SPICED BEEF ROAST
Provided by Food Network
Categories main-dish
Time 3h43m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Mix all the marinade ingredients together in a strong plastic bag. Put the roast into the bag and seal tightly. Marinate in the refrigerator for 2 days turning the bag at least 2 times a day.
- Remove roast from the marinade, and let sit at room temperature for 1 hour before browning.
- Preheat oven to 275 degrees F.
- Heat oil in a large dutch oven over high heat. Pat the roast dry of excess marinade. Season the roast with salt and pepper, and sear on all sides until golden brown.
- Remove the roast to a dish. Heat the oil in the pan and saute the carrots, onions, garlic, celery, and thyme. Add the red wine and any left over marinade to the vegetables, and bring it to a simmer. Scrape up any bits in the bottom of the pot.
- Place the roast back into the pot. Cover the pot with a heavy lid and bake, half the total cooking time with the lid on, and half without. Allow 20 minutes per pound of meat, or until internal temperature reaches 145 degrees F, about 2 hours.
- Add water to pot if it looks like its drying out too fast. Remove the roast to a platter, and let rest for 15 minutes before carving. Strain the gravy from the pot and put in a sauceboat.
SPICED BEEF HOT DISH WITH BACON JALAPENO CORNBREAD
Provided by Molly Yeh
Categories main-dish
Time 3h20m
Yield 10 to 12 servings
Number Of Ingredients 25
Steps:
- For the spiced beef hot dish: Place the bacon in an even layer in a Dutch oven or large cast-iron pan and turn the heat to medium-high. Cook until crispy and the fat is rendered, a few minutes per side. Meanwhile, sprinkle the beef with salt and pepper. Remove the bacon to paper towels to drain, leaving the bacon fat in the pan. Working in batches, place the beef in an even layer in the Dutch oven and sear until browned on all sides, adding a drizzle of oil if the Dutch oven ever seems dry, about 4 minutes per side. Remove to a plate or shallow bowl. Crumble the bacon and set aside.
- Reduce the heat to medium and add the carrots, jalapeno and onion and cook until translucent, 7 to 10 minutes. Add the garlic and cook 1 minute. Add the baharat and chili powder and toast with the vegetables, 1 minute. Add the tomatoes and broth and bring to a boil. Add the beef and any accumulated juices, the chickpeas and raisins. Reduce to a simmer, then cover and let cook 1 to 1 1/2 hours. Season to taste.
- For the cornbread: Preheat the oven to 400 degrees F.
- Whisk together the cornmeal, flour, baking powder, baking soda and salt in a large bowl. Whisk together the egg, melted and cooled butter, yogurt and honey in a medium bowl. Add the wet ingredients to the dry ingredients. Fold in the jalapeno and bacon.
- Using a cookie scoop, dollop the cornbread batter on top of the chili to cover. Bake, uncovered, until golden brown, 25 to 30 minutes. Remove and serve with yogurt and chopped parsley.
SPICED ROAST BEEF
Matt Tebbutt's roast beef combines spices and meltingly tender meat. It'll be just as good cold, too
Provided by Matt Tebbutt
Categories Main course
Time 2h
Yield Serves 6 with leftovers
Number Of Ingredients 6
Steps:
- Combine all the spices and ½ tbsp salt together in a pestle and mortar. Give everything a good grind, keeping a little of its coarseness. Rub the oil and then the ground spices all over the beef and massage in well. Cover and chill overnight to marinate.
- Next day, heat oven to 190C/170C fan/gas 5. Weigh your joint and roast for 10 mins per 450g for rare meat and 15 mins per 450g for medium, plus an extra 20 mins. Cover and rest for 20 mins while you finish the salads, then slice and serve. Alternatively, roast the beef in the morning and serve at room temperature for dinner.
Nutrition Facts : Calories 396 calories, Fat 21 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 51 grams protein, Sodium 0.68 milligram of sodium
IRISH SPICED BEEF
The story goes that my Irish ancestors brought this recipe along when they immigrated to the U.S. Start it at least five days ahead to spice and tenderize the meat; the flavors are worth it. -Mary Shenk, Dekalb, Illinois
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 14 servings.
Number Of Ingredients 15
Steps:
- Place beef in a 15x10x1-in. baking pan; rub with brown sugar. Refrigerate, covered, 24 hours., In a small bowl, mix salt, chopped onion, bay leaves and seasonings; rub over beef. Refrigerate, covered, 3 days, turning and rubbing salt mixture into beef once each day., Preheat oven to 325°. Remove and discard salt mixture. Place beef, onions, carrots, celery and stout in a roasting pan. Add water to come halfway up the brisket. Roast, covered, 4-4-1/2 hours or until meat is tender. Cool meat in cooking juices for 1 hour., Remove beef; discard vegetables and cooking juices. Transfer beef to a 13x9-in. baking dish. Refrigerate, covered, overnight., Cut diagonally across the grain into thin slices. Serve with rye bread, cheese and mustard.
Nutrition Facts : Fat cheese and mustard), Cholesterol 8g fat (3g saturated fat), Sodium 83mg cholesterol, Carbohydrate 560mg sodium, Fiber 6g carbohydrate (5g sugars, Protein 0 fiber)
SPICED BEEF WITH STOUT & PRUNES
Make this spiced beef casserole a couple of days in advance. Ideal for a get together, such as New Year's Eve, serve with mash and buttered savoy cabbage
Provided by Diana Henry
Categories Dinner
Time 2h5m
Number Of Ingredients 16
Steps:
- Pat the beef dry using kitchen paper. Heat 1 tbsp oil in a large flameproof casserole, and fry the beef in batches over a high heat until browned on all sides. Transfer the browned batches to a bowl using a slotted spoon as you continue frying the remainder.
- When all the meat is browned, heat another 1 tbsp oil in the casserole, and fry the onion for 12 mins until soft and pale golden. Stir in the allspice, cloves, cinnamon stick, juniper berries, and a generous grating of nutmeg.
- Pour in the stout and cook over a medium heat until it has reduced by half. Stir in the stock, carrots, sugar, bay leaves and some seasoning. Return the browned meat to the pan, and bring the mixture the boil. When it's boiling, immediately reduce the heat to low and cover. Cook for 1 hr 30 mins, stirring and checking the seasoning every so often. In the last 20 mins of cooking time, stir in the prunes (if you do this any sooner, the prunes will fall apart).
- Meanwhile, peel the baby onions and fry these in a small frying pan in the remaining oil over a medium-low heat until golden on the outside and soft in the middle (you may need to add a little stock or water to the pan to help them soften, if they're slightly bigger). The baby onions should be tender, but not falling apart. Stir these into the braise, check the seasoning again, and scatter over the chopped parsley before serving.
Nutrition Facts : Calories 504 calories, Fat 25 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 49 grams protein, Sodium 0.3 milligram of sodium
SPICED ROAST BEEF AND VEGETABLES
Steps:
- Preheat oven to 350°F. Place first 3 ingredients in heavy small plastic bag. Using meat mallet or rolling pin, crush spices. Transfer crushed spices to small bowl; mix in salt, ginger and cayenne.
- Toss potatoes, carrots and 3 tablespoons oil in large bowl. Sprinkle with salt and pepper. Spread vegetables in large roasting pan. Roast 30 minutes.
- Meanwhile, using tip of knife, make several slits in roast; insert garlic into slits. Brush roast with remaining 1 tablespoon oil. Rub spice mixture over roast.
- Push vegetables to sides of pan, leaving space in center. Place roast in center of pan. Roast until meat thermometer inserted into center of meat registers 125°F for medium-rare, about 1 hour. Transfer roast to platter. Tent with foil. Increase oven temperature to 450°F. Spread vegetables in pan; continue roasting until vegetables are tender and brown, about 10 minutes. Sprinkle with cilantro.
- Surround roast with vegetables. Cut roast into thin slices and serve.
ENGLISH SPICED BEEF
This was one of the great Victorian Christmas season dishes; the perfect centre piece for a cold supper buffet. A neat round joint of silverside or topside is the best for this kind of dish.
Provided by Amanda2
Categories Meat
Yield 6 lb
Number Of Ingredients 7
Steps:
- Saltpeter is a necessary preservative when curing meat and also adds a pleasing red color otherwise the beef will turn out a murky grey.
- Rub the meat all over with the sugar and put it in a pot with a lid for 2 days. Leave it in a cool place, turning and rubbing the meat occasionally with the sticky liquor that develops.
- Crush the peppercorns, juniper and allspice with a pestle and mortar and mix with the salt and saltpeter.
- Rub this mixture well into the meat and leave it in the pot for a further 9 days. Turn the meat and rub the pickling mixture into the flesh daily.
- When the pickling is complete, remove the beef and rub off any excess spices adhering to the surface. Do not rinse it.
- Wrap the meat in cooking foil [the Victorians used suet] and put into a large ovenproof pot. Add about 10 fl oz water, cover the pot with a double layer of foil and fit the lid on tightly.
- Preheat the oven to 275 deg F.
- Bake the meat slowly allowing 45 min per lb.
- When the meat is cooked, remove the pot and set aside until it is quite cold.
- Unwrap the meat, drain off any excess liquid and place on a board.
- Cover with foil, put a weight on it and leave for at least 24 hr.
- Carve the meat into thin slices and serve with anything from good mustard to pickled kumquats.
Nutrition Facts : Calories 53.4, Sodium 7388, Carbohydrate 13.8, Sugar 13.6
IRISH SPICED BEEF
A true Irish celebration dish! Served cold and thinly sliced, this is a great buffet favorite in many Irish households during the holiday season. While not difficult to prepare, it does require quite a bit of time and care.
Provided by Susie R.
Categories Roast Beef
Time P7DT6h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Mix all the flavorings and spices together.
- Place the beef in a large bowl and rub all over with the spice and flavoring mixture.
- Cover and refrigerate.
- Rub in the mixture once or twice a day for a week; turn the beef as you repeat the rubbing in process.
- The spices and flavorings will now be mixed with the juices drawn from the beef.
- Tie up the meat firmly and place in a large pot.
- Rub in a last teaspoon of ground cloves.
- Cover with cold water to which a bottle of Guinness has been added.
- Simmer gently for 6 hours.
- Allow to cool in the cooking liquid.
- When cool, remove from the cooking liquid, place on a serving dish and cover with a weighted plate.
- Refrigerate until serving time.
- Serve cold, thinly sliced.
Nutrition Facts : Calories 733.8, Fat 49, SaturatedFat 19.4, Cholesterol 224.5, Sodium 7268.9, Carbohydrate 3.1, Fiber 0.1, Sugar 2.3, Protein 65.3
SPICED BEEF STEW
This recipe is SO savory and SO beefy, it can be a meal in itself!!
Provided by CORWYNN DARKHOLME
Categories Soups, Stews and Chili Recipes Stews Beef
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees (175 C).
- In Dutch oven over medium-high heat, melt butter or margarine. Cook beef in two batches until browned, stirring often. Remove beef from Dutch oven and set aside. Stir in flour.
- Add broth, beer, onion, garlic, brown sugar, thyme and bay leaf. Heat to boil. Return beef to dish. Cover and bake at 350 degree F(175 C) for 1 1/2 hours.
- Add mixed vegetables. Cover and bake for 1 hour, or until beef is done. Remove bay leaf and serve.
Nutrition Facts : Calories 531.3 calories, Carbohydrate 15 g, Cholesterol 101.3 mg, Fat 37 g, Fiber 3.2 g, Protein 30.4 g, SaturatedFat 13.2 g, Sodium 548.2 mg, Sugar 3.1 g
SPICED RICE WITH BEEF
Enjoy this spiced rice with beef as part of a family feast. Seasoned with ginger, allspice, cloves and more, it has a lovely warming flavour without being too hot
Provided by hettyashiagbor
Categories Dinner
Time 2h50m
Number Of Ingredients 14
Steps:
- Blitz the ginger and garlic to a paste in a small food processor. Put the beef in a large bowl and add the ginger-garlic paste, the allspice, cloves, 2 tsp black pepper and 2 tsp salt. Mix to coat the beef, then cover and leave to marinate for 30 mins. Will keep chilled for up to a day.
- Heat the oil in a large ovenproof pan over a medium heat and cook the onion for 8 mins until soft and translucent. Tip the beef and any leftover marinade into the pan and sizzle for 10 mins until the beef starts to caramelise in places.
- Add the cardamom pods, cinnamon sticks, thyme, all- purpose seasoning and stock. Bring to a simmer, then cover and reduce the heat to low. Cook for 1 hr, then remove the lid and cook for another 30 mins. The beef should be tender but still holding together. Heat the oven to 180C/160C fan/gas 4. Leave to cool completely, then seal in an airtight container and freeze for up to two months.
- Tip the rice into the beef mixture with just enough water to cover it by about 1cm. Stir, then dot the butter over the top. Cover and bake in the oven for 30 mins. Fluff the rice up with a fork and serve with Ghanaian gravy (see 'Goes well with').
Nutrition Facts : Calories 533 calories, Fat 21 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 4.2 milligram of sodium
More about "spiced beef recipes"
HOW TO MAKE SPICED BEEF - RECIPES FROM IRELAND - YOUR IRISH CULTURE
From yourirish.com
20 SPICY BEEF RECIPES FOR YOUR FRIENDS WHO THINK THEY CAN …
From allrecipes.com
10 EASY MINCE RECIPES FOR SOUTH AFRICANS TO TRY IN 2023 - MSN
From msn.com
RECIPE CORNER: SARELLE PLAYS’ MOMMA ANITA’S ARMENIAN EGGPLANT …
From mirrorspectator.com
TURKISH-SPICED BEEF RECIPE | HELLOFRESH
From hellofresh.ca
STIFADO (GREEK BEEF STEW) | THE MEDITERRANEAN DISH
From themediterraneandish.com
SPICED BEEF AND REFRIED BEAN TOSTADAS RECIPE | BON APPéTIT
From bonappetit.com
SPICY FIRECRACKER BEEF | RECIPETIN EATS
From recipetineats.com
SLOW COOKER SPICED BEEF BRISKET - CANADIAN BEEF | CANADA BEEF
From canadabeef.ca
HARISSA SPICED BEEF KOFTA | TASTETORONTO
From tastetoronto.com
SPICED BEEF & RICE HOT POT | BEEF RECIPES | JAMIE OLIVER
From jamieoliver.com
HUMMUS WITH SPICED GROUND BEEF RECIPE | FOOD NETWORK CANADA
From foodnetwork.ca
SPICED BEEF KOFTA RECIPE - TASTING TABLE
From tastingtable.com
SPICY GROUND BEEF SEASONING RECIPE - REAL SIMPLE
From realsimple.com
SPICED BEEF ON HUMMUS RECIPE - THE SPRUCE EATS
From thespruceeats.com
BUTTERNUT SQUASH CURRY - SAFEWAY
From safeway.ca
THIS CORK SPICED BEEF RECIPE IS A DISTINCT IRISH CLASSIC
From irishpost.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love