) can beef broth
4 carrots, chopped
2 potatoes, peeled and chopped
3/4 teaspoon dried thyme
2 tablespoons Dijon-style prepared mustard
salt and pepper to taste
Serves 8!.
Combine meat and flour in a large plastic food storage bag and toss to coat evenly!.
In a 6 quart saucepan brown meat in hot vegetable oil!. Season with salt and pepper, if desired!.
Add diced tomatoes, beef broth, carrots, potatoes and thyme!. Bring to boil; reduce heat to medium-low, cover; and simmer for 1 hour or until beef is tender!.
Blend in mustard and serve!.
^^^^^^^^^^^^^^Www@FoodAQ@Com
you can slice the piece of beef into long stripes nice many stripes and put in a oiled wok and brown in another pot boil rice white or brown and to the meat when done add bag of frozen broccoli or green beans or mix of broccoli carrots and cauliflour and cook together then add soy sauce or garlic sauce and put over the rice in bowls as a stir fryWww@FoodAQ@Com
you could sear it in a pan to brown the outside then put it in a roast pan with potatoes onions garlic rosemary and by leaves and bake @350 until the meat is cooked to your liking and the potatoes are tender!. then serve it with a nice wine and some vegetables!.!.!.your partners parents will be impressedWww@FoodAQ@Com
You could chip that beef up and have "Open-Face Sandwiches" crumble the beef up!.!.!.make a brown gravy!.!.!.!.heat all through!.!.!.and serve over your choice of sliced bread and serve with a veggie like green beans and a garden salad :)Www@FoodAQ@Com
That all depends on the cut!. If it is a lower grade cut you can turn it into pot roast or beef stew!. Serve with popovers & gravy!.Www@FoodAQ@Com
a lovely beef stew for my tea tonight!!!Www@FoodAQ@Com
My mom knows a lot about cooking beef!. She knows all of the cuts and what to do with them!. This must have something to do with growing up at a time where people went to their local butchers for meat instead of a supermarket!. We typically use a rump roast when making roast beef!. You can also use a round roast or a sirloin tip with these instructions!. This slow roasting method at low heat is good for tougher cuts of beef; the lower heat prevents any gristle from getting too tough!. This method should not be used with choice or prime grades of beef, or the more tender cuts, as slow cooking more delicate cuts will make them mushy!.
Roast beef made this way is easy, relatively inexpensive, and you get great leftovers for roast beef sandwiches!.
Roast Beef Recipe
Print Options
Print (no photos)
Print (with photos)
Ingredients
3 to 3 1/2 lbs of Boneless Rump Roast (pick a end cut with a lot of fat marbling)
Olive oil
8 slivers of garlic
Salt and pepper
You will need a meat thermometer
For the gravy:
Red wine, water, and or beef stock
corn starch
Method
1 Start with the roast at room temperature (remove from refrigerator 1 hour before cooking - keep it wrapped)!. Preheat the oven to 375°F!.
2 With a sharp knife make 8 small incisions around the roast!. Place a sliver of garlic into each incision!. Take a tablespoon or so of olive oil and spread all around the roast!. Sprinkle around the roast with salt and pepper!. Place the roast directly on an oven rack, fatty side up, with a drip pan on a rack beneath the roasting rack!. This arrangement creates convection in the oven so that you do not need to turn the roast!. The roast is placed fat side up so that as the fat melts it will bathe the entire roast in its juices!.
3 Brown the roast at 375°F for half an hour!. Lower the heat to 225°F!. The roast should take somewhere from 2 to 3 hours additionally to cook!. When the roast just starts to drip its juices and it is brown on the outside, check the temperature with a meat thermometer!. Pull the roast from the oven when the inside temperature of the roast is 135° to 140°F!. Let the roast rest for at least 15 minutes, tented in aluminum foil to keep warm, before carving to serve!.
Serves 4-6!.
To make the gravy:
Remove the dripping pan from the oven and place on the stove top at medium heat!. Note that if you are pulling the roast out early, for rare or a medium rare level of doneness, you may not have a lot of drippings!. Hopefully you will have some!. If not, you may want to leave the roast in a little longer at even lower heat, 175°F, to ease some more drippings out of it!. Add some water, red wine, or beef stock to the drippings to deglaze (loosen the drippings from the pan)!. Dissolve a tablespoon of cornstarch in a little water and add to the drip pan!. Stir quickly while the gravy thickens to avoid lumping!. You can add a little butter if there is not a lot of fat in the drippings!. Add salt and pepper to taste!. Mom adds some fresh thyme too if she has some!.Www@FoodAQ@Com
Roast beef made this way is easy, relatively inexpensive, and you get great leftovers for roast beef sandwiches!.
Roast Beef Recipe
Print Options
Print (no photos)
Print (with photos)
Ingredients
3 to 3 1/2 lbs of Boneless Rump Roast (pick a end cut with a lot of fat marbling)
Olive oil
8 slivers of garlic
Salt and pepper
You will need a meat thermometer
For the gravy:
Red wine, water, and or beef stock
corn starch
Method
1 Start with the roast at room temperature (remove from refrigerator 1 hour before cooking - keep it wrapped)!. Preheat the oven to 375°F!.
2 With a sharp knife make 8 small incisions around the roast!. Place a sliver of garlic into each incision!. Take a tablespoon or so of olive oil and spread all around the roast!. Sprinkle around the roast with salt and pepper!. Place the roast directly on an oven rack, fatty side up, with a drip pan on a rack beneath the roasting rack!. This arrangement creates convection in the oven so that you do not need to turn the roast!. The roast is placed fat side up so that as the fat melts it will bathe the entire roast in its juices!.
3 Brown the roast at 375°F for half an hour!. Lower the heat to 225°F!. The roast should take somewhere from 2 to 3 hours additionally to cook!. When the roast just starts to drip its juices and it is brown on the outside, check the temperature with a meat thermometer!. Pull the roast from the oven when the inside temperature of the roast is 135° to 140°F!. Let the roast rest for at least 15 minutes, tented in aluminum foil to keep warm, before carving to serve!.
Serves 4-6!.
To make the gravy:
Remove the dripping pan from the oven and place on the stove top at medium heat!. Note that if you are pulling the roast out early, for rare or a medium rare level of doneness, you may not have a lot of drippings!. Hopefully you will have some!. If not, you may want to leave the roast in a little longer at even lower heat, 175°F, to ease some more drippings out of it!. Add some water, red wine, or beef stock to the drippings to deglaze (loosen the drippings from the pan)!. Dissolve a tablespoon of cornstarch in a little water and add to the drip pan!. Stir quickly while the gravy thickens to avoid lumping!. You can add a little butter if there is not a lot of fat in the drippings!. Add salt and pepper to taste!. Mom adds some fresh thyme too if she has some!.Www@FoodAQ@Com