Howcast

How to Cook London Broil

Howcast — Mon, 06 Dec 2010 15:02:05 +0000

Instructions

Step 1: Put the steak in the bag Place the steak in a heavy, large, resealable plastic bag.
Step 2: Make the marinade Make the marinade by pureeing the remaining ingredients in a blender or food processor and season the mixture with salt and pepper.
Step 3: Add the marinade Pour the marinade into the bag with the beef and seal the bag. Let the meat marinate at room temperature for 2 hours or in the refrigerator for 6 hours, occasionally turning the bag.
Step 4: Prepare oven or grill Preheat your oven broiler or heat your grill to medium-high heat and then broil or grill the steak to your desired doneness.
TIP: Cook 5 minutes per side for a rare steak, eight minutes per side for medium, and 10 to 12 minutes per side for a well-done steak.
Step 5: Slice and serve Transfer your steak to a platter and let it stand for 15 minutes. Then slice it thinly, against the grain, and serve it with Bearnaise sauce, a vegetable, and a potato. Bon Appetit!
FACT: An estimated 60 million Americans use their backyard barbecue grills on the Fourth of July.

You Will Need

2 to 2 1/4 lb. Lodon broil
1 1/4 in. thick
1/4 c. olive oil
1/4 c. fresh lemon juice
6 large garlic cloves
2 tbsp. Dijon mustard
1 tbsp. chopped fresh rosemary
2 tsp. lemon zest
Salt and pepper
Bearnaise sauce
Vegetable
Potato

How to Cook Prime Rib

Howcast — Mon, 15 Nov 2010 15:31:16 +0000

Instructions

Step 1: Select top-quality beef Select a top-quality grade of beef for your prime rib. USDA Prime is best, followed by USDA Choice and USDA Select. The better the grade, the more flavorful and tender the roast will be.
TIP: Ask the butcher to trim excess fat, leaving a layer to protect and baste the roast as it cooks.
Step 2: Let the roast come to room temperature Let the roast come to room temperature. Pat it dry with a paper towel.
Step 3: Rub the roast Rub some butter on the cut ends. Cut 1/2-inch deep slits on the top and sides of the roast, and cover it with seasoning rub.
Step 4: Place the roast in a pan Place the roast in a heavy metal roasting pan, fat side facing up.
Step 5: Transfer the roast to an oven Place the roast in an oven that has been preheated to 450 degrees Fahrenheit for 15 minutes, and then reduce the temperature to 325 degrees for the remainder of the cooking time. Baste it every half hour.
TIP: After 2 hours of cooking time a 325 degrees, the roast should be medium-rare.
Step 6: Insert a meat thermometer Insert a meat thermometer in the roast about an hour and half into cooking time. When the thermometer reaches 120 degrees (rare), 140 degrees (medium) or 160 degrees (well-done), remove the roast from the oven and cover it with foil. Let the meat rest for 30 minutes.
Step 7: Carve the roast Carve the roast with a long, sharp knife, and serve the slices with small dishes of drippings for dipping.
FACT: Lawry’s Restaurant, which specializes in prime rib, became a beacon for Hollywood’s glitterati when it opened in Beverly Hills in 1938.

You Will Need

9-lb prime rib roast
Paper towels
Butter
Knife
Roasting pan
Meat thermometer
Drippings
Butcher (optional)

How to Prepare a Traditional Roast Beef

Howcast — Thu, 07 Oct 2010 04:04:58 +0000

Instructions

Step 1: Begin with a room temperature roast Remove the roast from the fridge about an hour before cooking so it comes to room temperature.
Step 2: Trim the fat Preheat the oven to 350 degrees Fahrenheit. Trim any fat that’s thicker than a half-inch. Leave the rest; it will help keep the beef moist.
Step 3: Season the beef Sprinkle salt and freshly ground black pepper over the entire roast, according to taste.
Step 4: Heat the skillet Heat the olive oil and garlic in a Dutch oven or a deep skillet.
Step 5: Brown the meat Brown the entire roast — about four minutes per side — then transfer it, fat-side up, to a roasting pan with a rack on the bottom. Put it in the oven.
Step 6: Take its temperature Check the roast with a meat thermometer after it’s been roasting for approximately 70 minutes. Continue checking once every 10 minutes until the roast reaches an internal temperature of 130.
TIP: Let it roast longer if you want the meat cooked beyond medium rare.
Step 7: Transfer it to a tray Remove the roast from the oven and transfer it to a cutting board. Let it rest 20 minutes before carving. A 6-pound roast will provide about 24 3-ounce servings. Enjoy!
FACT: The average American eats almost 3½ pounds of beef per month, according to the National Cattlemen’s Beef Association.

You Will Need

Boneless beef top sirloin roast
Salt
Fresh black pepper
u00bc c. olive oil
6 to 8 garlic cloves
Equipment:
Dutch oven or deep skillet
Roasting pan with a rack
Meat thermometer
A cutting board

How to Make Meatballs

Howcast — Wed, 21 Jul 2010 11:32:17 +0000

Instructions

Step 1: Beat egg Lightly beat the egg.
Step 2: Make bread crumbs Tear the roll into pieces and pulse it in the food processor until you have fine breadcrumbs. Then toss them in the bowl with 1/3 cup water.
TIP: Substitute bread crumbs if you prefer.
Step 3: Add ingredients Add the ground beef, egg, 1 teaspoon of the garlic, 2 teaspoons salt, 1/4 teaspoon pepper, and 3/4 teaspoon of the oregano, mixing until everything is combined. Then form the mixture into meatballs.
Step 4: Brown meatballs Heat the oil in a heavy pot over medium-high heat, swirling it around to coat the pot. Then add the meatballs, cooking them until they’re browned, and turning them occasionally.
Step 5: Make sauce Break up the whole tomatoes and add them, with the crushed tomatoes, to the pot. Add the remaining garlic and oregano, along with a pinch of sugar, and season the sauce with salt and pepper.
Step 6: Cook meatballs and sauce Bring the sauce to a boil, and then reduce the heat for a rapid simmer. Cook the meatballs in the sauce for 15 minutes, until they’re cooked through. Enjoy over the pasta of your choice.
FACT: According to the National Heart, Lung, and Blood Institute, over a 20-year period, the average portion size for spaghetti and meatballs went from 1 cup spaghetti with sauce and three small meatballs to 2 cups spaghetti with sauce and three large meatballs — a difference of 525 calories.

You Will Need

Egg
Sandwich roll
1 lb. ground beef
2 tsp. minced garlic
Coarse salt and ground pepper
1 3/4 tsp. dried oregano
1 tsp. olive oil
28 oz. crushed canned tomatoes
15 oz. whole
peeled canned tomatoes
Sugar
Food processor
1/2 c. bread crumbs (optional)

How to Make Boeuf Bourguignon

Howcast — Wed, 21 Apr 2010 09:47:05 +0000

Instructions

Step 1: Boil the bacon Cook the bacon in boiling salted water in the saucepan for 3 minutes. Then drain and set aside.
Step 2: Coat the beef Pat the beef dry with paper towels and season it with salt and pepper. Then coat the beef with the flour, in two batches, by shaking them together in a 1-quart plastic bag.
Step 3: Brown the beef Brown the beef in 1 tablespoon oil plus 1½ tablespoons of the butter over medium high heat in the stewpot. Then move the browned beef to the mixing bowl.
TIP: Do not overcrowd the beef. Brown in two or three batches, adding oil if needed.
Step 4: Deglaze the pot Pour out any remaining oil and add the brandy to the pot. Boil the brandy over high heat for 1 minute, stirring constantly while scraping the browned bits. Then pour the deglazing liquid over the beef.
Step 5: Make a bouquet garni Strip the leaves from the parsley stems and set them aside. With kitchen string, tie the stems, celery, thyme, cloves, and bay leaves together.
TIP: Stick the cloves into the celery stalk so they won’t fall out.
Step 6: Saute the bacon and vegetables Melt 1 tablespoon butter in the pot. Add the boiled bacon and cook for 2 to 3 minutes. Finely chop the onions and garlic, and cut the carrot into ¼-inch slices. Saute the vegetables for 5 minutes, until the onions are soft.
Step 7: Add the meat Stir in the tomato paste and cook for 1 minute. Then add the wine, tied herbs, and the meat with deglazing liquid. Add enough stock to just cover the meat. Simmer for 3½ to 4 hours, partially covered, until tender.
Step 8: Cook the onions Lightly brown the boiling onions with 1 tablespoon butter in the saucepan. Season with salt and pepper. Add 2 cups water and simmer, partially covered, for 15 minutes, until they’re tender. Then reduce for another 5 to 10 minutes.
Step 9: Cook the mushrooms and potatoes Saute the mushrooms in 1 tablespoon butter for 8 minutes, until the liquid evaporates. Then add the new potatoes, season with salt and pepper, and boil until tender.
Step 10: Serve Season the boiled potatoes with the remaining butter and the reserved parsley leaves. Stir the onions and mushrooms into the stew. Remove the tied herbs and skim off any fat. Serve with the potatoes. Bon appetit!
FACT: Before she became one of the world’s best-known chefs, Julia Child aspired to be a spy.

You Will Need

u00bc lb. thick-sliced bacon
3 lbs. chuck stew beef
Salt and pepper
1/3 c. flour
1-2 tbsp. vegetable oil
6-7 tbsp. butter
u00bd c. brandy
4 stems fresh parsley
1 stalk celery without leaves
4 sprigs fresh thyme
2 cloves
2 bay leaves
2 medium onions
3 large garlic cloves
2 carrots
1 tbsp. tomato paste
1 bottle dry red wine
2-3 c. beef stock
1 lb. small boiling onions
1 lb. sliced white mushrooms
2-3 lbs. new potatoes
Kitchen string

How to Broil a Steak

Howcast — Wed, 13 Jan 2010 13:31:32 +0000

Instructions

Step 1: Heat broiler Heat the broiler to its hottest temperature setting, and brush oil on the broiling pan.
Step 2: Prepare the steak Add salt and pepper to the steak.
TIP: Broiling brings out the natural flavor of a steak, so salt and pepper are all you need to season it.
Step 3: Place the steak in the broiler Place the steak on the pan and put the pan about 6 inches from the heat source.
Step 4: Broil on each side Broil the steak for four to six minutes on each side, depending on how well-done you like it.
TIP: Do not open the door to peek at the steak. You want the steak to be cooking at a high and consistent temperature.
Step 5: Let steak rest before serving Take the steak out and turn off the broiler. Let it rest in the pan so the juices can settle and the meat can cool. After five minutes, serve and enjoy.
FACT: Did you know? London Broil refers to any of four beefsteaks that are often on the tough side: flank steak, sirloin, top round, and bottom round.

You Will Need

Broiler
Oil
Broiling pan
Salt and pepper
Steak
Roasting pan