Gail South

Chuck Steak, Rare Roasted Serves 8
Place meat in shallow dish. Mix remaining ingredients; pour over meat. Cover and refrigerate at least 6 hours, turning several times. Heat oven to 375. remove meat from marinade, reserving marinade. Place meat on rack in shallow roasting pan. Insert meat thermometer so tip is in center of meat and does not touch bone or rest in fat. Roast uncovered until thermometer registers 140, 1.5-1.75 hours, basting several times during roasting. Allow meat to stand 10 min before carving. Garnish w watercress and cherry tomatoes. 
Beef 5lb blade chuck steak about 2.5" thick
Vegetable Oil 0.5c
Vinegar 0.5c red wine
Worcestershire Sauce 1T
Salt/Pepper
Rosemary 0.5 tsp
Basil 0.5tsp
​Garlic 1 clove, sliced

Crock-Pot Bacon-Wrapped Beef Tenderloin w Balsamic Glaze

​Have the butcher cut a whole tenderloin in half so that you can purchase the thick end (they will usually cut the rest into steaks) or buy a “butt beef tenderloin.” Salt and pepper the whole tenderloin thoroughly. Lay the bacon strips out on a clean work surface, touching each other, so they create a rectangular sheet of bacon. Lay the whole tenderloin across the bacon and carefully wrap the bacon ends over the top. Secure the bacon strips by “sewing” toothpicks through the ends. Heat a large skillet to medium-high heat. Place the whole tenderloin, toothpick-side-down, in the skillet. Brown the bacon on all sides, turning as needed–10 minutes. *This can be done ahead and the seared tenderloin, can be refrigerated for a 1-2 days if needed. Place the beef tenderloin in a 5-6 quart Crock-Pot and pour the pan drippings over the top. Place the sliced onion, garlic cloves, and rosemary sprigs around it. Insert an oven-safe meat thermometer in the thickest part of the whole tenderloin, then cover and turn the Crock-Pot on low. A crock-pot beef tenderloin will be perfectly medium-rare when the temperature reaches 130 degrees F–2-4 hrs, depending on weight and thickness. Once the temperature reaches 100 degrees, mix the flour and sugar together in a medium bowl. Whisk in the balsamic vinegar and mustard into the sugar until there are no clumps. Then whisk in the beef stock. Pour the mixture around the tenderloin, cover, and continue cooking until 130 degrees F is reached. At 130 degrees F, remove the whole tenderloin and cover with foil for at least 10 minutes. The temperature will continue to rise to 135 degrees as it rests. If needed, allow the balsamic glaze to continue simmering until thick. To serve, remove the toothpicks and slice the tenderloin into thin rounds. Top with rich balsamic glaze!

​​3-4 pound beef tenderloin, 10 inches long (the thick end of a whole tenderloin)
12 strips thick pepper bacon
1 small onion, sliced thin
4 cloves garlic, peeled
3-4 sprigs fresh rosemary
3/4 cup beef stock
1/3 cup balsamic vinegar
1 tablespoon dijon mustard
2 tablespoons sugar
1 tablespoon flour
Salt and Pepper

Pot Roast Whisk together the water, Italian dressing mix, ranch dressing mix, and brown gravy mix together in a bowl until smooth. Place the beef roast into a slow cooker, and pour the sauce over top.
Cook on Low until the roast is easily pierced by a fork, 6 to 8 hours. 1 cup water
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (1 ounce) package ranch dressing mix
1 (.75 ounce) packet dry brown gravy mix
1 (3 pound) boneless beef chuck roast

Pot Roast #2

Coat 4 lb chuck roast with seasoned flour and sear in 2 T oil on all sides until golden (8 min). Turn slow cooker to low. Add beef, carrots, onions, garlic, tomatoes drained from can (reserve juice), mushrooms and potatoes. In skillet, heat 1 T oil and add 3 T flour, salt and pepper and  tomato paste. Stir about 1 min; add 1/3 c flour and stir. Add 1 c red wine 3 c beef broth and juice from tomatoes. Add 3 bay leaves, 2 sprigs fresh thyme, 1/2 tsp ground allspice, salt and pepper. Bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 min. Pour gravy into slow cooker. Cover and cook 8 hours. Remove roast and vegetables. Toss vegetables with chopped parsley. SLice beef against the grain and serve meat and vegetables on platter, moistening them with some gravy. Serve remaining gravy on the side.

​Prime Rib

Separate the heads of roasted garlic into cloves and squeeze the roasted garlic out of the peels. Place the garlic in a small bowl and mash with the back of a fork until mostly smooth. Add 1 teaspoon salt, 1/2 teaspoon pepper, the rosemary and thyme, and stir to blend. Pat this mixture evenly over the top and sides of the roast. Place the trimmed strip of fat over the garlic-herb mixture and tie with kitchen string in several places to secure the fat onto the top of the roast.
Season the roast all over with the remaining 2 1/2 teaspoons salt and 1 teaspoon of pepper. Place the roast in a roasting pan and add 1 1/2 cups red wine and 1/2 cup beef stock to the bottom of the pan. Roast for 20 minutes. Reduce the heat to 350 degrees F and continue to roast to the desired degree of doneness, about 18 minutes per pound for rare and 22 minutes per pound for medium. Let stand at least 5 minutes before carving. De-fat the pan juices and serve alongside the beef.
If making au jus, place the roasting pan on the stove burners over medium-high heat. Add 1 cup red wine and scrape the browned bits on the bottom of the pan with a wooden spoon. Add 2 cups beef stock and season with salt and pepper. Continue to cook until the wine is reduced by half, about 5 minutes. Strain the sauce through a sieve to remove the solids before serving. De-grease, if necessary.

Rib Roast & Garlic Cream Sauce

​Preheat oven to 425°F. Combine salt and pepper; coat roast evenly with seasoning on all sides. Arrange garlic in bottom of roasting pan; place roast over garlic, bone-side down, making sure to cover garlic completely with roast. Bake 20 minutes or until browned. Reduce oven to 350°F; cook 1–1 1/2 hours and until roast is 125°F (for medium rare; warm red center), 130°F (medium; warm pink center), or up to 170°F (well done). Use a meat thermometer to accurately ensure doneness. Transfer roast to cutting board; let stand 10–15 minutes before slicing. Temperature will rise 5–10°F during this time. Transfer roasted garlic to 2-quart stockpot; smash cloves into a paste. Add cream, broth, and thyme to garlic; simmer 10–12 minutes or until liquid is reduced by one-half. Remove thyme and stir in vinegar. Slice roast; serve with sauce on the side.

2 teaspoons kosher salt
2 teaspoons fresh cracked pepper
1 standing rib roast (4–5 lb)
20 cloves fresh peeled garlic
1 cup heavy whipping cream 
1 1/2 cups reduced-sodium beef broth
4 sprigs fresh thyme &/or rosemary
2 teaspoons sherry vinegar

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Sauerbraten    Serves 8                              T

Two days ahead, make marinade: In large bowl, combine vinegar, wine, 1 c water, onion, carrots, celery, allspice, cloves, salt and pepper. Wipe roast w damp paper towels. Place in marinade. Refrigerate covered 2 days. Turn occasionally. To cook: Remove roast from marinade, reserving marinade. Wipe roast dry w paper towels. Coat w 2T flour. In hot oil in Dutch oven, brown well on all sides. Add marinade. Boil. Reduce heat and simmer, covered, 2.5-3 hours till tender. Remove roast from pan. Strain drippings, pressing vegetables through sieve. Skim off fat, and discard. Measure liquid; add water to make 3.5 c. Return to Dutch oven. In small bowl, blend 2T flour, sugar and .33 c water until smooth. Stir into liquid in Dutch oven; bring to boiling, stirring constantly. Add gingersnaps and meat. Baste w gravy. Simmer, covered, 20 min. Lift from gravy and slice. Mound red cabbage on platter. Top w dumpling .Arrange slices of meat, spooning some gravy over and passing the rest. Vinegar 1.5 c cider Wine, Red 0.5 c dry Onion 2 sliced Carrots 1 sliced Celery 1 sliced Allspice 2 whole Cloves 4 whole Salt/ Pepper Beef 3.5 lb boned chuck pot roast Flour Vegetable Oil 0.33 c Sugar 1 T Gingersnaps 0.5 c crushed Cabbage red, cooked