BEEF IN TOMATO SAUCE
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Cut beef into 1 1/2-inch cubes, then rinse in warm water to clean.
- Put beef into a medium sauce pot with 1 tablespoon olive oil. Add salt and pepper, to taste, and bouillon cubes.
- Cover and place pot over low heat. Let it steam for 20 minutes.
- Put 3 tomatoes, 1 red pepper, 1 onion, and 1 garlic clove into a blender and pulse to coarsely chop. Then pour tomato mixture into the pot with the beef and add the remaining 2 tablespoons of olive oil. Cook 15 minutes.
- Stirring it on medium heat, add the remaining 3 tomatoes, cut into wedges, 1 sliced red pepper, 1 sliced onion, and 1 sliced garlic clove. Cook for 15 minutes and it's ready to serve.
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
SPICED BEEF ROAST
"In the South, this tangy roast is traditionally served cold or at room temperature, but we like it piping hot," notes Barb Bredthauer of Omaha, Nebraska. "It's great for special occasions, and the leftovers are fantastic."
Provided by Taste of Home
Categories Dinner
Time 2h35m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- For marinade, combine the onion, vinegar, broth, brown sugar, bay leaf and seasonings in a small saucepan. Cook and stir over medium heat until sugar is dissolved. Cool to room temperature., Pierce roast several times with a meat fork; place in a large resealable plastic bag. Add cooled marinade. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Place meat and marinade in an ungreased 11x7-in. baking dish. Bake, uncovered, at 325° for 1-1/2 hours. Stir in dried fruit and raisins. Bake 45-55 minutes longer or until meat and fruit are tender. Discard bay leaf. Remove roast to a platter; let stand for 10 minutes before slicing. , For gravy, combine cornstarch and water until smooth. Pour pan juices into a saucepan; gradually stir in cornstarch mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with beef.
Nutrition Facts : Calories 317 calories, Fat 6g fat (2g saturated fat), Cholesterol 71mg cholesterol, Sodium 285mg sodium, Carbohydrate 38g carbohydrate (32g sugars, Fiber 4g fiber), Protein 26g protein. Diabetic Exchanges
SPICED BEEF POT ROAST
I like to make this pot roast when I have dinner guests. If desired, potatoes and carrots can be added during the final hour of cooking time.
Provided by Taste of Home
Categories Dinner
Time 3h10m
Yield 12-16 servings.
Number Of Ingredients 13
Steps:
- Combine the salt, pepper, allspice and mace; rub over the roast. In a small bowl, combine the tomato juice, onion, 6 tablespoons oil, lemon juice and vinegar., Pour half of the marinade into a large resealable plastic bag; add roast. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade., Drain and discard marinade from meat. In a Dutch oven, brown roast on both sides in remaining oil over medium-high heat; drain. Pour reserved marinade over roast; add bay leaves. Bring to a boil. Reduce heat; cover and simmer for 2-3/4 hours or until meat is tender., Remove roast and keep warm. Discard bay leaves. Skim fat from pan juices. In a small bowl, combine cornstarch and water until smooth; gradually stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Strain; serve with meat.
Nutrition Facts :
BEEF SHORT RIBS IN BURGUNDY SAUCE
As an Army general, my stepdad got this beef short ribs recipe from his aide, who said it was his mother's best Sunday meal. It's a mouthwatering family favorite. -Judy Batson, Tampa, Florida
Provided by Taste of Home
Categories Dinner
Time 2h50m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 450°. Place short ribs on a rack in a shallow roasting pan. Roast 30-40 minutes or until browned, turning once., Meanwhile, in a Dutch oven, heat butter over medium heat. Add onion, celery and carrot; cook and stir until tender, 10-12 minutes. Add garlic and thyme; cook 1 minute longer. Stir in flour until blended; gradually stir in water and wine. Add bouillon and parsley, stirring to dissolve bouillon., Transfer ribs to Dutch oven; bring to a boil. Reduce heat; simmer, covered, 2 to 2-1/2 hours or until meat is tender., Remove short ribs; keep warm. Skim fat from sauce; stir in remaining ingredients. Serve with ribs.
Nutrition Facts : Calories 264 calories, Fat 17g fat (8g saturated fat), Cholesterol 70mg cholesterol, Sodium 355mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 19g protein.
TRI-TIP ROAST WITH PARSLEY CHERRY-TOMATO
Steps:
- Make roast:
- Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
- Pat roast dry and sprinkle with salt and pepper. Heat oil in skillet over moderately high heat until hot but not smoking, then sear roast until underside is browned, about 4 minutes. Turn meat over, then transfer skillet to upper rack of oven and roast until thermometer inserted 2 inches into center of meat registers 120°F, 20 to 25 minutes. Transfer to a cutting board and let stand 15 minutes. (Internal temperature of meat will rise to 130 to 135°F for medium-rare.)
- Make sauce while meat cooks:
- Toss together tomatoes, salt, red-pepper flakes, and 1/4 cup oil in a 13- by 9-inch glass baking dish. Roast on lower rack until tomatoes burst and release their juices, about 30 minutes.
- Meanwhile, pulse parsley and garlic with vinegar and remaining 2 tablespoons oil in a food processor until chopped, then transfer to a bowl.
- Stir tomatoes with their juices into parsley mixture. Slice roast across the grain and serve with sauce.
BEEF ROAST WITH SPICY PARSLEY TOMATO SAUCE
Steps:
- Preheat the oven to 375°F.
- Season the beef with salt and pepper. Season the tomatoes with salt, pepper, and herbes de Provence.
- Heat the olive oil in a medium, heavy roasting pan or Dutch oven over high heat. Sear the beef on all sides until browned. Place the seasoned tomatoes around the seared beef and place the pan in the oven. Roast until a meat thermometer inserted in the beef reads 130°F for medium-rare or 135°F for medium, 30 to 40 minutes. Tent the roast loosely with foil and let it rest for 10 to 15 minutes. The internal temperature of the meat should rise 5 degrees more and the juices will redistribute into the roast.
- While the meat rests, place the parsley and garlic in a food processor and pulse until the parsley is finely chopped. Add the red pepper flakes, 3/4 teaspoon salt, the red wine vinegar, and the roasted tomatoes and process until puréed. With the machine running, add the extra-virgin olive oil in a steady stream.
- To Serve
- Slice the roast and arrange on a serving platter. Drizzle a little sauce over the meat. Serve the remaining sauce in a small bowl alongside.
More about "roast beef with spicy parsley tomato sauce recipes"
BEEF ROAST WITH SPICY PARSLEY TOMATO SAUCE
From tasteandtellblog.com
Estimated Reading Time 4 mins
- Season the beef with salt and pepper. Season the tomatoes with salt, pepper, and herbs de Provence.
- Place a medium, heavy roasting pan or Dutch oven over high heat. Heat the olive oil. Sear the beef over high heat on all sides. Turn off heat. Place the seasoned tomatoes around the seared beef and place the pan in the oven. Roast until a meat thermometer reads 130 degrees F. for medium rare, 135 for medium, about 30 to 40 minutes*. Take the roast out of the oven, tent loosely with foil, and let rest for 10 to 15 minutes. The internal temperature of the meat should rise 5 degrees F more and the juices will redistribute into the roast.
- To make the sauce, place the parsley and garlic in a food processor and pulse until the parsley is finely chopped. Add the red pepper flakes, salt, red wine vinegar and the roasted tomatoes from the beef pan and process until pureed. Add the olive oil in a steady stream with the machine running.
EASY ROAST BEEF RECIPE | HOW TO COOK ROAST …
From diethood.com
ROAST BEEF WITH SPICY PARSLEY TOMATO SAUCE : …
From cookingchanneltv.com
BEEF ROAST WITH SPICY PARSLEY TOMATO SAUCE - TODAY
From today.com
DON'T MISS HONEY SRIRACHA SHRIMP - THE SEASONED MOM
From theseasonedmom.com
CREAM OF MUSHROOM SOUP AND HASSELBACK GARLIC BREAD | RACHAEL …
From rachaelrayshow.com
4,225 EASY AND TASTY BEEF AND POTATOES RECIPES BY HOME COOKS
From cookpad.com
INSTANT POT SHORT RIBS RECIPE | DIETHOOD
From diethood.com
ROAST BEEF WITH SPICY PARSLEY TOMATO SAUCE - BIGOVEN.COM
From bigoven.com
SPICY TOMATO-BRAISED POT ROAST - EATINGWELL
From eatingwell.com
ROAST BEEF WITH SPICY PARSLEY TOMATO SAUCE - POPSUGAR
From popsugar.com
BEEF ROAST WITH SPICY PARSLEY TOMATO SAUCE
From keeprecipes.com
50 SUNDAY DINNER RECIPES THE FAMILY WOULD NEVER RISK MISSING
From msn.com
BEEF WITH SPICY PARSLEY TOMATO SAUCE - BETR HEALTH
From betrhealth.com
ROAST BEEF WITH SPICY PARSLEY TOMATO SAUCE – RECIPES NETWORK
From recipenet.org
ITALIAN ROAST BEEF WITH TOMATO SAUCE RECIPES
From stevehacks.com
14 LEFTOVER ROAST RECIPES | NEW WORLD
From newworld.co.nz
SLOW COOKER BEEF CHIMICHANGAS - THE MAGICAL SLOW COOKER
From themagicalslowcooker.com
CHUCK ROAST & TOMATO SAUCE | SIMPSON FAMILY FARM
From simpsonfamilyfarm.com
15+ BEST ROAST BEEF RECIPES - EASY ROAST BEEF DINNER IDEAS - DELISH
From delish.com
THESE ARE OUR 28 FAVORITE LEG OF LAMB RECIPES
From chefspencil.com
ALL DAY BEEF ROAST TOMATO SAUCE RECIPE - PLAN TO EAT
From plantoeat.com
NATIONAL BURRITO DAY: DELICIOUS RECIPES YOU CAN MAKE AT HOME TO ...
From foxnews.com
You'll also love