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1. Heat the oven to 325°F. Place the beef, fat-side up, onto a rack in a shallow roasting pan. Season the beef with half the black pepper. 2.
Transfer to the oven and roast the beef for 20 minutes. Remove the roast from the oven and allow the beef to rest in its juices, covered with foil, for 10 minutes. Don’t turn the oven off.
Season the beef with the black pepper. Add the beef to the cooker and turn to coat. Cover and cook on LOW for 10 to 11 hours or until the beef is fork-tender. Sprinkle with the parsley, if desired. For thicker gravy: Stir 1/4 cup all-purpose flour and 1/2 cup water in a small bowl until smooth. Remove the beef from the cooker. Stir in the flour ...
Salmon En Croute. A cheesy, garlicky, spinach mixture is the perfect balance to a tender salmon fillet. Everything is nestled together in the puff pastry dough, and after 20 minutes in the oven ...
Recipes for herbed roast beef and whipped potatoes. Featuring an Equipment Review covering multi-event kitchen timers and tips for top sirloin cooking with salt. 41
Rendang, beef slowly simmered in rich spice and coconut milk served in Nasi Padang, a Minang cuisine of Indonesia Sukiyaki Ropa vieja (shredded flank steak in a tomato sauce base) with black beans, yellow rice, plantains and fried cassava A small steak and kidney pudding, served with mashed potatoes and other vegetables Nikujaga, a Japanese ...
Many recipes call for a tomato sauce to be poured over the loaf, which forms a crust during baking. [25] A simple brown or onion gravy or a can of cream of mushroom soup can substitute for tomato-based sauce, but the meatloaf is prepared in a similar manner. Barbecue sauce, tomato ketchup, or a mixture of ketchup and prepared mustard may also ...
Add the beef and brown all over, about 5 minutes total. Remove from the heat. Arrange the roast in the center of the pan and brush with half of the garlic butter.