From Elin’s Kitchen @ Music Meadows RanchThis is a stand-alone, one dish meal although a crusty bread or dinner rolls right out of the oven is a true compliment. Rhodes frozen whole wheat dinner roll dough is our favorite. Just set out on a cookie sheet, let them rise and bake. Serves 4 to 6 adults
INGREDIENTS:
We use a homemade balsamic/ginger dressing, but you may use your favorite prepared dressing. I personally like a Balsamic dressing. Remember to Give Thanks 😊
0 Comments
Getting Started - Refer to basic roast beef recipeNote: You will see MOL in Sangres Best recipes…that is code for “more or less.” I avoid methods that require exact measurements and ingredients. Living on a ranch in the middle of nowhere has taught me to be flexible, adaptive and resourceful in the kitchen. Often people are joining us at the table that we had no idea would be there! Once you get the principals down, you are home free… so relax… it will turn out great with your personal touch! MIX TOGETHER in a bowlGreen Chiles: 4 C more or less fresh, frozen, or canned. Limit the seeds if they are hot chiles. They may be diced or whole. Onions: 4 C more or less quartered or cubed if huge onions. Use your favorite kind or what is in season. Garlic: 2 T more or less fresh or prepared Cumin; Coriander; Salt; Pepper; Oregano: 1 tsp more or less mixed together then add to above ingredients. Pour mixture over beef after browning; put lid on roaster and into oven. Go enjoy your day and forget about it. GARNISHShredded lettuce topped with avocado garnish and a spoon of sour cream Avocado Garnish: 3 to 4 ripe avocados prepare diced into a bowl. Juice of 4 limes, fresh is best… ¼ C bottled will do. 4 to 6 fresh ripe tomatoes diced. Chop ½ to 1 C mol green onion or any other will do. Fresh Cilantro ¼ C mol chopped. 1 T mol Fresh Garlic chopped. Course ground pepper and sea salt. Toss. SIDESWhite Corn Tortillas: Spray both sides of tortilla with olive oil in a can and place on cookie sheet. Sprinkle lightly with sea salt and toast in 450 F oven for about 7 minutes.
Variation – use any other kind of tortilla i.e. soft flour tortillas are great too. Pinto Beans, Refried Beans, or Black Beans Beans from scratch are my favorite but you could use canned. Dry beans do need soaked the night before but they could cook in the same oven as the roast or a crock pot. Simmer while preparing the roast to get them started then put in the oven or crock. Season as you like. I use onion, garlic, salt and pepper…pretty simple! My favorite prepared re-fried. Cowgirl Logic ~ You can’t push a rope… so don’t rush a roast!You will see MOL in Sangres Best recipes…that is code for “more or less.” I avoid methods that require exact measurements and ingredients. Living on a ranch in the middle of nowhere has taught me to be flexible, adaptive and resourceful in the kitchen. Often people are joining us at the table that we had no idea would be there! Once you get the principals down, you are home free… so relax… it will turn out great with your personal touch! Sangres Best will cause you to “re-think” roasts. A roast prepared any style is one of the best meals for anyone on the go… namely myself! We prefer to round out the roast beef meal with fresh salads and vegetable sides rather than adding them to the roast. Throw it in the oven on low heat in the morning and come home to tender, moist, flavorful roast beef with the aroma filling your home and you will be hooked! It really is one of the EASIEST meals you can prepare and is outrageously excellent! The hardest part is knowing when to stop eating it! We will be writing up more of our favorite variations to this Basic Roast Recipe to share with you. Please share any new ones you create with us! Sangres Best Roast Beef or Brisket ~ 3 lbs MOLEQUIPMENT NEEDED: Roasting Pan and Lid Defrost any roast the day before in fridge. Sprinkle with Kosher Salt in advance if you can – either by hours or a day. * Set Oven at 450 - 500 F. Season all sides of roast with your favorite seasonings. 1. Black Pepper, Ground Cloves, Garlic Granules 2. Herbs, i.e., Marjorum, Thyme, Basil 3. Honey Mustard 4. Cajun 5. Mexican, i.e., cumin, coriander, cilantro Brown in the oven for 30 minutes with the LID OFF. Cover meat with chunks or of onion and cloves of garlic (optional). Place the lid on and reduce oven WARM setting (180 - 200 F). DO NOT ADD WATER… there is plenty of moisture in the beef. The roast will not under or overcook at this temp. If you need it for lunch, slow cook at 250 F and get in the oven by 7:00 am
Facebook Recipe SubmissionsProvided by Mary KoehlerI found an amazing sweet and spicy mustard - San Juan Mountain Mustard's Cherry Habenero flavor. I mixed with white wine and olive oil to taste. I cut cubes of sirloin for shish-ka-bobs, put them in the marinade for 2 days. Then I grilled with a light coating of garlic salt on ka-bobs of steak, red pepper, mushrooms, cherry tomatoes, and onions. Fantastic! Provided by Chef Mike Cotton |
Details
Author's Note
You will see MOL in Sangres Best recipes…that is code for “more or less.” I avoid methods that require exact measurements and ingredients. Living on a ranch in the middle of nowhere has taught me to be flexible, adaptive and resourceful in the kitchen. Often people are joining us at the table that we had no idea would be there! Once you get the principals down, you are home free… so relax… it will turn out great with your personal touch! Archives
November 2018
Categories |