Slowroastedbeefatk Recipes

SLOW-COOKER BEEF BRISKET

Steps:

• Spray 6-quart slow cooker with cooking spray. Rub brisket with 1 tablespoon of the vegetable oil. Rub with salt and pepper. Heat 12-inch skillet over medium-high heat. Cook brisket in skillet 2 minutes on fattiest side, then turn and cook 2 to 3 minutes on other side, until browned. Transfer to slow cooker.
• Reduce heat to medium; add remaining tablespoon of vegetable oil to skillet. Add onions; cook 5 to 8 minutes, stirring frequently, until beginning to brown. Add carrots and garlic; cook 1 minute. Stir in tomatoes and broth; heat just to simmering. Pour mixture over brisket in slow cooker. Cover and cook on Low heat setting 7 to 8 hours or until brisket is very tender.
• Transfer brisket to cutting board; cool slightly, cut into slices, and serve with vegetables and cooking juices.

SLOW-ROASTED BEEF(ATK)

Steps:

• Season all sides of roast evenly with salt. Wrap with plastic wrap and refrigerate 18 to 24 hours.
• Adjust oven rack to middle position and heat oven to 225 degrees.
• Pat roast dry with paper towels; rub with 2 teaspoons oil and season all sides evenly with pepper.
• Heat remaining 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Sear roast until browned on all sides, about 12 minutes.
• Transfer roast to wire rack set in rimmed baking sheet. Roast until meat registers 115 degrees (for medium-rare), 1¼ to 1¾ hours, or 125 degrees (for medium), 1¾ to 2¼ hours.
• Turn oven off; leave roast in oven, without opening door, until meat registers 130 degrees (for medium-rare) or 140 degrees (for medium), 30 to 50 minutes longer.
• Transfer roast to carving board and let rest for 15 minutes. Slice meat as thin as possible and serve.

SLOW-ROASTED BEEF

Steps:

• Pat roast dry with paper towels. Rub generously with salt (at least 1/4 cup) and pepper on all sides. Shake the roast gently, allowing any excess salt and pepper to fall off.
• Place a wire rack in a small rimmed baking sheet or lay 5 to 6 metal skewers across a large plate or baking sheet. Place roast on top of rack or skewers, making sure it is fully elevated above the bottom of the baking sheet. Place elevated roast on the bottom rack of your refrigerator, uncovered (or loosely covered with foil, if you are squeamish about raw meat), and let rest undisturbed for at least 24 hours and up to 48 hours.
• Transfer baking sheet with elevated roast directly from the refrigerator into a cold oven and set oven temperature to 225 degrees. Cook until the center of the roast reaches 120 degrees for rare, or 130 degrees for medium, as tested with a digital thermometer. Depending on the oven and the exact geometry of the roast, this will take 1 to 2 1/2 hours.
• Remove baking sheet with roast from oven and set on a trivet or on top of your stovetop. Let the roast rest on the baking sheet for at least 30 minutes.
• Heat vegetable oil in a large skillet (any heavy skillet without a nonstick coating will do) over high until lightly smoking. Sear roast, turning occasionally, until well browned on all sides, about 4 minutes total.
• Carve into thin slices with a sharp knife and serve what you'll eat today. When finished, carve remaining roast. Carefully lay fanned slices into zipper-lock freezer bags in layers no thicker than 1/2 inch. Squeeze out as much air as possible and stack sealed bags on an aluminum baking sheet. Place in freezer until completely frozen. Store frozen for up to 2 months.
• To thaw, place one bag of frozen sliced steak on an aluminum baking sheet at room temperature until defrosted, about 45 minutes. It is important to use an aluminum sheet, as the high thermal conductivity of aluminum greatly speeds up the thawing process. Use thawed sliced steak as desired.

SLOW ROASTED BEEF BRISKET

Steps:

• Preheat oven to 300 degrees F. Season the brisket with salt and pepper.
• Add 1/2 tablespoon oil to a cast iron skillet.Over high heat sear the brisket on both sides. This takes about 2 minutes on each side. Take out of the pan and set aside.
• Add 1/2 tablespoon oil to the same cast iron pan. Cook carrots, celery and onion for about 3-4 minutes until slightly tender.Add garlic and cook for one minute.
• Add beef stock, red wine, and Worcestershire sauce. Bring to a simmer. Take off the heat and add in the bay leaves and season with pepper. Add the brisket back to the pan.
• Place in the oven and cover. Cook until tender 3-4 hours. Baste every 30 minutes to an hour. If you run out of liquid add a bit more beef stock. The brisket should be easy to cut and fall apart when you pull at it with a fork.
• Take out of the oven and let rest for at least 30 minutes. Cut or shred and serve immediately.
• Serve with some of the pan drippings if desired!

SLOW ROASTED BEEF

Steps:

• Butterfly the beef joint; make a cut about a third of the way down it horizontally, til it opens out like a book. Then cut down the thick part so as that can be folded back as well. Rub well with olive oil and the crushed garlic.
• In a pan, heat a small amount of olive oil and add the chopped red onions and mushrooms, and fry briskly until browned and soft. Turn down the heat, add 1 tbsp caster sugar and a splash of water, put on the lid and allow to cook gently until water has evaporated, and they are soft and sticky with the sugar melted in.
• Spread the onion and mushroom mixture across the cut open part of the beef and put it back together into a joint, securing tightly with butcher's string.
• Place in a deep dish and tip over 1/2 bottle of red wine. Cover and allow to marinate in the fridge overnight.
• When ready to cook, preheat the oven to 140C and spoon the wine mixture over the meat, rubbing the top with approx 1 tbsp of horseradish sauce, then re-cover the whole dish with foil. Roast in the oven for 5-6 hours, uncovering for the last 30 minutes to allow it to brown. Meat should fall apart when being sliced.
• I served this with potato dauphinoise and steamed veg. Use the juices from the meat to mix in with some beef stock and 1tbsp horseradish to make a gravy, and thicken with cornflour as required.

SLOW COOKER ROAST BEEF

Steps:

• Heat the olive oil over high heat in a large frying pan.
• Season the beef chuck roast with salt and pepper and place into the pan. Cook on high heat for 8-10 minutes or until a dark crust has formed over the outside.
• Place the beef into the slow cooker.
• Cook the onion and garlic in the frying pan over medium-low heat until translucent. Add to the slow cooker.
• Add the chopped carrots, celery and potatoes (see note).
• Mix the plain flour and Italian herbs with 1 cup of the liquid beef stock and pour into the slow cooker. Add the remaining 3 cups of stock.
• Cook on low for 8 hours.