Best Roast Beef With Chive Roasted Potatoes Recipes

Roast with Potatoes image

Provided by Martha Stewart

Time 1h40m

Number Of Ingredients 7

2 pounds baking potatoes, peeled and quartered
Salt and fresh ground pepper
2 tablespoons olive oil
1 tablespoon all-purpose flour
2 teaspoons dry mustard
3 pounds eye of round
1 cup beef stock or reduced-sodium beef broth

Steps:

Preheat oven to 425 degrees. In a large saucepan, cover potatoes with water; bring to a boil, and add 1 teaspoon salt. Cook until potatoes are slightly soft on the outside, about 12 minutes. Drain; return to pan. Add 1/2 teaspoon salt and 1/2 teaspoon pepper. Shake pan to soften edges.
Pour oil in a large roasting pan; place in oven. On a plate, mix together flour, dry mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Dredge beef in flour mixture, turning to coat all sides.
Transfer potatoes to hot roasting pan; toss to coat. Place beef in center of pan; roll in oil, leaving fat side up. Roast until beef is 120 degrees. 40 to 45 minutes. Turn potatoes after 15 minutes of cooking.
Remove potatoes and beef. Cover; let beef rest about 20 minutes before slicing thinly to allow temperature to reach 135 to 140 degrees for medium-rare.
Place roasting pan over medium heat. Add broth; simmer, scraping bottom of pan, about 1 1/2 minutes. Serve sauce with beef and potatoes.

Corned Beef with Crispy Roasted Potatoes and Cabbage image

Provided by Anna Stockwell

Yield 6-8 servings

Number Of Ingredients 16

1 (3-4-lb.) corned beef brisket
2 lb. russet potatoes, scrubbed, quartered
1 1/4 cups extra-virgin olive oil, divided
Kosher salt, freshly ground pepper
1 large green cabbage, cut through the core into 8 wedges
4 whole cloves
1 tsp. coriander seeds
1 tsp. mustard seeds
1 tsp. peppercorns
1/2 tsp. crushed red pepper flakes
2 garlic cloves, finely grated
6 Tbsp. white wine vinegar
1 Tbsp. honey
1 cup finely chopped dill
Special Equipment
A mortar and pestle

Steps:

Place corned beef in a large pot. Add enough water to cover by 2" and bring to a boil. Reduce heat to low, cover, and simmer until very tender, 3-3 1/2 hours.
Once beef has been simmering for 2 1/2 hours, arrange racks in top and bottom thirds of oven; preheat to 375°F. Toss potatoes, 1/4 cup oil, 1 tsp. salt, and 1 tsp. pepper on a rimmed baking sheet. Rub cabbage wedges with 1/4 cup oil; season on all sides with 1 tsp. salt and 1 tsp. pepper. Arrange on another rimmed baking sheet. Roast, turning cabbage, tossing potatoes, and rotating sheets top to bottom halfway through, until golden brown and tender, 45-40 minutes. (The cabbage might be done before the potatoes.)
Meanwhile, coarsely crush cloves, coriander seeds, mustard seeds, peppercorns, and red pepper flakes with mortar and pestle. Transfer to a small saucepan and cook over medium heat, swirling often, until fragrant, about 2 minutes. Add garlic and remaining 3/4 cup oil and cook, stirring, until garlic sizzles, about 1 minute. Transfer to a medium heatproof bowl. Stir in vinegar, honey, and 2 tsp. salt. Let cool, then stir in dill.
Transfer beef to a cutting board and let sit 10 minutes. Trim off excess fat, then thinly slice against the grain. Serve alongside roasted cabbage and potatoes with dill sauce drizzled over.

Chive Roasted Potatoes with Horseradish-Sour Cream and Caviar image

Provided by Sandra Lee

Categories appetizer

Time 55m

Yield 30 pieces

Number Of Ingredients 8

2 pounds new red potatoes (or a mixture of red and purple)
2 tablespoons extra-virgin olive oil
2 tablespoons fresh chives, finely chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup sour cream
1 teaspoon prepared horseradish
1 (2-ounce) jar caviar

Steps:

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Wash and dry the potatoes. Slice them into 1/2-inch rounds and put them into a bowl. Drizzle in the olive oil; add 1 tablespoon chives, salt, and pepper, and toss to coat well. Arrange the potatoes separately on the baking sheet. Roast until the potatoes are cooked through, about 35 to 40 minutes. Remove from the oven and set aside to cool.
In a small bowl, mix the sour cream and horseradish.
To assemble, top the roasted potatoes with a dollop of the sour cream mixture and a sprinkling of chives. Add a small amount of caviar with a plastic spoon. Serve at room temperature.