Stuffed Roll of Beef

 
stuffed roll of beef

December 18th 2012By Sharon Lurie

If you don't feel like stuffing your roll of beef, then just order a roll of beef from your butcher, which will come already rolled and tied with string. You can take about 50 - 60 minutes off the cooking time if it isn't stuffed. If you want to stuff it, then tell your butcher not to roll it but to send the cooking elastic bands so that you can roll it yourself. You can either ask your butcher to rub only one side of the meat with Greek/Roast Beef spice. The stuffing should then be placed on the side that is not spiced. When you roll the beef, the spiced side must be on the outside. You can also make your own spice rub as per recipe below. Once I'm making the spice up, I like to double or even triple up on the spice recipe and keep what I don't use in an airtight jar.

 

Silver Tip Roast with Fragrant Red Wine Sauce

 
silver tip roast for passover

March 7th 2013By Naomi Nachman

Slow cooked roast is easy and fool proof, enjoy for a festive Shabbat meal.

 

Rolls Royce Rib Eye Roast

 
rolls royce0761

August 2nd 2013By Sharon Lurie

Scotch Fillet is a very elegant cut of beef. It makes a statement in a simple, yet effective way and that's exactly how it should be cooked,. It really is a case of less is best with this roast.

 

Roast Beef & Fingerling Potatoes w/ Mushroom Gravy

 
Dry Roast Beef

October 28th 2011By June Hersh

If you dream in shades of medium rare, then nothing speaks to you like a good roasted beef. It needs only basic seasonings, and deserves a round of applause when it comes out of the oven. Behind the Counter The silver tip makes the best roast beef. It is lean, beefy and solid (good traits in a mate) and should be roasted to rare/ medium rare. Alternate cuts french or square roast (a little chewier) (=$), Club roast (+$), boneless rib eye roast (+$) both tender but pricey.

 

Prime Rib with Roasted Garlic and Horseradish Crust

 

August 2nd 2013By Sharon Lurie

There's no doubt as to why this cut of meat has this name - it certainly is the prime choice for a special occasion. It draws it's natural flavour from the bones and therefore needs very little 'patzkering' or pampering. A light garlic and horseradish crust on the outside is enough to give it all the flavour it needs.

 

Herb-Roasted Beef in Salt Crust

 
Herb-Roasted Beef in a Salt Crust

February 13th 2014By Rena Rossner

Covering your meat roast in a salt crust ensures a juicy well cooked piece of meat that is surprisingly not salty. Serve with your favorite greens and some roast potatoes, it is perfect to wow guests for a special meal.

 

Easy Roasted Chicken

 
Easy Roasted Chicken

February 20th 2013By Chef Yochanan Lambiase

Roasting a chicken well is actually a very simply task and here is my recipe for a Simple Market Roasted Chicken.

 

Barbecued Braised Roast

 
Barbecue Braised Beef Roast

July 19th 2013By Shifra Klein

This beef roast takes five minutes to prepare and the results are spectacular. Gold’s barbecue sauce and duck sauce combine to make a savory, rich sauce that works really well with the tender, braised beef.

 

Balsamic London Broil with Roasted Onions

 
Balsamic London Broil with Roasted Onions

April 10th 2012By Jamie Geller