Best Cordelias Roast Beef Recipes

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TRISHA YEARWOOD'S ROAST BEEF WITH GRAVY



Trisha Yearwood's Roast Beef with Gravy image

Trisha Yearwood's Roast Beef with Gravy

Provided by The Rachael Ray Staff

Number Of Ingredients 6

One 5-pound boneless chuck roast
Salt and black pepper
1 large red onion
sliced
1/4 cup cider vinegar
4 tablespoons all-purpose flour

Steps:

  • Preheat the oven to 450F
  • Line a 9x13x2 pan or your oven's broiler pan with a sheet of heavy-duty aluminum foil large enough to fully wrap the roast
  • The shiny side of the foil should be up
  • Sprinkle the roast on all sides with salt and pepper, and place it in the center of the foil
  • Spread the onion slices over the top of the roast and pour the vinegar around it
  • Bring the ends of the foil together and fold several times, and then fold the ends together to completely enclose the roast
  • Pour about 1 inch of water into the pan around the foil-wrapped roast
  • Bake until the meat is fork tender and brown, 3-4 hours
  • Check the water level in the pan regularly during cooking and replenish it if necessary
  • If any juice seeps from the foil seals during roasting, save it to use in making the gravy
  • When the roast is done, remove the package from the baking pan and let it cool for a few minutes
  • Open the package carefully to preserve all the juices and transfer the meat to a platter
  • Cover with a tent of foil to keep it warm while you make the gravy
  • Pour the roasting juices into a measuring cup and let the fat rise to the surface
  • Skim off the fat, reserving 4 tablespoons in a saucepan and discarding the rest
  • (If the fat measures less than 4 tablespoons, add enough butter to make up the difference
  • ) Measure the remaining defatted pan juices and reserve
  • If you have less than 2 cups, add water to make 2 cups
  • Add the flour to the fat in the saucepan and stir with a wire whisk to make a roux
  • Cook over medium-low heat until the flour is lightly browned, about 1 minute
  • Slowly whisk in the reserved pan juices and stir until thickened
  • Slice the roast or cut it into chunks (it will be very tender), and serve it with the gravy

GARLIC ROAST BEEF



Garlic Roast Beef image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 8

One 3- to 4-pound whole beef tenderloin, kept at room temperature for 1 to 2 hours
Kosher salt and freshly cracked black pepper
10 cloves garlic
3 tablespoons olive oil
2 tablespoons Dijon mustard
1 tablespoon honey
1 1/2 cups beef broth
1 tablespoon fresh Italian parsley, chopped

Steps:

  • Preheat the oven to 475 degrees F.
  • Place the beef in a roasting pan with a rack. Sprinkle with salt and pepper all over.
  • Add the garlic, oil, mustard and honey to a food processor. Pulse until the garlic is finely chopped. Rub the mixture evenly all over the beef. Pour the beef broth in the bottom of the roasting pan.
  • Bake until the internal temperature is 130 to 135 degrees F, 30 to 35 minutes.
  • Transfer the beef to a carving board and allow to rest for 30 minutes. Heat the roasting pan over medium heat and scrape up any browned bits. Pour any pan drippings onto a rimmed platter. Carve the beef into thick slices and transfer to the platter. Sprinkle with the parsley. Serve warm or at room temperature.

CAST IRON ROAST BEEF



Cast Iron Roast Beef image

Provided by Trisha Yearwood

Categories     main-dish

Time 2h40m

Yield 6 to 8 servings

Number Of Ingredients 13

One 3-pound boneless rib eye roast
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 1/2 cups beef stock
2 cloves garlic
3 sprigs fresh rosemary
3 sprigs fresh thyme
1 shallot, finely chopped
1/4 cup red wine
1/4 cup brandy
1/2 cup heavy whipping cream
2 tablespoons whole-grain mustard
3 tablespoons chopped fresh flat leaf parsley

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the roast on a paper towel-lined plate. Allow the roast to come up to room temperature, about 1 hour.
  • Pat the roast dry on all sides with paper towels. Sprinkle generously with salt and pepper.
  • Place a cast-iron skillet over high heat. Add the oil and heat until shimmering. Carefully lay the roast in the hot oil, being mindful that the oil may pop. Sear the roast until evenly browned and deeply seared on all sides, about 3 minutes per side. Turn off the heat and pour 1 cup beef stock into the skillet. Add the garlic cloves and surround the roast with the rosemary and thyme.
  • Transfer the skillet to the oven and roast, 45 to 60 minutes, depending on the desired doneness (for medium and a bright pink center, cook until an instant-read thermometer inserted in the center of the roast registers 130 degrees F, about 50 minutes). Transfer the roast to a cutting board. Discard the garlic cloves and herbs. Tent the roast with aluminum foil while creating the pan sauce.
  • Place the skillet back on the stove over medium-high heat. Add the shallots, red wine and remaining 1/2 cup beef stock and simmer, stirring occasionally, until the shallots have softened and the liquid has reduced in volume by half, about 5 minutes. Stir in the brandy, heavy cream and mustard and cook just until a thin sauce comes together, about 2 minutes more.
  • Slice the rested roast thinly and place on a serving platter. Serve warm with a drizzle of the sauce and a sprinkle of fresh parsley.

BEST ROAST BEEF



Best Roast Beef image

Provided by Jamie Oliver

Categories     main-dish

Time 2h15m

Yield 8 to 10 servings

Number Of Ingredients 15

1 (5 1/2-pound) fore-rib, wing-rib or sirloin of beef, French trimmed (2.5 kilograms)
Sea salt and freshly ground black pepper
Olive oil
3 red onions, halved
2 bulbs garlic, plus 4 cloves garlic, peeled
7 pounds (3 kilograms) roasting potatoes, peeled
3 rosemary sprigs
2 thumb-sized pieces ginger, peeled and diced
1/2 bottle robust red wine
Yorkshire pudding, recipe follows
1/2 pint (285 milliliters) milk
4 ounces (115 grams) all-purpose flour
Pinch salt
3 eggs
Vegetable oil

Steps:

  • Preheat oven to 450 degrees F (230 degrees C), and heat a large thick-bottomed roasting tray on the stovetop.
  • Rub the beef generously with salt, then add a little olive oil to the tray and lightly color the meat for a couple of minutes on all sides.
  • Lay the onions and bulbs of garlic in the tray with the beef on top of them, then cook in the pre-heated oven for a total of 1 1/2 hours.
  • While the beef is roasting, parboil your potatoes in salted boiling water for around 10 minutes and drain in a colander. Toss about to chuff them up, this will make them really crispy.
  • After 30 minutes, take the tray out and toss in your potatoes and rosemary. With a garlic press or grater, squeeze or grate the cloves of garlic and ginger over everything in the tray.
  • Shake the tray and whack it back in the oven for the final hour. Remove the potatoes to a dish to keep warm, place the beef on a plate, covered with foil, to rest, and get your greens and Yorkshire puddings on.
  • Remove most of the fat from your roasting tray and you should be left with caramelized onions and sticky beef goodness.
  • Add 1 teaspoon of flour to the tray and mash everything together. Heat the tray on the stovetop and when hot, add the red wine. Simmer for 5 to 10 minutes, stirring every couple of minutes, until your gravy is really tasty and coats back of a spoon. Add any juice from the beef and feel free to add some water or stock to thin the gravy if you like.
  • Pour through a coarse sieve and push it through with a spoon, pushing it through with a spoon, and serve in a warmed gravy jug. Serve with Yorkshire puddings.
  • Preheat oven to 450 degrees F.
  • Mix the batter ingredients together. Let rest for 10 minutes
  • Preheat a Yorkshire pudding tray or muffin tin with 1/2-inch (1 centimeter) of oil in each section. After the 10 minutes divide the batter into the tray. Cook for around 15 to 20 minutes until crisp and puffy, don't open the oven door before then or they won't rise.

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