BEEF ROAST WITH CRANBERRY GRAVY
I can easily get this robust recipe ready in the morning and let it cook all day so that it's ready for dinner when I get home at night. The hearty beef dish is also good for the weekends when we want to spend time outdoors or on day trips.-Diane Nemitz, Ludington, Michigan
Provided by Taste of Home
Categories Dinner
Time 7h40m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Sprinkle beef with salt and pepper. In a large skillet, heat oil over medium heat. Brown roast on all sides. Transfer to a 5-qt. slow cooker., Add carrots and onion to drippings; cook and stir over medium heat 4-5 minutes or until tender. Add garlic; cook 1 minute longer. Spoon vegetables around roast; add cranberry juice, 3/4 cup water, cranberries, vinegar, thyme and bay leaf. Cook, covered, on low 7-9 hours or until meat is tender., Using a slotted spoon, remove roast and vegetables to a serving platter; keep warm. Pour cooking juices into a small saucepan; skim fat. Discard thyme and bay leaf. Bring cooking juices to a boil. Mix cornstarch and water until smooth; gradually stir into pan. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Serve with roast.
Nutrition Facts :
CRANBERRY-STUFFED BEEF TENDERLOIN
Fresh cranberries and cranberry juice lend a satisfying sweet-tart taste to beef tenderloin. Serving plated dishes to guests makes for a pretty presentation.-Carolyn Cope, Allston, Maryland
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 12 servings (1 cup sauce).
Number Of Ingredients 14
Steps:
- In a large saucepan, combine the cranberries, wine, shallots and butter. Cook over medium heat until berries pop, about 15 minutes., Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat. On each half, make another lengthwise slit down the center to within 1/2 in. of bottom; open roast and cover with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic., Sprinkle beef with salt and pepper; spread cranberry mixture over meat. Roll up jelly-roll style, starting with a long side. Tie tenderloin at 2-in. intervals with kitchen string. Place on a rack in a shallow roasting pan., Bake at 425° for 40-50 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing., Meanwhile, saute shallots in 1 tablespoon butter until tender. Add the juice, wine, broth and thyme. Bring to a boil; cook until liquid is reduced by half, about 20 minutes. Remove from the heat; stir in remaining butter. Serve with beef.
Nutrition Facts : Calories 271 calories, Fat 12g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 109mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 33g protein.
BEEF TONGUE WITH CRANBERRIES
This casserole dish requires some extra planning, but it's well worth it. The cooking of the tongue can be done a day ahead and chilled overnight. The cranberry sauce goes great over a side dish of baked sweet potatoes, too. If you're in a rush and have a jar of lingonberry preserves around (like that sold at IKEA), the tartness of the berries makes a great and fast substitute for the cranberry sauce. Adapted from Cooking in a Casserole by Robert Ackart (1973).
Provided by Cooking Beast
Categories Beef Organ Meats
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preparing the tongue: Prepare beef tongue by simmering in water in covered pot for 2 or more hours until it's done--test with serving fork. I usually put it in a crock pot on low and let it alone for 6 or more hours. If you like, you may season with salt, 8 pepper corns, and 3 ribs of celery. Let cool. Use knife to slice and remove thick outer skin.
- Preparing sauce: Add all sauce ingredients (without tongue) to covered 4.5-qt. casserole and bring to a boil, then lower to a simmer. Cook until cranberries burst (about 30 minutes).
- Add slices of tongue to sauce and warm for 15 minutes. Garnish with parsley and lemon slices.
Nutrition Facts : Calories 589.2, Fat 32.3, SaturatedFat 15.5, Cholesterol 152.2, Sodium 569.4, Carbohydrate 52.5, Fiber 4, Sugar 39.2, Protein 23.3
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