Friday, 11 May 2012 16:58
Cow
Ingredients
For the beef
8 cloves garlic, separated and peels left on
1 (approximately 4 pound) top sirloin roast
For the garlic-salt rub
3 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon table salt
For the garlic paste
12 cloves garlic, peeled and cut in half lengthwise
2 sprigs fresh thyme
2 bay leaves
1/2 cup olive oil
Ground black pepper
For the jus
1 1/2 cups beef broth
1 1/2 cups chicken broth
Instructions
1. For the beef: Toast unpeeled garlic cloves in small skillet over medium-high heat, tossing frequently, until spotty brown, about 8 minutes. Set garlic aside. When cool enough to handle, peel cloves and cut into 1/4-inch slivers.
2. Using paring knife, make 1-inch-deep slits all over roast. Insert toasted garlic into slits.
3. For the garlic-salt rub: Mix minced garlic, thyme, and salt together in small bowl. Rub all over roast. Place roast on large plate and refrigerate, uncovered, at least 4 hours or preferably overnight.
4. For the garlic paste: Heat halved garlic cloves, thyme, bay leaves, salt, and oil in small saucepan over medium-high heat until bubbles start to rise to surface. Reduce heat to low and cook until garlic is soft, about 10 minutes. Cool completely. Strain, reserving oil. Discard herbs and transfer garlic to small bowl. Mash garlic with 1 tablespoon garlic oil until paste forms. Cover and refrigerate paste until ready to use. Cover and reserve garlic oil.
5. Adjust oven rack to middle position, place nonstick roasting pan, broiler pan, or oven-safe skillet on rack, and heat oven to 450*F. Using paper towels, wipe garlic-salt rub off beef. Rub beef with 2 tablespoons reserved garlic oil and season with pepper. Transfer meat to preheated pan and roast, turning as needed until browned on all sides, 10 to 15 minutes.
6. Reduce oven temperature to 300*F. Remove roasting pan from oven. Using spatula, coat top or roast with garlic paste. Return meat to oven and roast until internal temperature reaches 125*F on instant-read thermometer, 50 to 70 minutes. Transfer roast to cutting board, cover loosely with foil, and let rest for 20 minutes.
7. For the jus: Drain excess fat from roasting pan and place pan over high heat. Add broths and bring to boil, using wooden spoon to scrape browned bits from bottom of pan. Simmer, stirring occasionally, until reduced to 2 cups, about 5 minutes. Add accumulated juices from roast and cook 1 minute. Pour through fine-mesh strainer. Slice roast crosswise against grain into 1/4-inch slices. Serve with jus.
Comments
This recipe is from Cook’s Country 2005. I do wish I had reduced the jus more, as you can see from the picture it was very watery all over the plate! This roast had tons of great garlic flavor thanks to the triple garlic attack of rub, paste, and studding. I was very happy with how it turned out and how nice the roast was. I might give this recipe another go in the future since it worked out so well.
Shown here with Creamy Potato Casserole.
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Monday, 07 May 2012 12:12
Cow
Ingredients
1 tablespoon vegetable oil
2 teaspoons red curry paste
2 (14 ounces each) cans coconut milk
2 tablespoons fish sauce
4 teaspoons brown sugar
1 1/2 pound flank steak, cut lengthwise and then into thin strips
2 red bell peppers, stemmed, seeded, and cut into 1/4-inch-wide strips
1/2 pound sugar snap peas, strings removed
1 cup fresh basil, chopped
2 tablespoons fresh lime juice
Salt
Instructions
1. Heat oil in 12-inch skillet over medium heat until shimmering. Add curry paste and cook until fragrant, about 30 seconds. Whisk in coconut milk, fish sauce, and brown sugar and simmer until slightly thickened, about 5 minutes.
2. Add beef and cook until pieces separate and turn firm, 3 to 5 minutes. Stir in bell pepper and peas and cook until peas are crisp tender, about 5 minutes. Off heat, stir in basil and lime juice. Season with salt to taste.
Comments
This recipe is from Cook’s Illustrated 2007. I ended up getting the curry paste from Amazon, since Art was unable to find it at our local grocery store. I was really pleased with the quality of the Mae Ploy stuff and will definitely be trying their other pastes in the future.
This was a great dish and we all really enjoyed it. The flavors were lovely and I served it with jasmine rice from the rice cooker. This recipe was also super easy to make, which is always a plus.
Monday, 09 April 2012 14:31
Cow
Ingredients
1 prime rib roast, any size will do, plan 1-2 people per pound
Kosher salt and freshly ground black pepper
Instructions
1. Remove roast from refrigerator and place on counter, loosely wrapped, for about 2 hours prior to cooking.
2. Heat oven to 500*F, or as high as your oven will go.
3. If bones are attached to roast, carefully remove before cooking to make cutting easier after roasting. Season meat well with salt and pepper. Place, or tie, meat on bones and place in roasting pan.
4. Place roast in oven and cook for 15 minutes. Then reduce heat to 325*F and continue roasting until instant read or probe thermometer reads 115*F for rare. Remove from oven, wrap in foil, and let rest 20 to 30 minutes before carving.
Comments
This is a very basic and straightforward recipe. I’m not sure why roasts seem intimidating to people, since they really could not be easier. This turned out phenomenally well, I just wish that I’d used two roasts instead of just the one! (Ours are all cut into 3-5 pound pieces, which means we should double up when feeding company as well.)
For my first time making prime rib, I’ve really quite pleased. The meat was delicious, tender, and all around perfect.
Shown here with Horseradish Cream Sauce, roasted asparagus, and Mini Yorkshire Puddings.
Monday, 09 April 2012 13:47
Cow
Ingredients
2 pounds flank steak, thinly sliced
1/2 cup cornstarch
1 cup water
1 cup soy sauce
1/2 cup brown sugar, packed
1 teaspoon red pepper flakes
2 tablespoons canola oil
1 tablespoon ginger, minced
2 tablespoons garlic, minced
1 bunch green onions, sliced
Instructions
1. Pat steak dry. Place cornstarch in container, add steak, and shake well to coat evenly.
2. Whisk water, soy sauce, brown sugar, and red pepper flakes together in medium bowl for sauce and set aside.
3. Heat oil in large skillet over high heat. Add steak to oil and cook until just browned. Add ginger and garlic, continuing stirring until fragrant, about 30 seconds. Add sauce to pan and cook until thickened and reduced. Add green onions and stir to combine before serving.
Comments
This recipe is from Tracey’s Culinary Adventures. I don’t think I’ve ever actually had Mongolian beef in a restaurant, but both Art and Lance have and they thought this dish was great. I also thought it was great, I just didn’t have anything to compare it to. I sautéed fresh broccoli in the skillet after the meat was done and that went very well with the beef, sauce, and rice.
I did feel that this was a bit on the salty side, which is a result of the soy sauce, so I’ll probably reduce the amount of soy to 1/2-3/4 cup next time. Very tasty regardless!
Saturday, 31 March 2012 19:33
Cow
Ingredients
1 tablespoon black pepper
1 tablespoon paprika
2 teaspoons chili powder
1/2 teaspoon cayenne
1/2 teaspoon garlic powder
1/4 teaspoon mustard powder
3-5 pound rump roast
1 large onion, chopped
Instructions
1. Combine all spices in small bowl and mix well. Rub mixture over rump roast.
2. Spread onions over bottom of crock pot then place seasoned roast on top of onions.
3. Cover and cook on LOW for 10 hours.
Comments
This recipe is from Civilized Caveman Cooking Creations. I have positive memories of pot roast but Art has the exact opposite. As a result, I have avoided making anything that resembles pot roast over the last 15 years. I finally decided that I should give pot roast a go while he was out of town for business and boy am I glad I did! This was amazing! The meat was tender and falling apart. The rub was a bit on the spicy side but it was fantastic and the meat was anything but bland. I served it in its juices with roasted vegetables and loved the leftovers as well. Lance was also quite happy with the meal so I call it a success. Even if I’ll probably never get the chance to make it again!
Shown here with Roasted Carrots and Potatoes.
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