SPICED ROAST BEEF
Matt Tebbutt's roast beef combines spices and meltingly tender meat. It'll be just as good cold, too
Provided by Matt Tebbutt
Categories Main course
Time 2h
Yield Serves 6 with leftovers
Number Of Ingredients 6
Steps:
- Combine all the spices and ½ tbsp salt together in a pestle and mortar. Give everything a good grind, keeping a little of its coarseness. Rub the oil and then the ground spices all over the beef and massage in well. Cover and chill overnight to marinate.
- Next day, heat oven to 190C/170C fan/gas 5. Weigh your joint and roast for 10 mins per 450g for rare meat and 15 mins per 450g for medium, plus an extra 20 mins. Cover and rest for 20 mins while you finish the salads, then slice and serve. Alternatively, roast the beef in the morning and serve at room temperature for dinner.
Nutrition Facts : Calories 396 calories, Fat 21 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 51 grams protein, Sodium 0.68 milligram of sodium
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 :
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 ROAST
Provided by Food Network
Categories main-dish
Time 3h43m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Mix all the marinade ingredients together in a strong plastic bag. Put the roast into the bag and seal tightly. Marinate in the refrigerator for 2 days turning the bag at least 2 times a day.
- Remove roast from the marinade, and let sit at room temperature for 1 hour before browning.
- Preheat oven to 275 degrees F.
- Heat oil in a large dutch oven over high heat. Pat the roast dry of excess marinade. Season the roast with salt and pepper, and sear on all sides until golden brown.
- Remove the roast to a dish. Heat the oil in the pan and saute the carrots, onions, garlic, celery, and thyme. Add the red wine and any left over marinade to the vegetables, and bring it to a simmer. Scrape up any bits in the bottom of the pot.
- Place the roast back into the pot. Cover the pot with a heavy lid and bake, half the total cooking time with the lid on, and half without. Allow 20 minutes per pound of meat, or until internal temperature reaches 145 degrees F, about 2 hours.
- Add water to pot if it looks like its drying out too fast. Remove the roast to a platter, and let rest for 15 minutes before carving. Strain the gravy from the pot and put in a sauceboat.
SPICED ROAST BEEF AND VEGETABLES
Steps:
- Preheat oven to 350°F. Place first 3 ingredients in heavy small plastic bag. Using meat mallet or rolling pin, crush spices. Transfer crushed spices to small bowl; mix in salt, ginger and cayenne.
- Toss potatoes, carrots and 3 tablespoons oil in large bowl. Sprinkle with salt and pepper. Spread vegetables in large roasting pan. Roast 30 minutes.
- Meanwhile, using tip of knife, make several slits in roast; insert garlic into slits. Brush roast with remaining 1 tablespoon oil. Rub spice mixture over roast.
- Push vegetables to sides of pan, leaving space in center. Place roast in center of pan. Roast until meat thermometer inserted into center of meat registers 125°F for medium-rare, about 1 hour. Transfer roast to platter. Tent with foil. Increase oven temperature to 450°F. Spread vegetables in pan; continue roasting until vegetables are tender and brown, about 10 minutes. Sprinkle with cilantro.
- Surround roast with vegetables. Cut roast into thin slices and serve.
SPICY ROASTED VEGETABLES
These spicy roasted vegetables are a great low-calorie side dish for anyone watching their waistline! This is one great way to get your kids to eat vegetables.
Provided by ChefKatie
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 25m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Combine broccoli, cauliflower, bell peppers, eggplant, olive oil, garlic powder, paprika, onion, cayenne, black pepper, and salt in a bowl.
- Roast in the preheated oven until tender, about 10 minutes.
Nutrition Facts : Calories 53.2 calories, Carbohydrate 5.8 g, Fat 3.3 g, Fiber 2.6 g, Protein 1.4 g, SaturatedFat 0.5 g, Sodium 203.5 mg, Sugar 2.4 g
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