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Cross Rib Roast With Mushroom Sauce

Carla DiTondo - Thursday, November 01, 2018

Recipe of the week...

Cross Rib Roast with Mushroom Sauce

1 - 3 lb. Cross Rib Roast
5 garlic cloves
1/4 tsp. black peppercorns
Kosher salt
2 T. mayonnaise
1 T. Olive Oil
1/4 tsp. ground black pepper
1/4 tsp. paprika

Mushroom Sauce
1 small onion, sliced
2 T. vegetable oil
8 oz. button mushrooms, sliced
1 lime squeezed
Pinch of salt, white pepper and paprika
1 T. Dijon mustard
1/2 c. heavy cream
1/4 c. chopped fresh parsley

For the Roast:
Preheat oven to 350°F. Tie the roast in a few places with kitchen string so it keeps its shape while cooking.

Cut 5 small slits in the roast only deep enough to insert the garlic in. Insert the garlic into the slits. Push the peppercorns in the roast at intervals too. Sprinkle the salt all over roast.

In a small bowl, mix the mayonnaise, olive oil, black pepper, and paprika. Brush mixture all over the roast.

Place roast on a rack in a shallow baking pan. Cover tightly with foil. Bake at 350°F for 60 minutes.

Reduce oven to 300°F. Cut some slits in the foil for the steam to escape. Continue cooking for 45 minutes.

Remove from oven and baste with some of the juices that have collected under the rack. Cover loosely with foil while making the mushroom sauce.

For the Mushroom Sauce:
Heat vegetable oil over medium heat in a medium sized skillet. Add sliced onion a cook until soft, but not browned. Add mushrooms. Top with juice from 1 fresh lime. Cook 10 minutes over medium heat. Stir in salt, white pepper and paprika. Add Dijon mustard and heavy cream; stir well. Cook another 2-5 minutes until thickened a little. Add fresh parsley. Serve over sliced roast.


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