BRAISED BEEF WITH SHALLOTS AND MUSHROOMS | ALLRECIPES
Provided by: Campbell’s Kitchen
Total time: 3 hours 0 minutes
Prep time: 35 minutes
Yield: 4 servings
|1 (2 pound) boneless beef chuck roast, cut into serving-sized pieces|
|½ teaspoon salt|
|¼ teaspoon ground black pepper|
|1 tablespoon olive oil|
|8 ounces small shallots, peeled|
|3 cloves garlic, minced|
|1 (8 ounce) package mushrooms, cut in quarters|
|2 tablespoons all-purpose flour|
|1 (14.5 ounce) can diced tomatoes|
|1 cup Swanson® Beef Stock|
|3 tablespoons balsamic vinegar|
|1 tablespoon packed brown sugar|
|¼ cup chopped fresh parsley|
- Season the beef with the salt and black pepper.
- Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned on all sides. Remove the beef from the skillet. Pour off all but 1 tablespoon fat.
- Add the shallots to the skillet. Cook for 10 minutes or until tender, stirring occasionally. Add the garlic, mushrooms and flour and cook and stir for 1 minute. Stir in the tomatoes.
- Stir the stock, vinegar and brown sugar in a small bowl until the mixture is smooth. Stir the stock mixture in the skillet and heat to a boil. Return the beef to the skillet. Reduce the heat to low. Cover and cook for 1 1/2 hours.
- Uncover the skillet and cook for 30 minutes or until the beef is fork-tender and the vegetables are tender.
- Grate 2 tablespoons zest from the lemon. Stir the lemon zest and parsley in a small bowl. Sprinkle the lemon zest mixture over the beef mixture.
Calories 486 calories, CarbohydrateContent 27.1 g, CholesterolContent 103.2 mg, FatContent 27.8 g, FiberContent 3.4 g, ProteinContent 33 g, SaturatedFatContent 10 g, SodiumContent 656.4 mg, SugarContent 11 g
ROAST BEEF WITH SHALLOTS RECIPE | MARTHA STEWART
Provided by: Martha Stewart
Categories: Beef Recipes
Total time: 11 hours 10 minutes
Prep time: 1 hours
Yield: Serves 10 to 12
|1 bottom round roast (5 pounds), trimmed and tied|
|Kosher salt and freshly ground pepper|
|6 tablespoons extra-virgin olive oil|
|1 pound shallots, peeled and trimmed, halved if large|
|1/4 cup chopped garlic (from 1 head)|
|1/2 cup Dijon mustard|
|2 handfuls sage, oregano, rosemary, or thyme sprigs, or a combination|
|1/2 cup dry vermouth, such as Dolin|
|2/3 cup heavy cream|
|2 cups sour cream|
|1/8 teaspoon cayenne pepper|
|2 tablespoons drained prepared horseradish|
|Mostarda, for serving (optional)|
- Season beef with 2 tablespoons salt and 1 teaspoon pepper. Wrap with plastic and refrigerate at least 8 hours and up to 1 day. Unwrap and let stand at room temperature 1 hour.
- Preheat oven to 350 degrees. Heat a large skillet (preferably cast iron) over medium-high. Add 2 tablespoons oil and brown beef all over, 12 to 14 minutes. Transfer to a plate; carefully pour oil from skillet and discard.
- Place shallots in a single layer in bottom of skillet; drizzle with 1 tablespoon oil. Stir together garlic, mustard, and 2 tablespoons oil; rub mixture all over beef. Lay 1 handful of herbs down center of skillet. Place beef on top, fat-side up. Transfer to oven and roast 45 minutes.
- Place remaining handful of herbs on top of beef; drizzle herbs with remaining 1 tablespoon oil. Return to oven and roast until a thermometer inserted in thickest part of roast reaches 105 degrees for rare, 10 to 20 minutes. Transfer roast to a cutting board and shallots to a serving platter, loosely tent both with foil, and let stand at least 30 minutes.
- Return skillet to medium-high heat. Stir in vermouth; bring to a boil and cook, stirring occasionally, until just a few tablespoons remain, 5 to 7 minutes. Strain through a fine-mesh sieve and let cool 10 minutes.
- Whip heavy cream to stiff peaks. Fold in sour cream, cayenne pepper, horseradish, and vermouth mixture. Season with salt. Store horseradish cream in refrigerator until ready to serve, or up to 3 days.
- Remove twine from roast; thinly slice across the grain and serve, with horseradish cream, shallots, and mostarda.
STEAK WITH SHALLOTS RECIPE – NYT COOKING
Provided by: Pierre Franey
Total time: 20 minutes
Yield: 4 servings
|4 boneless shell steaks, about 2 pounds total weight|
|Salt to taste if desired|
|Freshly ground pepper to taste|
|1 tablespoon corn, peanut or vegetable oil|
|4 tablespoons butter|
|1/2 cup thinly sliced shallots|
|2 tablespoons finely chopped parsley|
- Sprinkle the steaks on both sides with salt and pepper.
- Heat a cast-iron skillet, large enough to hold the steaks in one layer, until it is fiery hot. Add the oil and quickly coat the bottom of the skillet. Add the steaks and cook until well browned, about 3 minutes. Turn the steaks and continue cooking on the second side about 3 minutes. If you want the steak medium rare, cook 4 to 5 minutes on each side. Transfer to a warm platter.
- Heat 1 tablespoon of the butter in a small skillet or saucepan and add the shallots. Cook, stirring often, until they are golden brown, about 2 to 3 minutes. Add the remaining 3 tablespoons of butter and cook until bubbling hot. Spoon the shallots over the meat and pour any remaining butter over all. Sprinkle with parsley and serve.
@context http//schema.org, Calories 634, UnsaturatedFatContent 23 grams, CarbohydrateContent 4 grams, FatContent 50 grams, FiberContent 1 gram, ProteinContent 40 grams, SaturatedFatContent 22 grams, SodiumContent 621 milligrams, SugarContent 2 grams, TransFatContent 0 grams
ROAST BEEF WITH CARAMELIZED SHALLOTS RECIPE | MARTHA STEWART
Provided by: Martha Stewart
Categories: Beef Recipes
Total time: 2 hours
Prep time: 30 minutes
|5 3/4 pounds boneless rib-eye roast (with fat), tied, if desired|
|Coarse salt and ground pepper|
|2 pounds shallots, peeled and halved, if large|
|2 teaspoons light-brown sugar|
|2 teaspoons balsamic vinegar|
|1 cup dry red wine|
|2 tablespoons Dijon mustard|
- Preheat oven to 500 degrees. Season beef with salt and pepper. Place in a large roasting pan; roast until golden brown, about 30 minutes.
- Reduce oven temperature to 325 degrees. Place shallots around beef; roast until an instant-read thermometer inserted into thickest part of beef registers 130 degrees. For medium-rare, 1 to 1 1/4 hours more, turning shallots with tongs after about 30 minutes.
- Transfer beef to a platter; tent loosely with foil. Transfer shallots to a shallow bowl (continue cooking if not golden brown). Toss with sugar and vinegar; season with salt and pepper. Cover with foil to keep warm.
- Pour off fat from pan. Add wine; cook over medium heat until syrupy, scraping bottom of pan, 2 to 4 minutes. Add 2 cups water; cook until reduced by half, 4 to 8 minutes. Strain into a small bowl; whisk in mustard and any accumulated juices from beef. Season with salt and pepper; serve with beef and shallots.
Calories 587 g, FatContent 38 g, ProteinContent 43 g
STEAK & STICKY RED WINE SHALLOTS RECIPE | BBC GOOD FOOD
Provided by: Barney Desmazery
Categories: Dinner, Main course
Total time: 25 minutes
|8 brown shallots , peeled and quartered but left whole at the root|
|2 sirloin steaks , about 175g/6oz each|
|crushed black peppercorns|
|4 tbsp balsamic vinegar|
|large glass red wine , about 175ml/6fl oz|
|150ml beef stock|
- Simmer the shallots in a pan of water for 2-3 mins, then drain and set aside. Season the steaks with a little salt and plenty of crushed peppercorns. Heat half the butter in a pan until sizzling, then cook the steaks for 3 mins on each side for medium or until done to your liking.
- Remove the steaks and keep warm. While they rest, add the remaining butter to the pan, throw in the shallots, then sizzle in the sticky pan until starting to brown. Add the balsamic vinegar and bubble for a few mins. Add the wine and boil down until sticky, then add the beef stock and simmer until everything comes together. Spoon the shallots over the steaks and serve withgreen beans and chips.
Calories 524 calories, FatContent 33 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 10 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 1 grams fiber, ProteinContent 40 grams protein, SodiumContent 1.87 milligram of sodium