For the roast beef:
3 pound boneless beef roast
4 tablespoons balsamic vinegar
3 tablespoons olive oil
2 tablespoon chopped fresh rosemary
Salt and pepper
Vegetable such as carrots, new potatoes, green beans or asparagus
Directions:
1. Trim fat and sinew from beef. Tie with cooking string at 2 cm intervals to help beef keep its shape during cooking. Combine balsamic vinegar and olive oil in a large resealable plastic bag. Add beef, seal and turn to coat. Refrigerate for at least 2 hours.
2. Heat oven to 375 degrees F. Remove beef from marinade; keep marinade. Sprinkle with salt, pepper and rosemary. Place meat into the roasting pan. Bake 1 hour and 15 minutes or until meat thermometer inserted into the center registers 125 degrees F. Remove from oven and let rest 15 to 20 minutes before slicing.
Pan gravy:
Dripping from the meat
2 cups beef broth
1/4 cup cornstarch (for thicker gravy)
1/2 cup cold water
Garlic powder, onion, powder, salt and pepper to taste
Directions:
1. After the meat has finished baking and been removed from the pan, reserve the drippings for the gravy.
2. Place pan on stove over medium high heat, and add broth to the drippings, scraping the sides and bottom of the pan to loosen all the drippings. Bring to a low boil, stirring constantly, and cook until the liquid has slightly been reduced.
3. Add seasoning to taste, depending on the flavor already in the drippings. If you desire thicker gravy, mix cornstarch in cold water, blend, and gradually add to the gravy, whisking all the time to prevent it from forming lumps. Serve warm.
3 pound boneless beef roast
4 tablespoons balsamic vinegar
3 tablespoons olive oil
2 tablespoon chopped fresh rosemary
Salt and pepper
Vegetable such as carrots, new potatoes, green beans or asparagus
Directions:
1. Trim fat and sinew from beef. Tie with cooking string at 2 cm intervals to help beef keep its shape during cooking. Combine balsamic vinegar and olive oil in a large resealable plastic bag. Add beef, seal and turn to coat. Refrigerate for at least 2 hours.
2. Heat oven to 375 degrees F. Remove beef from marinade; keep marinade. Sprinkle with salt, pepper and rosemary. Place meat into the roasting pan. Bake 1 hour and 15 minutes or until meat thermometer inserted into the center registers 125 degrees F. Remove from oven and let rest 15 to 20 minutes before slicing.
Pan gravy:
Dripping from the meat
2 cups beef broth
1/4 cup cornstarch (for thicker gravy)
1/2 cup cold water
Garlic powder, onion, powder, salt and pepper to taste
Directions:
1. After the meat has finished baking and been removed from the pan, reserve the drippings for the gravy.
2. Place pan on stove over medium high heat, and add broth to the drippings, scraping the sides and bottom of the pan to loosen all the drippings. Bring to a low boil, stirring constantly, and cook until the liquid has slightly been reduced.
3. Add seasoning to taste, depending on the flavor already in the drippings. If you desire thicker gravy, mix cornstarch in cold water, blend, and gradually add to the gravy, whisking all the time to prevent it from forming lumps. Serve warm.
For roast vegetables:
Put the vegetables into a resealable plastic bag and shake in the marinade. Remove from bag and put into a roasting pan, roast for 45 minutes in the preheated oven, or until vegetables are cooked thoroughly and browned.
** This recipe is from Khun Poo at www.bloggang.com Thank you for sharing you recipe. **
Yorkshire Pudding
Make: 12 serving
Ingredients:
4 eggs
2 cups all-purpose flour
2 cups milk
1/4 cup vegetable oil
Directions:
1. Preheat the oven to 450 degrees F (230 degrees C).
2. In a large bowl, whisk together the eggs and milk until well blended. Whisk in the flour one cup at a time until frothy and well blended. Set aside.
3. Distribute the oil equally among 12 muffin cups, a little over a teaspoon per cup. Place in the oven for 5 to 10 minutes, until smoking. Remove from the oven and quickly ladle about 1/4 cup of batter into each cup.
4. Bake for 30 to 35 minutes in the preheated oven. Serve immediately. I turn my oven off and leave the door partially open with the yorkies inside to keep them from deflating while waiting for everyone to ask for seconds.
This recipe is from www.allrecipes.com
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