THREE-WAY DINNERS (BEEF)

[bee9984]

From the Magazine Chatelaine 1997


Mustard-and-thyme roast beef
Beefy Caesar salad with hot garlic bread
Penne, beef 'n' broccoli


(1) ========== Mustard-and-thyme roast beef ========


Preparation time :10 minutes
Roasting time : 2 hours
Makes : 4 to 6 servings


5-lb eye-of-round, sirloin tip or standing rib roast
2 tbsp Dijon mustard
1 tsp black pepper
1/2 tsp dried leaf thyme
4 to 6 potatoes, unpeeled
1 head garlic, seperated into unpeeled cloves
1 cup beef broth or water
1/2 cup red wine.

====== Preheat oven to 325. Bring roast to room temperature or use cold from refrigerator. If roast is very moist, pat dry with paper towels. Place in broiler pan. Stir Dijon with pepper and thyme. Coat meat with mixture. Cut potatoes into halves and scatter around roast with garlic cloves. Roast, uncovered, in centre of preheated oven about 20 minutes per pound for room-temperature roast, or 25 minutes per pound for a cold roast, until a meat thermometer registers 140F. Stir potatoes.
====== Remove roast to a cutting board and let rest 10 minutes.Meanwhile, skim fat from pan juices and discard. Add broth and wine and place pan over medium-high heat.Stir to bring up the browned bits from pan bottom. Bring to a boil, then remove from heat. Strain if you wish. Squeeze garlic from skins and mash with a fork. Stir into juices. Slice beef and serve with potatoes and juice.
======Slice remaining roast into strips. Cover and refrigerate half of the strips to use the next day in Beefy Caesar Salad with Hot Garlic Bread. Freeze remainder for our Penne, Beef 'n' Broccoli.


(2) =====Beefy Caesar Salad with Hot Garlic Bread ======


Preparation time : 20 minutes
Broiling time :2 minutes
Makes : 4 servings of salad and 10 thick slices of garlic bread.


1 loaf crusty bread, unsliced
1/4 to 1/3 cup butter at room temperature
3/4 tsp garlic powder or 2 minced garlic cloves
1 tsp dried parsley or chives
1 large head romaine lettuce
2 to 2-1/2 cups cold roast beef strips or 1/2 lb deli-sliced roast beef.
1/2 English or 1 regular cucumber
1/4 cup grated Parmesan
1/2 cup light or regular Caesar dressing
1/4 tsp ground black pepper
2 tomatoes

========== Slice bread about 1 inch thick. Stir butter with garlic and parsley. Thinly spread on both sides of each slice. Place a rack on a baking sheet. Wash roamaine in cold water and spin dry or use a tea towel. Tear lettuce into bite-size pieces and place in a large bowl.
==========Place oven rack 4 inches from broiler and preheat. Toss lettuce with beef, cucumber and parmesan. Add dressing and black pepper and toss. Place garlic bread under broiler until bubbly and edges are golden, about 1 minute per side. Garnish salad with wedges of tomatoes and serve.
This would make a nice light dinner by first serving a nice bowl of soup.


(3) =====PENNE, BEEF 'N' BROCCOLI =========


Preparation time :20 minutes
Cooking time :15 minutes
Makes : 4 to 6 servings


1/2 bunch broccoli, about 1 large stalk
2 to 3 carrots
1 large onion
2 large ripe tomatoes
1/2 cup green or black pitted olives
700 to 750 ml jar or 3 cups spaghetti sauce
1/2 tsp salt
1/2 tsp hot red pepper flakes (optional)
4 cups uncooked penne or macaroni
2 to 2-1/2 cups cold or frozen roast beef strips or 1/2 lb deli-sliced roast beef cut into strips
1/2 cup grated parmesan

========== Bring a large pot of salted water to a boil over high heat. Meanwhile, slice stem off broccoli. Cut florets into bite-size pieces..Peel and thinly slice stem. Thinly slice or julienne carrots. Thinly slice onion and seperate into rings. Coarsely chop tomatoes. Measure out 1/2 cup olives. Thickly slice or coarsely chop. Combine spaghetti sauce,olives,salt and red pepper flakes,for extra spiciness, in a saucepan over medium heat. Cover and cook, stirring often, until hot and bubbly, about 8 minutes.
==========Once vegetables are cut and spaghetti sauce is simmering, add pasta, carrots, and onion to rapidly boiling water. Stir to keep separate while water returns to a full rolling boil. Cook according to package directions until pasta is almost al dente, usually 9 to 10 minutes for penne.
==========When pasta is almost cooked, add cold or frozen beef strips to simmering sauce and cover pan. Then add, broccoli to boiling pasta and vegetables. When broccoli is bright green and still slightly firm, from 1 to 2 minutes, drain pasta and vegetables.
==========In a large heated bowl, toss hot pasta and vegetables with sauce, fresh tomatoes and 1/2 cup Parmesan. Sprinkle with remaining parmesan and serve right away.

Heather

[Jeanieb]

Thanks

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