ROAST HADDOCK RECIPES RECIPES

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STRACOTTO (POT ROAST) WITH PORCINI MUSHROOMS RECIPE ...



Stracotto (Pot Roast) with Porcini Mushrooms Recipe ... image

Provided by Giada De Laurentiis

Categories     main-dish

Total Time 3 hours 57 minutes

Prep Time 12 minutes

Cook Time 3 hours 30 minutes

Yield 8 to 10 servings

Number Of Ingredients 10

1 (5-pound) boneless beef chuck roast
Kosher salt and freshly ground black pepper
1/4 cup olive oil, divided
2 onions, chopped
6 cloves garlic, crushed
1 cup red wine, such as cabernet sauvignon or pinot noir
1 (15-ounce) can low-sodium beef broth, plus extra, as needed
1/2 ounce dried porcini mushrooms
1 large sprig fresh rosemary, leaves removed and chopped
6 sprigs fresh thyme, leaves removed and chopped

Steps:

  • Preheat the oven to 350 degrees F.
  • Pat the beef dry with paper towels and season with salt and pepper. In a heavy 6-quart pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Add the beef and cook until browned on all sides, about 12 minutes. Remove the beef and set aside.
  • Reduce the heat to medium. Add the remaining oil and the onions. Cook, stirring frequently, until tender, about 8 minutes. Add the garlic and cook for 1 minute until aromatic. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the broth and mushrooms. Return the beef to the pot and bring the liquid to a boil. Cover the pot and transfer to the oven. Cook until the beef is fork-tender, about 3 hours, turning the beef over halfway through and adding more beef broth, as needed.
  • Transfer the beef to a cutting board. Tent with foil and let stand for 15 minutes. Meanwhile, spoon any excess fat off the top of the pan juices. Using an immersion blender, blend the pan juices and vegetables until smooth. Add the rosemary and thyme. Bring to sauce to a simmer and simmer for 5 minutes. Season with salt and pepper, to taste.
  • Cut the beef into 1-inch pieces and place on a platter. Spoon some of the sauce over the meat and serve the remaining sauce on the side.

ROAST BEEF HASH RECIPE - FOOD NETWORK



Roast Beef Hash Recipe - Food Network image

Provided by Food Network

Total Time 8 hours 30 minutes

Prep Time 30 minutes

Cook Time 8 hours 0 minutes

Yield 24 (2-cup) servings

Number Of Ingredients 13

15 pounds Golden Angus eye round
Salt and freshly ground black pepper
1 bunch thyme
4 heads garlic
2 onions
2 large carrots, diced
6 quarts chicken stock
1 quart quartered potatoes
1 cup chopped chives
1 cup chopped parsley
1 tablespoon butter
Poached eggs, optional
Hollandaise Sauce, optional

Steps:

  • Preheat the oven to 300 degrees F. Season meat with salt and pepper and sear on all sides in a hot saute pan. Place meat in a large roasting pan and cover with thyme, garlic, onions, carrots, chicken stock, and potatoes. Braise in the oven for 2 hours or until meat is tender. Strain liquid and place in an ice bath. Cool meat in liquid. Chop roasted onions and potatoes into a small dice. Shred beef and mix with potatoes, onions, chives, and parsley. Raise the oven to 350 degrees F. Heat a 10-inch cast iron skillet and add 1 tablespoon of butter. Place 2 cups of roast beef mix in skillet and place in the oven for approximately 15 minutes or until meat is slightly crisp on outside. Serve with poached eggs and hollandaise sauce, if desired.

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