Archive for the ‘Beef’ Category
Beef Roast Recipe Crockpot
Recipe: Herbed Beef Roast Recipe Crockpot with Gravy
Although roast beef is usually roasted in the oven, it is possible to make a beef roast recipe crockpot style too. In the following dish, the beef is coated with herbs and garlic, and slow-cooked to perfection. The meat will be falling-apart tender when it is done, and you can serve it with potatoes as well as your favorite vegetables.
The gravy is a simple combination of drippings, butter, flour, and milk, with some crumbled bouillon cubes for extra meatiness. Feel free to sauté some onion or mushrooms before adding the other gravy ingredients if you like, or else just make the gravy as it is suggested. The crockpot is great at cooking tough cuts of steak like flank or skirt steak, and transforming them into tender, soft cuts. It is also great for making this beef roast recipe crockpot dish.
It is not the best way to cook a filet mignon or tenderloin but you can cook a whole roast in there easily. Perhaps you have make crockpot roast chicken before. Some crockpots are oval in shape to accommodate a whole bird. The same applies to beef. Of course you cannot fit a whole cow in the slow cooker, but you can fit a beef roast into a four or five quart crockpot with ease. A crockpot cooks best if it is two thirds or three quarters full, so try not to under- or overfill it.
Photo Description:
This photo shows how perfect the beef roast recipe crockpot comes out and how appetizing the creamy gravy looks poured over it. Although it is served with bread and vegetables in the picture, you can serve this beef roast recipe crockpot however you want, perhaps with mashed potatoes instead of slow-cooked ones. Vegetables like carrots, broccoli, and sprouts are good with roast beef whether it is oven-roasted or slow-cooked. If you have some of this beef roast recipe crockpot left over, you can use it to make sandwiches the following day, or even shred it for a beef salad recipe.
Beef Roast Recipe Crockpot
Beef Roast Recipe Crockpot – Easy and Delicious
Ingredients
- 3 ½ lbs beef roast
- 4 peeled, halved potatoes
- ½ cup water
- 1 teaspoon olive oil
- ¼ teaspoon dried parsley
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For the Gravy:
- 3 cups milk
- 3 beef bouillon cubes
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
Instructions
- Coat the meat with the oil.
- Combine the garlic, salt, pepper and dried herbs and sprinkle this over the meat.
- Pour the water into the crockpot and add the meat.
- Cover and cook on high for 4 hours or on low for 8 hours.
- Add the potatoes during the final couple of hours.
- Pour the dripping into a skillet and add the butter.
- Heat this mixture, then sprinkle on the flour and stir well.
- Sprinkle in the beef bouillon cubes, and then add the milk.
- Cook until thick and smooth.
- Serve the beef with the potatoes and ladle the gravy over the meat.
- Serves 8
Number of servings (yield): 8
Beef Wellington Easy Recipe
Recipe: Beef Wellington Easy Recipe
Beef wellington is made by coating a whole beef tenderloin with mushrooms and pate or foie gras and then wrapping it in puff pastry. The resulting pie is then baked. Some recipes feature ham instead of the pate and others recommend wrapping the meat in a crepe to keep the moisture in. You can slice the beef wellington into individual portions before baking or after baking and before serving. There are different recipes for beef wellington, some of which feature ginger, curry, allspice or a grilling mix.
For most home chefs wishing to make a beef wellington, easy recipe ideas are the best, because there is never a reason to over-complicate a classic recipe like this one. So how did beef wellington gets its name? Nobody knows for sure but it might be named after Arthur Wellesley, the first Duke of Wellington. Other people believe the name comes from a patriotic chef wishing to give an English name to “filet de boeuf en croute” (which is what beef wellington is known as in France) during the Napoleonic wars.
A beef wellington easy recipe is a great choice if you want to make an impressive meal. It is not a budget meal but it is nice for a special dinner party. If you do not want to make your own pastry for this beef wellington easy recipe, you can go ahead and use readymade flaky pastry.
Photo Description:
Serve this tasty beef wellington easy recipe with roast potatoes, sprouts, carrots and green beans, as well as a red wine gravy. A full-bodied red wine is nice to serve on the side. You can use the reserved pieces of fat and gristle, as well as the moisture from the mushroom mixture to make your own red wine gravy. Beef wellington is not a budget dish but it is an impressive and delicious one. Serve your beef wellington easy recipe rare or medium rare for a juicy finish. You can see from the photo how pink this dish should be when presented.
Beef Wellington Easy Recipe
How to Make Beef Wellington
Ingredients
- 2 lb tenderloin filet
- 1 lb cep mushrooms
- ¼ lb foie gras pate
- 1 egg
- Splash of brandy
- 1 onion
- 2 oz butter
- Salt and black pepper
For the Pastry:
- 8 oz all-purpose flour
- 5 oz frozen butter
- Cold water, as needed
Instructions
- Sift the flour into a bowl, and then grate in the butter.
- Alternatively you rub non-frozen butter in with your fingertips.
- Stir with a palette knife, then add a tablespoon of water and keep stirring.
- Repeat, adding more water, until you have a dough.
- Bring it together with your hands to make a ball and chill it for 30 minutes.
- Preheat the oven to 375 degrees F.
- Trim any excess gristle or fat off the tenderloin, reserving these pieces for gravy.
- Heat some of the butter in an ovenproof skillet over a moderate to high heat.
- Rub some brandy over the beef then add salt and black pepper.
- Fry the meat in the skillet until it is browned all over, then put the skillet in the oven and bake for half an hour.
- Chop the mushrooms and onion very finely.
- Fry the onion in butter for 5 minutes, then add the mushrooms and gently cook for 15 minutes.
- Drain any moisture into the bowl with the gristle and fat from the meat.
- Let the meat cool on a wire rack.
- Spread ½ the mushroom and foie gras over the pastry and the remainder over the beef.
- Fold the pastry over the meat and seal the edges with some beaten egg.
- Brush the rest of the egg over the pastry and bake for 30 minutes.
- Beef wellington is best served rare, although the ends cook faster so if anyone prefers their meat more done they can have the ends.
- If you want the whole beef wellington to be well done, give it 45 minutes in the oven the first time, not half an hour.
- (Serves 4)
Number of servings (yield): 4