Beef Recipes |

Ingredients:

3 cups white wine
1 cup water
2 onions, thinly sliced
2 cups sliced, peeled carrots
2 cloves garlic, crushed
2 teaspoons crushed dried parsley
1 bay leaf
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1 (5-pound) sirloin tip roast
2 tablespoons vegetable oil
1 cup beef broth
1 cup tomato sauce
3 tablespoons cornstarch
3 tablespoons water

Methods:

1. In a medium bowl, combine wine, 1 cup water, onions, carrots, garlic, parsley, bay leaf, salt, pepper and thyme.
2. Place sirloin roast in a large glass or plastic bowl and pour marinade on top. Turn over a few times to fully coat with marinade. Cover and refrigerate overnight.
3. When ready to cook, preheat oven to 325°F.
4. Remove meat from marinade and pat dry with paper towels; reserving marinade.
5. Heat oil in a heavy skillet and brown meat on all sides.
6. Place browned roast in a baking pan and add beef broth, tomato sauce and reserved marinade. Cover and bake for 2 to 3 hours, or until done; 140°F for rare and 160°F for medium.
7. Remove the meat from the pan and hold warm.
8. Strain juices into a saucepan.
9. Mash onion and carrots, add to saucepan.
10. Dissolve cornstarch in 3 tablespoons of water and add to saucepan. Stir over medium heat until gravy is thickened.
11. Serve vegetable gravy alongside meat.

Ingredients:

1 (4 to 6 pound) beef round tip roast (cap off)
2 cloves garlic, crushed
1 teaspoon salt
1 teaspoon cracked black pepper
1 teaspoon dried thyme leaves

Methods:

1. Preheat oven to 325ºF.
2. Combine garlic, salt, black pepper, and dried thyme. Press evenly onto all sides of roast.
3. Place roast on a rack in a shallow roasting pan. Insert meat thermometer so bulb is centered in thickest part. Do not add water or cover.
4. Roast approximately 25 to 35 minutes per pound for medium-rare or medium doneness.
5. Remove roast when meat thermometer registers 135ºF for medium-rare, 145ºF for medium. Let stand 15 minutes. (Temperature will continue to rise to 145°F for medium-rare, 160ºF for medium.)
6. Carve roast into thin slices.

Ingredients:

Approximately 8 pounds beef rib roast, bone-in
6 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dried thyme

Methods:

1. Place roast in a roasting pan, ribs down. Combine garlic, olive oil, salt, pepper and thyme in a small bowl. Mix well. Spread mixture across the layer of fat on the roast and let sit at room temperature for 1 hour.
2. Preheat oven to 500°F.
3. Roast beef in the center of oven for 20 minutes. Decrease temperature to 325°F and continue roasting for 1 to 1 1/4 hours longer until a meat thermometer inserted into the center registers 145°F for medium rare.
4. Allow to sit 10 to15 minutes before carving meat from the bone and slicing.

Ingredients:

1 (4 to 6 pound) well-trimmed beef ribeye roast, small end
1 tablespoon vegetable oil
2 to 3 teaspoons freshly cracked black pepper

Salt Crust:
1 (3 pound) box coarse kosher salt
1 1/4 cups water

Methods:

1. Heat oven to 425°F.
2. Line shallow roasting pan with heavy-duty aluminum foil. Combine salt crust ingredients; mix well. (Mixture may appear dry, but do not add additional water.)
3. In roasting pan, pat 1 1/2 cups salt mixture into a rectangular shape about 1/2 to 1-inch large than the size of the roast.
4. Brush roast with oil; press pepper evenly into surface. Insert oven proof meat thermometer into thickest part of roast, not resting in fat center roast on salt layer. Starting at base of roast, pack remaining salt mixture onto sides and top of roast to encase roast in salt. (Occasionally, some salt mixture may fall off exposing small areas of the roast. This will not affect cooking.)
5. Roast in 425°F oven approximately 1 1/2 to 1 3/4 hours for medium rare; 1 3/4 to 2 hours for medium doneness.
6. Transfer pan with roast to cooling rack; let stand uncovered, 15 minutes.
7. Remove and discard salt crust from roast, brushing off any remaining salt. Carve roast into 1/2-inch thick slices.

Ingredients:

3 pounds beef top sirloin steak, cut 2-inches thick
1/4 cup maple syrup
2 teaspoon cider vinegar
3 tablespoon coarse-grain Dijon mustard
1/4 teaspoon ground pepper

Methods:

1. Preheat oven to 350ºF.
2. Place steak on rack in shallow roasting pan. Do not cover or add water.
3. Roast for 50 to 60 minutes or 16 to 20 minutes per pound. Remove when thermometer in center reads 135ºF for medium rare.
4. Meanwhile, combine maple syrup, cider vinegar, mustard and pepper in a glass measuring cup.
5. Microwave glaze on high for 3 1/2 to 5 minutes until thickened, stirring occasionally.
6. Brush glaze over top and sides of steaks.
7. Broil steaks 3 to 4-inches from heat for 4 to 5 minutes. Remove from oven and let stand 10 minutes.
8. Carve into thick slices.