Urban Herbs

Mind Your Pantry!

Urban Herbs is a spices company created by chefs, for chefs. We are here for those looking for a large selection of high quality cooking spices, dried beans, gourmet rices and grains--all your kitchen pantry staples.

Filtering by Tag: roast

Chile Rubbed Braised Beef

From: Fine Cooking
Serves: 4-6

1             Beef Chuck Roast (abt 4½ lbs)
¼ C         Chili Powder
4½ tsp     Kosher Salt
2 Tbsp     Light Brown Sugar
2 tsp        Ground Cumin

1 tsp       Dried Oregano
¼ tsp      Ground Allspice
1            Can Diced Tomatoes (28 oz)
2            Medium Onion, chopped
6            Large Cloves Garlic, thinly sliced
Kosher Salt

Combine the chili powder, salt, sugar, cumin, oregano and allspice in a small bowl. Meanwhile, using a paring knife, trace the fat seams of the roast and around the bone, if present, to make a series of deep incisions on both sides, without completely separating the muscles. Coat the meat all over with the rub and massage it between the muscles and on all sides of the roast.

Put the meat in a Dutch oven or high-sided skillet that fits it snugly. Cover and refrigerate for at least 12 hours and up to 3 days.

Remove the meat from the refrigerator and let sit and room temperature for 1-1½ hours before cooking. Position a rack in the center of the oven and heat to 300° F. Uncover the beef and add the tomatoes, onion, garlic and ½ cup of water. Cover tightly and cook until the meat is fork-tender, 3-3½ hours.

Leaving the liquid and vegetables in the pot, transfer the meat to a rimmed baking sheet to cool slightly. Separate the meat into large chunks and discard any fat.

Skim the fat from the broth. Return the meat to the pot and arrange the pieces in a single layer. (The dish can be prepared up to this point and refrigerated for 1-2 days. Reheat the meat at 300° F, covered, for 30 minutes before proceeding with the recipe)

Raise the oven temperature to 425° F. Cook the beef, uncovered, until the exposed surface is deeply browned, flipping once, about 40 minutes. Serve with the vegetables and sauce and season to taste with salt.

Roasted Chicken with Lemon & Herbs de Provence

From: Urban Herbs
Serves: 4

1              Whole Chicken, about 3½ Lbs
1              Lemon, halved
6 Tbsp      Butter, unsalted, softened
1 Tbsp      Herbs de Provence

1 C           White wine
Salt & Pepper, to taste
Cotton kitchen twine
Roasting pan with rack

Place oven shelf on lower middle rack. Preheat oven to 425˚F. Meanwhile, warm the white wine and melt 2 Tbsp of the butter into it for basting. Mix together remaining butter, herbs and juice of 1/2 a lemon. Season the bird inside and out with salt and pepper and squeeze the remaining lemon into the cavity. Rub the bird with the softened butter mixture inside and out. Take the wing tips, pull them up and fold them forward and underneath the wing. Tie the ends of the drumsticks with twine then place on roasting rack inside pan breast side up and place in the oven.

After 15 minutes reduce the temperature to 350 degrees. When the chicken is beginning to brown baste with wine and butter mixture. Baste several times using the wine and any accumulated pan juices. Roast until thermometer reads 170˚F or about 1¼ hours to 1½ hours. Remove from the oven. Let the chicken rest for 15 minutes before carving meat. Serve the roast pan juices poured over the carved meat.