This recipient is close to my heart (and tummy). It is succulent, juicy and festive, as it is the DISH for any special occasions in the family gat (Easter, Thanksgiving, Christmas, or birthday) and definitely sparks joy. 🙂
Ingredients:
beef prime rib roast (bone-in, cap-off, around 5 lb )
three yellow medium onions, diced
1/2 head of garlic, peeled and crushed
Yellow mustard (3/4 cup)
60 ml (4 tbsp) beef bouillon concentrate
30 ml (2 tbsp) soy sauce
3/4 cup hot water
Gravy ingredients:
4 tbsp corn starch, fully dissolved in 1/4 cup of cold water
3 tbsp soy sauce
1 tbsp brown sugar
Instruction:
Preheat oven at 300F. In a dutch oven, over medium high heat, sear all sides of the roast (about 3 minutes on each side) until brown.
Generously spread yellow mustard all over the roast.
Add crushed garlic, diced onions into the pot. Add beef bouillon, soy sauce and water. Stir till mix.
Bake at 250F for 3 hours. Check every 1.5 hours and pour juice on top.
Once cooked, take the roast out and slice into 1/2 inch slices against the grain.
Return the slices back to the oven, cover and bake for another 1.5 hour at 250F.
Carefully take out the meat slices, and save the sauce for gravy (instruction below).
The gravy:
G1. Use a submerge blender to blend the sauce in the pot. Bring it to a quick boil on stovetop for 1-2 minutes. Once the liquid is reduced to the desirable amount, and add the soy sauce and brown sugar.
G2. Remove from heat and slowly stir in the corn starch mixture while stirring. Let cool for 10 minutes and the sauce will thicken.
Note:
The roast can be made a day in advance before by following Step 1-7. Let cool and refrigerate overnight. Reheat for 1 hour at 250F before serving.
-Puff pastry (2* 10 inch squares or one large piece)
-500g ground beef
-1 pepper chopped
-1/4 onion diced
– pepper
-BBQ sauce to taste
Instruction:
1. Sautée all ingredients (apart from puff pastry) and then season with pepper.
2. Lay out pastry, make five 2 inch slashes on sides as shown in photo. Put cooked meat mixture in centre of pastry.Braid pastry, while using water lightly dabbed to help stick together
3. Bake 10 minutes @ 450F, then 20 to 25 minutes at 400F. 4. Slice and serve with mashed potatoes, baked beans/ green beans.
Pizza night is always a hit with the boys at home. Tonight we decide to recreate A’s favorite: prosciutto arugula, balsamic pizza.
A few short cuts are taken, since we had a full day of activities with the kiddos outdoor. We found the dough, prosciutto, sun dried tomato, and sliced bocconcini cheese at Misto’s Fine Food Shop, a hidden gem in the Westboro neighbourhood of Ottawa.
The dough was made and delivered to Ottawa daily. Since it was frozen, we thawed it on the counter, in a stainless bowl, rubbed with olive oil and plastic wrap on top to keep the moisture in while it thaws and rises slowly during the day.
This is the plain cheese pizza for the kids.
This is the adult version, topped with tomato sauce, sliced Bocconcini soft cheese, sun dried tomato and fresh basil leaves.
Baked @ 400C until golden (about 10 mins). Here is a photo of the excited pizza guardian:
Freshly out of the oven, top with prosciutto and fresh arugula leaves. Drip over a generous amount of aged Balsamic vinegar.