Roast Beef With Creamy Peppercorn Sauce

Roast Beef with Creamy Peppercorn Sauce

 

 

Roast Beef with Creamy Peppercorn Sauce

2 lb top round roast

1 T Montreal Steak Seasoning

1 T Black Peppercorns ( Add to a ziplock baggy and crush slightly with a meat mallet)

2 t olive oil

3 garlic cloves minced

1/4 cup minced shallot or onion

1/4 c brandy

2 T corn starch

3/4 c heavy cream

1 t Dijon mustard

Preheat oven to 325, place in roasting or broiler pan, sprinkle all sides with Montreal Steak seasoning. Cook for about 1 1/2 hours or until it reaches 150 degrees. Remove from oven and cover with foil and let rest for 10-15 minutes before slicing ( * slice this cut of beef thin to avoid toughness)

In a lage pan heat oil over med high heat add onions and cook until soft, add garlic and peppercorns and cook 1 more minute. Deglaze pan by adding brandy while still over med high heat. Add beef broth and bring to a simmer. Combine cold cream with cornstarch in a small bowl. Whisk into pan with broth and cook over low until sauce thickens, add mustard . Serve over sliced meat.

Roast Beef with Creamy Peppercorn Sauce

Roast Beef with Creamy Peppercorn Sauce

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Leftover Wine Beef Stew

Left Over Wine Beef Stew

 

Left over wine, whats that? I know, I think 750ml is a serving size too, but hey sometimes it happens. Maybe you invited a friend over and you finished your bottle but she had to drive or maybe you thought it was a good idea to open a second bottle and found out you were wrong. Anyway if you somehow find yourself with some extra red wine this is a delicious recipe to make and then open a new bottle of wine to drink with it. It is light, delicate and delicious. I served it with a side of creamed kale.

Leftover Wine Beef Stew

1 1/2 lbs stew meat ( cut into chunks)

6  larger potatoes peeled and cut into 1/8s

2 carrots chopped

1 T corn starch

1/2 t salt

1/8 t pepper

2T oil

1/2 c chopped shallot

1 T chopped parsley

4 sprigs of thyme

1 c red wine ( I used a Cabernet)

1 c beef broth

1 t Dijon mustard

1 T red wine vinegar

Add corn starch salt and pepper into a large ziplock bag. Add meat and shake to coat. Heat oil in a large skillet, add coated meat and shallot and stir until meat is browned on all sides. Add to slow cooker. Add Potatoes, carrots, parsley. thyme, wine, broth, mustard and vinegar to slow cooker, cover and cook on low for 6 hours (or high for 3) or until potatoes are cooked through.

Left Over Wine Beef Stew

Left Over Wine Beef Stew

Left Over Wine Beef Stew

 

Secret to the Best Corned Beef: Brown Sugar and Mustard Glaze

Best Corned Beef with Mustard and Brown Sugar Glaze

I used to eat Corned Beef on St. Patrick’s Day because I had to, it was tradition. Now I eat it because I love it all thanks to one on my good friends. We were making copious amounts of Corned Beef and cabbage for a St. Patrick’s Day Party and she showed me how to make a delicious glaze for the beef that her family had made for years. It is so easy and simple, just 2 ingredients, brown sugar and Dijon mustard.

Easy Mustard and Brown Sugar Glazed Corned Beef

1 package corned beef brisket flat cut

seasoning packet from beef

brown sugar

dijon mustard

Cook beef with seasoning packet as directed, usually about 3 hours on simmer (or all day in a slowcooker). Remove beef and place on cutting board, let cool slightly. Preheat oven to 375. coat meat on all sides with dijon mustard, then press brown sugar into meat. I used about 1/4 cup mustard and 3/4 c brown sugar.

Best Corned Beef with Mustard and Brown Sugar Glaze

Place in oven and cook until a golden crust forms on the beef, about 20 minutes.

Best Corned Beef with Mustard and Brown Sugar Glaze

Slice and serve. We had it this year with roasted cabbage and Bailey’s Mashed Potatoes

Best Corned Beef with Mustard and Brown Sugar Glaze

Best Corned Beef with Mustard and Brown Sugar Glaze

Sharing a Labor of Love: Oma’s Rouladen

Some of my favorite memories of my Oma (that’s grandmother in German) are in the kitchen. She patiently (or sometimes not so patiently) taught me how to make several traditional German family favorites. I was her oldest grandchild born to her oldest son so I was chosen to carry on these traditions. I wasn’t so sure as a young girl but now I know I was the lucky one that got to spend many a weekend learning to prepare  potato salads, crumb cake, kohlrouladen, potato pancakes, and rouladen. There were no written recipes, she just knew how to do it by feel, and taught me the same way. I admit this was difficult, but it was when I was cooking with her that I really learned that cooking was more than following a recipe, it was about making something for someone, a gift to be enjoyed by family and friends, a way to show someone you love them.

I now have a love for cooking, it is a way for me to relax, a hobby that takes my mind off the ordinary and mundane. It is a way for me to give back to the people I care about. I don’t always include my children in the actual process of cooking, it is my time, but when ever I make one of my Oma’s recipes I get nostalgic and without even thinking invite my son into the kitchen with me. It is like there is something more than food with these recipes, it is a bond that must be passed on. This week when Rouladen was on the menu he joined me at my side and I realized that even though we don’t have this dish that often he already knew exactly how to make it. We didn’t even get out measuring cups, but he just looked at the ingredients we had prepared and said we are going to need more pickles and  he went straight to work chopping up some more. I smiled and knew my job was done, he is now the chosen one, I hope someday he thinks he’s lucky.

Oma’s Beef Rouladen

1 1/2 lbs of thinly sliced bottom round steak

1/4 c dijon mustard

approx 6 strips of raw bacon cut in half

1 c chopped dill pickles (use the refrigerated kind)

1 c chopped red onion

2 T butter

2 T flour

2 1/2 c  stock or water

1/4 t pepper

Place the steaks between two pieces of plastic wrap and pound with a meat mallet until thin but not falling apart. Spread a thin layer of mustard on the steak, place 1/2 a strip of bacon on each piece of meat. Add about 1 1/2 t of chopped pickles, and 1 1/2 t chopped onion to the top of each steak. Roll meat into a bundle and secure with a small wooden skewer or a couple of toothpicks,making sure the onions and pickles will not come out.

Preheat an electric frying pan and melt the butter over med high heat. Add the rouladen and brown on both sides.

Add 1 cup chicken or beef stock or water, reduce heat to low and simmer for one hour. Remove the rouladen from pan.

Add 1 1/2 c water or stock mixed with 2 T flour to the pan, bring to a boil and then reduce heat, cook until gravy is slightly thickened, about 4 minutes.

Serve with boiled potatoes and cabbage or collard greens if you are a southerner like me.

Honey Mustard and Pear Slaw

 

My kids love honey mustard on anything, get your kids to eat their fruit and veggies in this simple and refreshing salad.

 

Honey Mustard and Pear Slaw

1 bag shredded cabbage/cole slaw mix

3 T dijon mustard

2 T honey

1/2 c mayo

1 pear (choose a firm variety) julienned (matchstick slices)

salt and pepper

Mix mustard, mayo and honey in a small bowl. Place cabbage mix in a large bowl with pears, add dressing and salt and pepper to taste.