|James McNair's Beef Cookbook|
|by James McNair|
James McNair presents tried and true methods for choosing, preparing and cooking all cuts of beef, including the new leaner beef.
Tip: Try tied roast for more results.
Results 1 - 10 of 29 for beef tied roast
Result Page: 1
This boneless beef roast is marinated in ... time: 10 minutes. Marinating time: 4 hours or more. Roasting time: about 2 hours. Oven temperature: 300 degrees.
Insert meat thermometer ... thickest part of roast. Place roast ... during last 30 minutes of roasting. Serve remaining sauce warm with meat. Serves 10 to 12.
Insert meat thermometer ... thickest part of roast. Place roast ... 1/3 of sauce during last 30 minutes of roasting. Serve remaining sauce warm with meat.
1. Preheat oven to 450 degrees. 2. Sprinkle roast inside and out ... Add can of beef stock or bouillon ... with the pan gravy on the side or mint jelly.
In a Dutch oven brown roast in salt pork or beef fat. Put stalk ... oven for 2 1/2 hours. Lift out roast, keeping warm. Strain stock, discarding vegetables.
Preheat oven to ... deep slits in beef to form pockets ... leftover spices over roast. Roast meat ... Slice and serve with pan juices. This will be rare.
Sprinkle meat lightly ... In pan where roast was browned, put ... Serve meat sliced on platter, with sauce poured over. Garnish with parsley, if desired.
1. Preheat oven to 350 degrees. 2. Rub roast with black pepper. ... vegetables. Add additional beef stock if necessary. ... sauce in gravy boat. 6 portions.
Roast beef in hot oven ... roaster and French onion soup mix. Serve as is or in Kaiser Rolls on Hoagie Buns as sandwiches. Gravy can be made out of the broth.
Insert meat thermometer into thickest part of roast. Roast at ... 1/3 or 1/2 mixture during last 30 minutes of roasting. Serve remaining sauce with meat.
Result Page: 1
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