BRINED ROAST BEEF RECIPES
MAPLE-BRINED PORK LOIN - ALLRECIPES
This recipe for maple-brined pork roast is a delicious way for you to experience just how easy a simple brine really is. I love the way the meat gets infused with that subtly-sweet maple flavor.
Provided by Chef John
Categories Pork Recipes
Total Time 9 hours 20 minutes
Prep Time 15 minutes
Cook Time 1 hours 5 minutes
Yield 1 pork roast
Number Of Ingredients 13
Steps:
- Mix water, salt, 1/3 cup maple syrup, garlic, ginger, rosemary, black pepper, and red pepper flakes in a large bowl. Place pork loin in brine mixture and refrigerate for 8 to 10 hours.
- Remove pork from brine, pat dry, and season all sides with salt and black pepper.
- Preheat oven to 325 degrees F (165 degrees C).
- Heat vegetable oil in an oven-proof skillet over high heat. Cook pork, turning to brown each side, about 10 minutes total.
- Transfer skillet to the oven and roast until pork is browned, about 40 minutes.
- Mix 2 tablespoons maple syrup and Dijon mustard together in a small bowl.
- Remove pork roast from the oven and spread maple syrup mixture on all sides. Cook for an additional 15 minutes, until the pork is no longer pink in the center. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 375.7 calories, CarbohydrateContent 19.3 g, CholesterolContent 92 mg, FatContent 18.9 g, FiberContent 0.6 g, ProteinContent 30.7 g, SaturatedFatContent 6.4 g, SodiumContent 225.3 mg, SugarContent 14.5 g
BRINED TURKEY BREAST RECIPE - MCCORMICK
Why brine? To guarantee a juicy, melt-in-your-mouth holiday turkey every year. Mix up this easy, 5-ingredient brine and let your bird soak up all of the flavor and moisture for 12 to 24 hours. Then, rinse the turkey, season with a savory blend of McCormick® rosemary, thyme and paprika – and roast. Serve on a large platter and prepare for countless “oohs” and “ahhs” as guests dig into this memorable main.
Provided by McCormick
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Yield 10
Number Of Ingredients 11
Steps:
- Mix water, wine, salt, sugar and bay leaves in 6-quart container or tall stockpot. Stir until salt and sugar are dissolved. Place turkey breast in brine. If necessary, place a plate on top of turkey to keep it submerged. Refrigerate 12 to 24 hours.
- Preheat oven to 325°F. Remove turkey from brine. Discard remaining brine. Rinse turkey under cool running water. Pat dry, even between the skin and the breast. Place turkey on rack in foil-lined roasting pan.
- Brush turkey with oil. Mix paprika, rosemary, thyme and salt in small bowl. Sprinkle seasoning mixture evenly over turkey. Cover loosely with foil.
- Roast 1 hour. Remove foil. Roast 1 to 1 1/2 hours longer or until internal temperature reaches 165°F, basting occasionally with pan juices. Remove turkey from oven. Let stand 15 minutes.
Nutrition Facts : Calories 318 Calories
More about "brined roast beef recipes"
BEST BRINED TURKEY BREAST RECIPE - BETTYCROCKER.COM
Interested in trying something different for your Thanksgiving turkey? We'll talk you through how to brine a turkey breast so you can set a flavorful, moist and delicious centerpiece on the table! Brined turkey breast needs some extra prep time, but it's so worth it for the juicy results.
From bettycrocker.com
Reviews 4
Total Time 14 hours 40 minutes
Calories 360 per serving
From bettycrocker.com
Reviews 4
Total Time 14 hours 40 minutes
Calories 360 per serving
- Remove cheesecloth. Place onion and herbs in pan with drippings if using drippings to make gravy (or discard). Insert ovenproof meat thermometer so tip is in thickest part of turkey and does not touch bone. Turn turkey skin side down. Roast 30 to 60 minutes longer or until thermometer reads 165°F.
See details
ROAST LAMB RECIPE - NYT COOKING - RECIPES AND COOKING ...
If you haven't cooked a whole leg of lamb before, here is the place to start. This is not a revolutionary recipe, but slathering on butter and (take our word for it) anchovies makes this version truly essential. It is excellent for the Easter feast — lamb has ancient associations with springtime, and it pairs well with sharp spring vegetables like asparagus, dandelion greens and artichokes. Lamb is also popular for Passover, but the leg is not considered kosher unless the sciatic nerve is removed. Some kosher butchers offer that, but we also give options for other cuts like shoulder and double loin. The butter can be replaced by duck or goose fat, or olive oil, but the gravy (made from pan drippings) will need to be adjusted. For roasting, meaty American lamb is preferable to cuts from Australia and New Zealand. Most American lambs are fed both grass and grain, yielding meat that is fine-grained, earthy and mild.
More Easter lamb recipes and how to carve a leg of lamb.
From cooking.nytimes.com
Reviews 5
Total Time 3 hours
Calories 1047 per serving
From cooking.nytimes.com
Reviews 5
Total Time 3 hours
Calories 1047 per serving
- Carve lamb into 1/2-inch-thick slices and arrange on a heated platter, decorated with rosemary sprigs. Serve with piping hot gravy.
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HOW TO BRINE ROAST BEEF - FIVE EURO FOOD
A delicious brine which gives hints of warming spices to your roast beef joint. Easily adapted and scalable to any size roast.
From homesweetsweden.com
From homesweetsweden.com
- Enjoy hot or cold, in thick slices or thin, as part of a roast or in a sandwich!
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BRINED TURKEY BREAST RECIPE - MCCORMICK
Why brine? To guarantee a juicy, melt-in-your-mouth holiday turkey every year. Mix up this easy, 5-ingredient brine and let your bird soak up all of the flavor and moisture for 12 to 24 hours. Then, rinse the turkey, season with a savory blend of McCormick® rosemary, thyme and paprika – and roast. Serve on a large platter and prepare for countless “oohs” and “ahhs” as guests dig into this memorable main.
From mccormick.com
Cuisine American,
Calories 318 per serving
From mccormick.com
Cuisine American,
Calories 318 per serving
- Roast 1 hour. Remove foil. Roast 1 to 1 1/2 hours longer or until internal temperature reaches 165°F, basting occasionally with pan juices. Remove turkey from oven. Let stand 15 minutes.
See details
HERB-BRINED CORNISH GAME HENS RECIPE: HOW TO MAKE IT
Instead of a turkey or a big roast, why not serve individual Cornish game hens for the holidays? They cook in a fraction of the time and they're guaranteed to impress all your guests. —Shannon Roum, Cudahy, Wisconsin
From tasteofhome.com
Reviews 5
Total Time 04 hours 10 minutes
Category Dinner
Calories 592 calories per serving
From tasteofhome.com
Reviews 5
Total Time 04 hours 10 minutes
Category Dinner
Calories 592 calories per serving
- In a saucepan, combine the salt, brown sugar, peppercorns, sage, garlic, thyme, rosemary and 1 quart water. Bring to a boil. Cook and stir until salt and sugar are dissolved. Remove from the heat. Add the cold water to cool the brine to room temperature., Place a turkey-sized oven roasting bag inside a second roasting bag; add hens. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in a roasting pan. Refrigerate for 1-2 hours, turning occasionally. Drain and discard brine; pat hens dry., Meanwhile, place the peppercorns and garlic in a food processor; cover and pulse until coarsely chopped. Add the butter, 3 tablespoons olive oil and herbs; cover and process until smooth. With fingers, carefully loosen skin from hens; rub half the butter mixture under skin. Secure skin to underside of breast with toothpicks; tie drumsticks together. Rub remaining butter mixture over skin., In a 15x10x1-in. baking pan, toss the Brussels sprouts and onions with remaining olive oil, salt and pepper. Arrange in a single layer. Place hens, breast side up, on top of the vegetables. Bake at 450° until thermometer inserted in breast reads 165°, 35-40 minutes. Cover loosely with foil if hens brown too quickly., Remove hens and vegetables to a serving platter; cover and let stand for 10 minutes before carving. If desired, garnish with additional herbs.
See details
BEST BRINED TURKEY BREAST RECIPE - BETTYCROCKER.COM
Interested in trying something different for your Thanksgiving turkey? We'll talk you through how to brine a turkey breast so you can set a flavorful, moist and delicious centerpiece on the table! Brined turkey breast needs some extra prep time, but it's so worth it for the juicy results.
From bettycrocker.com
Reviews 4
Total Time 14 hours 40 minutes
Calories 360 per serving
From bettycrocker.com
Reviews 4
Total Time 14 hours 40 minutes
Calories 360 per serving
- Remove cheesecloth. Place onion and herbs in pan with drippings if using drippings to make gravy (or discard). Insert ovenproof meat thermometer so tip is in thickest part of turkey and does not touch bone. Turn turkey skin side down. Roast 30 to 60 minutes longer or until thermometer reads 165°F.
See details
BRINED TURKEY BREAST RECIPE - MCCORMICK
Why brine? To guarantee a juicy, melt-in-your-mouth holiday turkey every year. Mix up this easy, 5-ingredient brine and let your bird soak up all of the flavor and moisture for 12 to 24 hours. Then, rinse the turkey, season with a savory blend of McCormick® rosemary, thyme and paprika – and roast. Serve on a large platter and prepare for countless “oohs” and “ahhs” as guests dig into this memorable main.
From mccormick.com
Cuisine American,
Calories 318 per serving
From mccormick.com
Cuisine American,
Calories 318 per serving
- Roast 1 hour. Remove foil. Roast 1 to 1 1/2 hours longer or until internal temperature reaches 165°F, basting occasionally with pan juices. Remove turkey from oven. Let stand 15 minutes.
See details
HERB-BRINED CORNISH GAME HENS RECIPE: HOW TO MAKE IT
Instead of a turkey or a big roast, why not serve individual Cornish game hens for the holidays? They cook in a fraction of the time and they're guaranteed to impress all your guests. —Shannon Roum, Cudahy, Wisconsin
From tasteofhome.com
Reviews 5
Total Time 04 hours 10 minutes
Category Dinner
Calories 592 calories per serving
From tasteofhome.com
Reviews 5
Total Time 04 hours 10 minutes
Category Dinner
Calories 592 calories per serving
- In a saucepan, combine the salt, brown sugar, peppercorns, sage, garlic, thyme, rosemary and 1 quart water. Bring to a boil. Cook and stir until salt and sugar are dissolved. Remove from the heat. Add the cold water to cool the brine to room temperature., Place a turkey-sized oven roasting bag inside a second roasting bag; add hens. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in a roasting pan. Refrigerate for 1-2 hours, turning occasionally. Drain and discard brine; pat hens dry., Meanwhile, place the peppercorns and garlic in a food processor; cover and pulse until coarsely chopped. Add the butter, 3 tablespoons olive oil and herbs; cover and process until smooth. With fingers, carefully loosen skin from hens; rub half the butter mixture under skin. Secure skin to underside of breast with toothpicks; tie drumsticks together. Rub remaining butter mixture over skin., In a 15x10x1-in. baking pan, toss the Brussels sprouts and onions with remaining olive oil, salt and pepper. Arrange in a single layer. Place hens, breast side up, on top of the vegetables. Bake at 450° until thermometer inserted in breast reads 165°, 35-40 minutes. Cover loosely with foil if hens brown too quickly., Remove hens and vegetables to a serving platter; cover and let stand for 10 minutes before carving. If desired, garnish with additional herbs.
See details
BEST BRINED TURKEY BREAST RECIPE - BETTYCROCKER.COM
Interested in trying something different for your Thanksgiving turkey? We'll talk you through how to brine a turkey breast so you can set a flavorful, moist and delicious centerpiece on the table! Brined turkey breast needs some extra prep time, but it's so worth it for the juicy results.
From bettycrocker.com
Reviews 4
Total Time 14 hours 40 minutes
Calories 360 per serving
From bettycrocker.com
Reviews 4
Total Time 14 hours 40 minutes
Calories 360 per serving
- Remove cheesecloth. Place onion and herbs in pan with drippings if using drippings to make gravy (or discard). Insert ovenproof meat thermometer so tip is in thickest part of turkey and does not touch bone. Turn turkey skin side down. Roast 30 to 60 minutes longer or until thermometer reads 165°F.
See details
ROAST LAMB RECIPE - NYT COOKING - RECIPES AND COOKING ...
If you haven't cooked a whole leg of lamb before, here is the place to start. This is not a revolutionary recipe, but slathering on butter and (take our word for it) anchovies makes this version truly essential. It is excellent for the Easter feast — lamb has ancient associations with springtime, and it pairs well with sharp spring vegetables like asparagus, dandelion greens and artichokes. Lamb is also popular for Passover, but the leg is not considered kosher unless the sciatic nerve is removed. Some kosher butchers offer that, but we also give options for other cuts like shoulder and double loin. The butter can be replaced by duck or goose fat, or olive oil, but the gravy (made from pan drippings) will need to be adjusted. For roasting, meaty American lamb is preferable to cuts from Australia and New Zealand. Most American lambs are fed both grass and grain, yielding meat that is fine-grained, earthy and mild.
More Easter lamb recipes and how to carve a leg of lamb.
From cooking.nytimes.com
Reviews 5
Total Time 3 hours
Calories 1047 per serving
From cooking.nytimes.com
Reviews 5
Total Time 3 hours
Calories 1047 per serving
- Carve lamb into 1/2-inch-thick slices and arrange on a heated platter, decorated with rosemary sprigs. Serve with piping hot gravy.
See details
ROAST TURKEY RECIPE - BETTYCROCKER.COM
Who says you need to wait until Thanksgiving for a Roast Turkey? Our juicy turkey recipe is a must! Make this meal for celebratory dinners or when you just want a good, old-fashioned homecooked meal. We get it; the idea of cooking a turkey in the oven can be intimidating. But trust us, it's easier than you may think, and we're here to walk you through every step. Our moist turkey recipe is so good; you may just be on "turkey duty" this Thanksgiving. Now, all that's left to do is add a few of your favorite sides, and dinner is served.
From bettycrocker.com
Reviews 4
Total Time 5 hours 30 minutes
Calories 345 per serving
From bettycrocker.com
Reviews 4
Total Time 5 hours 30 minutes
Calories 345 per serving
- Roast until the thermometer reads 165°F (for a whole turkey) and drumsticks move easily when lifted or twisted. Thermometer inserted in center of stuffing should read165°F. When the turkey is done, remove it from the oven and let it stand for 15 minutes for easiest carving. Keep turkey covered with aluminum foil so it will stay warm.
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From foodnetwork.com
Reviews 4.3
Total Time 3 hours 30 minutes
Category main-dish
Reviews 4.3
Total Time 3 hours 30 minutes
Category main-dish
- Carve the meat into 1/2-inch-thick slices against the grain, and serve with the sauce and vegetables.
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Nov 29, 2019 · In Sydney, there are a handful of restaurants famous for their roast chicken – such as Glebe Point Diner, Boronia Kitchen and Restaurant Hubert – and they are all brined! This …
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