What to Cook With Angus Roast Beef

Yous relish the season of Certified Angus Beefiness all throughout the yr. Merely, take you ever tried incorporating it into your holiday dinners? In that location are a wealth of recipes available, each i more delectable than the next! Try your hand at one (or all!) of these outstanding ideas to truly make your holiday meal a cut above:

Holiday Roast with Ruby Vino Reduction

Ingredients:

i (iii-pound) Certified Angus Beef ^® ball tip (bottom sirloin) roast

2 teaspoons kosher salt

1 teaspoon fresh croaky pepper

i (750 ml) bottle red blend wine

Preparation Directions

1. Preheat oven to 450°F.
2. Place roast, fat side upward, in roasting pan and flavor with salt and pepper. Cook in preheated oven for fifteen minutes.
3. Reduce heat to 325°F and continue cooking until roast reaches desired doneness, approximately 55 minutes for medium rare (125 to 130°F on thermometer).
4. While roast is cooking, create a reduction by pouring wine in heavy-bottomed sauce pan. Melt over medium rut until information technology thickens and reaches sauce consistency. Tip: Scout bubbles advisedly. While boiling, they will beginning increase in size and so get back to small bubbles. When a thin syrup consistency is reached, pour wine reduction into a minor metal bowl to cool. Reduction tin be stored in a clasp bottle for upward to six months.
5. Remove roast from oven, tent loosely with foil and let rest for 15 minutes. Thinly slice roast across the grain and drizzle reduction on top to serve.

Garlic & Rosemary Studded Strip Roast

Ingredients:

i (4 pound) Certified Angus Beef ^® strip roast

three cloves garlic, minced

one teaspoon dried rosemary

1 teaspoon kosher salt

half dozen cloves garlic, split in half lengthwise

eight fresh rosemary sprigs, cut nearly i 1/ii-inches in length

1 tablespoon extra virgin olive oil

Boosted kosher salt and freshly footing pepper to sense of taste

Preparation Directions

1. Mix minced garlic, dried rosemary and one teaspoon common salt in minor mixing bowl. Cutting approximately 20 slits evenly spaced around roast, about 1-inch deep using a paring pocketknife. Rub mixture evenly all over roast and refrigerate overnight.
2. Preheat oven to 450ºF. Remove roast from refrigerator and wipe clean with a paper towel. Rub roast with olive oil and season all sides with boosted salt and pepper to taste. Place fat side upward, in roasting pan fitted with rack.
3. Place roast in oven for fifteen minutes. Remove from oven and reduce temperature to 325ºF. Insert halved garlic cloves and rosemary sprigs evenly into pre-made slits. Identify roast dorsum in oven and go along cooking about 1 1/4 hours, for medium doneness (135-140°F).
4. Remove roast from oven, place on cutting board and loosely tent with foil. Let to balance 15 minutes before slicing roast across the grain.

Beer & Brown Sugar Marinated Roast

Ingredients

1 (3-pound) Certified Angus Beefiness ^® ball tip (bottom sirloin) roast

1 cup dark beer

one/ii cup Dijon mustard

3 tablespoons teriyaki sauce

iii tablespoons brown sugar

1 teaspoon seasoned salt

1 teaspoon black pepper

1 teaspoon garlic powder

Preparation Directions

1. Combine all ingredients. Place roast in a large plastic zippered handbag and pour marinade over roast. Close bag and marinate in refrigerator 12 to xiv hours.
2. Remove roast from refrigerator and pat dry out with newspaper towels. Discard marinade and preheat oven to 450°F. Flavour roast with an additional 2 teaspoons kosher salt and 1 teaspoon blackness pepper, if desired, and identify in a shallow roasting pan fitted with rack. Roast 15 minutes in preheated oven, and then reduce heat to 325°F. Cook approximately ane hour to reach medium (135-140°F) doneness.
3. Remove roast from oven, tent loosely with foil and rest 10 minutes before etching.

Irresistable Sirloin Tip Roast with Blue Cheese Sauce

Ingredients

ane (2 ane/ii-pound) Certified Angus Beefiness ^® sirloin tip heart roast (knuckle)

i teaspoon kosher salt

1 1/2 teaspoons coarsely ground black pepper, divided

three/4 teaspoon dried oregano leaves

three/4 teaspoon dried thyme leaves

1/two teaspoon crushed dried rosemary

i/4 teaspoon dry mustard

i/4 cup balsamic vinegar

i ane/4 cups sour foam

26/79 cup blue cheese, crumbled

2 teaspoons Worcestershire sauce

ane tablespoon chopped fresh chives

one/2 teaspoon celery salt

Grooming Directions

1. Preheat oven to 450°F. In a small mixing bowl combine salt 1 teaspoon pepper, oregano, thyme, rosemary and dry out mustard.
2. Castor roast with vinegar and rub with herb mixture. Roast uncovered for 15 minutes. Reduce heat to 325°F and continue roasting until reaching desired doneness, checking temperature with a meat thermometer (approximately ane 60 minutes for medium doneness; 135-140°F on thermometer.)
3. While roasting, alloy or whisk together sour cream, bluish cheese, Worcestershire sauce, remaining i/2 teaspoon pepper, chives and celery salt.
4. Remove from oven, tent loosely with foil, and permit rest10 minutes earlier serving.
5. Slice roast and serve with blueish cheese sauce.

Strip Roast with Maple Bourbon Bacon Glaze

Ingredients

5-6 pound Certified Angus Beefiness ^® strip roast

Coarse kosher salt and freshly cracked pepper to taste

four ounces bacon, diced

1/ii cup (4-ounces) beefiness stock

1/two cup (4-ounces) maple syrup

ane/ii cup (4-ounces) brewed coffee, at room temperature

1 tablespoon bourbon

Grooming Directions

1. Generously season strip roast with table salt and pepper. Air-condition overnight.
2. Preheat oven to 450º F.
3. Place roast, fat side upwardly, on a roasting rack in a roasting pan. Brown in oven for 15-20 minutes, reduce oven temperature to 325º F and go along roasting until it reaches desired doneness, approximately seventy minutes for medium rare.
4. While roast is cooking, prepare glaze.
5. Cook salary until golden. Strain bacon and reserve fat, keeping both at room temperature.
6. In a medium bucket over medium heat, combine beef stock and maple syrup. Using a wooden spoon, stir occasionally until syrup becomes a deep mahogany color, approximately xx minutes. Add half the coffee; stand back every bit it will eddy vigorously. When humid slows down, whisk in remaining coffee and bourbon. Simmer an boosted 5 minutes. Whisk in reserved bacon fat.
7. Remove roast from oven at ten degrees below target doneness and allow to rest x minutes before carving (roast will continue to melt). Serve warm coat over roast, adding salary into glaze, or on peak every bit a garnish.

Celebration Ribeye Roast

Ingredients

1 (8-pound) Certified Angus Beef ^® bone-in ribeye roast

3/iv teaspoon ground black pepper, divided

ane teaspoon ground red pepper

one teaspoon ground white pepper

1 teaspoon onion pulverization

iii teaspoons kosher salt, divided

iii medium onions, peeled, halved lengthwise and sliced 1/4-inch thick

3 tablespoons butter

1/3 loving cup saccharide

i/8 teaspoon stale red pepper flakes

1/ii loving cup dry white wine

one tablespoon cherry-red wine vinegar

1/4 cup packed stale apricots, thinly sliced

3/4 cup oil-packed sun-dried tomatoes, drained and thinly sliced

Preparation Directions

1. Preheat oven to 450°F. Combine 1/2 teaspoon black pepper, scarlet and white pepper, onion powder and 2 1/ii teaspoons salt in a small bowl. Identify roast, fatty side up, on a rack in a shallow roasting pan. Rub the unabridged roast with pepper rub.
2. Place roast in the oven for 15 minutes. Reduce heat to 325ºF and continue roasting approximately 2 3/4 hours for medium doneness (when thermometer registers 135-140°F).
3. Meanwhile, melt onions, butter, sugar, remaining 1/2 teaspoon common salt, crimson pepper flakes and remaining 1/iv teaspoon black pepper in covered, heavy skillet over depression estrus, stirring occasionally, until onions are soft and golden; about 30 minutes. Add vino, vinegar, apricots and tomatoes. Simmer uncovered, stirring occasionally until thick, about xx to 30 minutes.
4. Remove roast from oven and allow to rest, tented loosely with foil, for 15 minutes. Slice across the grain, cutting portions that are fastened to the basic and portions from between the bone-in slices. Serve with warm onion jam.

Porcini Rubbed Top Round Roast

Ingredients

4 – v pounds Certified Angus Beef ^® top circular roast (cut in four logs)

2 tablespoons coarse kosher common salt

2 tablespoons fresh blackness pepper

ii tablespoons granulated honey (or brownish sugar)

2 teaspoons stale hot red pepper flakes

1/2 ounce dried porcini mushrooms, footing to a powder in spice grinder (1/4 cup)

5 garlic cloves, minced (or pushed thru garlic press)

ane/4 cup olive oil

Preparation Directions

1. In a pocket-size mixing basin, combine salt, blackness pepper, granulated love, carmine pepper flakes, mushroom powder, garlic and olive oil. Stir well to class a thick paste the consistency of wet sand. Rub paste all over the roasts, coating evenly. Wrap each log tightly with plastic wrap and refrigerate overnight (at least 12 hours)
2. Preheat oven to 350°F. Evenly space roasts on a rack on a big sail pan. Insert a meat thermometer in center of thickest log.
3. Roast for xv minutes; reduce heat to 275°F and go along cooking an additional twenty-25 minutes for medium doneness (135-140°F)
4. Allow roasts rest for 10 minutes earlier etching. For best results slice very thinly.

What are some of your favorite Certified Angus Beef recipes? Exit us a comment below!

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Source: https://www.fivestarhomefoods.com/blogs/7-delicious-certified-angus-beef-holiday-recipes/

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