Manzo Alla Lombarda - Beef Roast

Sorce	SnakO
Ingridients
Instructions	If you can't find Pancetta, use regular smoked bacon, but blanch it in boiling water for 5 minutes to remove some of its smoke flavor. Mix the garlic, oregano, salt and pepper together. (If you are using canned broth or bouillon cubes go very easy on the salt at this point!) Toss the seasonings with the bacon strips. Make deep incisions all around the roast using a thin, sharp knife such as a boning or filet knife. Insert pieces of the bacon in the incisions. Preheat oven to 350°F. In a heavy oven-proof braising pan heat 1 tablespoon each of the butter and olive oil. Brown the roast well on all sides. Remove from the pan and add the remaining butter and olive oil if needed. Sauté the onion, carrot and celery for about 10 minutes until they are soft. Using a slotted spoon remove the vegetables from the pan and pour out most of the fat. With the pan on the heat pour in the wine and deglaze the pan by stirring and scraping up the browned fragments. Reduce the wine to 1/2 cup. Add the cooked vegetables and place the roast on top of them. Add the tomatoes, bay leaf and stock. Bring to a boil. Cover and place in a 350°F oven to continue cooking for about 2 hours. Cook until the meat is fork tender. When the meat is tender remove it to a carving board, cover with foil for a few minutes to rest, then slice. Strain the cooking liquid into a bowl. Skim off the fat and cook over high heat to reduce and thicken the sauce. I like to purée the vegetables until smooth, then add them to the sauce. Taste and adjust seasonings, if necessary. Pour some sauce over the meat and pass the remainder in a gravy boat.

Peppery Beef Tri-Tip Roast with Skewered Vegetables

Sorce	sonicpumkinpie
Ingridients
Instructions	Combine brown sugar, garlic, pepper, thyme and salt, mixing well. Combine 1 teaspoon of spice mixture with Italian dressing; reserve. Rub remaining spice mixture evenly over surface of roast. Place roast on grid over medium ash-covered coals. Grill 25 to 30 minutes, turning frequently. Meanwhile thread vegetables on each of 6 (12-inch) skewers. Brush vegetables with dressing mixture. Place vegetables on grid; grill 20 to 25 minutes or until vegetables are tender, turning occasionally. Remove roast and vegetables from grill; tent with foil and let roast stand 10 minutes for easier carving. Carve roast across the grain into thin slices; serve with grilled vegetables.

Peppered Beef Tip Roast

Sorce	evilmonkeh
Ingridients
Instructions	Preheat oven to 325°F. Combine seasonings ingredients and rub evenly into surface of roast. Place roast, fat side up, on rack in shallow roasting pan. Do not add water or cover roast. Roast approximately 2 1/2 to 3 hours. Use an instant read thermometer and remove roast when internal temperature reaches 140°F for medium-rare or 155°F for medium. Remove from oven and tent loosely with foil. Let stand 15 minutes prior to carving 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.

Roast Beef with Gravy

Sorce	girdle
Ingridients
Instructions	In a 16 quart roaster or cast iron Dutch Oven, mix all the gravy ingredients and dilute with water to the consistency that you like your gravy. Place roast in gravy and spoon some gravy over it. Place in at 350*F (180*C) oven for 1 1/2 hours. Remove and turn roast and place back in oven for 1 hour. Remove roast and slice in 1/4-inch slices across the grain. Place back in the gravy, cover and bake for 45 minutes to 1 hour. The roast beef will be tender enough to cut with a fork.

Roast Beef Supreme

Sorce	Scott-
Ingridients
Instructions	Preheat oven to 350°F (175°C). Place salt pork into a large flameproof, ovenproof casserole. Cook over medium heat, stirring constantly, until browned. Push to one side, add chuck roast; brown chuck roast on all sides. Remove the salt pork and discard. Stir in onions, green bell pepper, tomatoes and french salad dressing. Cover and bake for 2 hours. After 2 hours add carrots, potatoes, mushrooms, pimiento, and pepper; cover and bake an additional 15 minutes.

Roast Tenderloin of Beef

Sorce	Jabbok
Ingridients
Instructions	Using a sharp chef's or boning knife, trim tenderloin and remove silver skin as for pork tenderloins. Or request a butcher to provide you with a 'peeled and roast-ready tenderloin of beef, silver skin removed.' You don't need it tied, larded, or marinated. You will get a beautiful roast about 15-inches long and 4-inches thick at one end, tapering toward the other end. Preheat oven to 400°F. Place rack in middle level of oven. Line a 12 x 16-inch rimmed baking sheet with aluminum foil to make cleanup easier. Place a roasting rack on the baking sheet. Rub oil over all sides of meat. Sprinkle with salt and a few grinds of pepper. Place roast on rack, and tuck small 'tail' under so thin end of roast becomes thicker and cooks evenly. Secure with kitchen string. Place tenderloin in oven and roast until done to your preference-110°F to 120°F for medium rare, 130°F to 140°F for medium, 150°F for medium well. To measure temperature, insert an instant-read thermometer in middle of roast after about 35 minutes, or may take 45 to 50 minutes, depending on your oven and exact weight of roast. Let roast rest for 5 to 10 minutes to allow juices to set. Place on a carving board and carve across the grain into 1/4 to 1/2-inch slices, beginning at thin end of tenderloin. The last slice or two usually has a little gristle, which isn't visible before carving. You may prefer to reserve it for another use rather than serve to guests.

Roasted Beef Ribeye & Root Vegetables

Sorce	©hav
Ingridients
Instructions	Heat oven to 350°F. Combine seasoning ingredients; press 1/2 onto beef roast. Combine remaining seasoning with oil in large bowl. Add vegetables; toss. 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 350°F oven 1 3/4 hours for medium rare; 2 hours for medium doneness. After 15 to 30 minutes, place vegetables on rack around roast; roast vegetables 1 1/2 hours or until tender. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Tent with foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.) Carve roast. Serve with vegetables.

Roasted Beef Sirloin with Red Pepper Sauce and Garlic Flans

Sorce	HooT
Ingridients
Instructions	Press rosemary into both sides of beef; place on rack in roasting pan. Roast, uncovered, at 350ºF oven to desired doneness (allow 16-20 minutes per pound). Allow steak to rest 10 minutes prior to carving. Makes 10 to 12 servings. Red Pepper Sauce 2 medium red bell peppers, roasted (or 7-ounce jar) 1 teaspoon red wine vinegar 1/4 teaspoon salt To roast peppers, broil 2-inches from heat, turning frequently, until skin bubbles and is evenly charred. Transfer peppers to sealable plastic bag, close and set aside until peppers cool. Peel charred skin from peppers. Remove seeds. Blend peppers, vinegar and salt in blender using pulse switch until coarsely chopped. Sauce may be served at room temperature or heated. Makes approximately 1 cup. Garlic Flan 8 cloves garlic, unpeeled 1 teaspoon olive oil 1 cup half-and-half 1 cup milk 1/2 teaspoon salt 2 large eggs Place garlic cloves on paper plate; microwave on HIGH 1 minute. Let stand 1 minute. Remove peel from garlic. In small saucepan add half-and-half, milk and salt. Heat on high 3 to 4 minutes or until mixture forms bubbles around edge. Do not boil. Pour into blender, add garlic, cover, and process until garlic is pureed. Add eggs, and pulse only until blended. Pour mixture into 6 greased, 3/4 cup, custard cups. Place filled cups in 13 x 9-inch baking pan; add hot water to pan deep enough to come halfway up side of custard cups. Bake in 350ºF oven 25 to 30 minutes, until knife inserted near center comes out clean. Let stand 5 minutes before unmolding onto individual small plates.

Roasted Filet of Beef with Whole-Grain Mustard & Herb Crust

Sorce	oSiRiS
Ingridients
Instructions	In a small bowl, mix together the mustard, olive oil, savory and thyme. Trim the meat of all excess fat and silver skin. Cut the filet in half to make two equal pieces about 7-inches long. You’ll have one piece with the broad double-pieced butt portion and a thinner piece that tapers to a small tip. Tuck the tapered tip under and tie with twine to fashion two equally thick roasts. Tie each roast at 2-inch intervals. Heat the oven to 450°F. Heat a heavy-duty roasting pan or large Dutch oven or skillet over medium-high heat. Pour in enough vegetable oil to just cover the bottom of the pan. Pat the filets dry, salt them generously with coarse salt, and lay them in the pan; cook without disturbing them until the bottoms are a rich brown. Turn the beef and sear the other sides. It will take about 4 minutes per side (there are three or four sides per roast) to get a good sear. When the filets are seared, transfer them to a cutting board, brush them with the mustard and herb mix and then generously grind fresh pepper over them. Put a rack in the roasting pan, lay the meat on the rack and roast until the internal temperature reaches 120°F for medium rare, about 20 minutes (Check after 15 minutes; roasting time will vary depending on searing time.) Remove the filets from the oven and let them rest in a warm spot for at least 15 minutes before slicing. Serve warm or at room temperature.