{recipe} Irish Steak, Yum!

22 11 2012

i made this awesome dish a couple nights ago to surprise my husband. It would have been a great meal except he got called back to work right as I was serving the meal. Yet another reason I can’t wait until we are finished with the military.
.:sad face:.
Any way, the picture definitely does this recipe service. The meat is tender and the taste is completely out of this world. A few words of caution: Don’t turncthe heat up too high or you’ll cook to onions too quickly.

Keep reading for the how to.

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The Best Stove Top Roast. Ever.

13 01 2012
I’ve told you before that I feed a family of boys.  Two are grown and the other 3 are growing.  I have to make hearty, filling meals and this is one of my entire family’s favorites.  Every single person asks for seconds, to include the baby, and we usually have no left over’s.  In fact, when I am making The Best Stove Top Roast ever, I make two so that I can have leftovers. 
I love to make this roast for two reasons other than it makes my loves happy:  1.  this recipe is so easy to follow that you couldn’t mess it up even if you were trying.  Unless, of course, you forget to add the carrots like I did.  2.  While cooking, this roast releases an aroma so delicious and magical you start to think everything has become edible.  Seriously, its. that. good. 

          So the first thing you need to know is what you are going to need:
  • olive oil
  • 3-6 lbs of your choice of roast, I prefer top round. the weight depends on how many people you are serving.  3 lbs will feed the 4 of us for one night.
  • salt and pepper to taste
  • oregano, to taste
  • thyme, to taste
  • basil, to taste
  • medium to large yellow onion, diced
  • 2-3 cloves garlic OR 1 clove elephant garlic
  • 1 can beef broth
  • several carrots, peeled and cut into large chunks

1.  Rinse your meat off and pat dry with a paper towel.  Sprinkle the oregano, thyme, basil, salt and pepper to taste on all sides of the roast.  Make sure to rub it in.

2.  Heat 1-2 TBSP olive oil in a large pot.  Add your meat and brown on all sides.  The high heat used during browning caramelizes the sugars and proteins in the meat.  This process improves the flavor and look of the meat.

3.  After browning the meat, lift it up and add the diced onions and garlic to the bottom of the pan.  Lay meat on top of them.

4.  Add a 1/2 cup of beef broth to pan.  You’re going to worry that it isn’t enough, but you want to be careful not to add too much liquids.  As the meat is cooking, it will release some of its own water, adding to the cooking liquid.  Turn heat up and let meat simmer until your desired doneness, about 2-3.5 hours.  The temperature inside the meat should be 145*F for medium rare, 160*F for medium, and 170*F for well done.