BEEF CROWN ROAST RECIPES

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EPIC MIXED ROAST | JAMIE OLIVER RECIPES



Epic mixed roast | Jamie Oliver recipes image

Yield 8

Number Of Ingredients 13

3 onions
30 g unsalted butter
30 g dried cranberries
1 lemon
1 bunch of sage (20g)
30 ml cognac
300 g panettone or breadcrumbs
1 large free-range egg
1.2 kg higher-welfare pork belly deboned, skin on and scored
1 x 1.5 kg free-range whole chicken
1 bunch of thyme (20g)
1.2 kg higher-welfare beef topside debone, fat on, rolled and tied
olive oil

Steps:

  • This works great as a stand-alone recipe, but also as a component in Jamie’s Celebration Roast from Together – see the full collection of menus here. GET AHEAD For the stuffing, peel and finely slice the onions, then place in a large non-stick pan on a medium heat, season, and dry-fry for 15 minutes, stirring regularly. Add the butter and cranberries, finely grate in the lemon zest and squeeze in the juice, then pick, chop and add the sage leaves. Cook for 5 more minutes, or until the onions are soft. Add the cognac, carefully flame it if you wish, then let it cook away, turn the heat off and leave to cool. Once cool, tear in the panettone, add the egg, and scrunch together well. Sit the pork belly skin side down on 4 x 60cm lengths of butcher’s string. Pat over half the stuffing, then roll up and tie to secure, poking any escaped stuffing back in. Pack the remaining stuffing into the chicken neck cavity, then pull the skin back over it and tuck under the bird. Put the thyme into the other cavity, then tie the legs together with string, also tucking in the wings and tying it around the middle. Cover it all and refrigerate overnight. ON THE DAY Get all the meat out of the fridge an hour before you start cooking, rubbing each piece with 1 tablespoon of olive oil and seasoning with sea salt and black pepper. Preheat the oven to 190°C/375°F/gas 5. Roast just the pork in a large roasting tray on the middle shelf for 15 minutes, then add the chicken and roast for another 15 minutes. Add the beef, basting the meats with the tray juices, and roast for 1 final hour, or until everything is cooked through and the juices run clear. Remove the meats to a platter, cover with tin foil and a clean tea towel, and rest for 1 hour. You can use the tray to reheat your gravy – skim off excess fat, then simmer the gravy on a medium-low heat on the hob until hot through, scraping up the sticky bits. Pour any resting juices into the gravy, then remove the string before carving all the meat.

Nutrition Facts : Calories 335 calories, FatContent 17.8 g fat, SaturatedFatContent 6.6 g saturated fat, ProteinContent 34 g protein, CarbohydrateContent 9.2 g carbohydrate, SugarContent 2.8 g sugar, SodiumContent 0.6 g salt, FiberContent 1 g fibre

ROSEMARY-GARLIC ROAST BEEF RECIPE: HOW TO MAKE IT



Rosemary-Garlic Roast Beef Recipe: How to Make It image

This tender and juicy roast looks beautiful when I serve it to guests. It also makes the house smell wonderful as it cooks. I usually serve it with warm French bread and a salad topped with buttermilk dressing. —Brenda Hlivyak, La Center, Washington

Provided by Taste of Home

Categories     Dinner

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 6 servings.

Number Of Ingredients 9

4 garlic cloves, minced
1 tablespoon dried rosemary, crushed
1 teaspoon salt
1/2 teaspoon pepper
1 beef tri-tip roast (2 to 3 pounds)
4-1/2 teaspoons olive oil
12 small red potatoes, quartered
2 medium sweet yellow peppers, cut into 1-inch pieces
1 large sweet onion, cut into 1-inch slices

Steps:

  • Combine the garlic, rosemary, salt and pepper; set aside 4 teaspoons. Rub the remaining mixture over roast; place in a greased shallow roasting pan., In a small bowl, whisk reserved herb mixture with oil. In a shallow dish, combine the potatoes, yellow peppers and onion; add oil mixture. Toss to coat. Arrange vegetables around roast., Bake, uncovered, at 425° for 30-60 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Transfer roast and peppers to a warm serving platter. Let stand for 10-15 minutes before slicing. Meanwhile, return potatoes and onion to the oven; bake 10 minutes longer or until potatoes are tender.

Nutrition Facts : Calories 352 calories, FatContent 14g fat (4g saturated fat), CholesterolContent 91mg cholesterol, SodiumContent 467mg sodium, CarbohydrateContent 21g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 34g protein.

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