This healthy looking meal in a bag is one of those tasty, loyal, never-let-you-down kind of recipes.
Although the meat and vegetabls are in a bag, the bag doesn’t act as a ‘sunblock’. The transparency of it allows the meat and vegetables to ‘tan’ to a perfect shade of dark brown. They say there’s nothing quite like a bronze-tanned piece of oiled beef!
Bronzed Bag of Beef
Servings
8 Servings
Ingredients
- 4 parsnips cut into 2 inch chunks
- 8 baby beetroot
- 2 red onions cut into quarters
- 1 lb baby onions
- 1 head of garlic
- 3 sprigs of thyme
- 1/2 – 3/4 cup oil
- 1 Tbsp brown sugar
- coarse salt
- 1 large transparent cooking bag
- 4.5 pounds roll of beef rubbed with roast beef spice
Instructions
- Place all the vegetables with the thyme in a bowl and coat with the oil. Sprinkle with the sugar and coarse salt. Place the vegetables into a large cooking bag together with the meat. Roast for 2 hours at 180 Deg. C/ 350 Deg. F Don’t turn or touch the meat as it may squash the vegetables. Serve with rice and peas.
- TIP: Ask your butcher to spice the roll of beef with Bbq or roast beef spice. Carrots, cubed butternut and baby potatoes can also be added.
You could balloon tin foil around it.
Sounds delicious!
I would ask him for a roll of brisket, yes with string. Enjoy
Sounds great but I question toxins being released when these bags are heated ? If the are released by all other plastics when heated I’m not comfortable using them. Any statistics to prove me wrong? Esther abramowitz
What cut would be the equivalent of a “roll of beef?” Brisket? Chuck roast?
My mom has been bag-cooking for forever! she usually uses a pot roast or even a brisket. she seasons the meat with salt, black pepper, onion & garlic powder & paprika. she then adds a little flour to thicken the gravy. She puts the meat in with a cut up onion, & 2 cans whole potatoes (I know-canned? But don’t knock it unless you tried it!!) She then tops it all off with an envelope of onion soup mix. She then closes the bag, pokes a couple of holes in it, puts it in a pan, & cooks it at 350* for 2 hours.
what type of meat should i ask the butcher for, and should i ask for it to be wrapped with string? that’s what the picture looks like. thank you. cant wait to try this
That’s exactly what cooking is all about. Taking ideas, then creating what works for you and your family. As my father (OBM) always said. “It all depends on what we have a ‘mouth’ for”. He only ate his cheesecake warm, with a blob of freshly whipped cream and a ‘diet’ coke, just to balance out the calorie intake!!
B”H LOL! Here I am searching for ideas for Shabbos…your’s are the first recipes I am looking at. I think what I like best is that even if I don’t follow your recipes so precisely, you give me good ideas that I can play with and make into my own creations. Thanks for inspiring me! That makes, ~me~ “So Happy”!!!
Mushi, I love you. Thank you!! Everytime I submit a recipe I wait for your comments!!So happy !!
B”H Once again a winner! I spiced the meat myself so that I can control what I use, but pretty much a standard beef rub. I also cooked it a bit longer.. it was scrumptious… Thanks Again!