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Danish Roast Beef

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)383.319
Energy (kCal)2614.2484
Carbohydrates (g)6.0903
Total fats (g)118.2972
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Rub roast with garlic; press pepper and salt into surface. Place meat on center of buttered foil. Wrap roast. Place on rack in roasting pan. Roast in preheated 375ºF over for 45 minutes for rare or 1 hour for medium rare. Remove foil. Pour meat drippings into a small saucepan. Replace roast on rack. Roast for 10 to 15 minutes at 400ºF (until browned). Boil drippings until reduced to a shiny glaze. Pour glaze over roast before serving. Let roast stand for 20 minutes for easier slicing. | 2. NOTES : Cook time leaves roast extremely rare. We prefer ours medium - medium well so I cook ours a lot longer. I also then make a slurry of flour, water, salt and pepper and add to the drippings to make a gravy. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef blade roast 4 lb 2538.6724 5.6213 383.1582 110.0696
    garlic clove 4 crushed - - - -
    peppercorn 1 tablespoon cracked 75.57600000000001 0.469 0.1608 8.2276
    kosher salt 1 teaspoon - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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