How to Cook Perfect Roast Beef | Jamie Oliver
Jamie loves Roast Beef, and we hope you do too! Here he gives us all the tips and tricks to make sure you get your beef spot on every time, no matter what cut you’re using. This guide to prepping, searing, roasting and resting your meat will mean your beef is the best ever, perfect to go with roast potatoes, yorkshire puddings and all the trimmings. For everything else you need, head to JamieOliver.com. Enjoy!
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How To Make Tenderizing Marinade For Chuck Roast/Red Meats
Here is a great DIY marinade u can use on read meats to make them tender without cooking very long.
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How To Turn Tough Meat Into Tender Perfection
Turning a tough cut of meat into tender perfection in 8 easy steps.
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Rosemary salt weighted recipe
250 grams of kosher salt
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Best Beef Chuck Roast Recipe - Best
Chef shares Best Beef Chuck Roast Recipe, a YouTube - How to video. Buy Chefs butcher blocks Buy pro Chefs knives, Buy the cut Rosemary & Spices, organic and morel mushrooms, great vanilla beans, extracts, spices & herbs. Ours are used by professional #Chefs around the world. Copyright 2000 - 2024 Chef Depot inc. #MasterChef #Butchering #Recipes #How-to methods #Dinner #lunch #Stew #Cooking 101 Best Beef Chuck Roast Recipe - Best
Classic Marinated London Broil Recipe
London broil is one of those classic dishes you think of when planning Sunday dinner or a large gathering. With this beef roast recipe, you'll cook a perfect London Broil that'll have everyone asking for a second helping.
Recipe:
INGREDIENTS:
1 (2 - 2 1/2) pound Certified Angus Beef ® shoulder clod roast (London broil)
1 cup beef stock
2 tablespoons brown sugar
2 tablespoons soy sauce
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce
2 teaspoons dried Italian seasoning
1 tablespoon light olive oil, canola or vegetable oil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons unsalted butter, cut in 1/2-inch dice and kept cold
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Beef Pot Roast | Goan Beef Roast | Comfort Food
This legendary Roast Beef also known as Beef Pot Roast is seasoned with spices and herbs, making it tender, succulent and packed with flavour. For generations, this Roast Beef / Beef Pot Roast has been loved by one and all in my family. This Roast Beef / Beef Pot Roast makes the perfect comfort food and I hope you enjoy the recipe!
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Ingredients
1.6 kilograms/3.5 pounds Inside Round Beef
For the Marinate
2 tsp Ginger Paste
1 Head of Garlic, Minced
1 tsp Kashmiri Chilli Powder
1 tsp Turmeric Powder
1 tsp Cummin Powder
1 Lemon Juice
Other Ingredients
Salt
Pepper
1 tablespoon Butter
Oil
12 Cloves
8 Cardamoms
3” piece Cinnamon Stick
2 Bay Leaves
4 Kashmiri Chillies
1 Large Onion , finely chopped
3 cups Beef stock
1 cup Port Wine/Red Wine
Veggies
3 Potatoes
4 Carrots
1 Green Sweet Pepper
1 Onion
Method
- Mix all the ingredients for the marinate and set aside
- With a fork pierce the meat on all sides (this will help the meat absorb all the flavours)
- Salt the piece of meat generously and be equally generous with the pepper
- Now apply the marinate on all sides of the piece of meat
- Cover with a plastic wrap and refrigerate overnight for best results
- Once the meat has marinated, remove from the refrigerator and let it come to room temperature
- Scrape out the marinade from the meat and preserve to use later
- In a heated pot add the butter and allow it to melt
- Add some oil to prevent the butter from burning.
- Now sear the piece of meat on all sides to get a nice colour
- Once seared, remove the meat from the pot and set aside
- Add some oil and sort the cloves, cardamom , bay leaves and split kashmiri chillies till they release their fragrance
- Add the chopped onions and saute till the onions get translucent and pick up all the flavour left behind by the meat
- Now add in the marinade that was scraped off the meat earlier
- Allow the marinate and the onions to cook till they release the oil
- To the cooked onion add the beef broth and wine
- Give the mixture a stir so that all the flavours get well incorporated
- Now dunk the seared piece of beef into the gravy and simmer on a medium slow heat.
- Once it simmers, cover the pot and allow to cook for approximately 1 hour 30 minutes turning it once in-between cooking
- Continue to cook until no juices flow out when pricked with a fork
- Remove from the heat and allow the roast to rest
- Once rested, cut into slices and immerse back into the gravy
- Clean, wash, pat dry the potatoes and cut into wedges
- Sprinkle them with salt and shallow fry
- Clean, wash, pat dry the carrots and cut on the diagonal
- Sprinkle with salt and shallow fry
- Wash the green bell pepper and cut into strips and then into smaller pieces
- Cut the onion into chunks and saute with the bell pepper
Plate and Enjoy!