Sirloin Roast Beef With An Aztec Flair Recipes

Steps:

• Rub the salt and pepper all over the piece of meat. Give it a good massage, it's had a hard day.
• Mix the rest of the ingredients into a marinade. Place the meat in the marinade and let it soak for 2 hours.
• Preheat the oven to 250 degrees centigrade.
• Place a heavy pan over high heat for at least 7 minutes, until it begins to smoke. Add the olive oil.
• Sear the meat on each side.
• Place the meat in the oven for 7-12 minutes depending on your preference of doneness.
• Prepare the sauce:.
• Using the same pan in which the meat was seared, add the leftover marinade, red wine, honey and broth. Scrape the bottom and then let the sauce boil until it has been reduced to 1/3 of its original volume. This should take about 12 minutes or so.
• Turn off the heat and add the chocolate. Mix well.
• Putting it all together:.
• Take the meat out of the oven and let it rest for about 7 minutes to allow the juices to redistribute. Slice into serving pieces.
• Drizzle with the sauce and serve.

Steps:

• Make small slits in the roast using a sharp knife; tuck slivered garlic into each slit. Rub minced garlic, paprika, salt, and ground black pepper over the entire roast. Set aside until roast comes to room temperature, 15 to 30 minutes.
• Preheat oven to 325 degrees F (165 degrees C).
• Arrange potatoes, carrots, and onions in an even layer in a 9x12-inch roasting pan. Dissolve beef bouillon cubes in hot water in a small bowl and pour over vegetables. Pour in beef broth and beer.
• Place roast on top of the vegetables, making sure it is not submerged in the broth mixture. Place bay leaf pieces around the roast.
• Bake roast in the preheated oven until internal temperature reaches 150 degrees F (66 degrees C) for medium, 45 to 60 minutes. Transfer roast to a platter; cover with aluminum foil, and allow to rest until internal temperature reaches 155 degrees (68 degrees C), about 10 minutes.
• Increase oven temperature to 425 degrees F (220 degrees C). Add red pepper and mushrooms to the roasting pan and return it to the oven. Bake until vegetables are tender and lightly browned, 15 to 20 minutes.
• Thinly slice the roast crosswise. Serve with vegetables; spoon pan juices over meat and vegetables.

Steps:

• Preheat oven to 450 degrees F (230 degrees C), and heat a large thick-bottomed roasting tray on the stovetop.
• Rub the beef generously with salt, then add a little olive oil to the tray and lightly color the meat for a couple of minutes on all sides.
• Lay the onions and bulbs of garlic in the tray with the beef on top of them, then cook in the pre-heated oven for a total of 1 1/2 hours.
• While the beef is roasting, parboil your potatoes in salted boiling water for around 10 minutes and drain in a colander. Toss about to chuff them up, this will make them really crispy.
• After 30 minutes, take the tray out and toss in your potatoes and rosemary. With a garlic press or grater, squeeze or grate the cloves of garlic and ginger over everything in the tray.
• Shake the tray and whack it back in the oven for the final hour. Remove the potatoes to a dish to keep warm, place the beef on a plate, covered with foil, to rest, and get your greens and Yorkshire puddings on.
• Remove most of the fat from your roasting tray and you should be left with caramelized onions and sticky beef goodness.
• Add 1 teaspoon of flour to the tray and mash everything together. Heat the tray on the stovetop and when hot, add the red wine. Simmer for 5 to 10 minutes, stirring every couple of minutes, until your gravy is really tasty and coats back of a spoon. Add any juice from the beef and feel free to add some water or stock to thin the gravy if you like.
• Pour through a coarse sieve and push it through with a spoon, pushing it through with a spoon, and serve in a warmed gravy jug. Serve with Yorkshire puddings.
• Preheat oven to 450 degrees F.
• Mix the batter ingredients together. Let rest for 10 minutes
• Preheat a Yorkshire pudding tray or muffin tin with 1/2-inch (1 centimeter) of oil in each section. After the 10 minutes divide the batter into the tray. Cook for around 15 to 20 minutes until crisp and puffy, don't open the oven door before then or they won't rise.

Steps:

• For the beef, mix the garlic, thyme and olive oil with some black pepper. Rub over the beef and leave for at least 1 hr, the longer the better. Heat oven to 200C/180C fan/gas 6, season the beef with salt and place in a roasting tin. Roast in the oven for 30 mins, then turn the heat down to 180C/160C fan/gas 4 and cook for 10-15 mins per 450g depending on how you like your meat - 10 mins per 450g will give you rare meat and 15 mins will give you meat that is cooked through.
• When the beef is cooked, take it out of the roasting tin and allow it to rest somewhere warm, loosely wrapped in foil, for 30 mins. Pour off and reserve any resting juices.
• To make the gravy, place the roasting tin on a high heat with the garlic, bay and thyme. Splash in the Port, scrape with a wooden spoon to loosen any debris from the tin and bubble until almost completely reduced. Pour in the red wine and reduce by three-quarters before adding the stock. Bring to the boil and season to taste. Pour reserved resting juices back into the tin. Finally, pour the gravy through a sieve into a warm jug. Carve the meat and serve with the gravy.

Steps:

• Leave the beef at room temperature for 1 hr before cooking. For the dauphinoise, heat the butter in a saucepan over a medium heat. Once foaming, add the shallots and a pinch of salt and fry for 10 mins or until softened. Add the vinegar and reduce it by half, then pour in the cream and milk. Tip in the garlic and tarragon stalks and bring to a simmer. Take off the heat and set aside to infuse for 30 mins.
• Tip the mixture into a bowl, scoop out the garlic and tarragon stalks, and discard. Whisk through most of the chopped tarragon, the egg yolk and some seasoning. Mix the potato slices through the infused cream until they are fully coated, then arrange in overlapping layers in a buttered 30cm round dish. Pour over any remaining liquid, scatter with the gruyère and set aside.
• Heat the oven to 220C/200C fan/gas 7. Heat the olive oil in a large non-stick pan over a high heat. Add the beef and fry for 5-7 mins, on all sides, until the fat is golden brown. Remove and put in a roasting tin. Bash the peppercorns and salt together with a pestle and mortar, and rub this over the fatty parts of the meat. Cut the garlic bulb in half through the cloves, then add to the tin.
• Turn the oven down to 180C/160C fan/gas 4. Put the beef in the oven to cook for 55 mins-1 hr 5 mins (for medium-rare). Put the dauphinoise on the lower shelf to cook for the same amount of time, then add the carrots to the roasting tin for the last 25 mins. A cooking thermometer should read 55C when the beef is cooked. Cover with foil and leave to rest for 25 mins.
• Make the dressing by whisking all the ingredients together with some seasoning, then toss with the watercress. Serve the beef thinly sliced with the dauphinoise, carrots, the roasted garlic and the lightly dressed watercress leaves.

Steps:

• Score fat on top of roast.
• Combine flour oil, mustards, garlic, black pepper and salt.
• Rub over roast and marinate 1-4 hours Preheat oven to 500 degrees F (260 degrees C) Place roast on a rack in roasting pan Roast for 30 minutes Reduce heat to 350 degrees and roast another 45 min or until instant- read thermometer reads 120 F for rare or 140 F for medium rare.
• Let rest for 15 minutes while making the gravy Gravy. Drain fat from pan, leaving 1 tbsp.
• Stir flour into the pan and cook until lightly browned, about 1 minute. Add drippings, beef stock and tomato paste and bring to boil. Simmer for 5 minutes or until slightly thickened.
• (If you like your gravy a little thicker mix 1 tbsp cornstarch with cold water to form running paste and stir into gravy until thickens) Season to taste.

Steps:

• Heat oven to 200C/fan 180C/gas 6. Heat the oil or fat in a large fl ameproof roasting tin in the oven for 5-10 mins. Season the beef all over.
• Place the joint fat-side down in the roasting tin and put it on the hob. Sizzle to release some of the fat, then turn the beef in the fat to seal and colour it all over, about 5 mins. The joint can now be roasted, fat-side up, allowing 10-15 mins per 450g for medium-rare, 15-20 mins per 450g for medium, 20-25 mins for medium-well and 25-30 mins for well done. Turn the joint halfway through its cooking time for an even roast. Once roasted, remove the beef from the pan and leave to one side, loosely covered with foil, to rest for 15-20 mins.
• Meanwhile, pour off any excess fat from the roasting tin, then put the tin on a medium heat on top of the stove. Once it begins to sizzle, pour in the red wine, allowing it to boil rapidly until almost completely evaporated. Tip in the consommé and allow to simmer for 4-5 mins. This will give a light sauce, rather than a gravy (see tip, below). Simmer for a few more mins before straining through a sieve for the smoothest of fi nishes. Carve the beef into thick slices, offering the gravy separately.

Steps:

• Rub salt, pepper and paprika into the meat. With a small knife, make slits in the roast. Press the garlic slivers into the roast.
• Place the potatoes, carrots, and onions in a large slow cooker. Place meat on top of the vegetables. Pour in water and beef broth, and add bouillon cubes and bay leaf.
• Place lid on slow cooker, and cook for 6 hours on High, or 8 hours on Low. During the last half hour of cooking, add the green peppers.