Make the Perfect Roast Beef with Garlic Gravy - Guaranteed to be a HIT at your next dinner party!
I love a Sunday roast of beef, but I have to have it perfectly done. I've gone through many methods of cooking roasts, but this has to been one of the best fail proof methods I've ever come across. It works perfectly every time.
In this video we show how to cook this perfect roast beef done to medium rare. The process is straight forward, simple, and fair proof. First, seasoning the beef, on all sides, with a combination of of spices such as thyme, rosemary, garlic, salt, and pepper. Then, coat the roast with olive and then rub the spices into all sides. Another note is to make sure the meat be at room temperature, so I leave mine out for about 4 to 6 hours.
Next, place the vegetables of your choice into the bottom of the roasting pan. The roast is placed on the top baking tray. Put the roast and vegetables into a 500 degree F or 260 degrees C preheated oven for 5 minutes per pound. My roast was about 2.2 pounds, so I left it about 13 minutes or so. After about 13 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 35 - 40 minutes, pulled it out, and allowed it to rest for an additional 15 minutes.
While the roast is resting, we demonstrate how to make a fantastic garlic gravy.
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During the cooking process, the meat does release juices which is used to make a beautiful gravy.
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Easy Honey Garlic Lemon Pepper Lamb Chops
Easy Honey Garlic Lemon Pepper Lamb Chops
Easy Honey Garlic Lemon Pepper lamb chops are quick to cook and perfectly juicy. Great for weeknights when you want a delicious dinner on the table fast.
Ingredients
0.78 pound lamb rib chops
2 tablespoons butter
2 sprigs of Rosemary
two sprigs thyme
2 tablespoons minced parsley
5 garlic cloves
1/2 teaspoon salt
1/2 tablespoon lemon pepper seasoning
2 tablespoons honey
1/2 lemon juice
3 tbsps. olive oil
The pot I use In the video
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Martha Stewart's 10 Favorite Barbecue Recipes | Cooking School | Martha Stewart
If you’ve been looking for some inspiration for your next backyard barbecue, Martha Stewart has exactly what you need! In this video, Martha walks you through how to make her 10 favorite barbecue recipes. Listen as she guides you through each step in making these gorgeous and flavorful barbecue dishes that will set your backyard gatherings apart from the rest. Grab your tongs and apron and get to cooking!
#MarthaStewart #Barbecue #Recipes #Compilation #BBQ #HowTo
0:00 Introduction
0:10 Boston Baked Beans
5:16 Homemade Macaroni and Cheese
10:09 Potato Salad
15:29 Barbecue Sauce
20:18 7 Bean Salad
23:22 Pulled Pork Shoulder
28:49 Grilled Cowboy Steak
33:35 Slow-Roasted Beef Ribs
39:47 Curry-Yogurt Marinated Lamb Kebabs
46:04 Cowboy Cookies
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart's 10 Favorite Barbecue Recipes | Cooking School | Martha Stewart
Corn and Beans Githeri, Looking so Good | Fall Dishes | One Pot Cooking
The cold season is here with us again and all I want for dinner is something warming ,comforting and familiar at the same time.
This corn and beans or Kenya Githeri recipe ,does this for me in just one pot.
INGREDIENTS NEEDED
4 Cups corn ( preferably dried ), fresh works too
2 Cans red kidney beans ( low sodium or no salt added ) Dried works too. Drained and Rinsed
2 Tbs Vegetable oil
Boiling corn
4 cups water
2 Bay leafs
Pinch dry thyme or fresh
Pinch Dry Rosemary or fresh
Making the Dish
1 White onion, peeled and sliced
1 Tbs Garlic, chopped
1tbs Ginger, minced
1Tbs Cumin coriander
1 Tsp Paprika
1/2 Tsp Chili powder
1/2 Tsp Thyme, dried or fresh
Pinch Rosemary dried, or fresh
1Tbs Tomato paste
2 Ripe tomatoes, diced
1 Medium carrot, peeled and diced
2 Medium sweet potatoes, peeled and cut bite size
1 Small bunch fresh kales, picked and rough chopped
1 Tsp Balsamic
1 Tbs Worcestershire sauce
1 Small bunch cilantro chopped for cooking and garnishing
Salt and pepper to taste
Best Baked Chicken // Worth Bragging About ❤️
I absolutely love this Baked Chicken Recipe, it is so easy and quick to put together. You hardly need a recipe because you can combine your favorite spices or marinades. I love preparing my own seasonings, and this combination is just perfect. I chose chicken thighs and drumsticks, but you can use a mix of wings, thighs and drumsticks or stick to the ones you like the most. One good thing about this baked chicken is you can prepare as much as you want because it makes perfect leftovers. I always use butter before seasoning, because I think it adds a delicious flavor and some good color, but you can also use olive oil if you like. This baked chicken will be delicious with your favorite side and you can change it around too, I guess it’s why I prepare it often. I hope you give it a try.❤️
As an AMAZON associate I profit from qualified purchases (affiliate)
INGREDIENTS----------------------------------------
400° Degrees 40-45 minutes
4 Chicken thighs (bone in with skin)
3 Chicken drumsticks (with skin)
1 1/2 tsp Garlic powder
1 1/2 tsp Onion powder
2 tsp paprika
1/2 tsp Cayenne pepper (optional)
1 1/2 tsp Lemon pepper
1/4 tsp Ground cumin
1 1/2 Tbsp Light brown sugar
1 tsp dried Thyme leaves
1-2 Tbsp melted butter
Salt to your liking
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
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7-hour slow cooked lamb shoulder that will MELT in your mouth
This is the perfect recipe to start cooking mid-morning then carry on with your day and have a delicious meal ready for the evening.
Recipe
Ingredients
- 1.2kg lamb shoulder, bone in
- 1 carrot
- 1 brown onion
- 150ml balsamic vinegar (for lamb recipe)
- 1L reduced salt chicken stock
- 1 small bunch thyme (for lamb recipe)
- 1 tbsp corn flour
- Salt and pepper to taste
- 6 banana shallots
- 20ml olive oil
- 40g butter
- 50ml balsamic vinegar (for shallot recipe)
- 3 sprigs thyme (for shallot recipe)
Method
1. Start by seasoning your lamb with salt. Add oil to a heavy-base pan on a medium heat and place your lamb in. Seal your lamb on all sides until it has a good colour. This should take 15-20 minutes.
2. Once the lamb has good colour all over, remove it from the pan and set aside.
3. Dice your carrot and cut your onion into quarters. Then add them to the same pan and get some good caramelisation going.
4. Deglaze the pan with the balsamic vinegar. Then, pour everything in your pan into a cooking vessel of choice, add your lamb on top and your chicken stock. *note I used the domestic slow cooker set to low (these slow cookers normally run at about 80 degrees on low) but you can also just use a Dutch oven in the oven with your oven set to 80 degrees.
5. While the lamb is cooking, peel your banana shallots (being careful to leave the end on so they don't fall apart) and cut them in half (lengthways) and season them with salt. Pop them in a frypan with some oil over medium heat until you get some nice colour on the shallots. Add the butter to the pan. Once the butter is melted deglaze with the balsamic vinegar and add the thyme.
6. Cook the shallots in the oven at 180° for 15-20 minutes or until just soft.
7. After seven hours, remove the lamb from the braising liquid and pass the braising liquid through a fine mesh sieve into a pot. Reduce this liquid until the seasoning is correct. Add a small amount of water to you cornflour to make a slurry and add this to your reduced liquid.
8. To serve the lamb, pour the sauce over the top and place your shallots in the serving dish. Serve family style with a side of mash potato and some sautéed green beans.