Ruby Glazed Roast Beef Recipes

Steps:

• Cut chuck roast in half; place in slow cooker. Combine cream of mushroom soup, beef broth, sherry, and soup mix in a bowl; pour over roast.
• Cover and cook on Low until meat is tender, 8 to 9 hours.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Coat a large pan with non-stick cooking spray. Place corned beef in dish and add water. Cover tightly with aluminum foil and bake for 2 hours; drain liquid.
• In a small bowl combine apricot preserves, brown sugar, and soy sauce. Spread the apricot mixture evenly over the corned beef.
• Bake uncovered at 350 degrees F (175 degrees C) 25 to 30 more minutes, or until the meat is tender; basting occasionally with pan drippings.
• Slice corned beef across grain and serve.

Steps:

• Place corned beef and contents of seasoning packet in a Dutch oven; cover with water. Add onion and celery; bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until meat is tender. , Drain and discard liquid and vegetables. Place beef on a greased rack in a shallow roasting pan; set aside., In a small saucepan, melt butter over medium heat. Stir in the remaining ingredients. Cook and stir until sugar is dissolved. Brush over beef. , Bake, uncovered, at 350° for 25 minutes. Let stand for 10 minutes before slicing.

Steps:

• Place the roast fat side up on a rack in small roaster. Roast, uncovered, in a 500°F oven for 30 minutes.
• Heat the jelly, ginger, chopped sun dried tomato and herb seasoning in a small saucepan.
• Pour the sauce over the roast.
• Reduce temperature to 275°F
• Continue to roast, uncovered, in a 275°F oven for 25 minutes per pound or until the meat thermometer registers 16 0°F for medium. Baste several times with the sauce.
• Mix the cornstarch with the water and stir into the liquid in the roaster. Heat and stir until thickened. Serves 8.
• Beef Today! Company's Coming.

Steps:

• Melt butter in a pan, add shallots and cook until soft and browned. Add orange juice, marmalade, vinegar, pepper, sugar and thyme.
• Bring to boil then reduce heat and simmer about 25-30 minutes stirring occasionally, to thicken and reduce liquid amount. Remove from heat and set to one side, this is going to be the glaze for the meat. You can make this ahead of time if preferred and store in fridge until needed.
• Heat a small amount of oil in a pan sear buffalo roast on both sides, transfer to a roasting tin and add half cup of water. I like to roast my meat in a very slow oven for a few hours and then turn it up to slow-moderately slow. Buffalo is very lean and to have perfect tender buffalo it should be cooked low and slow.
• I begin brushing roast with glaze about an hour into cooking and continue to brush with glaze every 20 minutes or so until cooked.
• Cooking time will vary but it will take 4-5 hours depending on weight of meat.
• As a general guide line it should be about 125 Fahrenheit for rare and about 138 Fahrenheit for medium-rare when meat thermometer is inserted. You should also let the roast rest about 15 minutes before carving.
• If you are someone who can only eat well done meat then I would suggest finding a crock pot roast recipe where the meat is cooked all day and just falls apart and you don't have to worry about overcooking. Buffalo steaks or roasts, should never be cooked well done you will get the same result as with any other meat you overcook, it will have the same palatability as an old boot.
• While roast is resting, Place roasting pan over burners on stove leaving all the juices in pan, there should be quite a bit of liquid from water and glaze, leave this as it gives the gravy a lovely flavour. Add both the wines and beef stock stir over heat for a couple of minutes to deglaze, scrape up any brown bits. Add bisto granules and stir until mixture boils and thickens.
• For the Sprouts.
• Leave any small sprouts whole and halve the medium ones, place in oven dish drizzle olive oil all over them and add crushed garlic mix to combine sprouts, oil and garlic. Place chopped pancetta over top of sprouts dividing equally.
• Bake in 200°C oven for about 20-25 minutes until sprouts are browned on edges and tender. Add a few tablespoons of water and mix scraping up any brown bits, serve immediately.
• To serve: Carve roast, place a few slices of meat on each plate top with gravy and serve with sprouts and sweet potato mash on the side.

Steps:

• Place rack in middle of oven.
• Preheat to 450F.
• In a roasting pan, combine well the onions, tomatoes, oil and 1/2 cup of water.
• Season to taste and roast for 10 minutes.
• Season beef; give onions and tomatoes a stir and place beef on top of the vegetables; roast 15 minutes longer.
• Reduce temperature to 350F and roast beef for 36 minutes longer (12 minutes more per pound), or until a meat thermometer registers 135F for medium-rare meat.
• Transfer to a cutting-board and let stand 30 minutes.
• Transfer ¾ of onion mixture to a bowl and reserve, keeping warm, covered.
• To the mixture remaining in the pan, add flour and cook over moderate heat, stirring, for 3 minutes.
• Whisk in broth, water, Worcestershire Sauce and any juices that may have accumulated on cutting board and simmer, whisking and scraping up browned bits, for 10 minutes.
• Transfer to a small pan and skim off fat.
• Just before serving, carve beef, arrange on platter with reserved onion mixture.
• Serve with gravy.

Steps:

• Place beef in heavy large pot. Stud each onion with 4 cloves. Add to pot with carrots, celery, garlic and peppercorns. Cover with water. Bring to boil over medium heat. Reduce heat, cover and simmer until beef is tender, about 3-1/4 hours, turning beef every hour. (Can be prepared 1 day ahead. Refrigerate beef in cooking liquid. Bring to room temperature before baking.).
• For sauce: combine first 11 ingredients in heavy medium saucepan over medium-low heat. Stir until jelly ismelted. Let cool at least 30 minutes. (Can be prepared 1 day ahead.).
• Position rack in center of oven and preheat to 350 degrees. Drain beef and pat dry. Arrange fat side up in large roasting pan. Cut off any excess fat and discard. Spread coarse-grained mustard over beef. Pour 2-1/2 cups sauce over beef. Sprinkle with sugar. Bake until beef is glazed deep rich brown, basting every 15 minutes, about 45 minutes.
• Transfer to large platter. Spoon some of sauce over top. Serve immediately, passing remaining sauce separately.

Steps:

• Mash the garlic and salt with a mortar and pestle until a paste is formed. Add the rosemary, and smash all together. Scrape the paste into a small bowl along with the olive oil, black pepper, and crushed red pepper.
• Spread the herb-and-garlic paste all over the meat. Cover with plastic wrap, and place in the fridge to marinate for at least 8 hours. Allow the meat to come to room temperature for 1 to 2 hours before roasting. (This will ensure even cooking.)
• Preheat your oven to 450 degrees F. Adjust a rack to the middle of the oven.
• Remove the plastic wrap, and place the meat in a large roasting pan. Roast for 20 minutes, then reduce the oven temperature to 350 degrees, and continue to cook until a thermometer inserted into the thickest part of the roast without touching the bone reads 125 degrees for medium rare, or continue to cook until it reaches 130 to 135 for medium, about 2 hours and 20 minutes more.
• Remove the roast from the oven, tent with foil, and let rest for 20 minutes before carving.
• Serve with the ruby port sauce (recipe follows).
• RUBY PORT SAUCE
• Melt 2 tablespoons of the butter in a medium saucepan set over medium heat. Once the butter foams, toss in the shallots and garlic, and sauté until soft and tender, about 3 or 4 minutes. Pour the port and beef stock into the saucepan, and bring to a simmer. Let reduce for about 20 minutes, or until you have about 2 cups of brothlike sauce. Whisk in the remaining tablespoon of butter for a touch of added thickness and gloss. Season to taste with salt and pepper.
• Note
• Get the rib rubbed with the spices the day before, and set aside in the fridge.

Steps:

• Preheat oven to 450 degrees.
• Combine 3/4 tsp.
• salt and 1/4 tsp.
• pepper; sprinkle over roast.
• Place beef in roasting pan.
• Add carrots and parsnips; roast 20 minutes.
• Meanwhile in pot over medium heat combine syrup, wine, mustard, butter and remaining salt and pepper.
• Bring to boil.
• Reduce heat to simmer; cook until thickened about 10 minutes.
• Reduce oven temperature to 350 degrees.
• Cook roast until meat thermometer inserted in thickest part of beef registers 140 degrees for medium-rare, 35-40 minutes, brushing roast with glaze during last 15 minutes of cooking time.
• Let stand 10 minutes before slicing.