Bronzed Bag of Beef
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Bronzed Bag of Beef
This healthy looking meal in a bag is one of those tasty, loyal, never-let-you-down kind of recipes. Although the meat and vegetabls are in a bag, the bag doesn't act as a 'sunblock'. The transparency of it allows the meat and vegetables to 'tan' to a perfect shade of dark brown. They say there's nothing quite like a bronze-tanned piece of oiled beef!
Times
- Ready Time : 0 min
Servings
Ingredients
- 4 parsnips, cut into 2 inch chunks
- 8 baby beetroot
- 2 red onions, cut into quarters
- 1 lb baby onions
- 1 head of garlic
- 3 sprigs of thyme
- 1/2 - 3/4 cup oil
- 1 Tbsp brown sugar
- coarse salt
- 1 large transparent cooking bag
- 4.5 pounds roll of beef (rubbed with roast beef spice)
Directions
Place all the vegetables with the thyme in a bowl and coat with the oil. Sprinkle with the sugar and coarse salt.
Place the vegetables into a large cooking bag together with the meat. Roast for 2 hours at 180 Deg. C/ 350 Deg. F
Don’t turn or touch the meat as it may squash the vegetables.
Serve with rice and peas.
TIP: Ask your butcher to spice the roll of beef with Bbq or roast beef spice. Carrots, cubed butternut and baby potatoes can also be added.
About Sharon Lurie
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6 Responses to Bronzed Bag of Beef
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Posted in
Meat , Dinner, Main , Rosh Hashanah, Shabbat, Sukkot , American , Dinner Tonight , Gluten Free , Beef & Veal ,
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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B”H Once again a winner! I spiced the meat myself so that I can control what I use, but pretty much a standard beef rub. I also cooked it a bit longer.. it was scrumptious… Thanks Again!
Mushi, I love you. Thank you!! Everytime I submit a recipe I wait for your comments!!So happy !!
B”H LOL! Here I am searching for ideas for Shabbos…your’s are the first recipes I am looking at. I think what I like best is that even if I don’t follow your recipes so precisely, you give me good ideas that I can play with and make into my own creations. Thanks for inspiring me! That makes, ~me~ “So Happy”!!!
That’s exactly what cooking is all about. Taking ideas, then creating what works for you and your family. As my father (OBM) always said. “It all depends on what we have a ‘mouth’ for”. He only ate his cheesecake warm, with a blob of freshly whipped cream and a ‘diet’ coke, just to balance out the calorie intake!!
what type of meat should i ask the butcher for, and should i ask for it to be wrapped with string? that’s what the picture looks like. thank you. cant wait to try this
My mom has been bag-cooking for forever! she usually uses a pot roast or even a brisket. she seasons the meat with salt, black pepper, onion & garlic powder & paprika. she then adds a little flour to thicken the gravy. She puts the meat in with a cut up onion, & 2 cans whole potatoes (I know-canned? But don’t knock it unless you tried it!!) She then tops it all off with an envelope of onion soup mix. She then closes the bag, pokes a couple of holes in it, puts it in a pan, & cooks it at 350* for 2 hours.