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How To make Pot Roast with Horseradish Sauce
4 lb Beef chuck cross rib pot
-roast, boneless 2 tb Cooking fat
Salt Pepper 1/2 c Onion, chopped
2 1/4 c Tomato juice
1/4 c Prepared horseradish
2 tb Dry sherry wine
1. In a Dutch oven, or large pan with a tight-fitting
cover, brown meat in fat. Season with salt and pepper and remove from pan. Pour off fat drippings. 2. Cook onions in drippings remaining in pan until soft but not browned; stir often. Add tomato juice, horseradish, and wine; mix well. Return meat to pan. 3. Cover and simmer for 2 1/2 to 3 hours or until
done. (Or cook in a 325F oven for same amount of time.) Turn meat once to cook it evenly throughout and baste with sauce. Skim off excess fat. 4. If sauce is too thin, remove meat to a platter and keep warm. Mix 2 tablespoosn flour in 1/3 cup cold water. Add mixture
slowly to sauce. Bring to a boil, stirring constantly, and cook until thickened, about 3 minutes. Taste sauce and correct seasoning, if necessary, with salt and pepper. 5. If sauce needs only a little thickening, remove meat, skim off excess fat, and simmer, uncovered, for a few minutes. 8. Slice meat and serve sauce. From the book given to me by Cookie.Lady: The More-Beef-for-your-Money Cookbook Mary Dunham Peter H. Wyden, New York, 1974
How To make Pot Roast with Horseradish Sauce's Videos
Tips & Tricks For a Juicy Roast Beef | Kitchen Conundrums
There’s almost nothing more disappointing then overcooked, dry roast beef. In this cooking video, Thomas shares helpful tips to avoid overcooking, along with other helpful tips to ensure you'll get the most out of an inexpensive cut of beef.
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How to Cook Perfect Roast Beef | Jamie Oliver
Jamie loves Roast Beef, and we hope you do too! Here he gives us all the tips and tricks to make sure you get your beef spot on every time, no matter what cut you’re using. This guide to prepping, searing, roasting and resting your meat will mean your beef is the best ever, perfect to go with roast potatoes, yorkshire puddings and all the trimmings. For everything else you need, head to JamieOliver.com. Enjoy!
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Roasted Beef Tenderloin Recipe - Easy Beef Roast
This beef tenderloin recipe is a keeper! This roasted beef tenderloin has a fantastic flavor with the garlic-herb crust & this roasting method produces melt-in-your-mouth tender filet of beef.
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????INGREDIENTS FOR BEEF TENDERLOIN:
► 2 lb filet of beef, trimmed and tied
► 2 Tbsp unsalted butter, room temperature
► 1 Tbsp prepared Horseradish, strained
► 2 garlic cloves
► 1 Tbsp fresh rosemary leaves
► 1/2 Tbsp fresh thyme leaves
► 1 1/2 tsp salt
► 1 tsp black pepper
???? PRINT THIS RECIPE:
Horseradish Sauce:
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DONENESS CHART:
22-23 min for rare (120-125˚F),
24-26 minutes medium-rare (130-135˚F)
28-30 minutes for medium doneness (138-140˚F) (what we aim for)
30-32 minutes for medium-well doneness (140-145˚F)
33-35 minutes for well done (150˚F) - don't do this to your meat
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Classic Roast Beef with Horseradish Cream – Savory
A true classic: roast beef with spicy horseradish cream. Perfect for every occasion and easy to make. Enjoy!
Ingredients
4 lb (1.8 kg) boneless prime rib (at room temperature)
3 tbsp melted butter
coarsely ground black pepper
1 cup cream
1/3 cup prepared horseradish
1 tsp Dijon mustard
Kitchenware
roasting pan or large baking pans
Preparation
Preheat the oven to 450 ° F. Pat the roast dry with paper towel and brush with butter. Sprinkle the meat with the coarsely ground pepper.
Roast the meat
Place the meat in a roasting pan or large baking pan and roast for about 15 min at 450 ° F. Lower heat to 325 ° F and roast 60-90 min or until internal temperature reaches 135 ° F.
While the meat roasts, use a whisk or electric hand mixer to whip the cream with a pinch of salt until stiff. Season with pepper. Gently fold the horseradish mustard mixture into the cream. Remove the roast from oven and cover loosely with aluminum foil. Let the meat rest 15 minutes. Cut the roast beef against the grain into thin slices. Serve the sauce separately.
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Easy to Make Horseradish Sauce | Chef Jean-Pierre
Hello There Friends, Today I'm going to show you how to make a simple Horseradish Sauce. So easy in fact, you might have all the ingredients right now. This Horseradish sauce pairs perfectly with the Prime Rib video that I posted just a few days ago. Also to make an amazing coleslaw! Let me know what you think in the comments below.
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HERB-CRUSTED US BEEF SIRLOIN TIP ROAST WITH CREAMY HORSERADISH-CHIVE SAUCE
HERB-CRUSTED US BEEF SIRLOIN TIP ROAST WITH CREAMY HORSERADISH-CHIVE SAUCE
Combine parsley, thyme, oil, garlic and black pepper for the Sirloin Tip Roast rub. Then serve with a delicious horseradish-chive sauce. Your table will be pleased.
• 2 HRS
• 6 SERVINGS
• 390 CAL
• 39 G PROTEIN
INGREDIENTS:
• 1 beef Sirloin Tip Roast Boneless (800 gr to 1 kg)
• 1 tablespoon minced fresh parsley
• 1 teaspoon dried thyme leaves, crushed
• 1 teaspoon vegetable oil
• 1 teaspoon minced garlic
• 1/2 teaspoon cracked black pepper
Sauce:
• 1 cup dairy sour cream
• 1/2 cup prepared horseradish
• 2 tablespoons milk
• 1 tablespoon snipped fresh chives
• 1/8 teaspoon ground white pepper
COOKING:
1. Preheat oven to 160°C. Combine parsley, thyme, oil, garlic and black pepper; press evenly onto all surfaces of beef Roast.
2. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 160°C oven 1-1/4 to 1-1/2 hours for medium rare doneness.
3. Meanwhile combine sauce ingredients in small bowl; cover and refrigerate.
4. Remove roast when meat thermometer registers 58°C for medium rare. (Do not overcook.) Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 to 20 minutes. (Temperature will continue to rise about 5°C to reach 63°C for medium rare.) Carve roast into thin slices; season with salt, as desired. Serve with sauce.