BONE BEEF RECIPES

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ROAST FORERIB OF BEEF | BEEF RECIPE | JAMIE OLIVER RECIPES



Roast forerib of beef | Beef recipe | Jamie Oliver recipes image

Take your roast beef to the next level with a hit of sweet garlic and crispy rosemary – simple, but incredible!

Total Time 1 hours 10 minutes

Yield 6

Number Of Ingredients 5

1 x 2.25 kg forerib of beef (with 2 bones)
1 bulb of garlic
4 sprigs of fresh rosemary
olive oil
1 knob of unsalted butter

Steps:

    1. Preheat the oven to 240°C/475°F/ gas 9.
    2. Take the beef out of the fridge 1 hour before you want to cook it, to let it come up to room temperature. Place a large sturdy roasting tray in the oven to heat up.
    3. Strip most of the rosemary leaves into a pestle and mortar, and peel and add 3 cloves of garlic, then bash to a paste with a pinch of sea salt and a lug of oil.
    4. Tip the paste onto the beef and massage all over, getting into all the nooks and crannies.
    5. Quickly squash the remaining unpeeled garlic cloves and scatter into the hot roasting tray with the beef. Place straight into the oven and roast for around 50 minutes, basting occasionally with the juices from the tray.
    6. When the time’s up, reduce the temperature to 190°C/375°F/gas 5 for around 10 minutes, or until the beef is beautifully golden brown on the outside and pink in the middle – leave in for longer if you prefer your beef well done.
    7. Carefully transfer the beef to a platter, dot the knob of butter on top, then use the remaining rosemary to brush all over the meat. Cover with a double layer of tin foil and a tea towel, then leave to rest.
    8. Serve the beef with the resting juices drizzled over the top – delicious served with perfectly golden roast potatoes, Amazing Yorkies, dressed watercress and a good dollop of horseradish.

Nutrition Facts : Calories 319 calories, FatContent 22.5 g fat, SaturatedFatContent 10 g saturated fat, ProteinContent 26.8 g protein, CarbohydrateContent 1.5 g carbohydrate, SugarContent 0.1 g sugar, SodiumContent 0.5 g salt, FiberContent 0.4 g fibre

MELT IN MOUTH SHIN STEW | BEEF RECIPES | JAMIE OLIVER RECIPES



Melt In Mouth Shin Stew | Beef Recipes | Jamie Oliver Recipes image

When a shin of beef is slow cooked, magic happens – this is simple, warming and delicious

Total Time 3 hours 25 minutes

Yield 4

Number Of Ingredients 15

olive oil
2 red onions peeled and roughly chopped
3 carrots peeled and roughly chopped
3 sticks celery trimmed and roughly chopped
4 cloves garlic unpeeled
a few sprigs fresh rosemary
2 bay leaves
1 small handful dried porcini
1 stick cinnamon
1 kg quality shin of beef bone removed, trimmed and cut into 5cm pieces
sea salt
freshly ground black pepper
1 tablespoon flour
2 x 400 g good-quality tinned plum tomatoes
⅔ bottle Chianti

Steps:

    1. Preheat your oven to 180ºC/350ºF/gas 4. In a heavy-bottomed ovenproof saucepan, heat a splash of olive oil and gently fry the onions, carrots, celery, garlic, herbs, porcini and cinnamon for 5 minutes until softened slightly. Meanwhile, toss the pieces of beef in a little seasoned flour, shaking off any excess. Add the meat to the pan and stir everything together, then add the tomatoes, wine and a pinch of salt and pepper. Gently bring to the boil, cover with a double-thickness piece of tinfoil and a lid and place in your preheated oven for 3 hours or until the beef is meltingly tender and can be broken up with a spoon. Taste and check the seasoning, remove the cinnamon stick and rosemary sprigs and serve.

Nutrition Facts : Calories 734 calories, FatContent 13.1 g fat, SaturatedFatContent 3.8 g saturated fat, ProteinContent 41.0 g protein, CarbohydrateContent 13.9 g carbohydrate, SugarContent 10.1 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

More about "bone beef recipes"

ROAST FORERIB OF BEEF | BEEF RECIPE | JAMIE OLIVER RECIPES
Take your roast beef to the next level with a hit of sweet garlic and crispy rosemary – simple, but incredible!
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 319 calories per serving
    1. Preheat the oven to 240°C/475°F/ gas 9.
    2. Take the beef out of the fridge 1 hour before you want to cook it, to let it come up to room temperature. Place a large sturdy roasting tray in the oven to heat up.
    3. Strip most of the rosemary leaves into a pestle and mortar, and peel and add 3 cloves of garlic, then bash to a paste with a pinch of sea salt and a lug of oil.
    4. Tip the paste onto the beef and massage all over, getting into all the nooks and crannies.
    5. Quickly squash the remaining unpeeled garlic cloves and scatter into the hot roasting tray with the beef. Place straight into the oven and roast for around 50 minutes, basting occasionally with the juices from the tray.
    6. When the time’s up, reduce the temperature to 190°C/375°F/gas 5 for around 10 minutes, or until the beef is beautifully golden brown on the outside and pink in the middle – leave in for longer if you prefer your beef well done.
    7. Carefully transfer the beef to a platter, dot the knob of butter on top, then use the remaining rosemary to brush all over the meat. Cover with a double layer of tin foil and a tea towel, then leave to rest.
    8. Serve the beef with the resting juices drizzled over the top – delicious served with perfectly golden roast potatoes, Amazing Yorkies, dressed watercress and a good dollop of horseradish.
See details


ROAST FORERIB OF BEEF | BEEF RECIPE | JAMIE OLIVER RECIPES
Take your roast beef to the next level with a hit of sweet garlic and crispy rosemary – simple, but incredible!
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 319 calories per serving
    1. Preheat the oven to 240°C/475°F/ gas 9.
    2. Take the beef out of the fridge 1 hour before you want to cook it, to let it come up to room temperature. Place a large sturdy roasting tray in the oven to heat up.
    3. Strip most of the rosemary leaves into a pestle and mortar, and peel and add 3 cloves of garlic, then bash to a paste with a pinch of sea salt and a lug of oil.
    4. Tip the paste onto the beef and massage all over, getting into all the nooks and crannies.
    5. Quickly squash the remaining unpeeled garlic cloves and scatter into the hot roasting tray with the beef. Place straight into the oven and roast for around 50 minutes, basting occasionally with the juices from the tray.
    6. When the time’s up, reduce the temperature to 190°C/375°F/gas 5 for around 10 minutes, or until the beef is beautifully golden brown on the outside and pink in the middle – leave in for longer if you prefer your beef well done.
    7. Carefully transfer the beef to a platter, dot the knob of butter on top, then use the remaining rosemary to brush all over the meat. Cover with a double layer of tin foil and a tea towel, then leave to rest.
    8. Serve the beef with the resting juices drizzled over the top – delicious served with perfectly golden roast potatoes, Amazing Yorkies, dressed watercress and a good dollop of horseradish.
See details


MELT IN MOUTH SHIN STEW | BEEF RECIPES | JAMIE OLIVER RECIPES
When a shin of beef is slow cooked, magic happens – this is simple, warming and delicious
From jamieoliver.com
Total Time 3 hours 25 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 734 calories per serving
    1. Preheat your oven to 180ºC/350ºF/gas 4. In a heavy-bottomed ovenproof saucepan, heat a splash of olive oil and gently fry the onions, carrots, celery, garlic, herbs, porcini and cinnamon for 5 minutes until softened slightly. Meanwhile, toss the pieces of beef in a little seasoned flour, shaking off any excess. Add the meat to the pan and stir everything together, then add the tomatoes, wine and a pinch of salt and pepper. Gently bring to the boil, cover with a double-thickness piece of tinfoil and a lid and place in your preheated oven for 3 hours or until the beef is meltingly tender and can be broken up with a spoon. Taste and check the seasoning, remove the cinnamon stick and rosemary sprigs and serve.
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