Italian Crumb Crusted Beef Roast Recipes

Steps:

• Preheat the oven to 300 degrees F.
• Place all of the ingredients into a blender carafe, cover and pulse until coarse crumbs form, about 2 minutes. Spread the crumbs evenly on 2 half sheet pans and bake until the crumbs just begin to brown and are crisp, about 5 minutes. Cool the crumbs on the pans for 15 to 20 minutes, and then transfer to an airtight container and store at room temperature for up to 2 weeks.

Steps:

• Preheat oven to 325°. Place roast with fat side up in ungreased roasting pan. Combine the next five ingredients; pour over roast. Combine parsley, basil, salt, pepper, tarragon and thyme; rub over roast. , Bake, uncovered, 1-3/4 to 2-1/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove to a warm serving platter. Let stand 10-15 minutes. , Pour drippings and loosened brown bits into a measuring cup. Skim fat, reserving 2 tablespoons. In a large saucepan, combine flour, bouillon and 1 cup water until smooth. Gradually stir in the drippings, reserved fat and remaining water. Bring to a boil; cook and stir 2 minutes or until thickened. Slice roast; serve with gravy.

Steps:

• Poke holes all over the roast. Slice 4 large cloves of garlic. Stick the garlic into the holes. Liberally season the meat all over with salt and black pepper, to taste. Heat the extra-virgin olive oil, 4 turns of the pan, over medium-high heat in a large Dutch oven. When the oil smokes, add the meat and brown on all sides. Remove the meat to a plate. Crush the remaining garlic and add it to the pot along with the onions, bay leaves, carrots, celery and rosemary. Season with salt and pepper, to taste. Cover the pot with a lid and sweat the vegetables for 7 to 8 minutes, stirring occasionally. Stir in the tomato paste and wine, and let reduce for 1 to 2 minutes, scraping up the bits from the bottom of the pot. Stir in the stock-in-a-box. Return the meat to the pot and cover with a lid. Lower the heat to a simmer and cook for 2 1/2 hours.
• When meat is about done, bring a large pot of water to a boil over medium heat for the pasta.
• Remove the meat to a cutting board and cool 15 minutes. Slice the roast and arrange half of the meat on a platter.
• Cook the pasta to al dente while the meat is resting. Drain the pasta and add it to a serving bowl. Remove the vegetables with a slotted spoon and arrange them alongside the meat. Spoon a few juices over the top. Melt the butter in small pan over low heat and add the sage leaves. Add the sage butter to the bowl with the pasta and toss together. Season with salt. Ladle the remainder of the juices over the pasta. Serve the meat and veggies with pasta alongside. Cool and store the remainder of the meat in the refrigerator.

Steps:

• Preheat oven to 300 degrees F.
• Combine all the seasoning ingredients in a medium jar.
• Trim all the fat from beef round. (I grind the trimmings), but you can cut them up into bite-size pieces and place on the bottom of a roasting pan. Sprinkle the trimmings with some of the seasoning mix. Place the roast beef on top of the trimmings and coat the beef well with more of the seasoning mix. Drizzle olive oil on top of the roast and pat the oil over the seasonings. Place into the preheated oven on lowest rack and roast approximately 1 1/2 to 2 hours, uncovered, until the internal temperature registers *130 degrees F on an instant-read thermometer. Remove from oven and let stand about 20 to 30 minutes before carving. This roast can be used for sandwiches, thinly cut or thickly cut and served with beef gravy, if desired.

Steps:

• Heat oven to 220C/200C fan/gas 7. Mix the rock salt, peppercorns, garlic, rosemary, parsley and olive oil. Rub this mixture all over the beef rib then place in a roasting tin. Put in the oven and cook for 30 mins, then turn the oven down to 160C/140C fan/gas 3 and cook for a further 1 hr 20 mins. Remove from the oven, transfer the beef to a board, cover with tin foil and rest for 30 mins before carving.
• While the beef rests, make the gravy. Pour off all but 2 tbsp of fat from the roasting tin and reserve any juices. Fry the onions in the roasting tin over a medium heat for about 10 mins, then add the wine, stock and reserved juices. Keep cooking for a further 10 mins to reduce to a thick sauce, season well and serve alongside the roast beef.

Steps:

• Heat oven to 325°. Place beef in shallow roasting pan. Brush with oil; sprinkle evenly with dressing mix (dry). Insert meat thermometer so tip is in thickest part of beef.
• Bake uncovered 1 1/2 to 2 hours or until thermometer reads 140°. Cover beef with aluminum foil and let stand about 15 minutes or until thermometer reads 145°. (Temperature will continue to rise about 5°, and beef will be easier to carve.)
• Serve beef with pan drippings.

Steps:

• Heat a large, heavy cast-iron skillet over medium heat for 5 whole minutes and make sure the hood is on. Rub the fillet with 1 tablespoon oil, then sprinkle and coat evenly with black pepper. Brown the meat thoroughly on every side and the cut ends so that you have formed a nice crust universally around the fillet, creating a barrier for the coming salt crust. (This takes 7 to 8 minutes to brown correctly.) Remove the meat from the pan and let cool on a wire rack set in a sheet pan to have a cool and mostly dry piece of meat.
• Mix the salt with the water to form what looks like bright white wet sand. Spread a thin but solid and even layer of salt on the bottom of a 1/4 sheet pan and set the roast on it, then pack the remaining moist salt tidily around the browned meat, forming a solid case resembling a cast on a broken leg. Where there are cracks, redistribute the salt and fix them. This should be a fun and unfussy task. If you need more salt or more water or less water and more salt, mix up whatever mortar you need to get the beef encased.
• Place the salt-crusted beef on its sheet pan into a 250-degree oven and let it cook for 45 minutes. If you weighed it properly at the outset, 45 minutes at 250 degrees is fail-safe. Otherwise, use an insta-read thermometer and go in through a cut end to the direct center, and pull it when it hits 125 degrees inside. Crack the salt crust, dust the granules of clinging salt off with a clean, dry side towel, and set to rest on a tray in your station. Don't refrigerate, but label properly the time and date for Health Department.
• In a small, deep-sided sauté pan, heat the 1 cup of olive oil over medium-high heat. The oil should be just deep enough to submerge the first tip of your index finger. Good olive oil is rarely recommended for frying, so don't ever do this when you go on to work in a real restaurant, but here at Prune, I really prefer the flavor it adds.
• When the oil makes its beautiful, veinous, streaking patterns in the pan, which will move faster as the oil gets hotter, drop in a test piece of crouton. When it sizzles on contact, the oil is ready. Fry the croutons until golden brown, remove with a slotted spoon, and drain in a stack of basket-style coffee filters. Set aside the frying oil to cool. Mix together the tomatoes, scallions, garlic, anchovies, lemon flesh and zest and juice, and the red wine vinegar and toss well.
• Toss in the fried bread croutons and dress with 1/3 cup of the now-cool olive oil left over from frying. Rough up the parsley leaves briefly in your hands just to release the grassy aroma and add to the salsa. Sparingly season with salt and pepper to taste, keeping in mind that the filet will bring its own seasoning to the plate.
• Slice the beef to order, keep portion at 6 ounces. Shingle meat. Drape a good big spoonful of salsa over meat, but let the perfect wall-to-wall pink of the fillet show - don't hide that beauty under carelessly placed salsa. Drizzle with some of the remaining fry oil to finish. Do not season further.