SPICED ROUND OF BEEF
The spicy marinade gives the beef a wonderful flavour, while slow cooking keeps the meat very moist. Spoon the veggies and any sauce over the baked potatoes or serve separately. From Cooking for Diabetics.
Provided by Derf2440
Categories One Dish Meal
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Serve with oven baked potatoes.
- Put the coriander seeds in a mortar and pound them with a pestle.
- Stir in the rest of the spices and seasonings, then pour the mixture into a bowl and stir in the white wine.
- Put the beef in large zip lock bag, pour the marinade over the beef, push the air out of the bag and seal it.
- Massage the marinade around the beef and refrigerate for about 24 hours, turning and massaging occasionally.
- Preheat the oven to 300f degrees.
- Heat the oil in a deep casserole just large enough to hold the beef snugly.
- I use my cast iron dutch oven.
- Add all the vegetables and cook over gentle heat for 15 to 20 minutes, or untl they start to soften.
- Lift the beef out of the marinade and place on top of the veggies.
- Strain 1 1/4 cups of the marinade into a measuring cup and add the broth and the red wine.
- Pour the liquid over the beef.
- Add the parsley, cover and place in the oven.
- Bake for 2 to 3 hours, or until the beef is tender.
- For the last hour, wash and score the potatoes.
- Place potatoes on oven grate around the outside of the casserole.
- Bake 1 hour, or until fork tender.
SPICY STEWED BEEF
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h20m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- In a large pot over high heat, heat the oil and butter. Working in 2 batches, cook the beef until browned on all sides, 1 to 2 minutes. Add the cumin, chili powder, garlic and some salt and pepper and cook for 1 to 2 minutes to deepen the flavors.
- Add the beef broth and chipotle peppers with adobo sauce, stir and bring to a boil. Reduce the heat to low, cover and simmer until the meat is fall-apart tender and the liquid is thick, 2 1/2 to 3 hours. Check occasionally and add more beef broth if the sauce becomes too thick or dry.
- Serve immediately and garnish with the green onions, or allow to cool, cover with foil and refrigerate. To reheat, cook at 350 degrees F for 30 minutes. Garnish with the green onions before serving.
- If serving with the Pimiento Cheese and Bacon Grits, spoon the hot stew over the warm grits in a 9-by-13-inch baking dish and serve immediately or cover with foil and refrigerate. To reheat, cook at 350 degrees F for 30 minutes. Garnish with the green onions before serving.
- In a skillet over medium heat, cook the bacon until crisp, 10 to 12 minutes. Remove it to a paper towel-lined plate.
- Meanwhile, bring 4 cups of water to a boil in a medium saucepan. Whisk in the grits and salt. Reduce the heat to low, cover and cook, stirring occasionally, for 30 minutes.
- Stir in the half-and-half and cook until the grits are tender and creamy, about 20 more minutes.
- Add the pimientos, cream cheese, Cheddar and mustard and stir until melted together and combined. Chop the bacon into small pieces and add to the grits. Stir in the pepper and serve.
MO'S SPICY BEEF STEW
Wanting to do something different with the standard beef stew, I added a spicy twist to this family's comfort food. It's quick and easy and sure to please the hungry!
Provided by MOCOOKS2
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 4h30m
Yield 6
Number Of Ingredients 12
Steps:
- Mix flour, garlic salt, and black pepper together in a shallow dish.
- Gently press beef cubes into the flour mixture to coat evenly.
- Heat olive oil in a skillet over medium heat; cook and stir beef in batches in hot oil until browned completely, about 5 minutes per batch. Remove browned beef with a slotted spoon to a bowl until all beef is browned.
- Stir water and beef stew seasoning mix together in a slow cooker until the seasoning is dissolved into the liquid. Add browned beef, potatoes, onion, diced tomatoes with green chile peppers, and hot pepper sauce.
- Cook on High, 3 1/2 to 4 1/2 hours. Add frozen corn and continue cooking until the corn is hot, about 30 minutes more.
Nutrition Facts : Calories 435.9 calories, Carbohydrate 38.3 g, Cholesterol 99.8 mg, Fat 13.4 g, Fiber 4.2 g, Protein 39 g, SaturatedFat 4.5 g, Sodium 933.8 mg, Sugar 2.4 g
SPICED ROAST BEEF
Matt Tebbutt's roast beef combines spices and meltingly tender meat. It'll be just as good cold, too
Provided by Matt Tebbutt
Categories Main course
Time 2h
Yield Serves 6 with leftovers
Number Of Ingredients 6
Steps:
- Combine all the spices and ½ tbsp salt together in a pestle and mortar. Give everything a good grind, keeping a little of its coarseness. Rub the oil and then the ground spices all over the beef and massage in well. Cover and chill overnight to marinate.
- Next day, heat oven to 190C/170C fan/gas 5. Weigh your joint and roast for 10 mins per 450g for rare meat and 15 mins per 450g for medium, plus an extra 20 mins. Cover and rest for 20 mins while you finish the salads, then slice and serve. Alternatively, roast the beef in the morning and serve at room temperature for dinner.
Nutrition Facts : Calories 396 calories, Fat 21 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 51 grams protein, Sodium 0.68 milligram of sodium
SPICED BEEF ROAST
"In the South, this tangy roast is traditionally served cold or at room temperature, but we like it piping hot," notes Barb Bredthauer of Omaha, Nebraska. "It's great for special occasions, and the leftovers are fantastic."
Provided by Taste of Home
Categories Dinner
Time 2h35m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- For marinade, combine the onion, vinegar, broth, brown sugar, bay leaf and seasonings in a small saucepan. Cook and stir over medium heat until sugar is dissolved. Cool to room temperature., Pierce roast several times with a meat fork; place in a large resealable plastic bag. Add cooled marinade. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Place meat and marinade in an ungreased 11x7-in. baking dish. Bake, uncovered, at 325° for 1-1/2 hours. Stir in dried fruit and raisins. Bake 45-55 minutes longer or until meat and fruit are tender. Discard bay leaf. Remove roast to a platter; let stand for 10 minutes before slicing. , For gravy, combine cornstarch and water until smooth. Pour pan juices into a saucepan; gradually stir in cornstarch mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with beef.
Nutrition Facts : Calories 317 calories, Fat 6g fat (2g saturated fat), Cholesterol 71mg cholesterol, Sodium 285mg sodium, Carbohydrate 38g carbohydrate (32g sugars, Fiber 4g fiber), Protein 26g protein. Diabetic Exchanges
IRISH SPICED BEEF
The story goes that my Irish ancestors brought this recipe along when they immigrated to the U.S. Start it at least five days ahead to spice and tenderize the meat; the flavors are worth it. -Mary Shenk, Dekalb, Illinois
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 14 servings.
Number Of Ingredients 15
Steps:
- Place beef in a 15x10x1-in. baking pan; rub with brown sugar. Refrigerate, covered, 24 hours., In a small bowl, mix salt, chopped onion, bay leaves and seasonings; rub over beef. Refrigerate, covered, 3 days, turning and rubbing salt mixture into beef once each day., Preheat oven to 325°. Remove and discard salt mixture. Place beef, onions, carrots, celery and stout in a roasting pan. Add water to come halfway up the brisket. Roast, covered, 4-4-1/2 hours or until meat is tender. Cool meat in cooking juices for 1 hour., Remove beef; discard vegetables and cooking juices. Transfer beef to a 13x9-in. baking dish. Refrigerate, covered, overnight., Cut diagonally across the grain into thin slices. Serve with rye bread, cheese and mustard.
Nutrition Facts : Fat cheese and mustard), Cholesterol 8g fat (3g saturated fat), Sodium 83mg cholesterol, Carbohydrate 560mg sodium, Fiber 6g carbohydrate (5g sugars, Protein 0 fiber)
SPICED ROAST BEEF AND VEGETABLES
Steps:
- Preheat oven to 350°F. Place first 3 ingredients in heavy small plastic bag. Using meat mallet or rolling pin, crush spices. Transfer crushed spices to small bowl; mix in salt, ginger and cayenne.
- Toss potatoes, carrots and 3 tablespoons oil in large bowl. Sprinkle with salt and pepper. Spread vegetables in large roasting pan. Roast 30 minutes.
- Meanwhile, using tip of knife, make several slits in roast; insert garlic into slits. Brush roast with remaining 1 tablespoon oil. Rub spice mixture over roast.
- Push vegetables to sides of pan, leaving space in center. Place roast in center of pan. Roast until meat thermometer inserted into center of meat registers 125°F for medium-rare, about 1 hour. Transfer roast to platter. Tent with foil. Increase oven temperature to 450°F. Spread vegetables in pan; continue roasting until vegetables are tender and brown, about 10 minutes. Sprinkle with cilantro.
- Surround roast with vegetables. Cut roast into thin slices and serve.
IRISH SPICED BEEF
A true Irish celebration dish! Served cold and thinly sliced, this is a great buffet favorite in many Irish households during the holiday season. While not difficult to prepare, it does require quite a bit of time and care.
Provided by Susie R.
Categories Roast Beef
Time P7DT6h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Mix all the flavorings and spices together.
- Place the beef in a large bowl and rub all over with the spice and flavoring mixture.
- Cover and refrigerate.
- Rub in the mixture once or twice a day for a week; turn the beef as you repeat the rubbing in process.
- The spices and flavorings will now be mixed with the juices drawn from the beef.
- Tie up the meat firmly and place in a large pot.
- Rub in a last teaspoon of ground cloves.
- Cover with cold water to which a bottle of Guinness has been added.
- Simmer gently for 6 hours.
- Allow to cool in the cooking liquid.
- When cool, remove from the cooking liquid, place on a serving dish and cover with a weighted plate.
- Refrigerate until serving time.
- Serve cold, thinly sliced.
Nutrition Facts : Calories 733.8, Fat 49, SaturatedFat 19.4, Cholesterol 224.5, Sodium 7268.9, Carbohydrate 3.1, Fiber 0.1, Sugar 2.3, Protein 65.3
SPICY AND TENDER CORNED BEEF
It will be a mighty 'lucky' group who gets to eat this corned beef on St. Patrick's Day. A spicy and fork-tender treat. My Mother was Irish and she cooked it this way. I'm married to an Irishman, I'm a Lucky Lassie to have him, and he loves this dish!
Provided by June Mc
Categories World Cuisine Recipes European UK and Ireland Irish
Time 3h30m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Pour beer into a roasting pan and add contents of corned beef seasoning packet, dry mustard, salt, and black pepper to the beer. Stir to combine. Use a sharp knife to pierce corned beef all over; insert garlic slivers into holes. Push whole cloves into meat. Lay the corned beef into the roasting pan.
- Bake in the preheated oven for 1 hour; scatter carrots around corned beef and roast for about 1 1/2 hour more. Distribute red potatoes around the meat and roast until corned beef and vegetables are tender, about 40 minutes more.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cabbage wedges, cover, and steam until tender, about 10 minutes. Transfer to a platter and season with salt and black pepper. Let butter melt over the hot cabbage. Cut visible fat from corned beef and serve with cabbage, carrots, and potatoes.
Nutrition Facts : Calories 423.8 calories, Carbohydrate 33.2 g, Cholesterol 102.4 mg, Fat 21.8 g, Fiber 8.6 g, Protein 23.4 g, SaturatedFat 7.6 g, Sodium 1260.2 mg, Sugar 10.6 g
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