ATK RECIPE RECIPES

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TENDER EYE OF ROUND BEEF ROAST ATK RECIPE - FOOD.COM



Tender Eye of Round Beef Roast ATK Recipe - Food.com image

Unusual method for turning an economical low-fat roast into a delicious, tender, juicy, pink inside delight! Follow the instructions to the letter for best results. The roast must be salted, wrapped and refrigerated for 24 hours before cooking. Cooking time is 3 hours total. The best thermometer to use is a probe thermometer with a cable to attach it to a digital controller outside of the oven.

Total Time 3

Prep Time 27 hours

Cook Time 3 hours

Yield 1 roast, 6-8 serving(s)

Number Of Ingredients 3

1 beef eye round, 3 1/2 to 4 lbs
4 teaspoons kosher salt
2 teaspoons fresh ground black pepper

Steps:

  • First day: Spread salt evenly over all sides of beef roast. Wrap in plastic and refrigerate 18 to 24 hours.
  • Second day (start this process 2 1/2 hours before you wish to serve): Preheat oven to 225 degrees F. Prepare shallow roasting pan with rack.
  • Unwrap roast, pat dry with paper towels. Rub vegetable oil over surface. Coat with 2 teaspoons ground pepper. Brown roast in a medium-hot skillet on all sides until dark brown, about 3 minutes per side.
  • Place on roasting rack. Place thermometer probe in the center of roast, insert from end.
  • Roast uncovered for about 1 hr 15 min to internal temperature of 115 degrees F. DO NOT OPEN OVEN DOOR. Turn oven off and leave roast in place for 30 to 50 minutes, until meat reaches 125 degrees internal temperature.
  • Remove from oven, place on board. Cover with foil, and allow to rest for 15 minutes before slicing. The roast will be pink and juicy in the center.

Nutrition Facts : Calories 1.9, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 1550.5, CarbohydrateContent 0.5, FiberContent 0.2, SugarContent 0, ProteinContent 0.1

KANAFA RECIPE | ALLRECIPES



Kanafa Recipe | Allrecipes image

A favorite Palestinian dessert! Crunchy shredded phyllo dough is baked with a layer of creamy sweet cheese and then drenched in rosewater syrup. It's simple yet impressive. The cheese filling is traditionally made from Nabulsi cheese that is desalted. The ricotta-mozzarella mix is a great substitute, and lower-fat products can be used. If you have access to a Middle Eastern grocery, you can probably find kanafa dye, which turns the dough into the orange or reddish color that is the signature of kanafa.

Provided by Noura

Categories     Specialty Desserts

Total Time 1 hours 0 minutes

Prep Time 25 minutes

Cook Time 35 minutes

Yield 1 9x13-inch pan

Number Of Ingredients 9

1 (16 ounce) box shredded phyllo dough (kataifi)
1 (15 ounce) container ricotta cheese
1 cup shredded mozzarella cheese
⅓ cup white sugar
12 ounces unsalted butter
1 cup white sugar
½ cup water
1 teaspoon lemon juice
⅛ teaspoon rose water

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C).
  • Use a food processor to finely chop the frozen, shredded phyllo dough. The strands should be about the size of a grain of rice. Pour the dough into a large mixing bowl. In a separate bowl, mix together the ricotta, mozzarella, and 1/3 cup sugar.
  • Place the butter in a large liquid measuring cup or bowl with a spout. Heat the butter in a microwave until completely melted, and let it sit for several minutes until a thick white foam has formed on top. Clarify the butter by using a spoon to skim off the foam.
  • Carefully pour the butter into the bowl of phyllo dough. Avoid pouring in the white milk solids at the bottom of the clarified butter. Use your hands to mix the butter and dough together. Make sure that the butter is absorbed by taking handfuls of the dough and rubbing it between your palms.
  • Evenly spread the buttered phyllo dough into a 9x13-inch pan and firmly press it into the bottom and edges. Spread the cheese mixture onto the dough, avoiding the edges of the pan.
  • Bake in the preheated oven until the cheese is slightly golden and the edges of dough are brown and bubbly, 30 to 35 minutes.
  • While the kanafa is baking, prepare the syrup. Combine the water and 1/2 cup sugar in a small saucepan. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium and stir in the lemon juice. Simmer, stirring constantly, until the sugar is dissolved and the mixture is thickened, 5 to 7 minutes. (Do not let the mixture turn golden and caramelize.) Remove from heat and add the rose water; set aside.
  • Remove the kanafa from the oven. Place a large platter or baking sheet over the baking dish. Using oven mitts, carefully invert the baking dish onto the platter so the phyllo is on top. Pour the syrup over the kanafa. Cut into pieces and serve while hot.

Nutrition Facts : Calories 663.5 calories, CarbohydrateContent 59.2 g, CholesterolContent 115.8 mg, FatContent 42.1 g, ProteinContent 12.9 g, SaturatedFatContent 25.6 g, SodiumContent 277.7 mg, SugarContent 33.7 g

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