Beef Roast (roast and set with oven off 2.5hrs)

 

High Temperature Eye-of-Round Roast

Eye of round roast is roasted at 500 degrees F until juicy and delicious. This recipe takes a very tough piece of meat and makes it so tender. Feel free to improvise with the seasonings and use garlic salt instead of regular salt. This is the easiest roast you'll ever cook!

Submitted by Lyn N Barbour

Prep Time:

 

5 mins

Cook Time:

 

3 hrs

Total Time:

 

3 hrs 5 mins

Servings:

 

6

Ingredients

• 1 (3 pound) beef eye of round roast

• salt and pepper to taste

Directions

1. Gather the ingredients. Preheat the oven to 500 degrees F (260 degrees C).

2. Season roast with salt and pepper.

3. Place in a roasting pan or baking dish. Do not cover or add water.

4. Place roast in the preheated oven and reduce temperature to 475 degrees F (245 degrees C). Roast for 21 minutes (7 minutes per pound), then turn off the oven and let roast sit in the hot oven for 2 1/2 hours. Do not open the door at all during this time.

5. Remove roast from the oven and check that the internal temperature is at least 145 degrees F (65 degrees C). Carve into thin slices to serve.

https://www.allrecipes.com/recipe/94113/high-temperature-eye-of-round-roast/

Oven Roasted Tri-Tip

OVEN ROASTED Tri-TIP

INGREDIENTS

Yield: 8 to 10 servings

• 1whole tri-tip, about 2 pounds
• 3tablespoons beef rub of your choice (see recipe)

PREPARATION

1. Step 1

   Trim silver skin. The meat may have a thick layer of fat, some of which can be sliced off, but keep a good amount to help baste meat.

2. Step 2

   Sprinkle meat with rub and massage lightly all over. Cover and refrigerate at least an hour or as long as overnight. Remove from refrigerator an hour before cooking.

3. Step 3

   Prepare charcoal grill or heat a gas grill to high. Place roast on grill and sear one side well, 6 to 8 minutes, checking for flare-ups. Turn the roast and sear other side for about the same time. Then lower gas to medium-high or move the meat to a cooler part of the charcoal grill.

4. Step 4

   Turn meat again and cook another 8 to 10 minutes. Flip and cook again. A 2-pound roast will require about 20 to 25 minutes total cooking time. The roast is ready when an instant-read thermometer reaches 130 degrees when inserted into the thickest part of the meat.

5. Step 5

   Rest roast on a cutting board 10 to 20 minutes. Slice against the grain. The roast is shaped like a boomerang, so either cut it in half at the center of the angle, or slice against the grain on one side, turn the roast and slice against the grain on the other side.

Tip

• To oven-roast a tri-tip, prepare meat with rub and refrigerate as instructed. Heat oven to 350 degrees. Add 2 tablespoons of olive oil or other cooking oil to a large, heavy ovenproof pan. On stovetop, heat on high until pan is very hot, then add tri-tip, fat side down. Turn heat to medium-high and sear roast for about 4 minutes. Turn the roast and put it in the oven. Cook it for about 10 minutes a pound, checking with an instant-read thermometer until it reaches 130 degrees for medium-rare.

https://cooking.nytimes.com/recipes/1016919-grilled-or-oven-roasted-santa-maria-tri-tip

Meatballs

Meatballs (for spaghetti)

Mix:

1 lb. ground beef, uncooked

1 c. dry bread crumbs, crushed (may use Italian-flavored)

½ c. grated parmesan cheese

1 TBS. parsley

¼ tsp. garlic powder (or 2 cloves garlic crushed)

½ c. milk

2 beaten eggs

1 ½ tsp. salt

1/8 tsp. pepper

Form into balls, cook under broiler, rotating; or bake til thoroughly cooked.

Beef Teriyaki
Sirloin steak cut into 18 pieces per pound
Bamboo sticks soaked in water at least 3 hrs.

Marinate meat in:
1 tsp. grated fresh ginger
1/2 tsp.
1/3 c. soy sauce
1 1/2 TBS. sugar
1 1/2 TBS. honey
1/4 c. sake or mirin
Mix all ingredients. Add salt, pepper and drops of lemon to taste. Marinate meat for 45 min. to an hour, just before cooking.

Roll the piece of meat into three folds then skewer it with the bamboo stick with a piece of onion and a piece of green pepper at each end.

Asian Style Spare ribs
6 lb. spare ribs

Baste in:
1/2 c. white vinegar
1 tsp. freshly grated ginger root
Garlic salt to taste
1 c. ketchup
1/2 c. soy sauce
1/2 tsp. salt
1/2 c. Mirin

Broil until tender.

Nikujyaga (One pot meat and potatoes)
3 medium potatoes, peeled and cubed (small)
1 medium to large yellow onion, halved and quartered (1/8th'd)
150 g. thinly sliced beef (remnants of shabu shabu meat or cut into small pieces, can also use ground beef)

In 2 TBS. vegetable oil, sauté onion. When onions are translucent, add meat. Sautee until meat is cooked. Add potatoes. Add 2 C. fish stock. Boil for 5 minutes on medium/medium high heat.

Add:
4 TBS. sugar
2 TBS. sake

Cook for 10 minutes. Add 2 1/2 TBS. soy sauce. Continue cooking until most of liquid is evaporated. At this point, potatoes should be cooked. Serve with rice.

Yellow Curry

Yellow Curry

In a large pot cook one large onion (juilliened) until carmelized. Add cubed beef chuck and sear the meat (my mom would dust with flour and salt and pepper, but I don't, it just mucks up the bottom of my pan). Add whole stewed tomatoes, chopped carrots and chopped potatoes. Cook low and slow until beef is fork tender (I usually throw it all into a slow cooker. If you're doing it on a stovetop, you may wait a bit before adding the potatoes, or chop them really big because they'll likely "melt.") Add Golden Curry block to your liking. Salt and pepper to taste and a squirt of ketchup (Obaa-chan's secret). Michiru adds a few blocks of beef stew mix (she said it'd be right next to curry in most asian markets). My mom and I also add some extra dry curry powder.

When in a jam and want quick and cheap, cook ground beef with a chopped onion. Add a can of sliced stewed tomatoes, curry block and curry seasoning and frozen mixed vegetables.

Serve hot with rice. I try to eat a mix of brown and white together (especially good with fish) but curry must be done with white. rice. only.

Tacos

Tacos

Marinate pork or beef shoulder or chuck (whatever is cheap) overnight. I use Kroger brand marinade, Chipotle Lime. Cook in a crock pot until meat is very tender. Sometimes I'll get chicken and do it on the grill and shred it if I'm short on time. Simple ground beef cooked in garlic, onions and some lemon with taco seasoning is just fine too.

I like to use corn tortillas. I'll wrap them up in a wet paper towel and microwave them until they're soft and warm. I also like to fry up my own shells--no store bought tacos at our house. Just heat up oil and dip a tortilla half way into oil until crispy. Flip it over and cook the other side, making sure to hold the shell up so you can stuff it. Sprinkle with salt.

Serve with salsa, sour cream, cilantro, finely minced onion, tomatoes, cheese, lime wedges and a coke :) If you're doing al pastor style (soft corn tortilla) the cilantro, onions and lime are a must.

Enchiladas for an army

ENCHILADAS (enough for 2 big pans)

Marinate pork or beef shoulder or chuck (whatever is cheap) overnight. I use Kroger brand marinade, Chipotle Lime. Cook in a crock pot until meat is very tender. Sometimes I'll get chicken and do it on the grill and shred it if I'm short on time.

Make rice night before (you want cold rice, so you can just use leftovers too). Cook one chopped onion with 2-3 cloves of minced garlic. Add 3-4 cups of rice, one 15 oz. can of black beans, rinsed and drained, one 14.5 oz. can of stewed, diced tomatoes (mexican style) and 2-3 TBS salsa. Salt and pepper to taste. Add cheddar cheese to liking (maybe 1 cup). If you like olives, I add almost a whole can of sliced olives to the mix too.

I think I get the 48 pack of yellow corn tortillas. It's the one that's like 4 inches tall. Heat oil in a skillet. Fry each tortilla in the oil long enough so it's barely crispy (about 30 sec. per side depending on how hot the oil is). Drain on papertowels. I've heard that you can steam them in the microwave and get a similar result. I've never personally done it that way though.

I get two of the big cans of green enchilada sauce (not the giant, giant ones, but bigger than the regular-sized ones) for pork and chicken or I get two cans of the red for beef. Dip a cooked tortilla in the enchilada sauce to coat, fill with some of the rice mixture and some of the meat. Roll up and place in an ungreased pan. Repeat until you're done or have a full pan (this recipe makes enough for 2 big pans). Add some of the enchilada sauce over the top of the enchiladas (I forgot to do this when I made them for you guys, which is why they stuck to the bottom of the pan). Sprinkle with cheese and more olives. Bake in 400 degree oven until golden and bubbly, about 35 minutes.

Gyros

We really love gyros but lamb can be expensive. We substituted out lamb for a top sirloin steak (about 1/2 in. thick and about $6 for 6-8 servings depending on how much meat you want on the gyro) and pan fried it (I'm sure if I took the effort to grill it on the BBQ it would be amazing too). Really simple seasoning: olive oil, salt and pepper, and a heavy hand of McCormick's Greek Seasoning (I love this stuff) then just a sprinkle of lemon juice (bottled). Get a good color on it, flip it and add about 1/4 c. stock or whatever and cover until cooked to your liking. Let rest and cut thinly. We like Target's Garlic Naan for this (probably just at the super store Targets that also sell food), but you could use pita bread too. Smear with hummus (I don't bother with the tetziki whatever cucumber sauce, too much work and I don't really miss it) pile on the veggies and sprinkle with feta and onion. It's sooo good! It's really easy for leftovers too because the meat just gets thrown in the skillet (I cut the whole thing the first night) and everything else gets thrown ontop, dinner's on the table in like 7 minutes.

Mark and I have tried a lot of different hummus' out there, but this is by far our favorite (also found at Target Super stores). It has a lot of flavor and the tartness of the olives cuts through the richness of the chickpeas and the meat.

Thai Beef Salad

Thai Beef Salad
Cook a top round sirloin in a skillet, seasoned with salt and pepper. Cook until medium-well. Remove from pan and let rest. Cut tomatoes into eighths. Cut cucumbers into half-moon slices. Thinly slice part of a red onion. Finely chop cilantro. Juice limes into salad. Add powdered vinegar (for sushi rice) and some sugar. Add salt and pepper to taste. Thinly slice beef. Add to salad. This is best when it is at room temperature.

Tater-tot Casserole

Tater-tot Casserole
Cook ground beef with minced garlic and chopped onion. Salt and pepper to taste. Add frozen greenbeans and either cream of mushroom soup or canned tomato soup (I like cream of mushroom). Pour meat mixture into bottom of a pan. Sprinkle with cheese and top with an even layer of tater tots. Cook in a 375 degree oven until tater tots are golden brown and crispy (I like to start baking off the tots while I’m cooking the ground beef because I like my tots extra crispy).

Egg and Gingerbeef Bowls

Egg and Gingerbeef Bowls
Scramble eggs with salt and pepper to taste. Cook ground beef with minced ginger and minced garlic. Salt and pepper and dashi to taste. Add a little sugar. In a personal-size bowl layer rice then on one half of bowl, egg and the other, beef. Cover with a sheet of nori and begin layering again starting with rice. Eat immediately as the nori will get soggy if it sits.

Beef and Broccoli

Beef and Broccoli
Cook a thin top round sirloin in a skillet, seasoned with salt and pepper to taste. Remove when cooked to desired doneness. Let rest. Blanch broccoli in boiling water. Sautee onions, minced garlic, minced ginger, red pepper flakes and thinly sliced carrot in same skillet as sirloin was cooked in. Add broccoli. Season with soy sauce, dashi and a small amount of hoi sin sauce. Thinly cut meat and add to skillet.

Sloppy Joes

Sloppy Joes

2pound ground beef
1 cup chopped green pepper
1 cup chopped celery
1 cup chopped onion
2 cups barbecue sauce
2 cups water
1 cup 3-Minute Brand Oats
2 tablespoons flour
1 teaspoon salt

Combine beef, green pepper, celery, and onion in a skillet and cook until the meat is browned. Drain excess fat. Add remaining ingredients and simmer on low heat for 35 minutes. Serve hot in buns.

Minestrone

Minestrone

1 pound boneless chuck, cut into pieces
3 quarts water
1 or 2 teaspoons salt
1 can Italian peeled tomatoes
1 medium onion, chopped
2 stalks celery, cut up
1 cup chopped fresh parsley, or ½ cup dried
½ to 1 teaspoon oregano and basil
1/8 teaspoon pepper
1 garlic clove, minced (optional)
1 can chic peas (garbanzo beans)
1 cut up zucchini
1 small can (8 ounces) green beans
1 cup diced carrots
1 cup chopped cabbage
1 cup macaroni, uncooked

Brown meat and onions in a soup pot. Add water and tomatoes and simmer for a ½ hour or so while chopping the vegetables. Add everything but the macaroni and cabbage and simmer for another 1/2 hour or more. Add macaroni and cabbage and simmer 20 to 30 minutes until cooked. Adjust seasonings during the later cooking stage. Serve with parmesan cheese on top.

Japanese Meatloaf

Japanese Meatloaf

Soften shitake mushrooms in warm water. Reserve about 1/2 c. of the soaking liquid (try not to get any of the sediment from the bottom).

Julienne a medium carrot and a handful of green beans. Thinly slice the mushrooms.

Combine the soaking water from mushrooms with about 1Tbs. soy, 1 tsp. dashi powder, 1/2 tsp sugar and green beans and carrots and mushrooms in a small pot. Cook until vegetables are soft.

Pour hot liquid into 1/2 c. oatmeal.

Mix 1lb. ground beef with 1 egg, COOLED vegetables and COOLED constituted oatmeal. Shape into thin loaf.

Cook at 350 for 40 min. on a tin foil-lined baking sheet.

Gyoza
1 lb. Ground beef
1 lb. Ground pork
2 TBS Soy Sauce—or so
½ tsp. Sesame seed oil
1 zucchini
4 oz. Mushrooms
3 stalks green onion
1 clove garlic, minced
7 oz. Firm tofu
½ head of a medium size cabbage ( i use nappa)
Peeled ginger the size of a man’s thumb, minced
Salt and pepper to taste

Chop cabbage into very small pieces. Sprinkle with about a tablespoon salt. Mix in with cabbage. Let sit for about 5 minutes. By handfuls, squeeze as much water as possible out of the cabbage. If no water comes out initially, let it sit longer. Place “drained” cabbage into a large bowl. Follow same process with grated zucchini, finely chopped mushrooms, or whatever else you like. I think I've thrown yams in one time, even. Add tofu and meats, mix with vegetables. Add soysauce, sesame seed oil and some salt and pepper. Sometimes I’ll add some red pepper flakes if it needs some zing.

For this much meat mixture you’ll probably use 2 pkgs. of wonton skins.
Fill the wontons and close tight.

To cook the wontons, you ABSOLUTELY need a non-stick frying pan. On the low end of medium heat, warm up the frying pan. Spray with non-stick or coat pan with ½ tsp. oil. Place pot stickers along the bottom of the pan, Mark likes his individual instead of in a giant saucer like mom made, so mine don't touch. When they are brown on one side (2-3 minutes), flip them over. Cook on the other side just until they stop sticking to the pan but aren’t brown (like 1 minute) put enough hot water into the bottom of the pan just to cover half the pan (maybe ¼ c. if you’re using a larger pan). Cover pan with lid and let cook until all or most of the water has evaporated (5 minutes or so). Take the cover off and let the rest of the water cook off. When the bottoms get brown and aren’t sticking to the pan, flip the pot stickers back over to crisp up the first side. This process takes a long time, so when I finish cooking all of the pot stickers, I put all of them back in the pan to warm them through.

Serve pot stickers with a sauce of half soysauce, half vinegar and a few dashes of sesame seed oil. If you like it spicy, also add a few dashes of chili oil.