Company Pot Roast with Barefoot Contessa | Barefoot Contessa: Cook Like a Pro | Food Network
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
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Company Pot Roast
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 3 hr 20 min
Prep: 20 min
Cook: 3 hr
Yield: 8 servings
Ingredients
1 (4 to 5-pound) prime boneless beef chuck roast, tied
Kosher salt and freshly ground black pepper
All-purpose flour
Good olive oil
2 cups chopped carrots (4 carrots)
2 cups chopped yellow onions (2 onions)
2 cups chopped celery (4 stalks)
2 cups chopped leeks, white and light green parts (2 to 4 leeks)
5 large garlic cloves, peeled and crushed
2 cups good red wine, such as Burgundy
2 tablespoons Cognac or brandy
1 (28-ounce) can whole plum tomatoes in puree
1 cup chicken stock, preferably homemade
1 chicken bouillon cube
3 branches fresh thyme
2 branches fresh rosemary
1 tablespoon unsalted butter, at room temperature
Directions
Preheat the oven to 325 degrees F.
Pat the beef dry with a paper towel. Season the roast all over with 1 tablespoon salt and 1 1/2 teaspoons pepper. Dredge the whole roast in flour, including the ends. In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the roast and sear for 4 to 5 minutes, until nicely browned. Turn and sear the other side and then turn and sear the ends. This should take 4 to 5 minutes for each side. Remove the roast to a large plate.
Add 2 tablespoons olive oil to the Dutch oven. Add the carrots, onions, celery, leeks, garlic, 1 tablespoon salt, and 1 1/2 teaspoons pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned. Add the wine and Cognac and bring to a boil. Add the tomatoes, chicken stock, bouillon cube, 2 teaspoons salt, and 1 teaspoon pepper. Tie the thyme and rosemary together with kitchen string and add to the pot. Put the roast back into the pot, bring to a boil, and cover. Place in the oven for 2 1/2 hours, until the meat is fork tender or about 160 degrees F internally. Turn the heat down to 250 degrees F after about an hour to keep the sauce at a simmer.
Remove the roast to a cutting board. Remove the herb bundle and discard. Skim off as much fat as possible from the sauce. Transfer half the sauce and vegetables to a blender or a food processor fitted with the steel blade and puree until smooth. Pour the puree back into the pot, place on the stovetop over low heat, and return the sauce to a simmer. Place 2 tablespoons flour and the butter in a small bowl and mash them together with a fork. Stir into the sauce and simmer for 2 minutes, stirring until thickened. Taste for seasonings. Remove the strings from the roast, and slice the meat. Serve warm with the sauce spooned over it.
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Company Pot Roast with Barefoot Contessa | Barefoot Contessa: Cook Like a Pro | Food Network
Steakhouse Mushrooms will steal the show!
These sautéed mushroom prepared steakhouse-style are over-the-top delicious. They will rival your favorite steakhouse and they come together in about 15 to 20 minutes! Amazing!
OTHER STEAKHOUSE FAVORITES:
Steak Fries:
Creamed Spinach:
INGREDIENTS FOR SAUTÉED MUSHROOMS:
1 lb button mushrooms, stems removed
4 tbs olive oil
1 large shallot, thinly sliced
Salt and pepper
1 tbsp lemon juice
½ cup dry sherry
1 tsp fresh thyme
2 tbs unsalted butter
1 tbs fresh parsely, chopped, for garnish
FULL RECIPE:
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How to make Sunday Gravy - Italian American Style
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Ingredients for this recipe:
3 28 oz cans quality crushed tomatoes
4oz tomato paste
Extra virgin olive oil
1 large yellow onion diced
4 cloves chopped garlic
3 tsp salt or to taste
2 tsp black pepper or to taste
Fresh basil-to taste
1 cup white or red wine
(One you would drink)
1 stick butter
4-5 pork ribs
( bone in if possible)
1 1/2 lbs beef
(any type will work)
Italian sausage 6-12 links
Meatball mixture
(See my meatball video)
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BEEF TENDERLOIN ROAST | easy, foolproof recipe for Christmas dinner
This beef tenderloin roast is a stunning main for your Christmas dinner table. It’s elegant, incredibly tender to the point where it feels indulgent, and worth every single penny.
The perfect medium-rare pink inside is coated in a garlic herb crust that adds a ton of flavor, and it's served with a creamy horseradish sauce that makes each bite so satisfying. Yes, beef tenderloin may be pricey, but this recipe is totally foolproof!
Once you make this recipe don't be surprised if your family assigns you to beef tenderloin duty every holiday from here on out. It's truly a Christmas dinner sensation.
???? Printable Beef Tenderloin Recipe:
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► TIMESTAMPS:
00:00 Intro
00:49 Tools you'll need
01:22 How to buy beef tenderloin
02:22 Tie tenderloin with butcher's twine
03:41 Make garlic herb butter mixture
04:23 Make horseradish sauce
05:26 Season tenderloin with salt and pepper
06:06 Sear tenderloin on the stove and add garlic herb butter mixture
07:08 Finish the tenderloin in the oven and cook to medium rare (or your preferred temperature)
07:31 Let the meat rest, slice, and serve with horseradish sauce
08:51 Taste test
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Jamie's Quick Beef Stroganoff
Jamie's back with this incredible beef stroganoff recipe. Prime cuts of sliced steak in a delicious creamy yogurt and mushroom sauce livened up with an onion pickle and a dash of brandy. An really quick and tasty dish for all the family.
This easy recipe is from Jamie’s 15 Minute Meals television series - first aired on Channel 4 in 2012. If you're in the UK or Ireland you can watch the whole series right here:
Read the full recipe on page 62 of Jamie's 15 Minute Meals book or take a look at the ingredient list below for the basics:
Rice
1 mug (300g) of 10 minute wholegrain or basmati rice
1/2 s bunch of fresh thyme
200g baby spinach
Pickle
2 small red onions
1 handful of gherkins
1 bunch of fresh flat-leaf parsley
Stroganoff
300g mixed mushrooms olive oil
3 cloves of garlic
2x 200g sirloin steaks, fat removed
1 heaped tsp sweet paprika
1 lemon
1 swig of brandy
4 heaped tbsp fat-free natural yoghurt
1 swig of semi-skimmed milk
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Jamie’s Mexican Tomato Soup |
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Beef and Mushroom Ragu
This beef and mushroom ragu is ready in about 15 minutes - and that includes the prep time!
Start by boiling water for the pasta. I used a shape that is called trottole, which is part of @marianosmarket private selection pasta. On sale for $1.50 a package by the way. ????
The sauce is for 2 servings. The whole pan is 5 points, so if you have a couple extra points, enjoy it all, but I used half for my one cup of cooked pasta. And because of WW math, when I put it in the recipe builder, 1/2 serving is 3 points.
Ingredients:
1/2 cup mushrooms, finely chopped
4 cloves garlic, chopped
4 ounces 96% lean ground beef
1/2 cup tomato sauce (or passata)
1/2 cup 1% cottage cheese
1 tablespoon Italian seasoning
1 pinch of crushed red pepper
pinches of salt and pepper
Heat skillet over medium heat. Spray with avocado oil spray. Saute mushrooms and garlic for 2-3 minutes. Add beef and cook for 1-2 minutes. Add in the tomato sauce, cottage cheese, Italian seasoning, crushed red pepper and taste for salt and pepper seasoning.
Simmer for 5 minutes. Use all or half over one cup of cooked pasta. My serving since I only used half the sauce was 9 points. For the record, I'd probably make this one serving for the extra 2 points and eat the whole pan of sauce, it's that simple and delicious!
p.s. you can't really taste the mushrooms
Enjoy!
#ragu #quickdinner #quickmeals #beef #wwrecipes #mybizzykitchen