One - 4 to 5 lb boneless beef loin New York strip roast, fat trimmed to 1/4"
4 - Garlic cloves
8 - Fresh sage leaves
4 tsp. - Fresh thyme leaves
4 tsp. - Olive oil
4 tsp. - Salt
1-1/2 tsp. - Ground black pepper
In a food processor drop garlic in and blend until finely chopped. Add sage, thyme, oil, salt and pepper process until paste forms. Pat meat dry with paper towels. Rub meat all over with herb paste. Cover, chill at least 3 hours.
Preheat oven to 450 degrees
Place meat, fat side up on rack in roasting pan
Roast meat 15 minutes
Reduce oven temperature to 350 degrees
Roast meat until thermometer inserted into thickest part of meat registers 130 degrees -
For medium-rare, about 35 minutes
Remove from oven, let stand 20 minutes.
Cut crosswise into 1/3 inch thick slices on platter.
Tie kitchen twine around the circumference of each veal shank. This will Prevent the meat from falling off the bone while cooking. Season shanks with salt and pepper. Place flour on waxed paper. Dredge shanks in flour to coat both sides. Dust off excess flour.
Heat oil in a large skillet until hot. Cook shanks in batches, until browned on both sides, adding more oil if needed. Transfer to plate.
Heat oven to 350 degrees.
To same skillet, over medium heat, add onions, carrots and celery. Cook until vegetable are softened, stirring occasionally, about 10 minutes. Add tomatoes, wine, broth and bay leaf, Heat to a boil scraping and browned bits on bottom of skillet with wooden spoon. Remove from heat.
Place veal shanks in a heavy shallow casserole with a tight fitting lid. Pour vegetable mixture over veal. Cover and bake 1 1/2 hours or until veal is fork tender.
Prepare Gremolata: Combine lemon peel, garlic and parsley in small bowl.
Arrange veal on platter. Spoon sauce and vegetables over veal. Sprinkle with gremolata.
3lb. John’s All Natural Corned Beef Brisket
1 large onion
2 garlic cloves, minced
4 whole cloves
2 bay leaves
4 small potatoes, diced
2 cups baby carrots
2lb. head of cabbage, cut into wedges
Wash corned beef in cold water; place in large kettle or Dutch oven
Cover with water; add onions, garlic and seasonings
Cover kettle and simmer about 3 hours or until tender
Remove meat from broth
Add potatoes, carrots and cabbage; cover and cook for about 15-20 minutes
Slice corned beef across the grain, making thin slices
Serve with vegetables.
Makes about 6-8 servings.
Our Specialty is USDA Prime Beef
Dry Aged to Perfection
You can depend on John’s for quality cuts of meat and excellent service!