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Milk Street Television | Milk Street Holidays (Season 1, Episode 11)

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Christopher Kimball’s Milk Street
Christopher Kimball’s Milk Street
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Recipes in this Video

3 recipes

Originating from British culinary traditions, roast beef has been a staple of Sunday dinners and festive occasions for centuries. The combination of prunes and peppercorns adds a unique twist, enhancing the dish with sweet and spicy notes. This preparation is often enjoyed during family gatherings and special celebrations, showcasing the rich flavors of the meat. Today, variations of roast beef are found worldwide, with each culture adding its own flair to this classic dish.

Ingredients

  • beef roast
  • prunes
  • black peppercorns
  • fresh rosemary
  • fresh thyme
  • fresh parsley
  • garlic
  • olive oil
  • salt
  • red wine
  • beef broth
  • onion
  • carrots
  • celery
  • bay leaves
  • mustard powder

Instructions

  1. 1Preheat the oven to 375°F (190°C).
  2. 2Blend prunes, black peppercorns, rosemary, thyme, parsley, garlic, and olive oil in a food processor until a paste forms.
  3. 3Season the beef roast generously with salt.
  4. 4Rub the prune and herb paste all over the beef roast, ensuring even coverage.
  5. 5Heat a large skillet over medium-high heat and sear the roast on all sides until browned, about 3-4 minutes per side.
  6. 6Transfer the seared roast to a roasting pan.
  7. 7In the same skillet, sauté chopped onion, carrots, and celery until softened, about 5 minutes.
  8. 8Add red wine and beef broth to the skillet, scraping up any browned bits.
  9. 9Pour the vegetable mixture around the roast in the roasting pan.
  10. 10Add bay leaves to the pan for flavor.
  11. 11Roast in the preheated oven for about 1 hour, or until the internal temperature reaches 135°F (57°C) for medium-rare.
  12. 12Remove the roast from the oven and tent loosely with foil. Let it rest for 15-20 minutes before slicing.
  13. 13Strain the pan juices and serve alongside the sliced roast.

Ingredient Alternatives

prunes

Healthier: dried apricots

Cheaper: raisins

Dried apricots provide a similar sweetness and texture, while raisins are often less expensive.

beef roast

Healthier: pork loin

Cheaper: chicken thighs

Pork loin is leaner, and chicken thighs are a budget-friendly protein option.

red wine

Healthier: grape juice

Cheaper: cooking wine

Grape juice offers a non-alcoholic alternative, while cooking wine is often less expensive.

black peppercorns

Healthier: white pepper

Cheaper: ground black pepper

Ground black pepper is more accessible and provides similar flavor.

Techniques

blendingsearingroasting

Equipment

ovenfood processorskilletroasting panmeat thermometer
🌶️🌶️🌶️MediumContains Alcoholmilkwheat

Also Known As

Herb-Crusted Roast BeefPeppercorn Roast Beef

Sticky Toffee Pudding hails from England, often enjoyed as a comforting dessert in pubs and homes alike. Its rich, moist texture and warm toffee sauce make it a favorite during colder months. Today, it has found a place on dessert menus worldwide, often served with ice cream or custard, showcasing its universal appeal.

Ingredients

  • dates
  • brown sugar
  • unsalted butter
  • eggs
  • self-raising flour
  • baking soda
  • vanilla extract
  • milk
  • heavy cream
  • toffee sauce
  • sea salt
  • chopped nuts

Instructions

  1. 1Preheat the oven to 180°C (350°F).
  2. 2Grease a baking dish with butter.
  3. 3Chop dates and place them in a bowl.
  4. 4Pour boiling water over the chopped dates and let them soak for 10 minutes.
  5. 5In a separate bowl, cream together butter and brown sugar until light and fluffy.
  6. 6Add eggs one at a time, mixing well after each addition.
  7. 7Stir in the soaked dates along with their water.
  8. 8Sift in the self-raising flour and baking soda, then fold gently to combine.
  9. 9Pour the batter into the prepared baking dish.
  10. 10Bake for 30-35 minutes until a skewer comes out clean.
  11. 11While baking, prepare the toffee sauce by heating cream and brown sugar in a saucepan until dissolved.
  12. 12Once the pudding is baked, let it cool slightly before serving with warm toffee sauce.

Ingredient Alternatives

heavy cream

Healthier: Greek yogurt

Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

unsalted butter

Healthier: coconut oil

Cheaper: margarine

Coconut oil is dairy-free and can be healthier.

brown sugar

Healthier: coconut sugar

Cheaper: granulated sugar

Coconut sugar is less processed.

self-raising flour

Healthier: whole wheat flour

Cheaper: all-purpose flour

Whole wheat adds fiber.

Techniques

creamingfoldingbaking

Equipment

baking dishmixing bowlswhisksaucepanskewer
🌶️🌶️🌶️Lowdairygluten

Also Known As

STPToffee Pudding
veganvegetarianplant-baseddairy-freeegg-freegluten-freenut-freesoy-free

Ingredients

  • 1 lb Brussels sprouts, halved
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp red pepper flakes (optional)
  • 1 tbsp balsamic vinegar

Instructions

  1. 1Heat a large skillet over medium-high heat.
  2. 2Add the olive oil to the skillet and let it heat up for about 1 minute.
  3. 3Place the halved Brussels sprouts cut-side down in the skillet in a single layer.
  4. 4Sprinkle with salt, black pepper, garlic powder, and red pepper flakes if using.
  5. 5Cook without stirring for about 5-7 minutes until the cut sides are charred and golden brown.
  6. 6Stir the Brussels sprouts and continue to cook for another 5 minutes until they are tender and cooked through.
  7. 7Remove from heat and drizzle with balsamic vinegar.
  8. 8Toss to combine and coat the Brussels sprouts evenly with the vinegar.
  9. 9Serve warm as a side dish.

Equipment

large skilletspatulameasuring spoons

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