Magnificent roast beef is the showstopping star of any holiday meal. The house slowly fills with a mouthwatering aroma. Anticipation builds. A steady stream of kids and adults wander into the kitchen to ask one question, “Is it ready?”
The moment arrives. A collective “aaahh” escapes the crowd as you carve that first piece. Brown and crusty on the outside, juicy and fork-tender on the inside. Who can resist that meaty richness? It's so succulent, it nearly melts in your mouth.
What may surprise you is how easy this elegant entre´e is to prepare. In 20 minutes or less you can have it prepped and in the oven. Complete the meal with a savory gravy and simple sides such as fingerling potatoes, steamed green beans and hot rolls. Only you will know what a snap it was putting together this classic feast.
Four holiday recipes are featured in this issue, including perennial favorites and an appetizing new strip loin roast.
Which one is best for you? If you love the buttery richness of prime rib, the rib roast is a perfect choice, says T. Luke Peters, chef at the Edgewood Hy-Vee in Cedar Rapids, Iowa. If you’re looking for a lean boneless roast that will cook quickly and offer exceptional tenderness and flavor, he heartily recommends the beef tenderloin or the Kansas City strip loin roast, which is a boneless T-bone steak with no fat.
These premium all-natural beef roasts from Amana Beef and Angus Reserve are hand-picked for quality and tenderness, and available exclusively at Hy-Vee. Every bite is pleasurable, as flavorful juices flow from the tender meat. All Amana beef is USDA Choice or Prime, the highest possible grades. It's produced in the upper Midwest in cooperation with the Amana Society and Amana Farms. Angus Reserve comes from beef cattle raised in the Midwest and West by farmers and ranchers whose families have been raising cattle for generations. “These are just beautiful roasts,—each is really a flavorful piece of meat,” says Chef Luke.
“All cuts of Hy-Vee Angus Reserve and Amana beef are hand-selected for quality and tenderness. Both are 100 percent natural.”
Hy-Vee Assistant Vice President of Meat and Seafood Operations