Holiday Beef Roast

Sorce

seanos

Ingridients

1 beef prime rib roast (5 lb) 2-3 ribs 1 tablespoon black pepper 1 cup Kraft Zesty Italian Dressing 1 1/2 cups Kraft Mayo Real Mayonnaise, divided 1/4 cup Kraft Prepared Horseradish 1/4 cup Kraft Honey-Mustard Dressing 1/2 teaspoon dried thyme leaves|Place meat in large glass dish; sprinkle evenly with pepper. Pour Italian dressing over meat; cover and marinate in refrigerator at least 1 hr. Preheat oven to 325 degrees. Remove meat from marinade; discard marinade. Place meat, fat side up, in shallow roasting pan. bake 2 to 2 1/2 hr or until meat thermometer inserted into thickest part of meat registers 130 to 135 degrees for medium-rare doneness. Remove from oven. Cover and let stand 20 min before carving. Meanwhile, mix 1 cup of the mayo and horseradish in small serving bowl. In another small serving bowl, mix remaining 1/2 cup mayo, honey mustard dressing and thyme. Serve sauces with meat. Makes 15 servings, 4 oz meat and 2 tablespoons sauce each.

A Better Pot Roast

Sorce

guy_rock

Ingridients

1 First-cut brisket (5 lb) -trimmed of all visible fat Freshly ground black pepper 1/4 c Corn oil 8 Onion(s), thickly sliced -separated into rings 6 Carrots, peeled -cut in chunks 3 Garlic clove(s), minced 2 Bay leaves 4 tb Tomato paste Salt to taste 16 oz Can tomatoes, with juice 1 c Dry red wine| Note: Make this a day ahead so you can skim off the fat. Preheat oven to 375øF. Cover both sides of brisket with lots of pepper. Over a medium flame, heat the oil in a heavy casserole or roasting dish and brown the brisket on all sides. Take the brisket out of the pan and set aside. Add the onions to the casserole and cook them over medium-high heat. As you stir them, scrape up the brown bits from the bottom of the casserole. cook the onions for about 15 minutes, or until they are thoroughly browned. Add the carrots, garlic, and bay leaves; stir for another 1-2 minutes. Take the casserole off the burner and carefully put the brisket back into its nest of vegetables. Coat the brisket on both sides with tomato paste. Sprinkle more pepper, and a little salt, over the tomato paste. Pour the tomatoes and red wine into the bottom of the casserole. Cover the casserole tightly, first with a layer of foil and then with the lid. Let the pot roast cook on the middle rack of the oven for 3« hours. check the liquid level in the casserole frequently; if it gets too low, add a little water or beef broth. When the meat is tender, take it out of the oven. Keep the meat covered while you cool it to room temperature. Then put it in the refrigerator overnight. The next day, spoon off all the solidified fat you can. Discard the bay leaves. Bring the meat back to room temperature and reheat it ÄÄ along with its juices and the vegetables ÄÄ either on top of the stove or in the oven. When it's hot, slice it on the diagonal and serve with the pan juices and vegetables spooned over. Add salt at the table, if needed.

Bbq Pork Lo Mein

Sorce

sexinfamily

Ingridients

2 tablespoon sesame oil 2 tablespoon vegetable oil 1 teaspoon ginger -- finely chopped 2 cup bok choy -- cut into 1/2" pie 1 1/2 cup bean sprout 8 ounce chinese bbq pork 1/2 cup chicken broth 2 tablespoon oyster sauce 1 tablespoon soy -- dark 1/2 teaspoon sugar pepper -- dash |1. Cook noodles in plenty of boiling water, when al dente, drain and toss with sesame oil, set aside 2. Combine sauce ingredients, set aside 3. Heat wok, add oil, Add ginger stir fry until fragrant (about 10 sec) add bok choy, bean sprouts and pork, Stir fry 2 min 4. Add broth then when broth is hot add noodles, cover and cook 2 min 5. Add sauce, stir well and serve Variations, instead of pork, use left over cooked, roast beef, lamb, shrimp or chicken, other fresh vegetables in season can be used in place of the sprouts and bok choy From "Dim Sum" by Ruth Laws 8 oz lo mein noodles

Beer-Marinated Rump Roast

Sorce

LordOfEvil

Ingridients

2 tablespoons vegetable oil 1 medium onion -- chopped (1/2 cup) 1 clove garlic -- finely chopped 1/2 cup chili sauce 1/2 teaspoon salt 1/4 teaspoon pepper 1 (12 ounce) can beer or nonalcoholic beer (1 can or bottle) 3 1/2 pounds beef rolled rump roast (3 1/2 to 4 pounds) 2 cups hickory wood chips |Heat oil in 1-quart saucepan over medium-high heat. Cook onion and garlic in oil, stirring frequently, until onion is tender; remove from heat. Stir in chili sauce, salt, pepper and beer. Place beef in shallow nonmetal dish or heavy-duty resealable plastic bag. Pour beer mixture over beef; turn beef to coat with marinade. Cover dish or seal bag and refrigerate, turning beef occasionally, at least 8 hours but no longer than 24 hours. Cover wood chips with water; soak 30 minutes. Brush grill rack with vegetable oil. Heat coals or gas grill for indirect heat. Remove beef from marinade; reserve marinade. Insert spit rod lengthwise through center of beef; hold firmly in place with adjustable holding forks. Insert barbecue meat thermometer so tip is near center of beef but not touching spit rod. Drain wood chips. Allow about 1/2 cup wood chips to medium-low coals or rock. Cover and grill beef on rotisserie over drip pan and 4 inches from medium-low heat about 2 hours for medium doneness (160º on meat thermometer), brushing occasionally with marinade and adding 1/2 cup wood chips to coals or rock every 30 minutes. Remove spit rod, holding forks and thermometer. Discard any remaining marinade. Cover beef with aluminum foil and let stand 15 minutes before slicing.

Oriental short rib barbeque-uldrich

Sorce

[iGri]

Ingridients

4 lb Beef short ribs; * 2/3 c Green onions; thinly sliced 1/2 c Soy sauce 1/2 c Water 1/4 c Dark-roasted sesame oil 2 1/2 tb Brown sugar; packed 1 1/2 tb Sesame seeds; toasted, -crushed 1 ts Garlic; crushed 1 tb Fresh ginger; grated 1/2 ts Ground red pepper 1/8 ts Fresh ground Szechuan pepper Fresh mild red chili peppers Green onions Radish rose |* Trim the beef short ribs and cut no more than 3/8 to 1/2" thick. Combine sliced green onions, soy sauce, water, sesame oil, brown sugar, sesame seeds, garlic, ginger, red pepper and Szechuan peppercorns. Place beef short ribs and marinade in plastic bag or utility dish, turning to coat. Close bag securely or cover dish and marinate in refrigerator 4 to 6 hours, turning occasionally. Remove ribs from marinade; reserve marinade. Place ribs on grill over medium coals. Broil 5 to 6 minutes. Turn ribs over; brush or spoon on marinade. Cover and continue cooking 5 to 6 minutes or until desired degree of doneness. Place ribs on platter; garnish with chili peppers, green onions and radish rose.

American Beef Pot Roast & Cheesy Mashed Potatoes

Sorce	ShazFunk
Ingridients
Instructions	Prepare potatoe according to package directions. Stir in cheese, milk, salt and pepper; keep warm. Meanwhile, remove pot roast from package. Trasnfer gravy to 2-quart microwave safe casserole. Stir in mustard. Cut pot roast into 1-inch pieces. Combine beef with gravy mixture. Cover and microwave on HIGH 6 to 9 minutes or until hot, stirring once. Transfer beef mixture to platter; spoon potatoes around beef. Sprinkle with onions and parsley.

After-Work Beef Pot Roast Dinner

Sorce	mikelord
Ingridients
Instructions	Press dressing mix evenly onto all surfaces of pot roast. Place onions and garlic in 4 1/2 to 5 1/2-quart slow cooker; top with pot roast. Add bell peppers and broth. Cover and cook on HIGH 5 hours or on LOW 8 hours. Add zucchini. Continue cooking, covered, 30 minutes or until pot roast is fork-tender. Remove pot roast and vegetables. Strain cooking liquid; skim fat. Combine 2 cups cooking liquid and cornstarch mixture in medium saucepan. Bring to a boil, stirring constantly; cook and stir 1 minute or until thickened. Carve pot roast into slices; season with salt and pepper, as desired. Serve with vegetables and gravy.

Apricot Beef Roast

Sorce	anyentertainment
Ingridients
Instructions	Trim the fat from the chuck roast. In a large kettle brown the meat on both sides. Drain apricots in syrup, reserving the liquid. On both sides of the roast, sprinkle dried onion flakes, marjoram, basil, and pepper. Cover tightly and cook slowly for 2 to 3 hours, or until tender. Add sherry and salt; cook uncovered for 30 minutes, or until liquid has cooked down to a syrup, basting the meat frequently. Place the roast on a platter; spoon the syrup on top. Arrange the apricots around the roast.

Asian Beef Pot Roast

Sorce	KirbyMario
Ingridients
Instructions	Brown the meat until seared. Combine soy, ginger, and star anise with water. Pour this over the meat once it's finished browning. Let the meat simmer for about three hours, turning it over once or twice in the process and adding more water if necessary. Remove star anise and add root vegetables. Cover and cook another 30 minutes. Garnish with green onions, and serve either with white rice or mashed potatoes, as desired.

Beef Roast with Tomatoes, Onions & Peppers

Sorce	Deanbigmike
Ingridients
Instructions	Heat oven to 350°F. Melt butter in oven proof Dutch oven until sizzling; stir in garlic. Add beef roast. Cook over medium-high heat, turning once, until browned (7 to 9 minutes). Stir in all remaining ingredients. Cover; bake for 1 1/2 to 2 hours or until roast is fork tender.