Topside Roast

 

Ingredients:

1 kg topside roast
1 tablespoon mustard
1 tablespoon soy sauce
1 tablespoon oil

Directions:

Preheat oven to 150°C.
Mix mustard, soy and oil into paste.
Spread over topside.
Cook uncovered, 25 minutes for each 500grams.
Stand for 15 minutes before serving.

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Rib Roast Beef With Fresh Garlic and Rosemary

 

Ingredients:


1 (5 lb) boneless beef rib roast (bone optional)
1 -3 teaspoon coarse salt (generous amount)
1 -3 teaspoon fresh cracked pepper
1 tablespoon chopped fresh rosemary
10 garlic cloves

Directions:


Allow roast to stand at room temperature for at least 1 hour.
Meanwhile mix salt pepper and rosemary together.
Preheat the oven to 375 degree F.
Score roast in 10 random spots for the garlic. Rub roast with the seasoning mix. Place cloves into slices.
Place roast on a rack in the pan with the fat side up.
Roast for 1 hour.
Turn off oven.
Leave roast in oven but do not open oven door for 3 hours
About 30 to 40 minutes before serving time, turn oven to 375 degrees F and reheat the roast.
Important-- Do not remove roast or re-open the oven door from time roast is put in until 20 minutes before ready to serve.
Remove roast 20 minutes after heating.
Slice end cuts for those that like medium well, center cuts for those that like it medium rare to rare.
 

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Beef Taquitos

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Ingredients:

• 5 lbs roast
• onion soup mix (optional)
• 2 cups cheddar cheese, grated
• garlic powder
• onion powder (optional)
• 1 1/2 cups picante sauce or 1 1/2 cups salsa or 1 (14 ounce) can diced tomatoes, undrained
• 1/4 cup onion, finely chopped
• 48 corn tortillas
• cheese sauce (optional)
• salsa (optional)
• sour cream (optional)
• guacamole (optional)

Directions:

1. Cook roast in roasting pan (or slow cooker), pouring onion soup mix, dissolved in 1 cup water, over it.
2. Cook at 325F for 34-38 minutes per pound.
3. Let cool thoroughly overnight in fridge.
4. Finely chop (or shred) roast beef and mix with cheddar cheese, garlic and onion powder, salt and pepper, picante sauce and onion in a large bowl.
5. Portion 1/4 cup mixture onto each corn tortilla in the lower 1/3 of the tortilla.
6. Roll up tortilla.
7. To soften tortillas, microwave between two damp paper towels for a few seconds.
8. To freeze for later, simply put seam side down on cookie sheets and freeze.
9. Flash freeze on wax papered covered cookie sheets.
10. When firm, transfer to ziplock freezer bags.
11. To Re-heat: Thaw, then lightly fry in hot oil until brown and crispy.
12. To eat them now, continue with directions for frying below.
13. Heat electric skillet to 300°F covering bottom with oil.
14. Fry taquitos with open edge down to seal.
15. Turn over fry other side.
16. Serve hot with condiments.

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Healthy Baked Beef Burritos

Ingredients:

Burritos

• 1 lb extra lean ground beef
• 1/4 cup taco seasoning
• 1 cup water
• 1 cup fat free sour cream
• 1/2 cup salsa, your preferred level of heat
• 1 cup Tomato, cut into small cubes
• 8 whole wheat soft tortillas, 12 inch
• 1 cup low-fat cheddar cheese, grated

Veggies

• 1 small head iceberg lettuce, cut into thin ribbons
• 2 cups Tomatoes, cut into small cubes

Directions:

1. Brown ground beef in nonstick pan over medium for 5 minutes. Add taco seasoning and water and simmer for 20 minutes or until water has evaporated. By doing this, you infuse the taco seasoning into the ground beef and it tastes great!
2. Add sour cream, salsa and tomatoes and stir until heated through.
3. Divide mixture between 8 soft tortillas, approximately 1/2 cup each.
4. Spray shallow casserole dish with nonstick spray.
5. Roll up tortillas - fold the sides in first until almost touching. Then roll the tortilla and place seam side down in pan to ensure that filling does not run out. Sprinkle evenly with cheese.
6. Cover pan with foil and bake at 350F for approximately 25 minutes, until cheese has melted and burritos are heated through.
7. Place 1/4 of the lettuce and on each plate and top with 1/4 of tomatoes.
8. Place 2 burritos on top of fresh veggies on each plate.

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