Swedish Roast Beef
Pulled from the Carnivore Code cookbook, this was a very tasty experiment of brining already-cooked roast for 24 hours. It's served cold.
Ingredients:
2-3 pound roast
salt to taste
For the brine:
1/2 cup kosher salt
3 bay leaves
1 tablespoon dried thyme
1 tablespoon dried rosemary
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
3 tablespoons honey
2 cups water, room temp
2 cups ice water
Directions
1. Sprinkle salt over roast to taste and bake in oven at 350F for 2 1/2 hours. Remove and allow to cool.
2. In a medium saucepan, add room temp water, bay leaves, salt, thyme, rosemary, ginger, nutmetg and cinnamon. Bring to a boil. Remove from heat, add ice water, and let it sit for 5 minutes. Add honey and stir. Allow brine to cool to room temperature
3. Place roast in a storage container or ziploc freezer bag and add brine to cover. Seal and put in the refrigerator overnight (best if you let it rest for 24 hours).
4. Remove roast and discard brine. Pat roast dry and slice thin. Store in the refrigerator for up to 5 days.
How To Make Swedish Pot Roast By Kelas Kuliner Mahasiswa Akpar Majapahit Surabaya
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Spiced Beef Pot Roast Recipe (Posta Negra or Receta de Posta Cartagenera )
Warm Spiced Pot Roast Recipe - This pot roast recipe is a throwback to old school braised beef roast recipes from the 1800s. The spices are warm, and reminiscent of what we would eat today in pies and cakes; not on a savoury roast beef. But this style of roast was popular in North America and Europe, before falling out of favour around 1900. This style of recipe lives on in South America as Receta de Posta cartagenera or Posta Negra (Colombian-Style Black Beef). This is an easy pot roast recipe filled with flavour!
Ingredients:
45 mL (3 Tbsp) oil
1 large onion, diced
2-3 cloves garlic
15 mL (1 Tbsp) dry mustard
30 mL (2 Tbsp) Worcestershire sauce
45 mL (3 Tbsp) tomato paste
Salt to taste
½ - 1 cinnamon stick
2 mL (½ tsp) whole allspice
15 mL (1 Tbsp) peppercorns
5 whole cloves
1 mL (¼ tsp) nutmeg
½ blade of mace
60 mL (¼ cup) brown sugar
125 mL (½ cup) red wine
500 mL (2 cups) stock
1.5 Kg (3 pounds) pot roast / blade roast
Method:
Preheat oven to 150ºC-160ºC (300ºF-320ºF).
On the stovetop in a cast iron Dutch Oven, sauté the onions in some oil until they are translucent.
Toss in the garlic and fry another minute or two.
Stir in the mustard, Worcestershire, tomato, salt, cinnamon, allspice, peppercorns, cloves, nutmeg, mace, and brown sugar.
Pour in the wine and stock.
Add in the roast, cover, and place in the oven for 2-3 hours - or until done.
When cooked, remove the roast and strain off the solids.
Return the liquid to the pot and bring to a boil.
Thicken with a beurre manié.
Other Pot Roast Recipe you might like:
Pulled Chipotle Pot Roast Recipe:
Spiced Beef Pot Roast Recipe:
Smokey Maple Chipotle BBQ Sauce Pot Roast:
Pot Roast Ras el Hanout Recipe:
Lazy Day Pot Roast:
#LeGourmetTV #GlenAndFriendsCooking
Beef Bourguignon
Tender fall apart chunks of beef simmered in a rich red wine gravy makes Julia Child's Beef Bourguignon an incredible family dinner. RECIPE:
Kalops | Traditional Swedish Stew Cooked in a Narrowboat
This is a wonderful recipe which I picked up from my lovely mother-in-law, Mona. She is an amazing cook and over the years I have gathered some wonderful Swedish family recipes.
This one is super delish served when the weather is a little chilly with a glass of good red.
So, from today's Swedish kitchen on a Nutshell...
Varsågod!
Ingredients:
1kg lean beef, cubed
2 onions, sliced
1 carrot, sliced
1 cup water
slurp of port (optional)
2 OXO cubes
4 bay leaves
10 pimento (allspice)
2 tsp gravox, bisto (or flour)
dissolved in boiling water
a handful of fresh parsley
1 tsp dried thyme
cooking oil
Keep an eye out for the next yummy dish.
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Incredible Sunday Roast Beef | Big Night In | Sorted Food
Big Night In At Home - We're sitting down to a traditional British roast dinner. There are a few surprises along the way, like how to make the perfect crispy potatoes...
Oh, and today's AfterTaste is not one to miss:
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