CORNED BEEF WITH CRISPY ROASTED POTATOES AND CABBAGE
This updated take on the classic corned beef dinner features extra-crispy roasted cabbage and potato wedges instead of boiled. Serve it drizzled in a dill vinaigrette bursting with all the spices used to make the corned beef, including coriander seeds, mustard seeds, red pepper flakes, cloves, and garlic (you're going to want to eat the sauce, so go ahead and make extra).
Provided by Anna Stockwell
Categories Beef Brisket Potato Cabbage Clove Coriander Mustard Garlic Vinegar Honey Dill St. Patrick's Day Entertaining Winter
Yield 6-8 servings
Number Of Ingredients 16
Steps:
- Place corned beef in a large pot. Add enough water to cover by 2" and bring to a boil. Reduce heat to low, cover, and simmer until very tender, 3-3 1/2 hours.
- Once beef has been simmering for 2 1/2 hours, arrange racks in top and bottom thirds of oven; preheat to 375°F. Toss potatoes, 1/4 cup oil, 1 tsp. salt, and 1 tsp. pepper on a rimmed baking sheet. Rub cabbage wedges with 1/4 cup oil; season on all sides with 1 tsp. salt and 1 tsp. pepper. Arrange on another rimmed baking sheet. Roast, turning cabbage, tossing potatoes, and rotating sheets top to bottom halfway through, until golden brown and tender, 45-40 minutes. (The cabbage might be done before the potatoes.)
- Meanwhile, coarsely crush cloves, coriander seeds, mustard seeds, peppercorns, and red pepper flakes with mortar and pestle. Transfer to a small saucepan and cook over medium heat, swirling often, until fragrant, about 2 minutes. Add garlic and remaining 3/4 cup oil and cook, stirring, until garlic sizzles, about 1 minute. Transfer to a medium heatproof bowl. Stir in vinegar, honey, and 2 tsp. salt. Let cool, then stir in dill.
- Transfer beef to a cutting board and let sit 10 minutes. Trim off excess fat, then thinly slice against the grain. Serve alongside roasted cabbage and potatoes with dill sauce drizzled over.
ROAST WITH POTATOES
Eye of round is one of the least expensive cuts of meat and is best when roasted.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 1h40m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. In a large saucepan, cover potatoes with water; bring to a boil, and add 1 teaspoon salt. Cook until potatoes are slightly soft on the outside, about 12 minutes. Drain; return to pan. Add 1/2 teaspoon salt and 1/2 teaspoon pepper. Shake pan to soften edges.
- Pour oil in a large roasting pan; place in oven. On a plate, mix together flour, dry mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Dredge beef in flour mixture, turning to coat all sides.
- Transfer potatoes to hot roasting pan; toss to coat. Place beef in center of pan; roll in oil, leaving fat side up. Roast until beef is 120 degrees. 40 to 45 minutes. Turn potatoes after 15 minutes of cooking.
- Remove potatoes and beef. Cover; let beef rest about 20 minutes before slicing thinly to allow temperature to reach 135 to 140 degrees for medium-rare.
- Place roasting pan over medium heat. Add broth; simmer, scraping bottom of pan, about 1 1/2 minutes. Serve sauce with beef and potatoes.
ROASTIES WITH GARLIC & CHIVES
Dress up potatoes with garlic and chives
Provided by Silvana Franco
Categories Buffet, Dinner, Lunch, Side dish, Vegetable
Time 40m
Number Of Ingredients 5
Steps:
- Preheat the oven to 200C/ gas 6/fan 180C. Put the new potatoes in a small roasting tin. Break a whole garlic bulb into cloves and nestle them between the potatoes. Dot with the softened butter, season with salt and freshly ground black pepper and roast for 30-40 minutes, turning once or twice until the potatoes are golden. Sprinkle with the snipped fresh chives or tarragon and serve with the juicy garlic squeezed out of its skin.
ROASTED TENDERLOIN AND RED POTATOES
I love thyme and cracked black peppercorns on beef, so I combined them in this recipe. Some family and friends have commented that this is the best beef they've ever tasted.-Kathyrn Heft, Bullhead City, Arizona
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cut small slits in the tenderloin; place a garlic slice in each slit. Combine thyme and 1 teaspoon pepper; rub over beef. In a skillet, brown beef in oil on all sides. Place in a small shallow roasting pan. , Sprinkle potatoes with remaining pepper; add to skillet. Cook and stir until lightly browned. Remove to the roasting pan. , Gradually add broth to skillet, stirring to loosen browned bits. Pour over meat and potatoes. , Bake, uncovered, at 375° for 25-40 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°) and potatoes are tender.
Nutrition Facts : Calories 284 calories, Fat 13g fat, Cholesterol 71mg cholesterol, Sodium 62mg sodium, Carbohydrate 16g carbohydrate, Fiber 25g protein. Diabetic Exchanges, Protein 1 starch.
ROAST POTATOES
Simple and delicious recipe for rosemary-kissed roasted red potatoes.
Provided by KIY
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F (250 degrees C).
- Place potatoes in a large roasting pan and toss with oil, salt, pepper, and rosemary until evenly coated. Spread out potatoes in a single layer.
- Bake in preheated oven for 20 minutes, stirring occasionally. Serve immediately.
Nutrition Facts : Calories 227.2 calories, Carbohydrate 36.4 g, Fat 7.3 g, Fiber 3.4 g, Protein 4.3 g, SaturatedFat 0.6 g, Sodium 596.3 mg, Sugar 2.7 g
BEEF POT ROAST
This is the best and easiest recipe for pot roast I have ever tried. It is best to make it a day ahead. Serve with oven roasted vegetables, potatoes, carrots, onions, or your favorite side dish.
Provided by Teresa C. Rouzer
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 2h20m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Heat a heavy Dutch oven on top of the stove over medium high heat. Add oil, and sear meat in the center of the pan for 4 minutes. Turn meat over with tongs; sear all sides for 3 to 4 minutes on each side. Remove meat from pan. Arrange onion, garlic, and 1 bay leaf in the bottom of the pan, and sprinkle with salt and pepper. Return meat to pan, place remaining bay leaf on top of meat, and cover.
- Cook in the oven for 30 minutes at 325 degrees F (165 degrees C). Reduce the heat to 300 degrees F (150 degrees C), and cook for 1 1/2 hours. Remove roast to a platter to rest for 10 to 15 minutes. Slice, and top with onions and gravy.
Nutrition Facts : Calories 550.6 calories, Carbohydrate 1.6 g, Cholesterol 161 mg, Fat 41.9 g, Fiber 0.3 g, Protein 39.4 g, SaturatedFat 16.6 g, Sodium 445.7 mg, Sugar 0.6 g
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