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January 29, 2020

2 comments

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English Roast with Orange, Rosemary Butter

When I’m wanting a medium rare roast and when a cut needs a little tenderizing, my always go to method is Hot & High then Low & Slow. It’s a winner every time. This cut has a sinew seam that runs through it, but is very easy to eat around it after slicing.

Ingredients:

1 – 1.5# English Roast

2 – tablespoons olive oil

1 – teaspoon of salt

2 – teaspoons of black pepper

2 – teaspoons of onion powder

OR

Seasonings of your choice. Avoid using real garlic, as it will burn with the high heat.

Preparation:

  1. Remove roast from packaging, then rinse and pat dry.
  2. In a heavy pot, add the olive oil and seasonings. Mix together.
  3. Place the roast in the pot and roll it around in the seasonings. Cover lightly with saran or a towel and allow the roast to rest for 1 to 2 hours at room temperature.
  4. Preheat oven to 500°.
  5. Place roast uncovered in hot oven for 7 minutes, then shut the oven off.
  6. Leave the roast in the oven for another 2 hours. Do NOT open the oven door.
  7. Remove the roast from the oven and turn the oven back on to 500°.
  8. Remove the roast from the pot and place on a cutting board and cut the roast into thin slices, keeping the slices tightly together. Transfer the slices onto a baking pan for reheating.
  9. Place the pot that the roast cooked in on the stove top over medium high heat and add either a little, broth, wine or water for an au jus. Season to taste.
  10.  Place sliced roast back into hot oven and reheat for 5 to 7 minutes.
  11.  Remove from oven and immediately transfer to a platter. Serve with hot au jus.

 

Orange, Rosemary Butter

Ingredients:

½ - stick salted  butter

juice of one small orange

fresh rosemary leaves from one steam

Preparation:

Heat all ingredients in the microwave and then blend in a blender to incorporate.

Transfer to a bowl. Serve at room temperature.


Comments

Linda Nelson

February 04, 2020

I tried this recipe last night with a couple of minor adaptations. My husband, who likes all things Wild Idea, said this was the best thing I have ever made from Wild Idea! It was quite easy. It just required planning ahead so it has plenty of time to sit and then to roast (while I read a book). It was tender and so flavorful. Thanks to all of you.

Sue Peterson

February 25, 2020

This recipe is a winner! I had my doubts about the rosemary-orange butter, but it truly added another dimension to the roast. I’m definitely making this again!

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