‘Tis the season to get roasting and who better to give of us some great ideas than Jean O’Toole (or you may know her as the Beef Babe) from the New York Beef Industry Council.
Here are the great recipes that she brought with here…
Pot Roast with Cider-Maple Gravy and Mashed Butternut Squash
Ingredients:
1 beef bottom round roast (3 to 4 pounds)
4 teaspoons olive oil, divided
1 cup beef broth
3/4 cup apple cider
2 medium butternut squash, cut lengthwise in half, seeded
3 tablespoons cornstarch dissolved in 3 tablespoons water
2 tablespoons maple syrup
Instructions:
1. Press 3/4 teaspoon pepper evenly onto all surfaces of beef roast. Heat 2 teaspoons of oil in stockpot over medium heat until hot. Place roast in stockpot; brown evenly. Pour off drippings.
2. Season roast with 1 teaspoon salt. Add broth and cider; bring to a boil. Reduce heat; cover tightly and simmer 2-1/2 to 3-1/4 hours or until roast is fork-tender.
3. Meanwhile heat oven to 375°F. Brush cut sides of squash halves with remaining 2 teaspoons oil. Place squash, cut sides down, on metal baking sheet. Bake in 375°F oven 45 to 55 minutes or until fork-tender. Cool slightly. Scoop squash flesh into large bowl; discard shells or use for serving, if desired. Mash squash with back of spoon or fork until almost smooth. Season with salt and pepper, as desired; keep warm.
4. Remove roast; keep warm. Skim fat from cooking liquid. Stir in cornstarch mixture and maple syrup; bring to a boil, stirring constantly. Cook and stir 2 to 3 minutes or until slightly thickened.
5. Carve roast into thin slices. Serve with gravy and squash.
Crumb-Crusted Top Sirloin and Roasted Garlic Potatoes with Bourbon Sauce
Ingredients:
1 boneless beef top sirloin steak, cut 2 inches thick (about 2 to 2-1/2 pounds)
1 tablespoon prepared spicy brown mustard
1 clove garlic, minced
1/4 teaspoon pepper
1/2 cup soft whole wheat bread crumbs
2 tablespoons chopped fresh parsley
Roasted Garlic Potatoes:
2 large russet potatoes each cut lengthwise into 8 wedges (about 1-1/2 pounds)
1 teaspoon olive oil
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
Bourbon Sauce:
1/2 cup ready-to-serve beef broth
2 tablespoons bourbon
1/4 cup half-and-half
Pepper
Instructions
1. Heat oven to 425°F. To prepare Roasted Garlic Potatoes, place potato wedges in 15 x 10-inch metal baking pan. Combine oil, garlic, salt and pepper in small bowl. Drizzle over potatoes; toss to coat. Spread potatoes in single layer. Set aside.
2. Combine mustard, garlic and 1/4 teaspoon pepper in same small bowl; spread evenly onto beef steak. Combine bread crumbs and parsley in another small bowl. Pat mixture evenly over mustard mixture. Place steak on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast steak and potatoes in 425°F oven 25 minutes; turn potatoes. Continue roasting 15 to 20 minutes to medium rare (145°F) to medium (160°F) doneness for steak and until potatoes are tender.
3. Remove steak when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer steak to carving board; tent loosely with aluminum foil. Let stand 5 to 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
4. Meanwhile prepare Bourbon Sauce. Add broth and bourbon to roasting pan; bring to a boil over medium heat, stirring until browned bits attached to pan are dissolved. Boil 2 minutes. Add half-and-half; bring to a boil. Season with pepper, as desired. Keep warm.
5. Carve steak into slices. Spoon sauce over beef. Serve with potatoes.
Italian Beef Sandwiches
Ingredients:
4 – 5 pounds Beef Chuck Roast
1 can beef broth
1 can (12 oz ) beer
2 Vidalia Onions sliced
1 jar (8oz) Pepperoncini (save juice put aside)
1 ½ teaspoons Garlic Powder
1teaspoon Oregano
Salt & Pepper to taste
Procedure:
1. Take seed out of pepperonichi’s and wash (do NOT touch your eyes until you’ve washed your hands)
2. Rub beef w/seasoning and put n 9 x 13 baking pan. Place onions and peppers on top of beef. Pour beef broth, Pepperoncini juice over beef.
3. Cover tightly w/foil. Bake 6 hours @ 325. When cooking is complete put juice in one bowl and beef in another bowl.
4. Refrigerate both, putting ½ cup juice over beef
5. Next day - Scoop fat off juice
6. Re-heat and place beef on buns.
Need more ideas? Check out Beefiswhatsfordinner.com
