warm platter. Pan broil beef eye round steaks for 2 to 3
You'll be roasting this Eye Round, and it will be there
Place eye round in crock pot. Add carrots and chopped onion around the side of it. Add can of soup and beef broth. \"Smear\" mustard and horseradish on the eye round. Add cabbage. Marinate in the crock in refrigerator overnight. In the morning, turn crock pot to low and cook at least 6 hours. (I checked it after 6 hours and then turned crock pot to \"keep warm\" setting for 4 hours longer).
Spread a small amount of Dietz & Watson Horseradish Sauce on both slices of sourdough bread (add a little extra for an added kick).
Layer your sandwich as follows: bread, arugula, Dietz & Watson Peppered Eye Round, Dietz & Watson Cheddar Cheese with Horseradish, Dietz & Watson Kosher Pickles, bread.
Rub eye round roast with cooking oil and coat with spice mixture.
Bake at 350\u00b0 for 20 minutes per pound.
Combine all ingredients in small saucepan with wire whisk.
Cook and stir for 2 minutes until thick and bubbly.
Pour over hot eye-round roast slices.
o 325\u00b0F.
Arrange beef and carrots in a roasting
or 20 mins, and place eye round steak in freezer to ease
an over medium heat. Drizzle beef with oil and season. Sear
il in same dish, add beef in batches, stir until browned
bsp of each herb. Coat beef roast with oil and seasoning
o 350\u00b0F.
Coat beef in 1 tbsp olive oil
Preheat grill. Stir together spice rub, mustard, 2 tbsp olive oil and rosemary. Brush over beef then grill, turning occasionally, until a thermometer inserted into the thickest part of the roast reads 140\u00b0F. Remove from heat, cover with foil and let rest for 20 mins. Thinly slice to serve.
Meanwhile, for the chimichurri sauce, combine tomatoes, red onion, jalapeno, garlic, 1 tsp lime zest, 2 tbsp lime juice and remaining olive oil. Season. Just before serving, fold in chopped herbs. Serve with beef.
Repeat, inserting garlic all over beef.
Combine steak seasoning, 1
ed wine and beef consomme in with the beef. Return the cooked
Preheat oven to 500 degrees. If desired, trim off excess fat from roast beef. Season with salt and pepper (and paprika, if desired). Rub meat with vegetable oil.
Place meat in roasting pan in preheated oven.
Roast beef for 5 minutes per pound. Then turn off oven. DO NOT OPEN OVEN FOR 2 HOURS! (For example, a 4-lb. roast would take 20 minutes to cook and then sit in the turned-off oven for 2 hours.).
s lightly browned. Add the beef stock, wine, and bay leaves
venly over all sides of beef roast. Wrap in plastic and
our $30.00 piece of beef.
Turn 1/3 after
Trim meat and with a knife, make a long deep pocket from both ends to center of meat.
Mix onions, garlic, sweet chili, peppers, oregano, capers, OO, vinegar and salt.
Stuff meat with mixed ingredients alternating with ham and olives.
Sew opening on both ends to center of meat.
In a large pot (caldero) heat oil, sofrito and sauce. Add meat. Cook over moderate high heat.
Add water and bring to a boil, cook until meat is fork tender.
Add potatoes and bring rapidly to a boil. Cook covered for about 1 hour.
Note: You can chop ...