In a large dutch oven, combine all of the marinade ingredients and bring to a boil over medium-high heat. Boil for 10 minutes, then cool completely.
Nestle the meat down into the cooled marinade, then cover and refrigerate for at least 48 hours and up to 2 weeks. Turn the roast each day to make sure all of the meat gets a chance to marinade thoroughly.
Remove roast from the marinade and pat completely dry using paper towels. DO NOT DISCARD THE MARINADE. Transfer the marinade to a bowl.
Wipe out the dutch oven and heat 2 tablespoons of olive oil in it over high heat. When the oil is hot, sear the roast on all sides until browned (about 2 minutes per side), then return the marinade to the dutch oven with the meat.
Bring the liquids to a boil, then cover and reduce heat to a simmer.
Simmer for 2 to 2 ½ hours, until meat is tender. Alternatively, you can transfer the dutch oven to a 350 degree F oven with the lid on for 2 to 2 ½ hours until the meat is done, if you prefer.
Remove meat from the cooking liquids and set it aside on a cutting board to rest for 10 minutes.
Meanwhile, strain the marinade, discarding the solids and reserving the liquid. Return the liquid to the dutch oven.
Add the crushed gingersnap cookies to the reserved liquid. Cook and stir over medium-low heat for 10 minutes until thickened into a nice gravy. Taste and adjust salt and pepper as needed.
Slice the sauerbraten into thin slices and serve with the hot gravy poured over the top.
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1 beef top sirloin steak (3/4 inch thick and 1 pound)
3/4 cup reduced-fat balsamic vinaigrette, divided
2-1/2 cups seedless red grapes, halved
4 green onions, chopped (about 1/2 cup)
1/2 cup crumbled blue cheese
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
Place steak in a shallow dish; add 1/2 cup vinaigrette and turn to coat. Let stand 10 minutes. Meanwhile, in a small bowl, toss grapes with green onions and cheese.
Drain beef, discarding marinade. Sprinkle steak with salt and pepper. Grill steak, covered, over medium heat or broil 4 in. from heat 4-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Cut steak into thin slices. Serve with grape relish and remaining vinaigrette.
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4 green onions, chopped green and white part separately
1 head Boston or butter lettuce
Heat oil in wok over medium high heat. Add in onions along with white part of green onions. Sauté till translucent. Add chicken, break up and sauté for 5 minutes. Stir in mushrooms, bell pepper, garlic, ginger along with tamari sauce, vinegar, monk fruit sweetener and chili garlic sauce. Cook till chicken is fully cooked. Stir in green part of the green onions and cilantro.
Separate the lettuce leaves from the head. Scoop generous amounts of chicken mixture into the lettuce leaf boats and enjoy.
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Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in salt and pepper. Spread in pie plate; sprinkle with cheese.
In medium bowl, stir Bisquick mix, milk and eggs until blended. Pour into pie plate.
Bake 25 to 30 minutes or until knife inserted in center comes out clean.
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2–3 tsp chili powder (adjust to taste, omit and see notes for AIP)
1 tsp cumin (omit for AIP)
1 tsp oregano
2 tsp dried cilantro
1 1/2 cup fire-roasted crushed tomato (sub nomato sauce for AIP)
2 1/2 cups beef broth
2 tsp coconut aminos
Using a large stockpot, cook the bacon over medium heat until lightly crisp. Set aside, leaving about 2 tbsp worth of fat in the pot.
Add the onion and garlic to the pot and saute until the onion is translucent. Add the carrots and sweet potato and saute for 6-8 minutes to lightly soften.
Add the ground beef to the pot and break it up with a rubber spatula to crumble the beef. Season with salt, pepper, coconut sugar, cumin, oregano, cilantro, and chili powder and stir until the beef is browned.
Pour in the tomato, broth, coconut aminos, and the cooked bacon. Stir well to combine.
Bring the chili to a boil and reduce to a medium-low simmer. Simmer for 30-40 minutes or until the chili is reduced to your liking and the vegetables are soft.
Serve topped with avocado, fresh cilantro, and juice from fresh lime wedges to taste.
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Cook the papppardelle. Meanwhile, slice the steak into thin strips, and season.
Heat 1 tbsp oil in a large frying pan until very hot, and quickly sear the beef until browned on both sides. (Do this in batches if you need to and don’t overcrowd the pan.) Scoop out the meat and keep it warm under foil.
Put the mushrooms into the same pan with a knob of butter, cook until soft, then tip in the garlic and paprika and fry for a couple of minutes.
Add back the beef with the soured cream and a splash of stock, and let everything bubble up. Stir through the parsley, then serve spooned onto the pasta.
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Pour frozen hash browns into the pie dish, and sprinkle with oil, 1 teaspoon of salt and pepper. Toss lightly to combine and then bake as is, in the lower rack for 20 minutes.
Remove from oven. Using a spoon, carefully form the pie crust by pushing the potatoes up the sides of the pie plate to form the edges. Then, using a spoon push down the potatoes on the bottom of the pie plate.
Return to the oven and bake for an additional 20 minutes, or until the potatoes are fully cooked through.
Make Butternut Squash Cheese Sauce:
Add milk, butternut squash, 1/4 teaspoon garlic powder and pepper to a small pot. Cook over medium low heat until the butternut squash is tender, about 10-12 minutes. Watch carefully so the mixture doesn’t boil over.
Carefully puree squash using an immersion blender or a stand blender (make sure to vent it, and return the mixture to the pot).
Add the cheese to the hot mixture and whisk together, until fully melted.
Cook Burger Meat:
Cook ground beef, over medium-high heat, until no longer pink.
Add onion, remaining 1 teaspoon salt, 1 teaspoon garlic powder, ketchup and mustard and continue to cook for 3 minutes.
Add in cornstarch and stir to combine. Deglaze the pan with the beef broth, and cook for an additional minute. Shut off heat and taste and adjust seasoning.
Assemble and Bake:
Transfer the ground beef mixture to the potato crust then pour over the cheese sauce. Smooth the top, and sprinkle with additional shredded cheddar, if desired.
Bake for 15 minutes, until cheese is melty.
Let cool for 5-10 minutes before serving. Serve with all of your favorite burger toppings such as lettuce, tomatoes, crispy bacon, pickles, ketchup and mustard.
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Bring Beef to room temp: Take beef out of the fridge 2 – 3 hours before cooking to bring to room temp (key tip for even cooking). Pat dry with paper towel.
Preheat oven to 240C/460F (standard) or 220C/430F (fan/convection). Adjust shelf so beef will be sitting in the middle of the oven.
Garlic Herb Butter: Mix together.
Roasting bed: Place onion, garlic and herbs in a heavy based oven proof skillet (or use a roasting pan).
Slather 1: Spread a thin layer of butter on the underside of the beef (ie the bone side). Place beef on onion etc, butter side down. Spread about 2/3 of the butter on the top and sides (reserve some for Slather 2).
Hot oven: Roast 20 minutes.
Slather 2: Remove, spread over remaining butter. Turn oven down to 120°C/250°F (100°C fan).
Slow roast: Roast for a further 1 1/2 hours, basting every 30 minutes with the juices in the pan, until the internal temperature is 48°C/118°F in the centre (for medium rare, Note 4). Start checking the internal temp early.
Rest: Transfer beef to plate. Cover loosely with foil and rest for 20 – 30 minutes. Internal temperature will rise to 52°C/125°F (which is medium rare).
Slice beef and serve with Sauce! For a classic high-end Steakhouse experience, serve with Paris Mash and Garlic Sautéed Spinach.
Red Wine Sauce:
Place skillet with onion and garlic left in it on the stove over high heat. Add wine and beef stock, rapidly simmer for 10 minutes until it reduces by 2/3 or so, down to 1.5 cups or liquid.
Lower heat to medium. Mix cornflour with 2 tbsp water. Drizzle in half and stir. Sauce will thicken in 1 minute or so. Add more cornflour water mixture if you want it thicker.
Strain into bowl, pour into sauce jug.
Standing Rib Roast – also known as Prime Rib. Use any cut of prime rib – with the bones attached, trimmed and frenched (pictured ie bones scraped clean of meat and excess fat, excess fat mostly trimmed away). OR with bones removed but then reattached by tying it with string, with or without a thick layer of fat. The choice is yours!
Get the best quality you can afford. We don’t have standardised quality ratings here in Australia, but if you can, ski the supermarket and opt for your butcher instead.
Get a smaller piece of better quality beef, rather than a large piece of lower quality!
In the States, prime rib is graded: Prime is best, then Choice then Select. Boneless rib eye or scotch fillet roast – this is just Prime Rib minus the bone.
Cook per recipe but start checking internal temp 30 minutes earlier, as boneless meat cooks faster.
Beef stock/broth – important to use low sodium here otherwise the sauce might end up too salty. If it’s too salty, fix as follows: Add 2 to 3 cups of water and 2 potatoes chopped into 2.5cm/1″ pieces (or small enough so they are submerged). Simmer for 10 to 15 minutes – ensure potato doesn’t start to break down. Potato will absorb salt. Scoop out potato, reduce sauce again.
Wine – Use any red wine that’s not sweet or too oaky that’s good enough to drink. Shiraz, Cabernet Sauvignon, Merlots are all good options. I always rummage in the discount bins at liquor stores for bargains where you can get good bottles discounted up to 90%!
Win sub: If you cannot drink red wine, skip the wine and just use beef stock to make a terrific beef flavoured garlic-gravy.
Internal Temperature of Cooked Prime Rib: The internal temperature will rise by 3 – 4°C / 5 – 7°F while it is resting so it needs to be taken out of the oven before it reaches your desired doneness.
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