APRICOT MARINATED EYE OF ROUND ROAST
The eye of round roast is a less tender cut of beef, but try this recipe for delicious results. It bakes in a robust sauce including apricots and cream.
Provided by Marylynn Roe
Categories Main Dish Recipes Roast Recipes
Time P1DT2h20m
Yield 12
Number Of Ingredients 12
Steps:
- In a medium saucepan over medium high heat, combine the water, beef broth, vinegar, apricot preserves, salt, onion, carrot and pickling spice. Stir together and bring to a boil. Then remove from heat, cover and refrigerate until well chilled.
- Place roast in a 9x13 inch baking dish, pour chilled marinade over roast, cover and refrigerate for up to 24 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat the oil in a large skillet over medium high heat. Place the roast in the skillet and sear the meat, browning well on all sides. Season with salt and pepper to taste, return meat to the baking dish and cover.
- Bake at 350 degrees F (175 degrees C) for 1 1/2 hours. Remove from oven and let meat rest for 5 to 10 minutes.
- Meanwhile, to make the gravy, transfer the sauce from the baking dish to a blender and puree until smooth. Then pour into a medium saucepan over medium heat. Stir in the cream and simmer until thickened, about 15 to 20 minutes. Slice meat and serve with the sauce.
Nutrition Facts : Calories 270 calories, Carbohydrate 19.2 g, Cholesterol 72.8 mg, Fat 12.4 g, Fiber 0.4 g, Protein 20.4 g, SaturatedFat 5.9 g, Sodium 388.9 mg, Sugar 12.3 g
ANDY'S POT ROAST (WITH APRICOT NECTAR)
I got this recipe out of the Washington Post many years ago....I'm not sure who Andy is but I've made this many times
Provided by shells75
Categories One Dish Meal
Time 3h30m
Yield 5-6 serving(s)
Number Of Ingredients 8
Steps:
- Brown roast on both sides in oil in large skillet set over medium high heat. Add apricot nector to almost cover meat. Stir vinegar into nectar. Add potato and carrot chunks. Cover with onion slices and add seasoning.
- Cover pan and simmer over very low heat 2 1/2 to 3 hours. Check occasionally and adjust heat or add more liquid as needed. Cook until meat is tender enough to fall off bone and vegetables are saturated with juices.
- I usually make this in the oven cooked at 325 degrees covered tightly for about 3 hours or until meat is tender. I'll brown the meat first and then put in a roasting pan and add all other ingredients. It would probably be great for a crockpot although I haven't tried it yet. This recipe is good with any chuck roast.
Nutrition Facts : Calories 944.8, Fat 61.8, SaturatedFat 22.7, Cholesterol 187.8, Sodium 196.5, Carbohydrate 43.1, Fiber 4.2, Sugar 24.4, Protein 52.9
APRICOT BRISKET
Serve this brisket and the fruity gravy with mashed potatoes, salad, and hot rolls.
Provided by Abby Benner
Categories Main Dish Recipes Roast Recipes
Time 3h45m
Yield 6
Number Of Ingredients 6
Steps:
- In a large heavy skillet, heat oil over medium high heat. When the oil is hot, brown the beef on all sides. If the brisket is too large, cut it in half first, and brown in two stages. Place the meat in a large Dutch oven with a lid.
- Add onions to the drippings in the skillet. Saute over medium heat until the onions are beginning to brown. Stir in garlic, and cook for 2 or 3 more minutes. Pour over the brisket in the Dutch oven.
- Empty one package of dry, instant onion soup mix over the browned onions and meat. Arrange all of the apricots on top of the soup mix. Pour enough water around outside of meat, not on top, to cover the sides of brisket. Cover.
- Bake at 325 degrees F (160 degrees C) for 1 hour. Check liquid; if dish is starting to look dry, add a bit more water around meat. Cover, and cook another hour. Remove lid, and stir apricots into gravy. Leave uncovered, and cook for another hour. Stir gravy again, and add more water if the gravy is too thick. Meat should be very tender; if necessary, bake for an additional 1/2 hour. Cut across grain to serve.
Nutrition Facts : Calories 821.6 calories, Carbohydrate 52.4 g, Cholesterol 184.6 mg, Fat 43.8 g, Fiber 6.1 g, Protein 56.3 g, SaturatedFat 15.6 g, Sodium 549.8 mg, Sugar 41.4 g
APERCOT SPRITZ
Delicately apricotty, this easy, apricot-tinged take on the spritz can be made with or without Aperol. It's the perfect drink for spring or summer.
Provided by Danielle Centoni
Yield Makes 1
Number Of Ingredients 7
Steps:
- Fill a wine glass three quarters full with ice. Pour the Aperol, apricot nectar, lemon juice, and prosecco over the ice. Top with the soda water. Gently stir to combine. Garnish with the thyme sprig and float a few flowers on top (if using).
APRICOT-GLAZED PORK RIBS
A tangy soy and apricot preserve mixture does double duty in this baby back rib recipe, serving as both a marinade and a tasty basting sauce during the cooking process.
Provided by whstlwnd
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 9h50m
Yield 12
Number Of Ingredients 7
Steps:
- Place ribs in a large roasting pan. Whisk together apricot preserves, soy sauce, brown sugar, and garlic powder until blended. Pour apricot marinade over ribs, cover, and place in the refrigerator, 8 hours to overnight.
- Preheat the oven to 325 degrees F (165 degrees C). Line a baking pan with aluminum foil.
- Remove ribs from the marinade and shake off excess. Place ribs in the prepared baking pan and season with salt and pepper. Pour marinade into a small saucepan and bring to a boil. Reduce heat and simmer marinade for 5 minutes; set aside.
- Bake ribs in the preheated oven, basting frequently with the cooked marinade, until ribs are tender and meat pulls away easily from the bone, about 1 hour 30 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 327.1 calories, Carbohydrate 29.4 g, Cholesterol 68.2 mg, Fat 17.2 g, Fiber 0.2 g, Protein 14.8 g, SaturatedFat 6.4 g, Sodium 488.5 mg, Sugar 20.9 g
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