3 ½ lb beef brisket.
5 carrots, peeled and cut into one-inch chunks.
5 medium red potatoes, unpeeled, quartered.
3 medium onions, sliced.
1 cup of ketchup.
1 cup of water.
2 tablespoons of onion, minced.
2 tablespoons of cider vinegar.
1 tablespoon of horseradish.
1 tablespoon of mustard.
Salt and pepper.
Mix together the ketchup, water, minced onion, cider vinegar, horseradish, mustard and pepper.
Place the brisket in a shallow glass baking dish and pour the marinade over. Cover and refrigerate overnight.
Preheat your oven to 375°F (190°C).
Scatter the sliced onions on top of meat.
Cover and bake for 3 hours.
Add the carrots and red potatoes. Cover and keep baking until the beef and the vegetables are tender (60 – 75 minutes).
Add salt to taste.
Cut the beef meat into slices and serve, using the juices as sauce.
- 3 to 3 1/2 lbs of Boneless Roast (pick a end cut with a lot of fat marbling)
- Olive oil
- 8 slivers of garlic
- Salt and pepper
You will need a meat thermometer
For the gravy:
- Red wine, water, and or beef stock
- corn starch
To make the gravy:
Remove the dripping pan from the oven and place on the stove top at medium heat. Note that if you are pulling the roast out early, for rare or a medium rare level of doneness, you may not have a lot of drippings. Hopefully you will have some. If not, you may want to leave the roast in a little longer at even lower heat, 175°F, to ease some more drippings out of it. Add some water, red wine, or beef stock to the drippings to deglaze (loosen the drippings from the pan). Dissolve a tablespoon of cornstarch in a little water and add to the drip pan. Stir quickly while the gravy thickens to avoid lumping. Add salt and pepper to taste. Mom adds some fresh thyme too if she has some.
A red wine and garlic marinade helps to flavor this delicious beef prime rib roast. Serve this beef sliced, with mashed potatoes or baked potatoes and a tossed salad, along with your favorite steamed vegetables.
- 1 prime rib roast, about 6 to 8 pounds
- 1/2 cup red wine, such as Cabernet Sauvignon or Pinot Noir
- 1/4 cup olive oil
- 4 cloves garlic, finely minced
- 1 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1 teaspoon Cajun or Creole seasoning blend
- 1 tablespoon brown sugar
- Freshly ground black pepper and salt
Poke several holes in the top of the roast with a sharp carving fork; put the roast in a large food storage bag or bowl. Combine the wine, olive oil, garlic, salt, pepper, seasoning blend, and brown sugar. Pour the wine mixture over the roast, seal the bag, and turn several times to coat thoroughly. Or, turn in the bowl until thoroughly coated and cover the bowl. Refrigerate for 2 to 4 hours.
Heat oven to 400°. Put the roast on a rack in a large shallow pan. Sprinkle with freshly ground black pepper and salt. Cover tightly with foil and roast for 45 minutes. Reduce heat to 325° and remove the foil. Continue roasting to 155° for medium rare, about 1 to 1 1/2 hours longer. Remove from the oven and cover loosely with foil. Let stand for 15 minutes before slicing.
Serves 4 to 6.