Barefoot Contessa Roast Beef Recipe

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WebBlackberry-Glazed Beef Crostini Smucker's. cream cheese, fresh thyme leaves, French bread baguette, prepared horseradish and 6 more. Philly Cheesesteak Dip McCormick. McCormick Brown Gravy Mix, …

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WebPreheat the oven to 325 degrees. Pat the beef dry with a paper towel. Season the roast all over with 1 tablespoon salt and 1½ teaspoons pepper. Dredge the whole roast in flour, …

1. Preheat the oven to 325 degrees. Pat the beef dry with a paper towel. Season the roast all over with 1 tablespoon salt and 1½ teaspoons pepper. Dredge the whole roast in flour, including the ends. In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the roast and sear for 4 to 5 minutes, until nicely browned. Turn and sear the other side and then turn and sear the ends. This should take 4 to 5 minutes for each side. Remove the roast to a large plate.
2. Add 2 tablespoons olive oil to the Dutch oven. Add the carrots, onions, celery, leeks, garlic, 1 tablespoon salt, and 1½ teaspoons pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned. Add the wine and Cognac and bring to a boil. Add the tomatoes, chicken stock, bouillon cube, 2 teaspoons salt, and 1 teaspoon pepper. Tie the thyme and rosemary together with kitchen string and add to the pot. Put the roast back into the pot, bring to a boil, and cover. Place in the oven for 2½ hours, until the meat is fork tender or about 160 degrees internally. Turn the heat down to 250 degrees after about an hour to keep the sauce at a simmer.
3. Remove the roast to a cutting board. Remove the herb bundle and discard. Skim off as much fat as possible from the sauce. Transfer half the sauce and vegetables to a blender or a food processor fitted with the steel blade and purée until smooth. Pour the purée back into the pot, place on the stovetop over low heat, and return the sauce to a simmer. Place 2 tablespoons flour and the butter in a small bowl and mash them together with a fork. Stir into the sauce and simmer for 2 minutes, stirring until thickened. Taste for seasonings. Remove the strings from the roast, and slice the meat. Serve warm with the sauce spooned over it.

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WebStep 1:First, preheat the oven to 450°F and bring the roast to room temperature at least 45 to 60 minutes before starting cooking. Step 2: Now marinate the …

Ratings: 16Category: DinnerCuisine: AmericanTotal Time: 2 hrs 15 mins

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WebTwo hours before roasting, remove the meat from the refrigerator and allow it to come to room temperature. Preheat the oven to 500 degrees F (see …

Author: Ina GartenSteps: 6Difficulty: Easy

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WebPreheat the oven to 500 degrees F. Line a sheet pan with aluminum foil. Place the beef on the sheet pan. Combine the mustard, vinegar, and salt in a small bowl. Spread the …

Author: Ina GartenSteps: 4Difficulty: Easy

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Web1 (3 pound) beef eye of round roast ½ cup dry red wine (merlot or cabernet sauvignon) ½ cup beef broth 2 tablespoons cold butter, cubed Reynolds Wrap® Aluminum Foil Add all …

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WebWhen I was catering, sliced Beef Tenderloin was my go-to. I served it with soft rolls for “heavy hors d’oeuvres,” on bite-sized toasts for an elegant passed hors d’oeuvres or …

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WebExplore Barefoot Contessa Chuck Roast Recipe with all the useful information below including suggestions, reviews, top brands, and related recipes, Vegetarian Recipe

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WebTake the beef out of marinade, dredge in the flour mixture. Heat oil in a wide pot, brown the beef for 5 to 7 minutes in two batches. Place the beef in the Dutch oven. …

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WebRecipe Instructions Heat the oil in a large saucepan over low heat, add the onions, and cook for 10 to 15 … Add the garlic and cook for 1 more minute.Add the tomato paste, …

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WebBarefoot Contessa Corned Beef Recipes Steps: Preheat the oven to 500 degrees F. Place the beef on a baking sheet and pat the outside dry with a paper towel. Spread the butter …

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