Any good recipes for beef? I have a beef roast I just pulled out of the freezer.?

Question

I do not know what cut it is except I do know it is not chuck it is a dense roast.

Answer 1

Roast Beef Hash with Roasted Red Pepper Mashed Idaho Potatoes

Ingredients:

For Mashed Potatoes:

2-3 medium Idaho Russet Burbank potatoes
2 cups vegetable broth
3 Tbsp. butter
Salt & pepper to taste
1/4 cup heavy cream, hot
1 each whole egg
1 each red bell pepper, roasted, peeled & pureed

For Hash:

3 Tbsp. oil or butter
1 each medium onion, finely chopped
1 each green bell pepper, diced
1 cup Idaho Russet Burbank potatoes, peeled & finely diced
2 cups roast beef, cooked & diced
1 Tbsp. fresh garlic
1 tsp. marjoram leaves
1/2 tsp. thyme leaves
1 tsp. parsley, chopped

For Yogurt Sauce:

2/3 cup plain yogurt
Lemon peel & juice from 2 lemons

Procedure:

For Mashed Potatoes:

Steam potatoes in vegetable broth in a tightly covered saucepan for 20-25 minutes.

Drain well and return them to the heat for just a few minutes to dry out well. Put potatoes through a ricer.

Add the butter, salt, pepper, cream, egg and puréed red bell pepper. Beat with a spoon until thoroughly blended.

Preheat broiler.

Place potatoes in pastry bag with a star tip and pipe a border around the serving platter you are going to use.

Repeat process on another platter. Place serving platters on top rack of oven and brown potatoes for about 2 minutes.

Take serving platters out of oven. Let plates cool for about 5 minutes, then fill inside the border with the roast beef hash.

Top with yogurt sauce.

For Hash:

In a heavy-bottomed skillet, heat oil. Add onions and peppers. Cook for 2 minutes until vegetables start to brown.

Add remaining ingredients and cook for 3-4 minutes, stirring well. Spoon into two pre-piped potato serving platters and top with yogurt sauce.

For Yogurt Sauce:

Combine ingredients and mix well. Refrigerate until ready to use.

Answer 2

This is a great recipe for busy mothers, and it's excellent with a tossed salad and French bread.

this is something new and really delicious
and the best part is its aquick one

INGREDIENTS:
6 ounces egg noodles
1 pound ground beef
2 (10.75 ounce) cans condensed tomato soup
2 tablespoons Worcestershire sauce
2 cloves garlic, minced
1/2 pound shredded Cheddar cheese
1/4 cup dry sherry
1/4 cup grated Parmesan cheese



DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C).
Cook the noodles according to package directions.
Brown the ground beef in a large skillet over medium high heat. Stir in the tomato soup, Worcestershire sauce and garlic, bring to a boil, reduce heat to low and let simmer.
When noodles are done, stir them and the cheese into the simmering sauce until cheese is melted. Stir the sherry into the sauce and stir for 1 minute, then place in a 2 quart casserole dish and sprinkle with the Parmesan cheese to taste.
Bake in preheated oven for 30 minutes.

Answer 3

If you have a Crock Pot, you could slow cook it in a little wine and beef broth. It doesn't take much liquid, maybe 1 cup. Season with salt, pepper and a little garlic powder. Then put mushrooms in for the last hour of cooking. Depending on the cut of meat, it will take 6 - 8 hours until its tender.

Otherwise, you could roast it in the oven in a deep dish and put the liquid in and cover with foil. Bake at 300 degrees for 3 - 4 hours until tender. With this option, increase the liquid until it comes about halfway up the meat.

With either option, you can add whatever veggies you like, carrots, potatoes, etc. Just make sure you add these early enough to allow them to cook until tender.

Answer 4

Braise it in a bottle of red wine (shiraz or cab merlot) and about 4 pints (2.4 litres) of chicken stock in the oven covered with foil in a deep baking dish for about
3 hours on 330°F/170°C. throw some peeled half potatoes in with the liquid and about 1/2 an hour before the meat is done, put the potatoes on a tray and bast with oil and back in the oven.

After it comes out, Put some chicken or beef gravy powder in a little water and make a thin sludge then quickly stir it into the pan juices to make a flavorsome gravy to go with it & season.

Answer 5

After the roast has defrosted cut several hole in it and stuff the holes with cloves of garlic, season with meat tenderizer, salt, black and red pepper and garlic powder, dust with flour and brown in a little oil on top of the stove. After it has browned add sliced onions, cover and bake in a 325'F oven for 2&1/2-3 hours.
You can add carrots and potato wedges the last 45 minutes of cooking or just thicken the gravy with a slurry of four and water after the meat is tender and serve with homemade cream potatoes.

Answer 6

put the roast in a bowl in the sink & run COLD water over it to thaw it out. put it in a roasting pan with a stalk of celery, an onion sliced in half & 1/4 of a green pepper. I season mine with salt, pepper, garlic powder & sometimes I'll use montreal steak spice . add a cup of water--some people don't like to add water. I do.bake @ 350 for approx 2 hrs depending on it's size. I roast mine with the lid on. when it's finished, put the roast on a platter & set aside to rest. put the veggies in a blender & liquify. pour back into the roasting pan. add 3 or 4 cups of cold water & half a cup or so of flour and a cap full or so of soya sauce (for color) to the pan & wisk it to dissolve the flour. turn the heat on high & whisk the gravy. bring it to a boil & keep whisking for a minute or so to cook the flour.

Answer 7

Cook like a pot roast with the veggies -- carrots, potatoes, celery, onions and the half-cup of water in an oven bag, placed in a glass cooking tray but also add bok-choy, trimmed of leafy material and cut like celery slices. Cook for 1-1/2 hours at 325F, check for done with the thermometer, remove all from bag, return to oven and bask the potatoes with the juices to make them brown -- about 30 min. longer. Make au jus out of the juices.

Answer 8

The best roast is my grandmothers resipe. Just put it in a baking pan one that is big enouph for lots of things. season the roast with all your favoret seasonings, put roast in middle of the pan all potatos, and as many fresh vegtibals as you would like fill pan 1/2 way with red wine and fill the rest of the pan with water and bake untill the roast is nice and tinder.

Do you have any resipes for chicken?

Jen in Florida
[e-mail]
407-574-3107

Answer 9

I got one for you. Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3 ½ lb chuck roast trimmed
2 to 3 cloves garlic
pinch salt
pinch fresh ground pepper
2 tablespoons all-purpose flour
3 tablespoons vegetable oil
1 large onion
1 5 ounces jar prepared creamy horseradish sauce
1 16 ounces can beer
2 tablespoons cornstarch
4 teaspoons water


Preparation:
Heat over to 350 degrees. Make slits in roast, fill with garlic. Season with salt and pepper. Roll in enough flour to evenly coat; shake off excess.
In Dutch oven or large pot, heat oil over medium-high heat until hot. Add roast; brown on all sides. Add onions, horseradish and beer; bring to a low boil. Remove from heat. Cover, place in oven.
Cook 2 to 21/2 hours or until roast is fork tender. Remove from oven; place on serving platter.
In a small bowl, combine cornstarch and water; mix well. Add to mixture in Dutch oven. Bring to a simmer over medium heat-low heat; simmer 2 to 3 minutes or until thick. Season with additional salt and pepper, if desired. Serve with roast.

Answer 10

Crock pot with 1 warm beer, water, bay leaves, carrots, celery, spices, bell peppers, potatoes, 3 tablespoons minced garlic, and a dash of worchester sauce. cook on high for 6 hours, tender as he77!!!