Braised Beef Rump Roast

Sorce	Fatquack
Ingridients
Instructions	In a large pot, mix together diced carrots, diced celery ribs, diced onion, minced garlic cloves, and beef broth. Cover and cook over low heat, about 20 minutes. Meanwhile, broil a rump roast 4-inches from the heat until lightly browned on all sides, about 3 minutes per side. Place beef in pot with vegetables along with pan drippings and 1/2 cup red wine. Cover pot tightly and simmer over very low heat until tender, about 2 to 2 1/2 hours. Remove the beef to a warm platter, cover, and keep warm in the oven. Strain the sauce into a medium saucepan. Add sliced mushrooms and boil until the sauce is reduced by one third and is thickened. Mix together 3/4 cup red wine and cornstarch. Stir into the sauce and cook, stirring, until thickened. Serve the sauce with the sliced roast.

Barbecued Beef Roast

Sorce	BuddHaSm@K
Ingridients
Instructions	Rub rump roast with salt, pepper and garlic salt. Place the roast in a roasting pan; set aside. In a large saucepan, combine water, chopped tomato, vinegar, ketchup, chopped onion, crushed garlic, sliced celery, Worcestershire sauce, and lemon juice; bring to a boil. Reduce the heat and simmer for 15 minutes. Stir in butter and prepared barbecue sauce. Pour half the sauce over the roast. Bake uncovered at 300*F for 3 hours, basting frequently with the remaining sauce. Let stand for 10 minutes before thinly slicing the roast. Serve sliced roast with the remaining sauce.

Beef Roast with Green Beans & Caramelized Onions

Sorce	ruddy duck
Ingridients
Instructions	Heat oven to 325°F. Combine garlic and pepper; press onto beef roast. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 325°F oven 2 hours for medium rare; 2 1/2 hours for medium doneness. Cook bacon in large skillet until crisp; remove bacon. Pour off all but 2 tablespoons drippings. Add onions; cook over medium-low heat 35 to 40 minutes or until very soft, stirring occasionally. Stir in vinegar and sugar. Cook over medium-high heat 1 to 2 minutes or until liquid is evaporated. Add beans and bacon. Season with salt and pepper. Remove roast when meat thermometer registers 140°F for medium rare; 155°F for medium. Tent with foil. Let stand 20 minutes. (Temperature will continue to rise about 5°F to reach 145°F for medium rare; 160°F for medium.) Remove rack from pan; stir in gravy, Worcestershire sauce and 1/4 cup water. Cook and stir over medium-low heat 3 to 5 minutes or until bubbly. Carve roast. Serve with sauce and vegetables.

Beef Rib Eye Roast with Potatoes, Mushrooms and Fancy Pan Gravy

Sorce	boebah
Ingridients
Instructions	Preheat oven to 350°F (175°C). In a small bowl mix together rosemary, garlic, salt and pepper; spread evenly over surface of roast. Place roast, fat-side-up on a rack in a shallow roasting pan. Insert a meat thermometer into the center of the roast, place pan in the center of the oven, and cook for 40 minutes. Toss potatoes with oil and add to the pan, stirring to coat with meat juices. Season with more salt and pepper, if desired. Return pan to oven and continue to cook for 20 minutes. Add mushrooms to the pan, stirring to coat, and continue cooking for 40 more minutes. Mix together butter and flour and set aside. Remove roast (thermometer should read 130°F (55°C) from pan and transfer to a cutting surface; let sit 15 minutes before carving. Transfer vegetables to a serving platter. Pour the pan juices into a small saucepan and skim off fat. Pour beef broth into pan juices, bring to a boil and let cook for 3 minutes. Lower heat, add flour mixture and tomato paste and whisk gently to incorporate. Carve beef and serve with gravy, mushrooms and potatoes.

Beef Wellington II

Sorce	SayWhatCLedno
Ingridients	Bordelaise Sauce (recipe follows) Preheat oven to 425°F (220°C). If roast is long and thin, fold narrow ends under and tie. If roast is flat and wide, tie crosswise in 2 or 3 places to form a rounder roast. (Finished shape should be about 7 X 3 1/2-inches.) Place meat on a rack in a shallow roasting pan. Roast for 35 minutes. Remove from pan (remove strings if tied). Refrigerate about 10 minutes to cool surface. Meanwhile, for pastry, combine flour and 1/8 teaspoon salt. Cut in the shortening until pieces are the size of small peas. Combine egg yolk and water. Add to flour mixture, tossing with a fork till all is moistened. (If necessary, add 1 or 2 tablespoons additional water to moisten.) Form into a ball. On a floured surface, roll dough into a 14 x 12-inch rectangle. Spread pastry with pate` to within 1 1/2-inches of edges. Center meat atop pastry. Loosely wrap pastry around meat, overlapping long sides. Brush edges with beaten egg white and seal. Place seam side down in a greased shallow baking pan. Reroll any trimmings to make cutouts. Place cutouts on pastry-covered meat. Brush remaining egg white over pastry.* Bake about 25 minutes or till pastry is golden and meat is done to desire taste. Serve with Bordelaise Sauce. If desired, garnish with parsley sprigs. Makes 6 servings. Bordelaise Sauce :
Instructions	Preheat oven to 425°F (220°C). If roast is long and thin, fold narrow ends under and tie. If roast is flat and wide, tie crosswise in 2 or 3 places to form a rounder roast. (Finished shape should be about 7 X 3 1/2-inches.) Place meat on a rack in a shallow roasting pan. Roast for 35 minutes. Remove from pan (remove strings if tied). Refrigerate about 10 minutes to cool surface. Meanwhile, for pastry, combine flour and 1/8 teaspoon salt. Cut in the shortening until pieces are the size of small peas. Combine egg yolk and water. Add to flour mixture, tossing with a fork till all is moistened. (If necessary, add 1 or 2 tablespoons additional water to moisten.) Form into a ball. On a floured surface, roll dough into a 14 x 12-inch rectangle. Spread pastry with pate` to within 1 1/2-inches of edges. Center meat atop pastry. Loosely wrap pastry around meat, overlapping long sides. Brush edges with beaten egg white and seal. Place seam side down in a greased shallow baking pan. Reroll any trimmings to make cutouts. Place cutouts on pastry-covered meat. Brush remaining egg white over pastry.* Bake about 25 minutes or till pastry is golden and meat is done to desire taste. Serve with Bordelaise Sauce. If desired, garnish with parsley sprigs. Makes 6 servings. Bordelaise Sauce : In a medium saucepan combine 1 1/2 cups water, 3/4 cup dry red wine, 2 tablespoons finely chopped shallot or onion, 1 teaspoon instant bouillon granules and 1 bay leaf. Bring to boil; reduce heat. Simmer for 15 to 20 minutes. Remove bay leaf. Stir together 3 tablespoons softened margarine or butter and 2 tablespoons all-purpose flour. Add to wine mixture. Cook and stir till thick and bubbly. Cook and stir for 1 minute more. Stir in 1 tablespoon snipped parsley.

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.

Cranberry-Pecan Stuffed Beef Sirloin Roast

Sorce	GamingID
Ingridients
Instructions	Preheat oven to 350ºF. In a medium bowl, stir together cranberries, pecans, parsley, brown sugar and Worcestershire. Cut a horizontal slit through center of steak to within 1/2-inch of edges to create a three-sided pocket to hold stuffing. Stuff the steak with 3/4 of the cranberry mixture and toothpick the open edge closed. Spread the remaining mixture and juices over the top of the roast. Sprinkle with pepper if desired. Roast sirloin on rack in a roasting pan in 350ºF oven for 1 hour or 20 minutes per pound. Let stand 10 to 15 minutes before carving into 1/2-inch thick slices.

Brandied Beef Roast

Sorce	Empathy[nKh]
Ingridients
Instructions	Place a rib roast in a roasting pan. Pour 1/4 cup brandy over the roast; bake, uncovered, at 425 degrees F for 10 minutes. Reduce oven temperature to 250 degrees F and roast, basting frequently with an additional 1/2 cup brandy, until an internal thermometer reads 115 to 125 degrees for rare, 125 to 135 degrees for medium-rare, or 135 to 145 degrees for medium, approximately 45 to 90 minutes. When done, remove from the oven and allow to stand for ten minutes before carving.

Espresso-Crusted Beef Roast

Sorce	albymangled
Ingridients	Espresso Rub: 1 tablespoon ground espresso coffee beans 1 tablespoon packed brown sugar 1 teaspoon salt 1 teaspoon coarse grind black pepper Balsamic Sauce: 1 cup balsamic vinegar 1/4 cup butter, at room temperature 4 teaspoons all-purpose flour 1 cup ready-to-serve beef broth 1/4 teaspoon coarse grind black pepper
Instructions	Heat oven to 350ºF. Combine rub ingredients; press evenly onto roast. Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in oven 1 3/4 to 2 hours for medium rare; 2 to 2 1/2 hours for medium doneness. Remove roast when thermometer registers 135ºF for medium rare; 150ºF for medium. Transfer roast to carving board; tent loosely with foil. Let stand 15 to 20 minutes. Skim fat from drippings; reserve drippings. Meanwhile bring vinegar to boil in small nonreactive saucepan; cook over medium heat 20 minutes or until reduced to 1/4 cup. Mix butter and flour in small bowl until smooth. Add broth, reserved drippings and pepper to pan. Gradually whisk in butter mixture until smooth; bring to a boil. Reduce heat; simmer 1 minute, stirring constantly. Keep warm. Carve roast into thin slices. Serve with sauce.

Grilled Beef Tri-Tip Roast & Potato Planks

Sorce	RainbowFroSubFunction
Ingridients
Instructions	Combine pepper and garlic. Press evenly onto all surfaces of beef roast. Toss potatoes with oil. Place roast in center of grid over medium, ash-covered coals. Grill tri-tip roast, uncovered, 35 to 45 minutes for medium rare to medium doneness, turning occasionally. Grill potatoes 20 to 25 minutes or until tender, turning frequently. Remove roast when instant-read thermometer registers 140°F for medium rare; 155°F for medium. Tent loosely with foil; let stand 10 minutes. Combine sour cream and pesto. Carve roast across the grain into thin slices. Season beef and potatoes with salt, as desired. Top potato planks with sour cream mixture; sprinkle with red peppers.