Oven Baked Beef Brisket Made Easy and Simple
Our oven baked brisket is simple, easy, and great for the Holidays. I find it is an excellent alternative to turkey which often I get tired of. It is a basic combination of of spices and vegetables. Cooked low and slow the outcome is out of this world. Everyone will love this brisket.
Give it a try and let us know what you think.
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All photographs and video properties are original productions of, created by, and exclusive property of Cook n' Share. Cook n' Share is owned and operated by David Hood. I am submitting the on behalf of myself.
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Ina Garten's Filet of Beef with Mustard Horseradish Sauce | Barefoot Contessa | Food Network
Ina pairs her tender, butter-rubbed filet of beef with a tangy mustard-horseradish sauce!
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Filet of Beef with Mustard Horseradish Sauce
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 1 hr
Active: 15 min
Yield: 8 to 10 servings
Ingredients
1 whole filet of beef (4 to 5 pounds), trimmed and tied
2 tablespoons unsalted butter at room temperature
1 tablespoon kosher salt
1 tablespoon coarsely ground black pepper
Mustard Horseradish Sauce (recipe follows)
Fresh parsley, for serving
Mustard Horseradish Sauce:
1 1/2 cups good mayonnaise
1/3 cup sour cream
3 tablespoons Dijon mustard
1 1/2 tablespoons whole-grain mustard
1 tablespoon prepared horseradish
1/4 teaspoon kosher salt
Directions
Preheat the oven to 500 degrees F.
Place the beef on a baking sheet and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium rare.
Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the filet thick, 1/2-inch thick per slice. Transfer to a serving platter. Garnish with parsley. Serve warm, at room temperature, or cold with Mustard Horseradish Sauce on the side.
Mustard Horseradish Sauce:
Whisk together the mayonnaise, sour cream, mustards, horseradish, and salt in a bowl. Refrigerate until ready to serve.
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The Perfect Roast Beef - Medium Rare
In this video we demonstrate how to cook the perfect roast beef done to medium rare. The process is fairly straight forward. It involves seasoning the beef, on all sides, with a combination of of spices such as thyme, rosemary, garlic, salt, and pepper. We coat the roast with olive and then rub the spices into all sides. It is important to note that the meat be at room temperature, so I leave mine out for about 6 hours.
Next, the roast is placed in a baking tray lined with foil and placed into a 500 degree F or 260 degrees C preheated oven for 5 minutes per pound. My roast was about 3.36 pounds, so I left it about 17 minutes or so. After about 17 minutes, the heat is turned off and the roast is left in the oven to bake for 15 minutes per pound. It is very important not to open the oven door at all. In the case of this roast, I left it for 50 minutes, pulled it out, and allowed it to rest for an additional 15 minutes.
Serve the roast up with some gravy and the vegetables or your choice.
During the cooking process, the meat does release juices which is used to make a beautiful gravy.
I know, the method sounds a bit odd and somewhat frightening, but believe me, it works. You will end up with a superb medium rare roast of beef. If you want it medium or well done, leave it a little longer.
Watch the video, try the method, and let us know the outcome.
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Ingredients:
1 round roast or the roast of your choice around 3 pounds or 1.4 kg at room temperature
1 tsp of dried thyme
1 tsp of dried rosemary
1 tsp of pepper
1 tsp of salt
2 tsp of minced garlic
olive oil
For the Gravy:
2 tbsp of unsalted butter
2 tbsp of flour
3/4 cup of beef stock
juices from the roast
Method:
Line a metal baking tray with aluminum foil.
Place the thyme, rosemary, pepper, salt, and garlic into a small bowl and mix until well combined.
Rub the top of the roast with olive oil and message the spices in. Do the same for the other side.
Place the roast in the oven and bake for 5 minutes per pound.
Turn the heat off (do not open the oven door) and allow to roast for an additional 15 minutes per pound.
Remove the roast from the oven and allow to rest for an additional 15 minutes.
To Make the Gravy:
While the roast is resting, add the butter to a pan over medium heat and allow it to melt down. Put the flour in and whisk until a roux forms. Keep whisking until desired level of brownness is achieved.
Add in the juices from the roast and the beef stock. Whisk until well incorporated and the gravy thickens.
Slice the beef, pour the gravy over, and serve with the vegetables of your choice.
Amount Per
100 grams
100 grams
Calories 170
% Daily Value*
Total Fat 6 g 9%
Saturated fat 1.7 g 8%
Polyunsaturated fat 0.2 g
Monounsaturated fat 2.3 g
Trans fat regulation 0.3 g
Cholesterol 86 mg 28%
Sodium 57 mg 2%
Potassium 377 mg 10%
Total Carbohydrate 0 g 0%
Dietary fiber 0 g 0%
Sugar 0 g
Protein 29 g 58%
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 15%
Vitamin D 1% Vitamin B-6 30%
Cobalamin 63% Magnesium 6%
All photographs and video properties are original productions of, created by, and exclusive property of Cook n' Share. Cook n' Share is owned and operated by David Hood. I am submitting the on behalf of myself.
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LICENSE CERTIFICATE : Envato Marketplace Item
==============================================
This document certifies the purchase of:
ONE REGULAR LICENSE
as defined in the standard terms and conditions on the Envato Marketplaces.
Licensor's Author Username: Pavel_Nest
Licensee: David Hood -- Cook n' Share
For the item: Guitar Logo
Item ID: 4301501
Item Purchase Code: 5bb4a191-3ed7-4623-8dc6-cf9b170dda89
Purchase Date: 2013-10-02 08:54:49 UTC
For any queries related to this document or license please contact Envato Support via
Envato Pty. Ltd. (ABN 11 119 159 741)
PO Box 21177, Little Lonsdale Street, VIC 8011, Australia
Roasted Beef Tenderloin with a Red Wine Butter Sauce - Martha Stewart
French chef Eric Ripert and Martha Stewart make a roasted beef tenderloin with a red-wine butter sauce. Ripert also demonstrates his technique for tying the fillet before searing it.
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Slow-roast beef eye of round, with mushroom jus and baked mash
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***RECIPE, FEEDS 6-8***
For the beef and jus/gravy
1 3-4 lb (1.5 kg) eye of round roast
1 head of garlic
a few sticks of rosemary and/or thyme
butter
salt
pepper
oil
1 quart (4 cups, 28 oz, 830 ml) beef stock
1/2-1 cup (100-200 ml) red wine (optional)
1-3 tablespoons dried mushroom powder
1-3 tablespoons onion powder
1 teaspoon mustard powder
2 teaspoons cornstarch (or 1/2 teaspoon xanthan gum)
For the potatoes
3-4 lbs (1.5 kg) potatoes (like yukon golds for this)
1 stick (4 oz, 113 g) butter
8 oz (225 g) cheddar cheese, grated
4 egg yolks
milk
salt
pepper
Heat a large, oven-safe pan to medium-high, and heat your oven to 170 F / 75 C (of whatever temperature around there that your oven will hold). Crush the garlic cloves — no need to peel them if they don't have a lot of black mold. Coat the roast in oil, salt and pepper. Sear the beef on all sides. When it's almost done, put in a bunch of butter (maybe 2-4 oz, 50-100 g) the garlic and rosemary/thyme. Coat the roast in the melted butter, position it fat-side-up in the pan and transfer to the pan to the oven. Roast until the internal temperature is 125-130 F / 50-55 C for medium rare to medium, 5-6 hours.
Cut the potatoes into even chunks for boiling (I would only bother peeling them if they're baking potatoes) and boil them until fork-tender. Drain them, return them to the hot pot, melt in the butter, put in the cheese, egg yolks, lots of pepper and a pinch of salt to begin with. Mash until smooth. Add more salt to taste, and milk until you get the texture of stiff mashed potatoes. Grease a wide baking dish, scoop the potatoes in and brush the top with melted butter. When the roast comes out, up the oven to 400 F / 200 C and bake for about a half hour. If the top isn't very brown by the end, turn on the broiler.
Let the roast rest on a cutting board. Turn the heat on high under the pan that contains the roast drippings, garlic, herbs, etc. Stir constantly when it starts sizzling. When it seems about to burn, deglaze with the wine (if not using wine, use the stock). Put in the beef stock, mushroom powder, onion powder and mustard powder and bring to a boil. Reduce the liquid by a third to a half. If thickening with cornstarch, mix it with a just enough water to make a slurry. If using xanthan gum, mix it with just enough oil to dissolve it. Add the thickener to the liquid, let boil for a minute, then taste for thickness and seasoning. (NOTE: This amount of thickening is designed to get you something that could still be called a jus. If you want a gravy, you'll need more thickener.) Strain, and discard the solids.
Slice the roast as thin as possible against the grain. Scoop some potatoes on a plate, flood the plate with hot jus (hot enough to reheat the now-cold meat), put on some beef on the jus, and garnish with curly parsley if you're feeling tacky.
BEEF & VEGETABLE SAUCE WITH WHITE RICE RECIPE | LET’S MAKE DINNER IN UNDER 30 MINUTES
To order Sweet Adjeley Seasoning Please contact Hertage Distributors @ 9736224406 and they would ship it to you, anywhere in the USA Thank You ????✌????❤️
Ingredients:
To Season & Marinade Our Meat
Meat of your choice, I’m using Beef Chuck Round Steak
2tbsp - Ginger
1tbsp - Garlic
2tbsp - Cornstarch
2-4tbsp - Honey, depending on your taste
2tbsp - Oyster Sauce
4tbsp - Soy Sauce
1tbsp - Sesame Oil
Salt - tt
Vegetables Used
Bell peppers
2 - Carrots
4 - Scallions
1 - Large Red Onion
Ginger - About a thumb Size
2 - Garlic Cloves
1 - Habanero Pepper (Optional)
Cauliflower
Broccoli
All Purpose Seasoning - tt
Coconut Oil or oil of your choice
To Cook Rice
3cups - Jasmine Rice
3 1/2cups - Water
Onion
1tsp - Coconut Oil or oil of your choice
Salt - tt