Cooking Tips – Roasts Cooked by Rachael Ray Products

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Preparing delicious and healthy food has never been this pleasurable and gratifying with the help of Rachel Ray cookware products, the good kitchen buddy. In my past articles, I even have shared with you the secrets in preparing the very tasty Filipino Embutido and other great dishes. Today, I will be able to be unraveling the mystery behind mouthwatering roasts which will surely make your family go looking for.

Using Rachel Ray cookware sets, I will be able to teach you the key ingredients of the 2 great roasts. So have your Rachel Ray cookware sets prepared before you start following the procedure presented below. Provided below are the important ingredients needed to form the Savory Rolled Rib Roast:

Italian Style roast

– 2tbsp vegetable oil 30ml

– 4to 5-lb roast of beef 1.8 to 2.2-kg

– 1tsp salt 5ml

– 1/2cup chopped carrots 125ml

– 1 1/2cup chopped celery 375ml – 1/2cup chopped onion 125ml – 1cup dry red wine 250ml

– 10-oz can consommé 284-ml can

– 5 1/2-oz can ingredient 156-ml can

– 6 anchovy fillets, finely chopped 6

– Small piece herb small piece

– 2 cloves garlic, crushed 2 cloves

– 2tbsp butter 30ml

– 1/2 lb mushrooms, sliced hot cook spaghetti 225ml

Heat oil in large Rachael Ray pan. Add the roast and brown slowly and well on all sides. Sprinkle with salt. Drop carrots, celery, and onion into hot fat and cook and stir until they’re lightly browned. Add wine, consommé, ingredient, anchovies, herb, and garlic. Cover and simmer until meat is tender, about 3 hours.

Heat butter in heavy skillet. Add mushrooms and cook gently 3 minutes, stirring. increase roast and sauce and continue cooking gently, covered, about a half-hour more or until roast is extremely tender. Lift roast out unto hot platter and keep warm.

Cook sauce over moderate heat, uncovered until it thickens sort of a pasta sauce. Slice meat and place on serving plates. Add spaghetti to every plate and spoon sauce over all.

Sweet and Sour roast

– 2tbsp vegetable oil 30ml

– 4-lb chuck roast 1.8-kg

– 1cup chopped onion 250ml

– 1tsp salt 5ml

– 1/4 tsp pepper 1ml

– 1/2tsp dried leaf thyme 2ml

– 1/2cup beef bouillon 125ml

– 1/3cup vinegar 80ml

– 1/3cup liquid honey 80ml

– 1tbsp cornstarch 15ml

– 1/4cup water 60ml

Heat oil in a large heavy saucepan or Dutch oven. Add meat and brown well on all sides. scoop the meat and add onion to fat in the pan. Cook 3 minutes, stirring. Return meat to pan. Sprinkle with salt, pepper, and thyme. Add bouillon and vinegar, cover, and simmer about 2 hours or until starting to get tender. Add honey and continue simmering, turning the roast occasionally, until tender, about 1 hour more.

Put meat on a hot serving platter and keep hot. Bring liquid left in the pan to a full boil. Add cornstarch to water and stir to blend well. Stir into boiling liquid gradually. Cook until thickened and clear, stirring. Turn heat to low and simmer 3 minutes. Serve over slices of roast.

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