Roast Beef Clay Cooker Recipe

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Roast Beef Clay Cooker Ingredients

4 lb rump roast, trimmed
1/4 cup brandy
1 1/2 cup dry red wine
1 medium onion, thinly sliced
1 cl garlic, minced
1 tsp salt
1/4 tsp black peppercorns
1/4 tsp dried thyme
1/8 tsp ground nutmeg
1 3/4 tsp whole cloves
1 bay leaf
1 cup beef broth
12 small new potatoes, scrubbed
6 medium carrots, pared
2 tsp flour
1 tbsp butter
1 fresh parsley, minced

A Recipe for
Roast Beef Clay Cooker

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Food Tip
To peel garlic cloves quickly, microwave them first for 10 seconds. They will then pop out of their skins easily.

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Food Tip
Roast, bake, grill, braise, broil or stir-fry more often. Fry less often.

This is a recipe for Roast Beef Clay Cooker from the recipe cookbook of Recipes-to-go (Meat)

Food Tip
It's easy to create tasty sauces for beef roasts. Simply add stock or broth into pan juices and thicken by boiling rapidly for a few minutes. Season with herbs and a touch of wine.

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Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.

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Roast Beef Clay Cooker

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Roast Beef Clay Cooker Directions

bowl. Pour in brandy and wine. Add onion, garlic, salt, peppercorns,
thyme, nutmeg, cloves, and bay leaf: turn roast with herbs to combine
ingredients. Refrigerate covered 8 hours or overnight. 2. Soak top
and bottom of clay cooker in water about 15 minutes; drain. 3. Place
roast in cooker; pour marinade and beef broth over roast. 4. Place
covered cooker in cold oven. Set oven at 425 degrees. Bake 2 hours.
5. While roast is baking, pare thin strip around center of each
potato. Cut carrots lengthwise into quarters. Place carrots and
potatoes around roast. Bake covered until meat and vegetables are
tender, about 1 hour. 6. Remove meat and vegetables to serving
platter; keep warm. Strain cooking liquid; skim and discard fat. Pour
liquid into large skillet. Heat to boiling; cook, stirring
occasionally, until reduced by about a third. Mix flour and butter;
stir into liquid. Cook and stir until thickened. 7. Carve roast;
sprinkle parsley over vegetables; spoon sauce over meat and
vegetables.

Preparation Time: Clay

Serves: 6

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Roast Beef Clay Cooker Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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