Marinate beef loin in bag or bowl overnight.
Take loin out. Make small
Let the roast sit at room temperature for
ing the tenderloin roast to room temperature before cooking.
Trim the tenderloin of
Combine all dry ingredients and sprinkle over surface of roast. Insert meat thermometer so bulb is centered into thickest part. Grill 30 to 45 minutes depending on thickness of roast.
Turn 2 or 3 times.
Remove roast when meat thermometer registers 135\u00b0.
Allow to stand 15 minutes.
Carve into 1/2-inch thick slices.
Garnish with fresh herbs.
This recipe also good with pork.
eat until smoking. Sear the tenderloin roast in the hot oil until
ver medium-high heat. Cook roast in the hot oil until
tablespoon oil over bison tenderloin roast. For rub, stir together
n advance).
Rub the roast all over with olive oil
press into surface of beef roast. place roast on rack in shallow roasting
ver medium-high heat; fry roast in hot oil until browned
hallow roasting pan.
Season roast with salt, pepper and other
o blend ingredients.
Place roast in bag. Peel and quarter
Preheat oven to 350 degrees.
Combine garlic, salt, pepper, and thyme. Press evenly into surface of roast.
Place a rack in a shallow roasting pan. Place roast on the rack. Don't add any water and don't cover.
Roast for 18 to 22 minutes per pound for rare to medium. Cook longer if not done to your preference.
Remove roast.
For the currant sauce, mix the last three ingredients together. Heat on stove top.
Slice beef rib eye roast or prime rib into approximately 2 1/2 to 3 inch long, 1 1/4 to 1 1/2 inch wide and 1/4 inch thick.
Roast sesame seeds in a frying pan by heating the pan on medium. When you hear 2-3 pops, remove from heat. Partially grind sesame seeds using mortar and pestle or coffee grinder.
Combine all ingredients in a bowl and marinate beef slices for 6-8 hours. Keep in the refrigerator.
Remove meat slices from the marinade and grill quickly on a medium heat, about 1 to 1 1/2 minutes per side to your own liking.
In large, heavy pan, brown meat in shortening.
Pour off fat. Stir in soup and 3/4 cup water.
Cover; cook over low heat for 3 hours, or until tender.
Stir occasionally.
Remove roast to serving plate.
Skim excess fat from pan juices.
Blend 1/4 cup water with flour until smooth.
Slowly stir into meat sauce. Cook; stir until thickened.
Serves 6 to 8.
discard garlic cloves. Add beef chuck arm roast and cook in these
In 5-quart Dutch oven, place beef round rump roast.
Add onion, garlic, Worcestershire, salt, sugar, pepper and water. Cover and bake in 350\u00b0 oven for 2 hours.
Add the parsnip chunks and the lima beans to the Dutch oven and continue baking 1 to 1 1/2 hours more, until the vegetables and the meat are fork-tender, turning the meat occasionally.
b>loin, 1 to 2 days for chops and 12 hours for tenderloin
FOR SAUCE:
Brown beef bones, shallots, garlic and carrots
pointy knife in the roast. Insert a piece of garlic