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    Recipes — roast beef

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    Christmas Roast Beef

    Prep Time

        •    Prep and cook time: 1 hour & 5 minutes
        •    Yield: Serves 8-10

    Ingredients

        •    2 tbsps butter
        •    3 sprigs thyme
        •    salt and pepper
        •    400gm red onion
        •    800gm roast beef
        •    250ml dry red wine
        •    2 tbsps chopped almonds

    Method

    1. Rinse the beef, pat dry, truss with butcher's twine and season with salt and pepper.
    2. Heat 1 tablespoon butter in a frying pan and sear the roast on all sides. Remove from the pan, coat in almonds and transfer to a wire rack set inside of a roasting pan. Roast in a preheated oven at 140°C (approximately 275°F) for 45 minutes, or until cooked to your liking.
    3. Meanwhile, rinse the thyme, shake dry, pluck the leaves and chop. Peel the onions, cut into wedges and sauté in the pan drippings. Deglaze the pan with red wine and reduce slightly. Remove from the heat, stir in remaining cold butter and thyme and season with salt and pepper.
    4. Transfer the roast beef to a serving platter. Serve with the onions and pan sauce.



    This great family recipe is thanks to EatSmarter Recipes at https://eatsmarter.com/recipes/christmas-roast-beef

    Beef Roast with Mushroom-Thyme Jus

    Prep Time

        •    Prep time: 25 minutes plus standing
        •    Cook time: 2 hours & 15 minutes
        •    Yield: Serves 10


    Ingredients

    For the Beef Roast:

        •    2 tbsps olive oil
        •    2-1/2 tsps kosher salt
        •    6 garlic cloves, chopped
        •    1 tsp fresh ground black pepper
        •    1 tbsp chopped fresh thyme leaves
        •    2 tbsps chopped fresh rosemary leaves
        •    1 (4 1/2 - 5 1/2 pound) beef rib eye roast or delmonico roast


    For the mushroom-thyme jus:

        •    1 tbsp cornstarch
        •    1/4 tsp kosher salt
        •    1 garlic cloves, chopped
        •    1/4 tsp fresh ground black pepper
        •    2 tsps chopped fresh thyme leaves
        •    2 cans (14 ounces each) less-sodium beef broth
        •    1 package (8 ounces) baby bella mushrooms, each cut in half


    Method

    1. Prepare Beef Roast: In small bowl, mix garlic, rosemary, oil, thyme, salt and pepper. Place roast fat side up in shallow roasting pan; rub with garlic mixture. Let stand 30 minutes. Meanwhile, preheat oven to 325°.

    2. Roast beef 2 to 2-1/2 hours or until internal temperature reaches 135°. Transfer roast to cutting board; loosely tent with aluminum foil. Let stand 15 minutes; internal temperature will rise to 145° upon standing for medium-rare.

    3. Meanwhile, prepare Mushroom-Thyme Jus: Drain excess fat from roasting pan; place pan with drippings over medium heat. Add mushrooms and cook 1 minute. Stir in garlic and thyme, and cook 1 minute. In cup, reserve 1 tablespoon broth. Stir remaining broth into pan and simmer 5 minutes. Whisk cornstarch into reserved broth and whisk mixture into pan. Heat to boiling; boil 1 minute. Stir in salt and pepper.

    4. Slice roast and serve with jus.



    This great family recipe is thanks to Price Chopper Recipes at https://pricechopperready.com/home/holiday-beef-roast-with-mushroom-thyme-jus/

    Blackberry-Glazed Beef Crostini

    Prep Time

        •    Prep and cook time: 10 minutes
        •    Yield: Serves 24

    Ingredients

        •    salt
        •    pepper

        •    1 tsp balsamic vinegar
        •    1 tsp fresh thyme leaves
        •    2 tbsps extra virgin olive oil
        •    2 tbsps prepared horseradish
        •    6 ounces cream cheese (softened)
        •    1/3 cup Smucker's Blackberry Jam
        •    24 slices French bread baguette (1/4-inch thick)
        •    8 ounces roast beef (very thinly sliced deli-style)

    Method

    1. HEAT oven to 400°F. Place bread slices on baking sheet in single layer. Brush top side of slices with oil. Sprinkle generously with salt and pepper.
    2. BAKE 7 to 10 minutes or until lightly toasted. Cool on baking sheet.
    3. STIR cream cheese and horseradish in small bowl until blended. Spread on crostini.
    4. TEAR roast beef into strips. Arrange on top of cheese spread. Stir jam and vinegar in small bowl until blended. Top each crostini with about 1/2 teaspoon jam mixture. Sprinkle with thyme.



    This great family recipe is thanks to Yummly Recipes at https://www.yummly.com/recipe/Blackberry-Glazed-Beef-Crostini-2707556#recipeDirections

    Roast Beef Sandwich

    You really can't go wrong with a good roast beef sandwich. I decided to update the deli classic with a few new flourishes. But don't worry, those two hallmarks of a great roast beef sando--horseradish and mustard--won't be going anywhere.

    Prep Time

        •    Prep time: 12 minutes
        •    Cook time: 18 minutes
        •    Yield: Serves 1-2

    Ingredients

        •    2 tbsps mayonnaise
        •    2 tsps whole grain Dijon mustard
        •    1 tsp freshly grated horseradish
        •    ½ tsp lemon zest
        •    ½ medium red onion, thinly sliced
        •    1 cup packed baby red Russian kale or baby spinach
        •    ½ pound rare roast beef, thinly sliced (from a deli)
        •    1 rosemary ciabatta roll, split horizontally and toasted
        •    Salt, to taste

    Method

    1. In a small bowl, mix the mayonnaise, mustard, horseradish and lemon zest; set aside.
    2. Place a small saucepan over medium heat. When hot, add the oil, onions and a bit of salt and cook, stirring often, until the onions have become very soft and jam-like, about 14 to 16 minutes. Transfer the onions to a small bowl. To the same saucepan, add the kale and sauté over medium heat until the kale begins to wilt, 1 to 2 minutes.
    3. To assemble, spread the mayo mixture on the top side of bread. On the bottom half of the bread, layer the roast beef, wilted kale and caramelized onions. Top with the other side of bread, slice in half and serve.



    This great family recipe is thanks to Tasting-Table Recipes at https://www.tastingtable.com/entry_detail/chefs_recipes/17246/How_to_Make_a_Roast_Beef_Sandwich.htm