TOP ROUND BEEF ROAST RECIPES RECIPES

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ROAST TOP ROUND BEEF ROAST WITH YORKSHIRE PUDDING RECIP…



Roast Top Round Beef Roast with Yorkshire Pudding Recip… image

Provided by Food Network

Categories     main-dish

Total Time 2 hours 51 minutes

Prep Time 30 minutes

Cook Time 2 hours 20 minutes

Yield 6 servings

Number Of Ingredients 22

1 (4 1/2 to 5 pound) top round roast, rinsed and patted dry
1 heaping cup all-purpose flour
16 cloves peeled garlic
1/2 teaspoon salt
2 large eggs
1 cup whole milk
3 tablespoons beef drippings and fat
3 tablespoons beef drippings and fat 
1 tablespoon fresh thyme
2 teaspoons salt
1 teaspoon Essence, recipe follows
1 teaspoon ground black pepper
2 tablespoons vegetable oil
12 small sprigs fresh thyme
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

  • Preheat the oven to 400 degrees F.
  • To make the Yorkshire Pudding batter, in a bowl, combine the flour and salt. In another bowl, beat the eggs. Add the milk and gradually add to the flour, mixing to make a thin, smooth batter, being careful not to over mix. Let rest for at least 1 hour at room temperature, or for several hours in the refrigerator (bringing to room temperature before cooking).
  • Put the roast in a small roasting pan, bone side down. With a small sharp knife, make sixteen 1/2-inch-deep slits in the meaty side of the roast. Insert 1 garlic clove into each slit, pressing into the meat. Pinch with your thumb and index finger to close the openings. Combine the chopped thyme, salt, Essence, and pepper in a small bowl. Slowly stir in the oil to make a paste. Rub the paste on both sides of the roast, and place the thyme sprigs under the roast. Roast for 1 hour. Remove the pan from the oven and turn the roast for even browning. Reduce the oven temperature to 350 degrees F and continue roasting until an instant-read thermometer inserted in the thickest part of the roast reads 125 to 130 degrees F for medium-rare, about 45 minutes, or 140 degrees F for medium, about 1 hour. Remove from the oven and let the roast stand for 15 minutes before carving.
  • While the roast is resting, make the Yorkshire Pudding in the same roasting pan.
  • Increase the oven temperature to 450 degrees F. Pour off all but 3 tablespoons of the hot pan drippings, adding hot melted butter as necessary to make the correct measure. Place the pan in the oven to stay hot while the oven comes to temperature.
  • Pour the prepared batter into the dish and bake, without opening the oven door, until risen and golden brown, 15 to 20 minutes. Remove from the oven and serve immediately with the carved rib roast.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

SOUS VIDE ROAST BEEF RECIPE - TOP SOUS VIDE



Sous Vide Roast Beef Recipe - Top Sous Vide image

Roast beef is one of the most loved and easy to prepare recipes. Often thinly sliced and roasted. There can be an almost crunchy texture on the outside, while perfectly pink and cooked on the inside.Serve glazed in your favorite sauce with a side of delicious bread rolls, it won’t disappoint.

Provided by Mark

Categories     Main Course

Total Time 960 minutes

Cook Time 960 minutes

Yield 4

Number Of Ingredients 5

17 Ounces Beef Entrecôte (boneless rib eye, 500g / 1.06 lbs)
1 tbsp Rosemary
3 Ounces Butter
1 tbsp Vegetable Seed Oil
1 Garlic Clove

Steps:

  • Set the sous vide cooker at 57°C / 135°F to preheat the water. This is the right temperature for beef to get that perfect pink center.
  • Place the beef in the vacuum seal bag, add the rosemary, and the vegetable seed oil. Add the garlic clove and seal the bag.
  • When the water is heated, place the bag into the sous vide container. Cook for 16 hours.
  • Once the beef has finished cooking, take it out of the vacuum sealed bag.
  • Discard the whole liquids, and dry the meat down.
  • Melt and heat the butter in the cast iron skillet.
  • Place the roast beef on the hot skillet, and let it roast in the butter until all sides are golden brown.
  • Season with salt as desired and it's ready to eat. Thinly slice the roast beef and enjoy!

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