Beef Brisket with Savory Carrots & Prunes

Sorce	hpfanmcfarlando
Ingridients
Instructions	Heat oil in Dutch oven over medium heat until hot. Brown beef brisket; remove. Pour off drippings. Add onion to Dutch oven; cook and stir 5 minutes or until tender. Add 1/2 cup water. Return brisket; bring to a boil. Reduce heat; cover tightly and simmer 2 1/4 hours. Add carrots, brown sugar, lemon juice, salt, cinnamon and pepper; continue cooking, covered, 30 to 45 minutes or until brisket is fork-tender. Remove brisket and carrots; keep warm. Add prunes to Dutch oven; cook, uncovered, over medium-high heat 5 minutes or until liquid is reduced to 1 cup and prunes are plumped. Trim fat from brisket; carve diagonally across the grain. Serve with carrots, prunes and sauce.

Beef Rib Eye Roast with Savory Sauce

Sorce	darkfunkel
Ingridients
Instructions	Preheat oven to 350°F (175°C). Combine garlic, salt, pepper, thyme and tarragon, stirring until a paste is formed. Spread evenly over surface of beef roast. Place roast, fat-side up, on rack in shallow roasting pan. Insert meat thermometer so bulb is centered in thickest part, not resting in fat. Do not add water. Do not cover. Roast to desired doneness: 18 to 20 minutes per pound for rare, 20 to 22 minutes per pound for medium. Remove roast from oven when meat thermometer registers 135°F (55°C) for rare or 155°F (65°C) for medium. Allow roast to stand 15 to 20 minutes before carving. Meanwhile, remove rack from roasting pan; drain fat. Add shallot to pan; cook and stir over medium heat 2 to 3 minutes. Add broth, tomato paste and sugar; stir until meat juices attached to pan are dissolved. Increase heat to medium-high and continue cooking until liquid is reduced to 3/4 cup. Carve roast across the grain into 1/4-inch thick slices.

Savory Swiss Steak

Sorce	pssryostorm
Ingridients
Instructions	Mix flour with mustard. Sprinkle flour mixture over steak and pound it in with a cleated meat mallet. Cut pounded steak into serving-size pieces. Heat oil in a wide, heavy frying pan over medium-high heat. add meat and cook, turning once, until browned on both sides. If you are baking meat, transfer it to a shallow baking pan. Add tomatoes and their liquid, onions, celery, carrots, Worcestershire and sugar to meat in baking pan or frying pan. Season to taste with salt and pepper. Cover and bake in a 350*F (175*C) oven (or bring to a boil, then reduce heat, cover and simmer) until meat is tender when pierced, about 1 1/2 hours.

Savory Roasted Prime Rib

Sorce	MiyamotoFan
Ingridients
Instructions	Place roast in a roasting pan, ribs down. Combine garlic, olive oil, salt, pepper and thyme in a small bowl. Mix well. Spread mixture across the layer of fat on the roast and let sit at room temperature for 1 hour. Preheat oven to 500°F. Roast beef in the center of oven for 20 minutes. Decrease temperature to 325°F and continue roasting for 1 to 1 1/4 hours longer until a meat thermometer inserted into the center registers 145°F for medium rare. Allow to sit 10 to15 minutes before carving meat from the bone and slicing.

Savory Thyme & Pepper Beef Tip Roast

Sorce	spun
Ingridients
Instructions	Preheat oven to 325ºF. Combine garlic, salt, black pepper, and dried thyme. Press evenly onto all sides of roast. Place roast on a rack in a shallow roasting pan. Insert meat thermometer so bulb is centered in thickest part. Do not add water or cover. Roast approximately 25 to 35 minutes per pound for medium-rare or medium doneness. Remove roast when meat thermometer registers 135ºF for medium-rare, 145ºF for medium. Let stand 15 minutes. (Temperature will continue to rise to 145°F for medium-rare, 160ºF for medium.) Carve roast into thin slices.

Beef Rib Eye Roast with Savory Sauce

Sorce	unclecurio
Ingridients
Instructions	Preheat oven to 350°F. Combine garlic, salt, pepper, thyme and tarragon, stirring until a paste is formed. Spread evenly over surface of beef roast. Place roast, fat-side up, on rack in shallow roasting pan. Insert meat thermometer so bulb is centered in thickest part, not resting in fat. Do not add water. Do not cover. Roast to desired doneness: 18 to 20 minutes per pound for rare, 20 to 22 minutes per pound for medium. Remove roast from oven when meat thermometer registers 135°F for rare or 155°F for medium. Allow roast to stand 15 to 20 minutes before carving. Meanwhile, remove rack from roasting pan; drain fat. Add shallot to pan; cook and stir over medium heat 2 to 3 minutes. Add broth, tomato paste and sugar; stir until meat juices attached to pan are dissolved. Increase heat to medium-high and continue cooking until liquid is reduced to 3/4 cup. Carve roast across the grain into 1/4-inch thick slices.

Rib Roast with Savory Gravy

Sorce	Frgavino
Ingridients
Instructions	In a roasting pan combine the onions, tomatoes, oil, salt and pepper to taste and roast the mixture in the middle of a preheated 500*F (260*C) oven for 10 minutes. Stir the mixture, put the beef, seasoned with salt and pepper, on top of vegetable mixture and roast for 15 minutes. Reduce temperature to 350*F (175*C) and roast the beef for 12 minutes more per pound, or until a thermometer registers 130*F (55*C), for medium-rare meat. Transfer the beef to a cutting board and let it stand for 30 minutes. Transfer three fourths of the onion mixture to a bowl and set aside, keeping it warm. To the mixture remaining in the roasting pan add the flour and cook the mixture over medium heat, stirring, for 3 minutes. Whisk in the broth, water, Worcestershire sauce and any juices that may have accumulated on the cutting board and simmer the gravy, scraping up the brown bits, for 10 minutes. Transfer the gravy to a small saucepan and skim the fat from the top. Carve the beef, arrange it on a platter with the reserved onion mixture. Bring gravy in saucepan to a boil and transfer to a gravy boat. Serve the gravy with the beef.

Savory Beef Chuck Steaks

Sorce	AzzKikr
Ingridients
Instructions	Combine marinade ingredients in small bowl; remove and reserve 2 tablespoons. Place beef steaks and remaining marinade in food-safe plastic bag; turn to coat. Refrigerate 10 minutes. Remove steaks; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 16 to 20 minutes for medium rare to medium doneness, turning occasionally. Brush both sides with reserved marinade during last 2 minutes. Season with salt.

Savory Bread Sticks

Sorce	Taylor.Hewitt
Ingridients
Instructions	Heat oven to 400°F. Melt butter in 15 x 10 x 1-inch jelly roll pan in oven (3 to 4 minutes). Stir in all remaining ingredients except breadsticks. Brush breadsticks with butter mixture; arrange in prepared pan. Bake for 7 to 8 minutes or until breadsticks are crisp and golden brown.

Savory Sweet Potato Biscuits

Sorce	AfterBurn
Ingridients
Instructions	Preheat oven to 450*F. In a large bowl, mix the mashed yams with the baking mix, parsley and Poultry Magic. Add milk and margarine to the mixture, stirring until blended. Roll on floured surface to 1-inch thickness. Cut with a 2-inch cutter or a glass and place on baking sheet. Bake for 10 to 12 minutes or until golden brown.