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.

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.

MOLLY'S CHICKEN

Steps:

• Place drumsticks in a slow cooker. In a medium bowl, stir together soy sauce, brown sugar, garlic, and tomato sauce. Pour sauce over chicken.
• Cover, and cook on Low heat 8 hours.

SPANISH BEEF STEW

Steps:

• Toss chuck roast pieces with flour, salt, and pepper in a large mixing bowl.
• Heat olive oil in a 6-quart Dutch oven over medium-high heat. Toss 1/2 of the coated beef pieces in the hot oil and brown on all sides, 4 to 5 minutes. Remove from the pot and repeat with the remaining beef.
• Return all the browned beef back to the pot and reduce heat to medium. Be sure to scrape up all the browned bits from the bottom of the pot or they will burn. Add diced tomatoes with juice, crushed tomatoes, onions, carrots, bell peppers, garlic, sweet and smoked paprika, oregano, and bay leaves. Stir to combine all ingredients, and bring to a boil.
• Cover and reduce heat to a simmer. Allow to simmer for 2 1/2 hours, stirring occasionally to make sure nothing is sticking to the bottom of the pot.
• Stir in frozen green peas and olives. Cover and simmer for 15 more minutes.
• Remove bay leaves and serve warm.

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.

SPANISH-STYLE POT ROAST

Steps:

• Heat oven to 325°F.
• Brown meat in 1/4 cup dressing in ovenproof Dutch oven on medium-low heat. Add remaining ingredients; cover.
• Bake 2 to 2-1/2 hours or until meat is tender.
• Remove meat and vegetables from pan, reserving juices in pan. Cut meat across the grain into thin slices. Serve meat and vegetables topped with pan drippings.