Lemon-Herb Beef Roast

1 beef round tip roast (3 to 4 pounds)

Seasoning:
1/2 cup chopped fresh parsley
1 tablespoon olive oil
4 to 5 cloves garlic, minced
2 teaspoons grated lemon peel
1/4 teaspoon pepper

Vegetables:
1 tablespoon olive oil
1 pound small red-skinned potatoes, halved
1/2 pound baby carrots
4 small onions, halved
2 medium zucchini, sliced (3/4 inch)

Instructions:
1. Heat oven to 325 degrees F. Combine seasoning ingredients, press 1/2 onto beef roast. Combine remaining seasoning with vegetable ingredients in large bowl, toss.

2. Place roast on rack in shallow roasting pan. Insert overproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 325 degree oven 1-3/4 to 2 hours for medium rare, 2-1/4 to 2-1/2 hours for medium doneness. After 1/2 to 1 hour, place vegetables, except zucchini on rack around roast.

3. Remove roast when meat thermometer registers 140 degrees for medium rare; 155 degrees for medium. Transfer to board; tent with foil. Let stand 15 to 20 minutes (Temperature will continue to rise about 5 degrees to reach 145 degrees for medium rare; 160 degrees for medium.

4. Increase oven temperature to 425 degrees. Add zucchini to vegetables on rack; roast 15 to 20 minutes or until tender. Carve roast; serve with vegetables. Season with salt.

Makes 8 to 10 servings

Steakhouse Wraps

1 package refrigerated fully-cooked beef tri-tip roast (about 1-1/2 pounds)
2 tablespoons rosemary-flavored or plain olive oil
2 medium red onions, thinly sliced
1 package (16 to 18 ounces) refrigerated or frozen ready-to-eat garlic-flavored mashed potatoes
1/4 cup crumbled Gorgonzola or blue cheese
4 burrito-size tomato or spinach-flavored or plain flour tortillas (11 to 12 inch diameter), warmed
Salt & Pepper
Red Onion Rings

Instructions:
1. Heat oil in a large nonstick skillet over medium heat until hot. Add sliced onions; cook 15 minutes or until golden, stirring occasionally. Season with salt & pepper.

2. Meanwhile microwave beef tri-tip according to package directions; let stand 5 minutes. Carve across the grain into 1/8 inch thick slices.

3. Microwave potatoes according to package directions. Stir in 1/4 cup cheese.

4. Spread torillas evenly with potatoes, leaving 1 inch border around edge. Top potatoes with beef, then with onions. Fold right and left sides of tortillas over filling; fold bottom edge over and roll up tightly. Cut wraps diagonally in half. Garnish with onion rings and cheese.

Makes 4 servings.

Brisket Facts

The brisket is a cut of beef taken from the breast section, slightly below the shoulder, under the first five ribs. The brisket can be purchased whole (10-15 pounds), but is usually sold without the bone and is divided into two sections:

Brisket First Cut or the Flat Cut, is the leaner cut. It has minimal fat and is usually more expensive.

Brisket Front Cut or the Point Cut, generally has more fat and is more flavorful. The fattier section of this cut is called the deckle point. It is extremely tasty and is the top piece of the brisket.

Brisket is the most common cut used for corned beef.

Corned Beef is made by pickling or curing any cut of fresh beef brisket in a curing mix. The cut gets its name from the "corns" or coarse grains of salt that traditionally were used to preserve beef.

The texture of brisket requires slicing across the grain through the long fibers into thin slices.

Brisket Cooking Tips

Brisket may be cooked a variety of different ways. Two popular methods include:

Cooking in Liquid
1. Coat beef lightly with seasoned flour, if desired. Slowly brown beef on both sides in a small amount of oil in heavy stockpot or Dutch oven over medium heat. Pour off drippings. (Omit browning step for corned beef brisket).
2. Cover beef with liquid (such as broth, water, juice, beer or wine). Add herbs or seasonings, as desired. Bring liquid to a boil; reduce heat to low.
3. Cover tightly and simmer gently over low heat on top of the range according to chart or until beef is fork-tender. The cooking liquid may be thickened or reduced for a sauce, as desired.

Braising
1. Slowly brown beef on all sides in a small amount of oil in heavy pan over medium heat. Pour off drippings. Season beef with herbs or spices, as desired.
2. Add small amount (1/2 to 2 cups) of liquid (such as broth, water, juice, beer or wine.)
3. Cover tightly and simmer gently over low heat on top of the range or in a preheated 325 degree oven according to chart or until beef is fork-tender. Cooking liquid may be thickened or reduced for a sauce, as desired.

Cooking Time Table
Cooking in Liquid:
Fresh Brisket: 2-1/2 - 3-1/2 lbs.= 2-1/2 to 3 hours
Corned Brisket: 2-1/2 - 3-1/2 lbs.= 2-1/2 to 3-1/2 hours
Corned Brisket: 3-1/2 - 5 lbs.= 3-1/2 to 4-1/2 hours

Braising:
Fresh Brisket: 2-1/2 - 3-1/2 lbs.= 2-1/2 to 3 hours

BBQ Beef Brisket
Preparation & Cook Time: 3 to 3-1/2 hours
Serves: 6 to 8

2-1/2 to 3 lb boneless beef brisket
3/4 cup barbecue sauce
1/2 cup dry red wine

Rub:
2 Tbsp. chili powder
1 Tbsp. packed brown sugar
1-1/2 tsp garlic powder

1. Combine rub ingredients, press onto beef brisket. Place brisket, fat side up, in stockpot.

2. Combine barbecue sauce and win, pour around brisket. Bring to a boil. Reduce heat; cover tightly and simmer 2-1/2 to 3 hours or until brisket is fork-tender.

3. Remove brisket, Skim fat; cook cooking liquid, uncovered, 8 to 10 minutes or until reduced to 1 cup.

4. Carve brisket diagonally across the grain. Serve with sauce.

My Favorite Beef Brisket
Preparation & Cooking Time: 4 hours
Serves: 6 to 8

4-1/4 to 5 pound boneless beef brisket, flat cut or boneless beef chuck shoulder pot roast
1 clove garlic, peeled, cut lengthwise in half
2 Tbsp vegetable oil
2 tsp salt
1/2 tsp pepper
3 medium onions, diced
2 cups dry red wine
1 can (14-1/2 ounces) diced tomatoes, undrained
2 ribs celery with leaves, chopped
1 Tbsp fresh rosemary leaves
1 tsp fresh thyme leaves
1 bay leaf
6 to 8 medium carrots, diagonally sliced
1/4 cup chopped fresh parsley

1. Heat oven to 325 degrees. Rub garlic halves, cut sides down, over surface of beef brisket; reserve garlic. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper. Pour off drippings.

2. Add reserved garlic and onions to large baking pan. Place brisket over onions. Stir in wine, tomatoes, celery, rosemary, thyme and bay leaf. Cover and cook in 325 degree oven for 3 hours, basting frequently with cooking liquid.

3. Add carrots and parsley to cooking liquid; continue cooking, uncovered, for 30 minutes or until brisket and carrots are tender.

4. Remove brisket; keep warm. Skim fat from cooking liquid; discard garlic and bay leaf. Carve brisket diagonally across the grain into thin slices; serve with some of the cooking liquid.