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Old 10-26-2006, 01:06 PM   #1
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Roast Beef Recipe Please

My teacher's favorite food is roast beef, so I told him I'd find him a nice recipe he can make for him and his wife.


Got any ideas?

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Old 10-26-2006, 05:05 PM   #2
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Well, here's an idea for a teacher's salary... ;)

Pot Roast
Recipe By :The American Culinary Federation
Serving Size : 10

5 pounds Beef roast -- boneless (cross-cut rib, bottom round, eye of round)
2 teaspoons Salt
1/2 teaspoon Black pepper -- ground
2 fluid ounces Oil
6 ounces Onion -- small dice
2 ounces Carrots -- small dice or sliced thin
2 ounces Celery -- small dice or sliced thin
4 ounces Tomato puree
10 fluid ounces Dry red wine
32 fluid ounces Brown Veal Stock
1 each Sachet d'epices

Trim the beef and season it with the salt and pepper.
Heat the oil in a braising pan over high heat. Sear the beef on all sides in the hot oil until evenly browned, about 8 minutes. Transfer the beef to a pan, cover loosely with foil, and keep warm.

In the same pan, add the onions to the oil and cook over medium high heat until they are tender and lightly browned, 5 minutes. Add the carrots and celery and continue to cook, stirring frequently, until the carrots are slightly browned, another 3 minutes. Add the tomato puree and cook until it is very aromatic and slightly reduced, 2 minutes. Add the flour and cook, stirring frequently, until the mixture is pasty, 3-4 minutes.

Add the wine and stock and whisk to combine and work out any lumps. Bring the braising liquid to a simmer. Return the beef to the pan. It should be covered by about two-thirds; add more stock if necessary. Cover the pan and place it in the oven. Braise the beef until it is nearly tender, turning it every 20 minutes to keep the meat evenly moistened, about 2 1/2 hours.
Add the sachet, replace the cover, and continue to braise the beef until it is fork-tender, another 60 minutes.

Transfer the beef to a pan, moisten with a little of the sauce, cover loosely with foil, and let rest while finishing the sauce. Place the braising pan over medium-high heat and bring to a simmer. Use a flat spoon or skimmer to remove any grease from the surface. Simmer until the sauce has a good flavor and consistency, about 10 minutes; thin with a little additional stock if necessary. Strain the braising liquid through a fine wire mesh sieve, taste and adjust the seasoning with salt and pepper. Keep the sauce very hot. Carve the beef into slices against the grain. Serve 6 ounces of the sliced beef with the 2 fluid ounces of hot sauce on heated plates.
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and here's one if he/she feels a little more affluent...


* Exported from MasterCook *
Standing Rib Roast au Jus
Recipe By :The American Culinary Federation
Serving Size : 25

14 pounds Beef rib roast
Salt -- as needed
Pepper -- as needed
1 1/2 pounds Mirepoix (12 oz. onion, 6 oz. each: carrots & celery) -- medium dice
2 quarts Brown Stock

Trim excess fat from the roast, leaving a-1/4 inch thick layer to baste the beef as it roasts. Season the beef with the salt and pepper. Place it on a rack in a roasting pan with the fat layer and roast it to an internal temperature of 130°F.

Add the mirepoix approximately one-half hour before the roast is done and allow it to brown. Remove the roast and let it rest for one-half hour. Clarify the fat and reduce the pan drippings. Drain off the fat and reserve it.

Deglaze the roasting pan with the stock. Simmer the just briefly and strain.
Carve the roast into slices against the grain. Serve on heated plates with the jus.
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Old 10-27-2006, 09:57 AM   #3
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Those sound good. And I'm not a big fan of roast beef either.


Thanks.
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Old 10-27-2006, 10:12 AM   #4
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This is a simple one and easy to make. The sauce will make a gravy when done.

approximately 3 lbs. roast beef
1 package dried onion soup mix
1 can cream of mushroom soup
1/3 cup A-1

Blend ingredients together and pour over roast. Cover and bake at 350 for 2 1/2-3 hours until meat is tender.
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Old 10-27-2006, 10:17 AM   #5
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What is A-1?
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Old 10-27-2006, 10:20 AM   #6
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Roast with Horseradish Sauce

Preheat oven to temperature 325°F. Season roast with salt and pepper to taste. Heat oil in a heavy flameproof casserole over medium-high heat. Sauté roast 2-3 minutes until brown on all sides. Transfer to oven and roast 22 minutes per 1 lb for medium rare meat. Cook longer if desired. Let stand 15 minutes before cutting into thin slices and serving with sauce.

Horseradish Sauce:

1/2 cup heavy cream whipped
1/3 cup steak sauce
3 T. horseradish sauce
sliced scallions

Blend together and refrigerate.
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Old 10-27-2006, 10:22 AM   #7
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A-1 is a steak sauce.
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Old 10-27-2006, 10:24 AM   #8
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Is it like HB sauce.... I dont know if ive seen A-1 before.

Thanks for the recipes.
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Old 10-27-2006, 10:28 AM   #9
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Here is their website. If you can't find it I'm sure you could use another brand.

http://www.a1sauce.com/product.htm
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Old 10-27-2006, 10:31 AM   #10
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Yeah, I've definently never seen that.
I could probably stick with HP.

Wikipedia has a direct link from HP to A-1.
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