Blog posts tagged with 'roast'

Are you looking to introduce unique flavors and textures to your dinner table? Look no further than this delicious Beef Tagine – a traditional Moroccan stew that’s slow-cooked in a clay pot called a “tagine.” This cozy dish is filled with tender chunks of beef, vegetables, and a delicate blend of aromatic spices for an unparalleled flavor experience.

Ingredients:

• 1 pound Braveheart Bottom Rounds Flat Roast, cubed

• 1 large onion, diced

• 3 cloves garlic, minced

• 1 teaspoon ground cumin

• 1 teaspoon ground ginger

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground turmeric

• 1/4 teaspoon ground cayenne pepper

• 1/4 cup olive oil

• 1 cup beef broth

• 1 cup water

• 1 cup diced tomatoes

• 1 cup diced carrots

• 1 cup diced potatoes

• 1 cup diced bell peppers

• 1 cup diced zucchini

• 1 cup chickpeas, drained and rinsed

• 1/2 cup dried apricots

• 1/2 cup raisins

• Salt and pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onions and garlic and cook until they are soft, about 5 minutes.

2. Add the cumin, ginger, cinnamon, turmeric, and cayenne pepper to the pot and stir to combine.

3. Add the beef to the pot and cook until it is browned on all sides, about 10 minutes.

4. Add the beef broth, water, tomatoes, carrots, potatoes, bell peppers, zucchini, chickpeas, apricots, and raisins to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 1-2 hours or until the beef is tender.

5. Season the tagine with salt and pepper to taste. Serve hot with rice or couscous.

Looking for more delicious recipes? Try Braveheart Massaman Beef Curry.

Nothing feels fancier than a juicy prime rib meal. This recipe is the perfect date night meal and pairs well with almost anything. Creamy dill sauce and buttery, succulent prime rib create the most impeccable of flavors. The time and effort is definitely worth it for this one!

Ingredients

• 1 Braveheart Beef Prime Rib Roast Bone In

• 1 onion, quartered

• 1 garlic bulb, halved

• 5 sprigs thyme

• 3 sprigs rosemary

• ½ cup butter, softened

• 1 tbsp garlic, minced

• 2 tbsp chives, finely chopped

• 1 tbsp lemon juice

• ¼ cup mayonnaise

• ¾ cups sour cream

• ¼ cup dill

• salt and pepper to taste

Directions

1. Take beef out of the fridge 2 – 3 hours before cooking to bring to room temp and pat dry with a paper towel.

2. Preheat the oven to 460°F 

3. Mix softened butter, garlic, and chives together. Set aside

4. Place onion, garlic and herbs in an ovenproof skillet or roasting pan.

5. Spread a thin layer of butter on the underside of the beef. Place beef in the pan on top of onion and garlic, butter side down. Spread about 2/3 of the butter on the top and sides.

6. Roast in the oven for 20 minutes

7. Remove from oven, spread remaining butter and decrease oven heat to 250F.

8. Roast for 1 1/2 hours, basting every 30 minutes with the juices in the pan, until the internal temperature is 122°F in the center 

9. While the prime rib is cooking, combine mayonnaise, sour cream, dill, lemon juice, and salt and pepper in a small bowl. Mix well and place in fridge until ready to serve.

10. Transfer beef to plate. Cover loosely with foil and rest for 20 – 30 minutes. 

11. Slice beef and serve with dill cream sauce! 

Enjoy this recipe? Try out Braveheart Beef Roast with Parmesan Polenta

This dish is the perfect choice for a night in. The flavors of rich, juicy roast mixed with creamy polenta make for the perfect comfort food. One bite of this dish and you will feel a whole new level of satisfaction and comfort.

Ingredients

• 1 Braveheart Bottom Round Flat Roast

• 2 tablespoon olive Oil

• 2 teaspoons salt

• 1 teaspoon pepper

• 5 garlic cloves

• 1 diced onion 

• 1 diced carrot

• 28oz can san marzano tomatoes, pureed

• ¼ cup tomato paste

• ½ cup beef broth

• 8 fresh basil leaves, chopped

• 1 teaspoon red chili flakes

Polenta:

• 8 tablespoons butter

• 1 small onion, minced

• 1 teaspoon salt

• 2 cups milk of choice

• 4 cups water (or broth of choice)

• 1 ½ cups polenta

• 1 cup parmesan cheese

Directions

1. In a large skillet over medium-high heat, add oil and gently place roast. Oil is likely to splatter sobe cautious. Sear roast on both sides for  2-3 minutes.  

2. Place the beef roast into the slow cooker. Season with salt and pepper.

3. Add garlic, onion, carrots, tomatoes, tomato paste, beef broth, basil, and red chili flakes. 

4. Cook on low for 8 hours.

5. Shred meat with two forks. Taste for seasoning and add more salt as needed. 

6. While meat is cooking, cook polenta 30 minutes before ready to serve. Toss with shredded beef Ragu. Serve and top with freshly grated parmesan cheese and fresh basil.

Parmesan Polenta:

1. In a saucepan over medium heat, melt 4 tablespoons of butter. Add the onion and cook until softened, about 5 minutes.

2. Increase heat to medium-high and add the milk, water, and salt. Bring to a boil.

3. Slowly pour the polenta into the pot, whisking constantly. Cook, whisking constantly, for about 2 minutes. Reduce heat to LOW and cover the pan.

4. Simmer, stirring every 5-10 minutes, for about 30 minutes. Watch carefully so the polenta doesn't burn. Taste to check if it is creamy.

5. Remove from heat and stir in the remaining 4 Tablespoons of butter.

6. Add a small amount of cheese at a time and keep stirring. If polenta becomes too thick, add more milk. Add more salt, if needed.

7. Serve roast over polenta and enjoy.

Enjoyed this recipe? Next time, try out Braveheart Porterhouse Steak with Creamy Leek Sauce. This recipe perfectly mixes tangy leek with juicy beef.

This pot roast recipe stands out from the average roast. The secret to a flavorful pot roast is browning the meat and onions before roasting, which adds a rich meaty flavor and caramelized sweetness. This step is what separates our recipe from many others that use a slow cooker. Using Braveheart’s Bottom Round Flat Roast you'll end up with is a roast that's fall-apart tender with a velvety sauce and delicious vegetables.

Ingredients:

• One 4-pound Braveheart bottom round flat roast, trimmed and tied
• 4 tablespoons kosher salt 
• 6 tablespoons vegetable oil 
• 2 large onions, cut into 2-inch wedges 
• 4 cloves garlic, finely grated 
• 1 tablespoon tomato paste 
• 1 cup dry red wine 
• 2 bay leaves 
• 3 tablespoons all-purpose flour 
• 1 cup low-sodium chicken broth 
• 1 1/2 teaspoons freshly ground black pepper 
• 7 carrots, peeled, cut into 3-inch pieces 
• 4 stalks celery, cut into 3-inch pieces 
• 2 pounds medium red potatoes, quartered (halved if small) 
• Chopped flat-leaf parsley, for garnish 
• Chopped chives, for garnish

Directions: 

1. Sprinkle the roast with 3 tablespoons of the salt, rubbing into the grain and covering all sides.

2. Wrap tightly in plastic wrap and refrigerate at least 3 hours and up to 3 days.

3. Arrange a rack in the lower third of the oven and preheat to 275 degrees F. 

4. Heat 2 tablespoons of the oil in a large heavy pot or Dutch oven over high heat.

5. Cook the meat, turning occasionally, until browned on all sides, 10 to 12 minutes. Transfer to a plate. 

6. Reduce the heat to medium-high and heat the remaining 4 tablespoons of oil in the pot.

7. Cook the onions and the remaining 1 tablespoon salt, stirring occasionally, until browned but not completely cooked through, 6 to 8 minutes (it's ok if the onion wedges break apart).

8. Add the garlic and tomato paste and cook, stirring occasionally, until the paste is brick red and the garlic is fragrant, about 1 minute.

9. Add the wine and bay leaves and cook, stirring occasionally and scraping the bottom of the pot, until slightly reduced and you can no longer smell the alcohol, about 4 minutes.

10. Add the flour, stir to coat the onions and cook for 1 minute.

11. Stir in the broth and pepper and bring to a boil.  

12. Nestle the meat and any accumulated juices into the onions.

13. Arrange the carrots, celery and potatoes around the roast, pushing them into the onions and surrounding the beef.

14. Cover and transfer to the oven.

15. Cook until the meat is very tender but still holds its shape and is not falling apart, 3 to 3 1/2 hours.

16. Let rest, covered, at least 45 minutes before serving.  

17. Transfer the roast to a cutting board and remove the twine with scissors, if necessary. Slice against the grain. 

18. Divide the vegetables among plates and arrange the sliced beef over top.

19. Spoon sauce over the top garnish with parsley and chives. 

If you found this recipe useful, try Braveheart’s roast beef roll ups recipe! This recipe is keto friendly, easy to make, and perfect for meal prepping.

Standing Rib Roast is considered by many to be the best roast beef in the world. Braveheart's Beef Prime Rib Roast is a beef cut that’s incredibly succulent with superior taste. This recipe uses a safe, simple but highly effective roasting method so the beef is blushing pink all the way through. Wow guests or even yourself with the ultimate roast beef experience – complete with a gorgeous Red Wine Sauce, and pairing well with a side of parish mash and garlic sautéed spinach!

Ingredients:

• Braveheart's Beef Prime Rib Roast
• 1 onion , unpeeled, quartered (brown, yellow, white)
• 1 head of garlic , unpeeled, halved horizontally
• 5 sprigs thyme
• 3 sprigs rosemary

Garlic Herb Butter

• 10 tbsp unsalted butter , softened
• 5 garlic cloves , minced
• 2 tsp finely chopped fresh rosemary (or 1 tsp dried)
• 2 tsp finely chopped fresh thyme (or 1 tsp dried)
• 2 tsp salt
• 1 tsp black pepper

Red Wine Sauce

• 1 1/2 cups beef broth/stock , low salt
• 2 1/2 cups dry red wine (Note 2)
• 1 tbsp cornflour/cornstarch

Instructions:

Prepare Beef

1. Take beef out of the fridge 2 – 3 hours before cooking to bring to room temp (key tip for even cooking). Pat dry with a paper towel.
2. Preheat the oven to 240°C/460°F (220°C fan). Adjust the shelf so beef will be sitting in the middle of the oven.
3. Garlic Herb Butter: Mix together.
4. Roasting bed: Place onion, garlic and herbs in a heavy based ovenproof skillet (or use a roasting pan).
5. Spread a thin layer of butter on the underside of the beef (ie the bone side).
6. Place beef on onion etc, butter side down. Spread about 2/3 of the butter on the top and sides (reserve some for Slather 2).
7. Roast for 20 minutes.
8. Remove, spread over remaining butter. Turn the oven down to 120°C/250°F (100°C fan).
9. Slow roast for a further 1 1/2 hours, basting every 30 minutes with the juices in the pan, until the internal temperature is 50°C/122°F in the center (temperatures will vary for prefered cook)
   
10. Start checking the internal temp early.
11. Transfer beef to plate. Cover loosely with foil and rest for 20 – 30 minutes. Internal temperature will rise to 54°C/129°F (which is medium rare).

Red Wine Sauce

1. Place a skillet with onion and garlic left in it on the stove over high heat.
2. Add wine and beef stock, rapidly simmer for 10 minutes until it reduces by 2/3 or so, down to 1 1/2 cups or liquid.
3. Lower heat to medium. Mix cornflour with 2 tbsp water. Drizzle in half and stir. Sauce will thicken in 1 minute or so. Add more corn flour water mixture if you want it thicker.
4. Strain into bowl, pour into sauce jug

Ready to push yourself further with more recipes? Get crazy with Braveheart's Short Rib Pizza Recipe! This recipe pairs well with its delicious homemade vodka cream sauce, making you your area's local pizza guru.

Nothing says holiday dinner like a show-stopping roast. This combination of sear-roasted beef tenderloin with a deeply flavored red wine sauce is not only elegant, but it’s also simple to make. The sauce can be made mostly in advance so there’s very little fussing at the last minute – and Braveheart's center-cut tenderloin, believe it or not, is one of the easiest and delicious things in the world to cook.

Ingredients:

• 8 tablespoons unsalted butter, divided
• ¾ cup finely chopped shallots, from 2-3 large shallots
• 1¼ cups red wine
• 3 cups beef broth
• 6 fresh thyme sprigs
• ¼ teaspoon kosher salt
• ⅛ teaspoon ground black pepper
• 1 teaspoon sugar
• 2 tablespoons all-purpose flour
• 1 Bravehearts center-cut beef tenderloin filet
• Kosher salt (½ teaspoon per pound of beef)
• Freshly ground black pepper (¼ teaspoon per pound of beef)
• 2 tablespoons vegetable oil
• ¼ cup beef broth

Instructions

For the Sauce

1. Melt 5 tablespoons of the butter in a medium saucepan.
2. Add the shallots and cook over medium-low heat, stirring occasionally, until soft and translucent, 7 to 8 minutes.
3. Add the wine, beef broth, thyme sprigs, salt, pepper and sugar, and bring to a boil. Cook over medium heat for about 30 minutes, or until the liquid is reduced by about half.
4. While the liquid is reducing, place the remaining 3 tablespoons of butter in a small bowl and soften in the microwave, if necessary (it should be soft but not melted).
5. Add the flour and, using a small spoon, mix into a smooth paste.
6. Once the wine mixture is reduced, reduce the heat to low and remove the thyme sprigs.
7. Whisk the flour-butter paste, a teaspoonful at a time, into the simmering liquid, and simmer for a few minutes, until the sauce is thickened.
8. Set aside. (The sauce can be made up to this point and refrigerated up to 3 days ahead of time.)

For the Tenderloin

1. Let the beef stand at room temperature for 1 hour before roasting. Set an oven rack in the middle position and preheat the oven to 400°F.

2. Season the beef all over with kosher salt and pepper. Heat the oil in an oven-proof skillet over medium-high heat until almost smoking.

3. Cook, turning with tongs, until well browned on all but one side, about 10 minutes total. Turn the tenderloin so that the un-seared side is down, and transfer the skillet directly to the preheated oven. (If your pan isn't oven-proof, transfer the beef to a lightly oiled roasting pan.)

4. Roast until a thermometer inserted into the center of the meat registers 120°F-125° for medium rare, about 15 minutes, or until done to your liking (115°F-120°F for rare, 130°F-135°F for medium). Keep in mind that these temperatures account for the fact that the temperature will continue to rise about 5 degrees while the meat rests.

5. Transfer the meat to a carving board (preferably with a well for collecting juices) and let it rest, covered loosely with aluminum foil, for 10 to 15 minutes. Place a dish towel or oven mitt over the handle of the roasting pan to remind yourself that it's hot.

6. Meanwhile, carefully discard the fat from the roasting pan (remember that the handle is hot!). Set the pan on the stovetop and add the ¼ cup of beef broth. Bring the broth to a boil, using a wooden spoon to scrape the fond, or brown bits, from the bottom of the pan. Add the flavorful broth to the red wine sauce, and then bring the sauce to a simmer.

7. Carve the tenderloin into ⅓-inch-thick slices. Serve the beef, passing the red wine sauce at the table.

This delectable dish pairs well with roasted carrots and potatoes cooked to your liking. If you found this recipe useful be sure to check out more of Bravehearts dishes sure to wow your guests, such as the Lobster Stuffed Braveheart filet.

These Beef Medallions develop a deep flavor as they are coated in this simple yet delicious Barcelona Spice Rub. Top this will garlic dressing, and you have one mouthwatering meal on your hands.

Ingredients

• 1 1/2 oz Braveheart® Black Angus Beef Tenderloin, Medallions, 3 each
• 1 tbsp Nature's Best Dairy® Butter
• 1 tbsp Peak Fresh Produce® Pepper(s), Green Bell, julienned
• 1 Peak Fresh Produce® Mushroom(s), quartered
• 1 tbsp Piancone® Oil, Olive, Extra Virgin
• 1 tbsp Assoluti® Oil, Olive Blend
• 1 tbsp Raffinato® Cheese Grated, Parmesan
• 80 count Peak Fresh Produce® Potato(es), peeled and cubed
• 1 tbsp Peak Fresh Produce® Pepper(s), Red Bell, julienned
• 1 Peak Fresh Produce® Onion(s), Red, sliced to taste
• 3 tbsp Piancone® Dressing, Roasted Red Pepper and Garlic
• salt and pepper, to taste
• 1 tbsp Peak Fresh Produce® Tomato(es), diced
• 1 tbsp Peak Fresh Produce® Pepper(s), Yellow, julienned

Directions

1. Season the beef with 1Tbsp. of Barcelona Spice Rub. Heat a pan with the oil in it. Saute the medallions to desired doneness. Finish by melting the butter in with the beef and spooning it over top.
2. Place the potatoes in a pot of water and cook until done. Drain the potatoes, toss in olive oil and season with dry Ranch mix.
3. Place in the cut side of the Romaine in the olive oil and season with salt and pepper. Place on a hot grill for 10 to 15 seconds to mark. Sprinkle with Parmesan cheese.
4. Arrange the beef, potatoes, lettuce, mushrooms, onions, peppers and tomatoes on a plate. Drizzle with Roasted red Pepper and Garlic dressing.

Barcelona Spice Rub