Beef Recipes |

Ingredients:

2 garlic cloves, finely minced
1 1/2 teaspoons finely minced fresh ginger
1 teaspoon coarse salt
1/4 teaspoon Chinese five-spice powder
1 (4 to 4 1/2 pound) boneless chuck roast
1/4 cup soy sauce
2 tablespoons packed brown sugar
1 tablespoon dry sherry
2 tablespoons vegetable
1 1/2 cups water
3 medium potatoes, peeled and cubed (about 3 cups)
3 medium carrots, scraped and cut into 2-inch pieces
1 celery stalk, cut into 2-inch pieces
1 onion, cut into wedges
1/2 small cabbage, cored and cut into wedges
2 tablespoons cornstarch
1/4 cup water
2 green onions, sliced

Methods:

1. Combine first 4 ingredients, mixing well. Rub mixture over entire surface of roast. Place roast in an ungreased nonreactive shallow dish.
2. Combine soy sauce, brown sugar and sherry; pour marinade mixture over roast. Cover and marinate in refrigerator for 2 hours, turning occasionally.
3. Remove roast from marinade, reserving marinade.
4. Brown roast in oil in a large Dutch oven over medium heat. Pour reserved marinade and 1 1/2 cups water over roast. Bring to a boil; cover, reduce heat, and simmer for 2 hours.
5. Add potato, carrot, celery, onion and cabbage. Cook an additional 30 minutes or until vegetables are tender. Remove roast and vegetables to a serving platter, reserving pan juices. Set roast and vegetables aside; keep warm.
6. Combine cornstarch and 1/4 cup cold water, stirring until smooth. Add cornstarch mixture and green onions to pan juices; cook over medium heat, stirring constantly, until thickened and bubbly. Serve sauce with roast and vegetables.

Ingredients:

1 (about 3 pounds) boneless beef chuck arm, blade or shoulder pot roast
1 tablespoon vegetable oil
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 pound medium cremini or button mushrooms, halved
1 medium onion, chopped
3 large cloves garlic, minced
1 1/4 cups ready-to-serve beef broth
1 bay leaf
1/2 cup medium pearl barley
1 cup frozen peas, defrosted
1/3 cup dairy sour cream (optional)

Methods:

1. Heat oil in Dutch oven over medium heat until hot. Brown beef pot roast; remove. Season with salt and pepper.
2. Add mushrooms, onion and garlic to Dutch oven cook and stir until onion is lightly browned. Add broth and bay leaf. Return pot roast bring to a boil. Reduce heat cover tightly and simmer 1 1/2 hours. Stir in barley continue cooking, covered, 45 to 60 minutes or until pot roast is fork-tender. Remove pot roast keep warm. Discard bay leaf.
3. Add peas and sour cream to barley. Cook and stir over low heat just until heated through. Carve pot roast. Serve with barley.

Ingredients:

2 1/2 pounds boneless eye of round roast
1 1/2 cups beef broth
1 1/2 medium onion, sliced
9 cloves garlic, minced
3 tablespoons chopped fresh parsley
3 whole bay leaves
1 tablespoon crushed dried oregano
1 1/2 teaspoons dried thyme
3/4 teaspoon salt
3/8 teaspoon ground black pepper
1/3 cup plus 2 teaspoons water
1 tablespoon plus 1 1/2 teaspoons all-purpose flour

Methods:

1. Heat a large heavy-bottomed pan over medium heat. Brown roast on all sides, about 7 minutes. Drain fat, add beef broth, onion, garlic, parsley, bay leaves, oregano, thyme, salt and pepper. Bring to a boil, cover, reduce heat and gently simmer for 45 minutes until tender.
2. Remove roast and hold warm. Strain pan juices into a small saucepan. Mix water and flour; stir into saucepan. Cook, stirring constantly, over low heat until thickened. Slice roast and serve with sauce.

Ingredients:

2 carrots, diced
2 celery ribs, diced
1 onion, diced
4 garlic cloves, minced
2 1/4 cups beef broth
3 pounds rump roast
1 1/4 cups red wine
1/2 pound mushrooms, sliced
1 tablespoon cornstarch

Methods:

1. In a large pot, mix together diced carrots, diced celery ribs, diced onion, minced garlic cloves, and beef broth. Cover and cook over low heat, about 20 minutes.
2. Meanwhile, broil a rump roast 4-inches from the heat until lightly browned on all sides, about 3 minutes per side. Place beef in pot with vegetables along with pan drippings and 1/2 cup red wine. Cover pot tightly and simmer over very low heat until tender, about 2 to 2 1/2 hours.
3. Remove the beef to a warm platter, cover, and keep warm in the oven.
4. Strain the sauce into a medium saucepan. Add sliced mushrooms and boil until the sauce is reduced by one third and is thickened. Mix together 3/4 cup red wine and cornstarch. Stir into the sauce and cook, stirring, until thickened. Serve the sauce with the sliced roast.

Ingredients:

1/2 cup porcini mushrooms
1 (14.5-ounce) can beef broth
4 pounds boneless chuck roast tied
3 tablespoons coarse salt
1 teaspoon ground black pepper
4 tablespoons olive oil
3 large yellow onions, finely chopped
1 pound cremini mushrooms
4 cloves garlic, minced
1 tablespoon crushed rosemary
1/2 cup balsamic vinegar
1 tablespoon granulated sugar
2 tablespoons chopped Italian parsley

Methods:

1. Heat oven to 350°F (175°C).
2. Combine the porcini and broth in small saucepan and bring to boil. Remove from heat and let stand for 10 minutes. Remove porcini with a slotted spoon, coarsely chop and set aside. Strain the broth through a fine sieve and set aside.
3. Rub the meat with the salt and pepper. Heat 2 tablespoons of the oil in a roasting pan or large Dutch oven over medium high heat. Cook the meat until well-browned, about 2 to 3 minutes per side. Transfer meat to a plate; set aside.
4. Reduce heat to medium; add the remaining oil, onions, cremini mushrooms, garlic and rosemary to the pan and cook stirring frequently, until mushrooms and onions are tender, about 5 to 7 minutes. Return the meat to the pot and add the porcini, strained broth, vinegar and sugar. Over high heat, bring to a boil. Cover. Transfer to oven and cook until the meat is tender, about 2 1/2 to 3 hours.
5. Transfer meat to a cutting board and cover with foil to keep warm. With a slotted spoon, remove vegetables and reserve. Place the pan over high heat and boil the cooking liquid until reduced by half, about 15 minutes. Add the parsley, stir, season with salt and pepper to taste.
6. To serve, cut the roast across the grain into thin slices. Place them on a platter with the vegetables and spoon on some of the sauce.