English Beef Braid Recipes

Steps:

• Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in broccoli, cheese, sour cream, salt and pepper; heat through. , Unroll 1 tube of crescent dough onto a greased baking sheet; form into a 12x8-in. rectangle, pressing perforations to seal. Spoon half of the beef mixture lengthwise down center of rectangle., On each long side, cut 1-in.-wide strips at an angle, about 3 in. into the center. Fold 1 strip from each side over filling and pinch ends together; repeat., Repeat with remaining ingredients to make second braid. Bake 15-20 minutes or until golden brown.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Season the roast with salt and pepper to taste. Melt 2 tablespoons butter in a Dutch oven over medium-high heat. Brown the outside of the roast on all sides in the butter. After the roast is browned, add 1/2 cup water to the pan, and sprinkle 1/2 teaspoon of sage, and 1/2 teaspoon of mint onto the roast. Place onion and garlic into the pan if desired, and season with seasoning salt and red pepper flakes, if using.
• Cover the pot, and place the roast in the oven for 2 to 3 hours depending on how well done you prefer the meat to be. 2 hours for rare, and 3 for well done. Removed finished roast to a pan to keep warm.
• Melt 1 tablespoon of butter in a medium skillet. Whisk flour into melted butter until smooth. Remove from heat, and stir in 1/2 cup cold water. Mix until a smooth paste is formed. Return to medium heat, and season with remaining sage and mint. Stir in the liquid from the roasting pan, and boil, stirring constantly until the gravy is thickened. Remove from heat. Slice the roast and serve with gravy poured over the meat.

Steps:

• In a large bowl, dissolve yeast in warm water. Add the butter, sugar, salt, egg and 1-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Meanwhile, in a large skillet, cook the beef, onion and garlic salt over medium heat until meat is no longer pink; drain. Stir in the beans, water and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until thickened., Punch dough down. Turn onto a lightly floured surface; roll into a 16x11-in. rectangle. Transfer to a greased 15x10-in. baking sheet. Spread beef mixture down center of dough; sprinkle with cheese. On each long side, cut 1-in.-wide strips about 1/2 in. from filling. Starting at one end, fold alternating strips at an angle across filling; seal ends. Cover and let rise until doubled, 30 minutes. , Brush egg over dough. Bake at 350° for 20-25 minutes or until golden brown. Remove to a wire rack. Let stand for 5 minutes before slicing.

Steps:

• Preheat the oven to 325 degrees F.
• Heat a large skillet over medium heat with a thin layer of extra-virgin olive oil. Add the onions, and garlic to the hot oil and sweat them until very soft and very light caramel in color, 20 to 30 minutes. Turn off the heat and reserve.
• Heat a large Dutch oven over medium-high heat. Add a thin layer of oil to the pan. Pat the meat dry and season very liberally with salt and pepper. Brown the meat to a deep brown all over, 12 to 15 minutes.
• Peel the potatoes and very thinly slice them lengthwise into planks. Slice the tomatoes working over a bowl to catch their juices.
• Arrange 1/2 the onions over top of the meat, season with salt, pepper and 1 tablespoon thyme. Arrange 1/2 the potatoes over the onions and dress the potatoes with a liberal drizzle of extra-virgin olive oil, about 1 tablespoon, salt, pepper, rosemary, and a handful freshly grated cheese. Top the potatoes with 1/2 the tomatoes and their juices, and season with salt and pepper. Scatter a few leaves of torn basil. Repeat the layers. Do not add basil to the top layer of tomatoes.
• Cover the pan and roast the meat in the oven until very tender, 4 hours. Cool and store for make-ahead meal.
• To reheat: Reheat, covered, in a preheated 325 degree F oven until warmed through, 45 minutes to 1 hour. Take off the lid of the pot, drizzle the top of the meat with oil, sprinkle with cheese, and broil to lightly crust the top. Cut down through the layers of the potatoes, tomatoes, and onions to portion the meat, serve in shallow bowls with crusty bread and pan juices.

Steps:

• Heat oven to 425°F Grease a small baking sheet.
• Combine tuna, cheese, mayonnaise, parsley, lemon juice, onion, salt, and pepper. Blend thoroughly and set aside. (Note: You can use Swiss or another kind of cheese if you like.).
• Add water to biscuit mix, and knead 10 times on a lightly floured surface.
• Pat dough into a 10x12-inch rectangle in the center of the baking sheet.
• Spread tuna mixture evenly down the center of the rectangle.
• Make 6-7 cuts down each side of the rectangle, from the outer edge to the tuna mixture.
• Bring the opposite strips up and over the filling and seal the ends to form a braid.
• Sprinkle with celery seed.
• Bake 15-20 minutes at 425°F.
• Use two large pancake turners to lift onto serving plate.
• Cut into pieces crosswise.

Steps:

• Cut off roots and trim leaf ends of leek. Separate leaves of leek; rinse under cold water to remove all sand. Then cut leek crosswise into 1/2 inch slices. Coarsely chop apple and slice mushrooms. Set aside.
• In a 10-inch skillet over high heat, cook ground beef and curry powder, stirring frequently until ground beef just looses its pink color. With slotted spoon remove ground beef mixture to a large bowl.
• In drippings remaining in skillet over medium heat, add 1 tablespoon oil if necessary. Cook leek, apple, and mushrooms until tender, stirring occasionally. Remove leek mixture to bowl with beef mixture.
• Into drippings remaining in skillet, stir 1 tablespoon oil and flour until blended. Gradually stir in salt, bouillon, pepper, and water; cook, stirring until mixture boils and thickens; boil for 1 minute. Stir sauce and currants or raisins into beef mixture; set aside and cool. (you may want to place beef mixture into refrigerator to help it cool off, or you can make it a day ahead and proceed the next day).
• While meat mixture is cooling (or next day), thaw pastry as label directs (refer to note below).
• Preheat oven to 375 degrees fahrenheit. Unfold pastry onto lightly floured surface; with floured rolling pin, roll pastry into 12" x 10x" rectangle. Place pastry onto a greased jelly roll pan. Spread beef filling in a 3" wide strip lengthwise down center. Cut pastry on both sides of filling crosswise into 1 1/2" wide strips to within 1/2" of filling. With pastry brush, brush edges of pastry with water. Place strips at an angle across filling, alternating sides for braided effect and making sure that end of each strip is covered by the next strip so strips stay in place as pastry bakes. Pinch last strip to bottom of braid to seal.
• Bake braid 25 - 30 minutes until pastry is golden and meat mixture is hot.
• To serve, cut into slices.
• NOTE: In order for puff pastry to keep it's puffiness, always keep it on the cold side. Therefore, it is vital to place your meat mixture when cold on the puff pastry. If you are planning on baking the beef braid at a later time, keep braid in the refrigerator and place it into the oven immediately upon removal from the refrigerator.