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jdostalik
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| Posted: Dec 16 2006 at 7:41pm | IP Logged
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Do any of you lovely ladies cook beef as your main course on Christmas day? I have been thinking about doing a crown roast or a beef tenderloin for Christmas this year. I am not (and have never been) a poultry person and no one in my house wants ham for dinner this Christmas. We (still!!) don't know how many we will be having at my home for Christmas dinner but it could be as few as four adults and five children or as many as 10 adults and 11 children...
Any good recipes--tried and true--that anyone is willing to share? Please? 
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stefoodie
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The easiest beef dish I did was a standing rib roast. Expensive, but actually fed more than we were expecting, we had something like 30 people over, about 8 years ago. We did have lots of other dishes, but it was so easy, just salt, pepper, pop in the oven, serve with horseradish sauce and mini rolls and au jus. It was a big hit and so elegant at the buffet table.
This year's beef dish is a little more involved -- flank or rump roast, sliced thinly, stuffed with carrots, pickles and other goodies, then rolled, tied, cooled, sliced, and served with gravy. But very traditional in our culture (Filipino) for Christmas.
Let me know if either of these interest you and I'll post the recipe.
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Bridget
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I am cooking this Peppered Rib Roast using Tellicherry pepper.
I think this is the recipe I had at a function once. It was fabulous. We asked the chef how he prepared the beef and this sounds like what he told us. But this will be the first time I've done it.
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Bridget, happily married to Kevin, mom to 8 on earth and a small army in heaven
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MacBeth
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I've done prime rib...very nice on Christmas. This year, I think I'm going to try goose... 
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Paula in MN
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We always make Venison rollups! They are made with tortillas and rice. They are good with any kind of meat. If you think you would like to try it just PM me and I'll post it for you.
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JodieLyn
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Prime Rib with horseradish crust
very very good.. we're going to use it for the second time this year
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jdostalik
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Stef,
Can you post your recipe for the standing rib roast? It sounds like something my family would like...
Bridget, I've bookmarked your recipe, too...
All these ideas sound great, ladies, keep 'em coming..
Oh, and MacBeth, I was thinking of prime rib, too! Good luck with the goose! 
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Jennifer in TX
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Martha
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we are prime rib or rack of lamb people in this house...
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Rebecca
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MacBeth, we can't get a goose in this city anywhere. Every year I search for one for Michaelmas and no one can point me in the right direction.
Envious in Cleveland, 
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PDyer
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We made that very recipe three years ago. Excellent!
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MacBeth
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Rebecca wrote:
MacBeth, we can't get a goose in this city anywhere. Every year I search for one for Michaelmas and no one can point me in the right direction.
Envious in Cleveland, |
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We have them in the supermarket. If you really want one on demand, any time of year, try Exotic Meats. They are pricey, but they have them. I have even bought bear meat from them from time to time.
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Elizabeth
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I do beef tenderloin on the grill. It's easy. MacBeth told me to rub with olive oil, garlic, salt, and a little sugar. Then grill it. Awesome!
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mommylori
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My Mother doesn't like ham.lol So she makes a standing rib roast each year, and it is a big hit! Expensive but yummy.
I don't have a recipie though.
My Mom doesn't follow them on anything so I can never figure out how to make anything she makes.lol
Lori
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Natalia
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I have always done pork because that is what we eat in the Dominican Republic but Elizabeth's grilled beef tenderloin sounds good and easy. Maybe I wil try that this year. Elizabeth, do you have an actual recipe or do you eyeball the amounts?
Natalia
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Elizabeth
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Natalia wrote:
Elizabeth, do you have an actual recipe or do you eyeball the amounts?
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I defer to MacBeth; the first time I did it, she talked me through it. Subsequently, we've eyeballed it. Dh does the grilling so I'm no help there either. Sorry.
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Elizabeth Foss is no longer a member of this forum. Discussions now reflect the current management & are not necessarily expressions of her book, *Real Learning*, her current work, or her philosophy. (posted by E. Foss, Jan 2011)
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stefoodie
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I use Julia Child's foolproof recipe, which can be found here:
Roast Prime Ribs of Beef
Horseradish Sauce:
bottled horseradish
Dijon mustard
salt and pepper (use white pepper if you want a subtler effect)
+ whipped cream.
Bearnaise and Bordelaise sauces are also nice go-alongs, let me know if you want those.
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LisaD
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We did prime rib last year, and it was wonderful, even though our oven broke 20 minutes into cooking it and we had to run to our guest's house to finish cooking it! I used
Emeril's recipe, and we all thought it was delicious.
This year we are having filet mignon. We buy our grass-fed beef by the side, which makes the fancy cuts much more affordable.
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MacBeth
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Elizabeth wrote:
Natalia wrote:
Elizabeth, do you have an actual recipe or do you eyeball the amounts?
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I defer to MacBeth; the first time I did it, she talked me through it. Subsequently, we've eyeballed it. Dh does the grilling so I'm no help there either. Sorry. |
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Oh, eek. I have been eyeballing it for a while now . Most recipes don't have the brown sugar component, and while it's not too much sugar, it does help the browning of the fat, and flavors the ribs nicely without too much salt. Coat the roast lightly with olive oil. Use coarse sea salt or Kosher salt, pepper, and brown sugar to taste... And garlic? As much as you can stand.
I love a nice horseradish sauce with prime rib, as well as a Yorkshire pudding (will this go well with goose? I think so!).
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4Real Forums : Tea and Conversation
Topic: Beef for Christmas?
