Tag: veal

Roasted Beef Tri Tip with Four-Peppercorn Crust – A Holiday Roast with an Angle

Tri tip of beef is a common summer grill option, but I don’t think I’d ever seen it done as a holiday roast. I tried to think of a reason why it wouldn’t work, but I couldn’t come up with anything. In fact, I decided that not only would this make a great, and more affordable alternative to prime rib, but it would also remind guests of mid-July, which is a proven treatment for winter blues. Side effects may include seconds and thirds.

This is not as tender as a prime rib, but if cooked to the right doneness, you’ll be enjoying juicy, flavorful, and plenty tender enough meat. To that end, I’d avoid the temptation to cook this rare, which can make it too chewy. I like to pull it at 130 F. internal temp, which after resting will give you something closer to medium. For me, this provides the best texture, and an even beefier flavor.

Having said that, there should be something for everyone. Plenty of nice pink meat to go around, and the narrower end will provide just enough well-done for your Aunt. You know, the one who’s afraid to get a brain parasite after watching that show on Discovery Channel.

As I mentioned in the video, any veal, beef, or chicken stock/broth will work for the sauce, but I used a super sticky oxtail broth that I will show at future date. If you can’t wait, simply do our beef stock recipe with oxtails. Anyway, if you’re looking to do a beef roast for the holiday table, I hope you give this peppery tri tip a try. Enjoy!

Ingredients for about 6 portions:

2 1/2 to 3 pound beef tri tip roast, trimmed

3-4 garlic cloves crushed with a pinch of salt and a tablespoon of olive oil

salt to taste

enough very coarsely ground black, white, green, and pink peppercorns to cover the surface,
about 4-5 tbsp

Start at 450 F. for 15 minutes, removed and turn roast, reduce heat to 200 F. and roast to an internal temperature of 125-130 F. Let rest 15 minutes!

For the pan sauce;

Reserved pan drippings, about 2 tbsp

1 rounded tablespoon flour

3 cups rich *veal, beef, or chicken broth or stock (or oxtail…coming soon!)

1 tbsp balsamic vinegar

salt and cayenne to taste

*Most fancy grocery stores will sell frozen veal stock or demi-glace (already reduced-by-half veal stock), which is great for special occasion sauces like this.

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The Skinnytaste Cookbook: Cover Reveal and an Announcement

A few weeks ago, I asked you guys to help me choose the cover design^[1]
for the Skinnytaste Cookbook. I was having a really hard time
deciding which design I liked best, that’s when I decided to turn it over to you guys, and boy did you all come through! Over 12,000+ comments and now I see why I was having such a hard time deciding – the results were
pretty close! But once I started tallying the votes, there was a clear
winner which also happens to be my favorite. So here it is ((drumroll please))…

I know, some of you guys already pre-ordered, thank you for that! I wanted to wait to make it official until the cover design was chosen. The Skinnytaste Cookbook will ship October 21, 2014.

The cookbook is packed with 150 recipes: 125 all-new dishes and 25 fan favorites. Everything from breakfast, lunch, dinner and dessert with 100 full color photos. All recipes are presented with nutritional facts as well as snippets of helpful nutrition info from registered dietitian Heather K Jones, RD^[2]. It’s been a true labor of love, and I hope you will all enjoy it!

References

^{^} I asked you guys to help me choose the cover design (www.gordon-ramsay-recipe.com)
^{^} Heather K Jones, RD (www.heatherkjones.com)

Pulled pork

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

Get your friends round and impress them with these amazing slow-cooked shoulder of pork burgers. Marinate your pork overnight and slow cook for about 6-8 hours

Freezable
Make in advance

That’s goodtoknow

To save space when marinating the pork in sauce, put it in a freezer bag and seal: This also makes it easy to massage the sauce around the meat so it’s evenly coated.

Ingredients

1.5-2kg (3-4lb) boneless pork shoulder

For the sauce:

2 cloves garlic, peeled and crushed
8 tbsp tomato ketchup
4 tbsp cider vinegar
2 tbsp paprika
2 tbsp dark muscovado sugar
2 tbsp Worcestershire sauce
2 tbsp Dijon mustard
Salt and freshly ground black pepper
Baps, coleslaw and chips, to serve

Method

To make the sauce: Place all the ingredients in a bowl and mix well.
Spread the sauce thickly over the pork and put it in a bowl, cover with cling film and leave it to marinate in the fridge for at least 2-3 hours, or overnight.
Put the pork and sauce into a slow cooker and place on the low heat setting for 8-10 hours, without opening the lid, or until the pork is very tender. Or, cook in a covered dish in the oven at 140°C/275°F/Gas Mark 1 for about 6-8 hours, or until the meat is tender, basting it occasionally with the sauce.
Remove the pork from the slow cooker or oven and leave it to rest for about 10 mins.
Pour the liquid into a small pan and skim off any fat. Boil to reduce and thicken slightly.
Place the pork on a board and cut off the skin and any visible fat. Use 2 forks to shred the meat into small pieces and stir into the sauce. Serve hot in baps, along with coleslaw and chips

By Sue McMahon

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Nutritional information per portion

Calories 271(kcal)
Fat 8.0g
Saturates 2.5g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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