Beef Roast With Spicy Parsley Tomato Sauce Recipes

SIMPLE TOMATO SAUCE

Steps:

• In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
• Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
• If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

HUNGARIAN PLACKI (POTATO PANCAKES WITH SPICY TOMATO-BEEF SAUCE)

Steps:

• For the Hungarian-style tomato-beef sauce: Place the ground beef in a large skillet. Brown the ground beef and put on the side. In a different saute pan, add the vegetable oil and heat. Add the onions and saute for 2 minutes. Add the green and red bell peppers and saute for another 2 minutes. Add the canned tomatoes, paprika, crushed red pepper, garlic, cayenne and the browned ground beef. Add salt and pepper to taste. Cover the pan and cook on low heat for up to 1 hour, stirring occasionally. Please note that the sauce can be made in advance.
• For the potato pancakes (placki):Combine the potatoes, onion, eggs and flour in a large bowl and mix well. Add salt and pepper. The mixture will be on the thicker side. Heat the oil in a heavy skillet. Place 2 tablespoons of the mixture into the hot oil, and flatten down gently with a spoon. Turn the heat to medium. Cook until the are golden brown on each side.
• To serve, place 2 tablespoons of sauce on top of 2-4 pancakes and garnish with a tablespoon of sour cream and parsley.

BEEF IN TOMATO SAUCE

Steps:

• Cut beef into 1 1/2-inch cubes, then rinse in warm water to clean.
• Put beef into a medium sauce pot with 1 tablespoon olive oil. Add salt and pepper, to taste, and bouillon cubes.
• Cover and place pot over low heat. Let it steam for 20 minutes.
• Put 3 tomatoes, 1 red pepper, 1 onion, and 1 garlic clove into a blender and pulse to coarsely chop. Then pour tomato mixture into the pot with the beef and add the remaining 2 tablespoons of olive oil. Cook 15 minutes.
• Stirring it on medium heat, add the remaining 3 tomatoes, cut into wedges, 1 sliced red pepper, 1 sliced onion, and 1 sliced garlic clove. Cook for 15 minutes and it's ready to serve.
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

TRI-TIP ROAST WITH PARSLEY CHERRY-TOMATO

Steps:

• Make roast:
• Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
• Pat roast dry and sprinkle with salt and pepper. Heat oil in skillet over moderately high heat until hot but not smoking, then sear roast until underside is browned, about 4 minutes. Turn meat over, then transfer skillet to upper rack of oven and roast until thermometer inserted 2 inches into center of meat registers 120°F, 20 to 25 minutes. Transfer to a cutting board and let stand 15 minutes. (Internal temperature of meat will rise to 130 to 135°F for medium-rare.)
• Make sauce while meat cooks:
• Toss together tomatoes, salt, red-pepper flakes, and 1/4 cup oil in a 13- by 9-inch glass baking dish. Roast on lower rack until tomatoes burst and release their juices, about 30 minutes.
• Meanwhile, pulse parsley and garlic with vinegar and remaining 2 tablespoons oil in a food processor until chopped, then transfer to a bowl.
• Stir tomatoes with their juices into parsley mixture. Slice roast across the grain and serve with sauce.

BEEF ROAST WITH SPICY PARSLEY TOMATO SAUCE

Steps:

• Preheat the oven to 375°F.
• Season the beef with salt and pepper. Season the tomatoes with salt, pepper, and herbes de Provence.
• Heat the olive oil in a medium, heavy roasting pan or Dutch oven over high heat. Sear the beef on all sides until browned. Place the seasoned tomatoes around the seared beef and place the pan in the oven. Roast until a meat thermometer inserted in the beef reads 130°F for medium-rare or 135°F for medium, 30 to 40 minutes. Tent the roast loosely with foil and let it rest for 10 to 15 minutes. The internal temperature of the meat should rise 5 degrees more and the juices will redistribute into the roast.
• While the meat rests, place the parsley and garlic in a food processor and pulse until the parsley is finely chopped. Add the red pepper flakes, 3/4 teaspoon salt, the red wine vinegar, and the roasted tomatoes and process until puréed. With the machine running, add the extra-virgin olive oil in a steady stream.
• To Serve
• Slice the roast and arrange on a serving platter. Drizzle a little sauce over the meat. Serve the remaining sauce in a small bowl alongside.