Mollys Spanish Roast Beef Recipes

MOLLY'S SPANISH ROAST BEEF

Steps:

• Unroll beef and wipe with a clean cloth or paper towel.
• Finely chop one of the onions and sprinkle over beef. Cover with bacon rashers trimmed of fat, and re-roll beef. Tie or skewer securely.
• Chop garlic finely and place in a bowl with vinegar, and salt and pepper to taste. Stand beef in bowl for 5 minutes, turn beef and stand a further five minutes. Drain remaining marinade and reserve.
• Heat 1 tablespoon olive oil in a griddle, and sear beef on all sides until browned.
• Place beef in a baking dish with the extra tablespoon of olive oil, cover and cook in a hot oven (450 degree F) for 15 minutes.
• Remove from oven and pour red wine and reserved marinade over meat.
• Return to oven, reduce heat to 400 degrees, cover loosely with foil and cook for 1 1/4 hours, basting several times.
• Cut remaining two onions in half and place with tomatoes around joint, and bake uncovered for a further 30 minutes. Add a splash of water to pan if necessary.
• Beef should be moist and tender with a rich brown gravy.
• Serve with roasted vegetables.

SPANISH SHREDDED BEEF

Steps:

• Preheat large sauce on medium heat for 2-3 minutes.
• Place 1 tablespoon oil and garlic in pan.
• Cook and stir for 1 minute or until heated and fragrant.
• Stir in all remaining ingredients and cook and stir for 5 minutes or until thoroughly heated.
• Remove beef from heat and shred meat using 2 forks.

SPANISH POT ROAST

Steps:

• Brown meat in 1/4 c dressing.
• Add remaining dressing and 1/2 c water.
• Cover.
• Simmer 2 hours and 15 minutes.
• Add onions, potatoes and olives.
• Continue simmering 45 minutes, until meat and vegetables are tender.
• Remove meat and vegetables to warm, serving platter.
• Gradually add remaining 1/4 c water to flour.
• Stir until well blended.
• Gradually add flour mixture to hot liquid in pan.
• Cook, stirring constantly until mixture boils and thickens.
• Simmer 3 minutes, stirring constantly.
• Serve with meat and vegetables.

LONI'S MOM'S SPANISH STYLE BRISKET

Steps:

• Brown the meat in a pan by searing on both sides.
• In a roasting pan add the meat.
• Mix the next 6 ingredients in a bowl and add over the meat.
• Add potatoes and carrots.
• Bake at 350 degrees F. for about 3 hours, checking for tenderness. When almost done, add tomatoes and cilantro.
• Let meat rest on a cutting board and slice against the grain.
• Serve with rice.

MEMORY LANE SPANISH ROAST

Steps:

• Make a sauce from all the sauce ingredients.
• Bring to a boil and remove from heat.
• Salt roast.
• Braise on both sides in hot fat.
• Place roast in a roasting pan on a piece of heavy duty aluminum foil large enough to cover.
• Place sliced onions on top of roast.
• Cover with the sauce.
• Wrap foil, sealing tightly.
• Bake in a 300 degree fahrenheit oven for 2 1/2 to 3 hours or until meat is tender.

MEXICAN-STYLE POT ROAST WITH RAISINS AND ALMONDS

Steps:

• Preheat the oven to 300 degrees and season the meat with salt and pepper. In a large, heavy pot or Dutch oven with a tight lid, heat the oil over high heat and brown the meat on all sides.
• Add the garlic, beer, broth, chilies, cinnamon sticks, oregano and bay leaves to the pot and bring to a boil. Cover the pot and transfer to the oven. Cook for 1 hour. Add the raisins and almonds and cook for another hour, or until the meat is very tender.
• Transfer the meat to a serving platter. Remove and discard the cinnamon sticks and bay leaves. Transfer the sauce to a blender and puree until smooth. (You may need to do this in two batches.)
• Return the sauce to the pot, season with chipotle and salt to taste and reheat if necessary. Pour sauce over meat and garnish with cilantro and toasted almonds. Serve immediately.