Roasted Beef Sirloin with Pearl Onion Jam

Sorce	peterskaSMizi
Ingridients
Instructions	Preheat oven to 350ºF. Rub sirloin with olive oil and crushed garlic. Mix pepper and rosemary together and press evenly onto all sides of steak. 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 50 to 60 minutes (or 16 to 20 minutes per pound) for medium-rare or medium doneness. Approximately 20 minutes before roast is finished cooking, heat water, sugar and butter in a pan large enough to place the onions in a single layer so they are just touching. Add onions and bring liquid to a boil. Reduce heat to medium. Continue cooking until onions begin to caramelize. Gently toss to glaze all sides. When onions are a deep brown, add orange juice and stir to combine. Remove from heat. Remove roast when meat thermometer registers 140ºF for medium-rare, 155ºF for medium. Let stand 10 minutes. (Temperature will continue to rise to 145°F for medium-rare, 160ºF for medium.) Carve roast into slices and serve with Pearl Onion Jam.

Roasted Beef with Cracked Black Pepper

Sorce	citurs
Ingridients
Instructions	Preheat oven to 375°C). Rub beef sirloin roast with 2 tablespoons olive oil and crushed garlic cloves. Sprinkle with rosemary and cracked peppercorns. Cover and refrigerate for 2 hours. Place in a roasting pan with 1 tablespoon olive oil. Season with salt. Cook 2 hours, or until juice runs clear. Let stand for 5 minutes before carving. Meanwhile, combine chopped onions, sugar, butter, and water. Bring to a boil, reduce the heat, and when just browned stir in orange juice, stirring well. Serve with the sliced beef.

Roast Filet of Beef

Sorce	Luke
Ingridients
Instructions	Make 1-inch slits in a rib roast. Insert sliced garlic cloves in the slits. Rub meat with pepper and liquid hot pepper sauce. In a bowl combine soy sauce, oil, red wine vinegar, thyme, and bay leaf. Pour over the rib roast and marinate covered for 15 minutes at room temperature. Preheat the oven to 425°F (220°C). Drain the roast; reserving the marinade. Place meat on a rack in a roasting pan and arrange strips of bacon on top. Bake for 45 minutes to the desired degree of doneness; basting occasionally.

Rare Roasted Beef With Chilled Kiwifruit Salsa

Sorce	SweetFate
Ingridients
Instructions	Preheat oven to 400°F (200°F). Heat a small heavy-bottomed casserole or cast iron dish and add one and a half tablespoons of the peanut oil. When the oil is hot, add the beef and brown well on one side. Grind over plenty of black pepper, then turn the meat and cook the second side, grinding pepper over the cooked side of meat. When well browned, sprinkle each side generously with salt, then place in oven and roast for 10 minutes, turning once. Quickly cool the beef, pour off any juices, then refrigerate until cold. Pat dry with paper towels then slice thinly. Allow the juices to run off then stack the beef in a container, cover and refrigerate until required (use within 24 hours), bringing to room temperature before serving. Prepare the salsa next. Peel the kiwifruit and chop finely. Purée half of it then transfer to a bowl with the chopped kiwifruit, lime juice and a pinch of salt. Cut the chile down the length, remove the seeds then chop the flesh very finely and add to the bowl of kiwifruit with the coriander. Mix gently together. Drain the water chestnuts, cut in half if large, put them in a small pan, cover with water and bring to the boil. Boil 30 seconds, then drain and refresh with water. Heat a wok over a medium heat with one tablespoon of peanut oil. Drop in the red pepper and white pieces of spring onions and stir-fry 2 minutes. Add the snow peas, green pieces of spring onions and peanuts, stir-fry a minute, then add the water chestnuts and continue stir-frying until the spring onions have just started to wilt. Remove from the heat, sprinkle with salt and stir through the bean spouts. Tip into a heated serving dish. Serve immediately with the kiwifruit salsa and the sliced beef arranged on a platter, garnished with sliced kiwifruit.

Cheesy Roast Beef Wraps

Sorce	astrogem
Ingridients
Instructions	To assemble each wrap, spread 1 warm tortilla with 2 tablespoons salad dressing; layer with 2 slices roast beef, 1 tablespoon onion, 1/4 cup tomato, 1/2 cup salad greens and 2 slices cheese. Fold two opposite edges of tortilla toward center over filling. Roll up open end of tortilla toward opposite edge. Repeat with remaining tortillas.

Roast Beef Wraps with Horseradish Slaw

Sorce	TLVampire
Ingridients
Instructions	Heat large skillet over medium heat. Add 1 tortilla to skillet and heat until soft, about 1 minute per side; transfer to work surface. Repeat with second tortilla. Spread 1/4 of slaw mixture on each tortilla, leaving 1/2-inch border at edges. Arrange beef, roasted peppers and green onions over slaw mixture. Starting at edge of tortillas begin to roll up, folding open ends toward center as you roll. Slice the wraps in half to serve. Serves 4. Horseradish Slaw 2 cups purchased coleslaw 3 tablespoons prepared horseradish 1 1/2 teaspoons dried thyme Combine all ingredients in small bowl to blend.

Horseradish Roast Beef Special

Sorce	KaYaZ
Ingridients	Spread Ingredients: 1/2 cup LAND O LAKES® Light Sour Cream 1 tablespoon country-style Dijon mustard 1 teaspoon prepared horseradish 1/4 teaspoon salt 1/8 teaspoon pepper Sandwich Ingredients: 1/4 cup LAND O LAKES® Butter, softened 1/2 teaspoon finely chopped fresh garlic 8 slices sourdough bread 6 ounces (12 slices) deli roast beef 8 slices tomato 12 slices cucumber
Instructions	Heat broiler. Stir together all horseradish spread ingredients in small bowl. Stir together butter and garlic in another small bowl. „Y Spread 1 side of each bread slice with garlic butter. Place onto ungreased baking sheet. Broil 5 to 6 inches from heat, turning once, until bread is toasted (3 to 4 minutes). To assemble each sandwich, layer 1 slice bread with 3 slices roast beef, 2 slices tomato and 3 slices cucumber. Spoon about 2 tablespoons spread over cucumbers. Top with 1 slice bread.

Roast Beef Pitawiches

Sorce	whywilbert
Ingridients
Instructions	Cover tomatoes with boiling water; let stand 10 minutes or until softened. Drain tomatoes and cut into thin strips. Toss tomato pieces with shredded cabbage and carrot mixture. In a small mixing bowl combine mayonnaise dressing or salad dressing, milk, mustard, and caraway seed. Add to cabbage-tomato mixture; toss to coat. To assemble sandwiches, place one-fourth of the roast beef and one-fourth of the cabbage mixture in each pita half.

Pork Roast Carnitas-Style

Sorce	RemsDaRKnessschmidtom
Ingridients	For Roast: 1 tablespoon beef base 1 tablespoon dried cilantro leaves 2 teaspoons brown sugar, packed 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon dried oregano leaves 1 teaspoon kosher or coarse salt 1/4 teaspoon freshly ground pepper 1 (4-pound) boneless pork roast, trimmed 1/2 cup water Juice of 1 fresh orange Juice of 1 fresh lime 2 tablespoons low sodium soy sauce Accompaniments and Toppings: 18 fresh corn or flour tortillas, warmed 1 large white onion, chopped * 1 cup fresh cilantro leaves, chopped Lime wedges Pico de Gallo ( see recipe )
Instructions	In a small bowl combine the beef base, dried cilantro leaves, brown sugar, garlic powder, onion powder, oregano and cilantro leaves, salt and pepper. Set aside. Brown pork roast on all sides in large cooking pot over medium heat. Reduce heat and evenly coat the roast on all sides with spice mixture. Add the water, orange juice, lime juice, and soy sauce. Heat to boiling; reduce heat; cover and simmer over low heat for 3 1/2 to 4 hours or until roast is so tender, it falls apart. Discard any fat and pull roast apart with two forks, allowing meat to absorb any juices left in the pan. If needed, continue cooking in pan until juices have been reduced and absorbed into pulled meat.

Beef & Roasted Pepper Crostini

Sorce	talenxinlei
Ingridients
Instructions	Heat oven to 450°F. In 1-cup glass measure, combine oil and garlic; microwave on HIGH 30 seconds. Lightly brush top side of each bread slice with oil mixture; arrange on 2 baking sheets. Bake in 450°F oven 6 to 8 minutes or until light golden brown. Layer equal amounts of beef, red peppers and cheese over toasted bread. Return to oven; bake an additional 2 to 4 minutes or until cheese is melted. Serve immediately.