BRAISED SOUTHWEST BEEF ROAST
Seasoned with Southwestern zest, this lean beef roast is fork-tender and gets a little kick from salsa. "My husband, Phillip, and our two young daughters raise our own cattle and hogs on a farm just outside Freeburg, Missouri," writes Cathy Sestak. "This one of our favorite ways to eat beef. Enjoy!"
Provided by Taste of Home
Categories Dinner
Time 2h50m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the chili powder, cumin, garlic powder and oregano; rub over roast. In a Dutch oven, brown meat in oil. Remove from the pan., Gradually add broth, stirring to loosen any browned bits from pan. Stir in salsa, water and bay leaf; return meat to pan. Bring to a boil. Reduce heat; cover and simmer for 2-1/4 to 2-1/2 hours or until meat is fork-tender., Set meat aside and keep warm. Bring pan juices to a boil. Cook, uncovered, for 10-15 minutes or until sauce is reduced to about 1-1/3 cups; skim fat. Discard bay leaf. Serve sauce with meat.
Nutrition Facts : Calories 255 calories, Fat 9g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 451mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges
GRANDPA'S BRAISED BEEF
Provided by Rachael Ray : Food Network
Time 5h5m
Yield 5 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F.
- Heat a large skillet over medium heat with a thin layer of extra-virgin olive oil. Add the onions, and garlic to the hot oil and sweat them until very soft and very light caramel in color, 20 to 30 minutes. Turn off the heat and reserve.
- Heat a large Dutch oven over medium-high heat. Add a thin layer of oil to the pan. Pat the meat dry and season very liberally with salt and pepper. Brown the meat to a deep brown all over, 12 to 15 minutes.
- Peel the potatoes and very thinly slice them lengthwise into planks. Slice the tomatoes working over a bowl to catch their juices.
- Arrange 1/2 the onions over top of the meat, season with salt, pepper and 1 tablespoon thyme. Arrange 1/2 the potatoes over the onions and dress the potatoes with a liberal drizzle of extra-virgin olive oil, about 1 tablespoon, salt, pepper, rosemary, and a handful freshly grated cheese. Top the potatoes with 1/2 the tomatoes and their juices, and season with salt and pepper. Scatter a few leaves of torn basil. Repeat the layers. Do not add basil to the top layer of tomatoes.
- Cover the pan and roast the meat in the oven until very tender, 4 hours. Cool and store for make-ahead meal.
- To reheat: Reheat, covered, in a preheated 325 degree F oven until warmed through, 45 minutes to 1 hour. Take off the lid of the pot, drizzle the top of the meat with oil, sprinkle with cheese, and broil to lightly crust the top. Cut down through the layers of the potatoes, tomatoes, and onions to portion the meat, serve in shallow bowls with crusty bread and pan juices.
BRAISED SUNDAY POT ROAST
Steps:
- Preheat the oven to 350 degrees. In a casserole large enough to hold the meat, heat the butter. When foaming subsides add the onions and carrots and saute for about 10 minutes or until they take on some color. With a slotted spoon remove them and reserve for later.
- Add the oil to the casserole and heat over high heat. Add the beef and brown the meat on all sides; this should take 15 minutes to get a deep golden color. Return the vegetables to the casserole, stuffing them underneath the meat. Add the garlic, tomatoes, bouquet garni. Heat the casserole until you hear it sizzle, drape the meat loosely with aluminum foil, cover the casserole tightly and place it in the lower third of the oven.
- Cook for 1 hour, turn the meat over, lower the heat to 325 and continue to cook until the beef is tender, another 1 1/2 to 2 hours. Remove the meat to a platter. Strain cooking juices into a saucepan, pressing down hard on the vegetables to extract their liquid. Let liquid settle for a minute, then skim off surface fat. Heat the liquid and reduce slightly; adjust seasoning. Slice the roast and spoon the gravy over the top. Serve with braised carrots and boiled parslied potatoes (make extra for cold potato salad and beef salad next day).
SOUTHWESTERN BRAISED BEEF
This delicious stew from Canadian Living can also be made in the crock pot; just omit the two cups of water or else it will be more like a soup! Cook on high for 4 to 5 hours. The recipe also calls for ancho chili powder which is not widely available. If you can get it, by all means add it for a little extra kick, but it is perfectly fine without as well. Serve with basmati rice and a nice green salad.
Provided by Irmgard
Categories Stew
Time 2h
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- In a small bowl, combine the chili powder, cumin, coriander, oregano, ancho chili powder, allspice and cinnamon; stir in 2 tablespoons of the oil to make a paste.
- Set aside.
- In a Dutch oven or large saucepan, heat the remaining oil over medium-high heat.
- Brown the beef in batches.
- Remove to a plate and drain the fat from the pan.
- Fry the onions and garlic over medium heat, stirring occasionally, until golden, about 5 minutes.
- Add the chili powder mixture and fry until fragrant, about 30 seconds.
- Add the beef and stir for about 1 minute.
- Add the beans, 2 cups of water, tomatoes, salt and sugar.
- Bring to a boil.
- Reduce the heat, cover and simmer for 1 hour.
- Uncover and simmer until slightly thickened and the meat is tender, about 30 minutes.
Nutrition Facts : Calories 434, Fat 23.1, SaturatedFat 7.3, Cholesterol 72.6, Sodium 611.2, Carbohydrate 27.8, Fiber 8.4, Sugar 5.7, Protein 30.4
SOUTHWESTERN ROAST BEEF SANDWICHES
When we have leftover roast beef, I like to make these tasty grilled sandwiches that get their zip from pepper Jack cheese and green chilies.-Stephanie Stokley, Springfield, Missouri
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Butter one side of each bread slice. On the unbuttered side of two slices, layer the beef, cheese and chilies; top with remaining bread, buttered side up. , In a large nonstick skillet or griddle coated with cooking spray, toast sandwiches for 4 minutes on each side or until golden brown.
Nutrition Facts : Calories 381 calories, Fat 15g fat (8g saturated fat), Cholesterol 90mg cholesterol, Sodium 559mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 1g fiber), Protein 32g protein.
PETE'S OWN SOUTHWEST BEEF ROAST
I came up with this after going to a mexican restaurant that used shredded beef in their dishes.I tried my best to copy the flavor but think mine may be tastier.Enjoy!
Provided by peter deuel
Categories Roast Beef
Time 5h20m
Yield 2-5 serving(s)
Number Of Ingredients 8
Steps:
- preheat a large skillet (preferably cast iron) to about 350 degrees.
- (If using regular skillet heat on med-hi).
- Season roast w/salt,pepper and 1 Tbsp chili powder on all sides.
- Add oil to skillet and brown roast,turning roast after 2 minutes on each side.
- Put roast in a crock-pot or 6-quart stock pot.
- Pour all three cans diced tomatoes and chilies over roast to cover (add water if liquid doesn't cover roast) Add remaining chili powder to pot, stir into liquid as best as possible.
- cook 2-5 hours or until meat is tender.
- About 30 minutes before roast is done, ladle 2 cups of liquid from pot into a saucepan using a wire strainer to remove chunks of tomato.
- Mix flour with water until dissolved.
- Remove saucepan from heat and add in flour mixture,stir until well blended.
- Return pan to stove on low heat.
- Stir until sauce thickens.
- Slice meat thin,serve with spanish rice.
- Spoon sauce over meat and enjoy!
SLOW COOKER BEEF POT ROAST
The real secret here is making sure you sear the meat before the long, slow braising. Serve with mashed potatoes.
Provided by Chef John
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 6h50m
Yield 8
Number Of Ingredients 15
Steps:
- Generously season both sides of roast with salt and pepper. Sprinkle flour over the top until well coated, and pat it into the meat. Shake off any excess.
- Heat vegetable oil in a large skillet over medium-high heat until hot. Sear the roast on both sides for 5-6 minutes each, until well browned. Remove from the skillet and set aside.
- Reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.
- Stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. Add garlic, stir for about a minute.
- Stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. Add tomato paste, and cook for another minute.
- Slowly add chicken stock, stir to combine, and return to a simmer. Remove skillet from the heat.
- Place carrots and celery in the slow cooker. Place roast over the vegetables and pour in any accumulated juices. Add rosemary and thyme.
- Pour onion and mushroom mixture over the top of the roast. Cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender.
- Skim off any fat from the surface and remove the bones. Season with salt and pepper to taste.
Nutrition Facts : Calories 777.9 calories, Carbohydrate 7.6 g, Cholesterol 198.5 mg, Fat 57.3 g, Fiber 1.5 g, Protein 54.6 g, SaturatedFat 22.5 g, Sodium 602.5 mg, Sugar 2.9 g
EDNA LEWIS'S OVEN-BRAISED SOUTHWEST CHICKEN
In this recipe, which was featured in The Times in 1989, the chef Edna Lewis suggests braising chicken over hominy with a mélange of aromatic vegetables to make a one-dish meal that is both light and filling. When the bird is cooked, its juices meld with the vegetables to make a thin sauce that can be thickened with cream. Hominy can be found in the canned-vegetables aisle of your supermarket.
Provided by Regina Schrambling
Categories dinner, lunch, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 325 degrees.
- Cut the chicken into serving pieces, or have the butcher do so. Heat a nonstick skillet over a high flame and sear the chicken on all sides, but do not brown. This will keep the skin from seizing up during the baking. Set aside on paper towels.
- Drain the hominy in a sieve, rinse it and drain it again. Spoon into a 3-quart casserole with a lid. Arrange the chicken pieces on top.
- Layer the onion, bell pepper, carrot, shiitakes and jalapenos on top. Sprinkle with the cumin, then crumble the oregano over. Season with pepper and place bay leaf on top. Pour the vermouth into the casserole, cover and bake for 45 to 50 minutes, or until cooked through.
- When the chicken is cooked, remove from the oven and discard the bay leaf. Add the cilantro and cream (if you like) to the casserole and mix to combine all the ingredients in the casserole. Season with salt to taste. Serve the chicken pieces with the hominy mixture alongside and spoon the juices over.
Nutrition Facts : @context http, Calories 671, UnsaturatedFat 22 grams, Carbohydrate 40 grams, Fat 34 grams, Fiber 8 grams, Protein 45 grams, SaturatedFat 9 grams, Sodium 1555 milligrams, Sugar 8 grams, TransFat 0 grams
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