Best Spiced Roast Beef And Vegetables Recipe Epicuriouscom Recipes

Beef Roast with Spicy Parsley Tomato Sauce image

Yield 4 to 6 servings

Number Of Ingredients 10

1 (2- to 2 1/2-pound) sirloin tip or chuck roast
Kosher salt and freshly ground black pepper
4 Roma tomatoes, halved lengthwise
2 teaspoons herbes de Provence
3 tablespoons olive oil
1 1/2 cups fresh flat-leaf parsley leaves
2 garlic cloves
1/2 teaspoon red pepper flakes
2 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil

Steps:

Preheat the oven to 375°F.
Season the beef with salt and pepper. Season the tomatoes with salt, pepper, and herbes de Provence.
Heat the olive oil in a medium, heavy roasting pan or Dutch oven over high heat. Sear the beef on all sides until browned. Place the seasoned tomatoes around the seared beef and place the pan in the oven. Roast until a meat thermometer inserted in the beef reads 130°F for medium-rare or 135°F for medium, 30 to 40 minutes. Tent the roast loosely with foil and let it rest for 10 to 15 minutes. The internal temperature of the meat should rise 5 degrees more and the juices will redistribute into the roast.
While the meat rests, place the parsley and garlic in a food processor and pulse until the parsley is finely chopped. Add the red pepper flakes, 3/4 teaspoon salt, the red wine vinegar, and the roasted tomatoes and process until puréed. With the machine running, add the extra-virgin olive oil in a steady stream.
To Serve
Slice the roast and arrange on a serving platter. Drizzle a little sauce over the meat. Serve the remaining sauce in a small bowl alongside.

Spiced Beef Roast image

Provided by Food Network

Categories main-dish

Time 3h43m

Yield 4 to 6 servings

Number Of Ingredients 15

1 tablespoon ground allspice
2 teaspoons ground mace
1 teaspoon ground cloves
1 tablespoon ground black pepper
2 tablespoons sliced garlic
10 sprigs fresh thyme
350 ml (1/2 bottle) red wine
8 pounds rolled rib-eye roast, trussed
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 large carrots, roughly chopped
2 medium onions, roughly chopped
1 head garlic, peeled and smashed
2 celery stalks, roughly chopped
6 sprigs fresh thyme

Steps:

Mix all the marinade ingredients together in a strong plastic bag. Put the roast into the bag and seal tightly. Marinate in the refrigerator for 2 days turning the bag at least 2 times a day.
Remove roast from the marinade, and let sit at room temperature for 1 hour before browning.
Preheat oven to 275 degrees F.
Heat oil in a large dutch oven over high heat. Pat the roast dry of excess marinade. Season the roast with salt and pepper, and sear on all sides until golden brown.
Remove the roast to a dish. Heat the oil in the pan and saute the carrots, onions, garlic, celery, and thyme. Add the red wine and any left over marinade to the vegetables, and bring it to a simmer. Scrape up any bits in the bottom of the pot.
Place the roast back into the pot. Cover the pot with a heavy lid and bake, half the total cooking time with the lid on, and half without. Allow 20 minutes per pound of meat, or until internal temperature reaches 145 degrees F, about 2 hours.
Add water to pot if it looks like its drying out too fast. Remove the roast to a platter, and let rest for 15 minutes before carving. Strain the gravy from the pot and put in a sauceboat.

Spicy Sichuan Beef with Mixed Vegetables image

Provided by Silvana Nardone

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons olive oil
1 pound skirt steak, cut against the grain into 1/4-inch strips
2 tablespoons chili bean paste
1 tablespoon tamari
1 tablespoon rice vinegar
1 teaspoon coconut sugar
1/2 teaspoon Chinese five-spice powder
4 red or green shishito peppers
2 red jalapenos, seeded if desired and thinly sliced
2 stalks celery, thinly sliced
1 carrot, thinly sliced
1 scallion, chopped
1 clove garlic, finely chopped
Salt

Steps:

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the beef and cook, stirring occasionally, until browned, about 10 minutes; drain on paper towels. Meanwhile, in a medium bowl, stir together the bean paste, tamari, vinegar, coconut sugar and five-spice powder. Set aside.
In the same skillet, heat the remaining 1 tablespoon oil over high heat. Add the shishito peppers, jalapenos, celery, carrot, scallion and garlic and cook, stirring constantly, until lightly charred, about 1 minute. Stir in the beef and the bean paste mixture and cook for 1 minute more. Season with salt.

One-Skillet Steak and Spring Veg with Spicy Mustard image

Provided by Claire Saffitz

Yield 4 servings

Number Of Ingredients 11

1 pound boneless New York strip steak, patted dry
Kosher salt, freshly ground pepper
5 garlic cloves, 1 grated, 4 thinly sliced
1/3 cup Dijon mustard
1 tablespoon sherry vinegar or red wine vinegar
1 teaspoon honey
1-2 pinches cayenne pepper
1/3 cup plus 3 tablespoons olive oil
1 bunch scallions, thinly sliced, divided
1 (10-ounce) bag frozen peas
1 bunch asparagus, trimmed, cut into 1-inch pieces

Steps:

Season steak all over with salt and pepper. Whisk grated garlic, mustard, vinegar, honey, cayenne, 1/3 cup oil, and 1 Tbsp. water in a medium bowl to combine; season spicy mustard with salt and pepper.
Heat a dry medium skillet, preferably cast iron, over medium-high. Rub steak all over with 1 Tbsp. oil and cook, turning every 2 minutes or so and making sure to get color on the fat cap, until medium-rare (an instant-read thermometer inserted into the center will register 120°F), about 10 minutes. Transfer steak to a plate to rest. Pour off oil from skillet, leaving crispy bits behind.
Heat remaining 2 Tbsp. oil in same skillet over low. Add sliced garlic and all but about 2 Tbsp. scallions (save those for serving) and cook, stirring often, until translucent and softened, about 3 minutes. Add peas and a splash of water and cook, stirring and mashing to break up slightly, until peas are tender, about 5 minutes. Add asparagus; season with salt and pepper. Cook, stirring often, until asparagus is just tender, about 5 minutes. Remove from heat.
Slice steak and shingle over vegetables in skillet. Drizzle some mustard sauce over steak and top with reserved scallions. Serve with remaining mustard sauce alongside.