Can't Get Much More Basic than This.
Preheat the oven to 400°.
Dry a beef rib eye roast so it will brown. Salt and pepper.
Sear it on all sides in a couple tablespoons of oil, in a dutch oven or heavy, oven-safe pot.
Cover the pot well and put in 400° oven about 15 minutes a pound, until a meat thermometer reads 130° internal temperature.
Make gravy from drippings.
A Little More Complicated
Italian Style Roast
Preheat the oven to 300°.
1 boneless beef chuck eye roast, 3-4 lbs., tied
2 Tbsp. vegetable oil
1 medium onion, chopped
1 rib celery, chopped
1 lb. mushrooms, quartered
2 Tbsp. tomato paste
1 can diced tomatoes (28 oz.) plus juice
2 tsp. sugar
1 cup red wine
1 large head of garlic, paper removed, halved
thyme
Dry a beef rib eye roast so it will brown. Salt and pepper.
Sear it on all sides in a couple tablespoons of oil, in a dutch oven or heavy, oven-safe pot. Remove.
Over medium heat, add onion, celery, mushrooms, tomato paste and cook about 8 minutes.
Add diced tomatoes, sugar, 1/2 cup wine, garlic and thyme. Return roast and juices to pot, bring to a simmer on medium high heat.
Cover the pot well and put in 300° oven about 2 1/2 to 3 1/2 hours, until fork tender. Flip over after one hour.
Remove roast and let rest out of oven 15 minutes.
Skim fat in pan off the top of the drippings with spoon. Remove garlic, mash into paste and return to pot. Add wine. Boil to thicken, 12 minutes. Season with salt and pepper.
Serve sauce with roast.
Monday, August 22, 2011
Snowy Day Stew
Guaranteed to Disappear.
I generally don't care for messy recipes, but this one is too good to pass up. Note to lazy cooks: this one involves several steps and requires careful watching.
1/2 cup flour
1 tsp. salt
1/4 tsp. pepper
2 lbs. stewing beef
4 tbsp. canola oil
4 cans beef broth (The cheaper kind is more salty)
1 tbsp. lemon juice
1 tbsp. Worcestershire sauce
1 tsp. sugar
1 large onion, sliced
2 bay leaves
1/4 tsp. allspice
12 small carrots, trimmed and scrubbed
12 small white onions, trimmed
8 small potatoes, peeled
Mix the flour, salt and pepper in a large bag or container. Add the beef cubes and shake to cover.
This is the hard part. Melt the oil over a high heat in a heavy-bottomed pot with a cover. Don't burn. Add the beef, several pieces at a time so they're not crowded. Give them a couple of minutes per side to brown and brown on all sides. Don't burn. Be careful for splattered oil, it hurts. Bad.
When all the meat is browned, return all meat to the pot and pour in the broth. Stand back, it will sputter. Stir and add lemon juice, Worcestershire sauce, sugar, onion, bay leaves and allspice.
Lower the heat and simmer on low for 1 1/2 to 2 hours, or even longer. Stir occasionally and keep that heat down so the stuff on the bottom doesn't burn. This is like chili, you can keep boiling it down as long as you want, as long as it doesn't burn on the bottom.
When it's cooked down to a rich, gravy looking broth, add the carrots, onions and potatoes and cook another 20 to 25 minutes. Serve with an exotic bread.
I generally don't care for messy recipes, but this one is too good to pass up. Note to lazy cooks: this one involves several steps and requires careful watching.
1/2 cup flour
1 tsp. salt
1/4 tsp. pepper
2 lbs. stewing beef
4 tbsp. canola oil
4 cans beef broth (The cheaper kind is more salty)
1 tbsp. lemon juice
1 tbsp. Worcestershire sauce
1 tsp. sugar
1 large onion, sliced
2 bay leaves
1/4 tsp. allspice
12 small carrots, trimmed and scrubbed
12 small white onions, trimmed
8 small potatoes, peeled
Mix the flour, salt and pepper in a large bag or container. Add the beef cubes and shake to cover.
This is the hard part. Melt the oil over a high heat in a heavy-bottomed pot with a cover. Don't burn. Add the beef, several pieces at a time so they're not crowded. Give them a couple of minutes per side to brown and brown on all sides. Don't burn. Be careful for splattered oil, it hurts. Bad.
When all the meat is browned, return all meat to the pot and pour in the broth. Stand back, it will sputter. Stir and add lemon juice, Worcestershire sauce, sugar, onion, bay leaves and allspice.
Lower the heat and simmer on low for 1 1/2 to 2 hours, or even longer. Stir occasionally and keep that heat down so the stuff on the bottom doesn't burn. This is like chili, you can keep boiling it down as long as you want, as long as it doesn't burn on the bottom.
When it's cooked down to a rich, gravy looking broth, add the carrots, onions and potatoes and cook another 20 to 25 minutes. Serve with an exotic bread.
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