Spicy Beef Cross Rib Roast With Caramelized Clementine Sauce Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place the roast into a roasting pan. In a bowl, mix the Dijon mustard, 10 cloves of garlic, black pepper, garlic powder, salt, dry mustard powder, olive oil, and 1 tablespoon of paprika into a paste. Spread the paste over the top and sides of the roast. Pour the water and red wine into the roasting pan, and sprinkle in the dry onion soup mix. Drop in the beef bouillon cubes. Sprinkle the top of the roast generously with more paprika and 3 more crushed cloves of garlic. Cover the roast with aluminum foil.
• Roast in the preheated oven for 1 hour, and reduce temperature to 350 degrees F (175 degrees C). Roast until the meat is tender, about 2 more hours, basting occasionally with pan liquid. Remove foil during last 30 minutes of roasting to help brown the meat. Remove roast to a platter.
• Place roasting pan over medium heat, and bring the liquid to a simmer. Scrape up and dissolve any brown flavor bits from the bottom of the pan into the liquid. Stir the golden mushroom soup into the pan drippings until the gravy is smooth and thickened. To serve, slice the roast, pour hot gravy over the slices, and serve with remaining gravy.

Steps:

• Preparation 1. Preheat oven to 450°. Finely shred zest from 2 large clementines; save clementines for another use. In a food processor, whirl zest, chile flakes, ginger, garlic, and salt to mince. Blend in oil. Put meat in a 12- by 17-in. roasting pan, rub all over with chile mixture, and set fat side up. 2. Roast beef until browned, 20 to 25 minutes. Reduce heat to 325° and cook until an instant-read thermometer inserted in thickest part of meat reaches 90°, about 20 minutes. 3. Juice remaining clementines (to yield about 2 cups). Bring a large saucepan of water to a boil. Add clementine peels and boil gently 5 minutes, stirring occasionally. Drain; rinse with cool water. Scrape out and discard pulp and white pith. Cut peels in half, then stack a few at a time and cut into long, thin strips. In a bowl, combine clementine strips, sugar, soy sauce, sherry, and 2/3 cup clementine juice. 4. When meat is at 90°, pour clementine soy mixture around it. Cook, stirring sauce occasionally, until meat reaches 130° for medium-rare, 30 to 40 minutes; as pan juices begin to caramelize, stir in a few tbsp. clementine juice if needed to prevent scorching. 5. Transfer beef to a cutting board and let rest, tented loosely with foil, 15 minutes. Pour remaining clementine juice into roasting pan, set pan over high heat, and cook, stirring often, until juices are thickened and shiny, about 7 minutes. Scrape sauce into a bowl. 6. Snip twine from roast. Thinly slice meat crosswise. Serve with sauce and onions. *Ask butcher to tie the roast, or do it yourself. Note: Nutritional analysis is per serving. Nutritional Information Calories: 441 (45% from fat) Protein: 40g Fat: 22g (sat 7) Carbohydrate: 19g Fiber: 0.7g Sodium: 1072mg Cholesterol: 129mg

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.

Steps:

• Heat oil in deep-fryer to 375 degrees F (190 degrees C).
• Meanwhile, in a mixing bowl, combine cornstarch, salt and pepper together. Mix thoroughly. Toss the steak slices in the cornstarch mixture and coat well.
• Deep fry the coated steak slices until golden brown. Check to make sure they are cooked through. Remove from oil, and set aside.
• In another mixing bowl, combine the soy sauce, rice vinegar, rice wine and honey. Add sugar, chili paste, water, and ginger. Mix well and set aside.
• Heat a wok or deep frying pan over medium high heat. Add 1 tablespoon of oil, and quickly saute the onion, garlic and red pepper for 30 seconds. Add the sauce mixture, and cook another 30 seconds. Finally, add the strips of fried steak and toss to heat through and coat with sauce.