Cooking Tips: Roasts cooked by Rachael Ray Products

Preparing delicious and healthy food has never been this pleasurable and gratifying with the aid of Rachel Ray cookware products, the great kitchen buddy. In my past articles, I have shared to you the secrets in preparing the very tasty Filipino Embutido and other great dishes. Today, I will be unraveling the mystery behind mouthwatering roasts that will surely make your family go craving for.

Using Rachel Ray cookware sets, I will teach you the secret ingredients of the two great roasts. So have your Rachel Ray cookware sets prepared before beginning following the procedure presented below.

Provided below are the important ingredients needed to make the Savory Rolled Rib Roast:

Italian Style Rump Roast

2tbsp cooking oil 30ml

4to 5-lb rump roast of beef 1.8 to 2.2-kg

1tsp salt 5ml

1/2cup chopped carrots 125ml

1 1/2cup chopped celery 375ml

1/2cup chopped onion 125ml

1cup dry red table wine 250ml

10-oz can consommé 284-ml can

5 ½-oz can tomato paste 156-ml can

6 anchovy fillets, finely copped 6

Small piece bay leaf small piece

2 cloves garlic, crushed 2 cloves

2tbsp butter 30ml

½ lb mushrooms, sliced hot cook spaghetti 225ml

Heat oil in large Rachael Ray pan. Add roast and brown slowly and well on all sides. Sprinkle with salt. Drop carrots, celery and onion into hot fat and cook and stir until they are lightly browned. Add wine, consommé, tomato paste, anchovies, bay leaf and garlic. Cover and simmer until meat is tender, about 3 hours.

Heat butter in heavy skillet. Add mushrooms and cook gently 3 minutes, stirring. Add to roast and sauce and continue cooking gently, covered, about 30 minutes more or until roast is very tender. Lift roast out unto hot platter and keep warm.

Cook sauce over moderate heat, uncovered, until it thickens like a spaghetti sauce. Slice meat and put on serving plates.

Add spaghetti to each plate and spoon sauce over all.

Sweet and Sour Pot Roast

2tbsp cooking oil 30ml

4-lb chuck roast 1.8-kg

1cup chopped onion 250ml

1tsp salt 5ml

¼ tsp pepper 1ml

1/2tsp dried leaf thyme 2ml

1/2cup beef bouillon 125ml

1/3cup cider vinegar 80ml

1/3cup liquid honey 80ml

1tbsp cornstarch 15ml

1/4cup water 60ml

Heat oil in large heavy saucepan or Dutch oven. Add meat and brown well on all sides. Lift out meat and add onion to fat in pan. Cook 3 minutes, stirring. Return meat to pan. Sprinkle with salt, pepper and thyme. Add bouillon and vinegar, cover and simmer about 2 hour or until beginning to get tender. Add honey and continue simmering, turning the roast occasionally, until tender, about 1 hour more.

Put meat on hot serving platter and keep hot. Bring liquid left in pan to a full boil. Add cornstarch to water and stir to blend well. Stir into boiling liquid gradually. Cook until thickened and clear, stirring. Turn heat to low and simmer 3 minutes. Serve over slices of roast.

Enjoy great cooking with your kitchen buddy Rachael Ray Cookware. Try other great recipes, with the Rachael Ray cookbook