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Alex Guarnaschelli’s Roast Beef with Potatoes and Green Peppercorns | Alex’s Day Off | Food Network

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Alex slathers her holiday roast with a delicious glaze of Dijon mustard and brined peppercorns and it is pure perfection!
Get the recipe ▶ http://foodtv.com/3gVQsTK
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Alex Guarnaschelli, professional chef, working mom and passionate home cook, invites viewers to learn her down-to-earth recipes in Alex’s Day Off. Alex shows how cooking her personal style of American, French and Italian fare can be elegant and approachable!

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Roast Beef with Potatoes and Green Peppercorns
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Easy
Total: 2 hr 10 min
Prep: 10 min
Cook: 2 hr
Yield: 10 to 12 servings

Ingredients

1 large beef top round, about 8 to 10 pounds
Kosher salt
Freshly ground black pepper
1/2 cup Dijon mustard
4 ounces green peppercorns in brine
1 lemon, juiced
4 pounds small potatoes, washed and dried

Directions

Preheat the oven to 500 degrees F.

Place the roast on a flat surface and season all sides with salt and pepper. Combine the mustard and green peppercorns and the lemon juice and rub all over the beef. Place it on a roasting rack. Place the potatoes in the bottom of the roasting pan and season them with salt and pepper. Place the rack in the pan directly over the potatoes.

Place the pan in the center of the oven and cook, undisturbed for 10 minutes. Lower the temperature of the oven to 350 degrees F. Count about 10 minutes for each pound then begin testing the internal temperature. The thermometer should read about 130 degrees F for medium rare. Remember that “carry over” cooking (when the roast comes out of the oven and rests) will mean the temperature will increase a few degrees after the roast is removed from the oven. If it’s undercooked, you can always cook it more, but if overcooked, there is no fixing it!

Remove the roast beef and place it on a flat surface for carving. Transfer the potatoes to a serving platter. Serve the roast, whole on the platter to carve at the table. Alternatively, arrange slices of beef over the potatoes and coat with a layer of the pan sauce.

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#AlexGuarnaschelli #AlexsDayOff #RoastBeef #FoodNetwork

Alex Guarnaschelli’s Roast Beef with Potatoes and Green Peppercorns | Alex’s Day Off | Food Network


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42 Comments

42 Comments

  1. @Gayoinion

    March 28, 2024 at 11:20 am

    I’m obsessed w these early 2000s cooking shows

  2. @ddbellov8198

    March 28, 2024 at 11:20 am

    Not only is she a fantastic cook, but the way she speaks is very soothing.

  3. @lawrencecunningham7321

    March 28, 2024 at 11:20 am

    This was not the show Alex Day Off, this was her first show called The Cooking Loft with Alex Guarnashelli

  4. @ronaldgrimes4388

    March 28, 2024 at 11:20 am

    Gorgeous!

  5. @hestergreen2031

    March 28, 2024 at 11:20 am

    Oh I wish I could cook like this. This is fabulously delicious!!

  6. @janinecox256

    March 28, 2024 at 11:20 am

    Looks delicious for a Christmas Day dinner!

  7. @meganhoggard2749

    March 28, 2024 at 11:20 am

    Alex!! Great episode!

  8. @bellamylittlegirl1029

    March 28, 2024 at 11:20 am

    Alex you had my mouth watering. Absolutely awesome. What a great celebration ~😊

  9. @bikermama1959

    March 28, 2024 at 11:20 am

    A 10 lb roast & her slices are paper thin! lol

  10. @elijahv7225

    March 28, 2024 at 11:20 am

    That’s not the only roast beef of hers that I’d like to get a taste of

  11. @pamgraham3817

    March 28, 2024 at 11:20 am

    OMG yum Alex ! Thank you !

  12. @marlena2921

    March 28, 2024 at 11:20 am

    I can watch her all day! Oh I love her voice she is the best😍😍

  13. @SammyDollxo

    March 28, 2024 at 11:20 am

    Will be making this for the holidays! 🙂

  14. @theartofcrochetbychandra3079

    March 28, 2024 at 11:20 am

    🍽😋😋

  15. @boogiebabe67

    March 28, 2024 at 11:20 am

    Alex is a brilliant chef. Food Network is wasting her talents on a stupid grocery store competition show. I'd love to see Alex have a weekly show where she actually teaches.

  16. @jamiemoll2484

    March 28, 2024 at 11:20 am

    Interesting. I never thought of mustard with roast beast.

  17. @scotttheil4419

    March 28, 2024 at 11:20 am

    Here's a list that helped me out.
    unlimited-recipes.com/best-peppercorns-to-buy/
    In the end, I went with #1.

    "5:53"

  18. @kiddynamite2700

    March 28, 2024 at 11:20 am

    take 1 shot every time she says crust!

  19. @jeffsmith8899

    March 28, 2024 at 11:20 am

    Top Round?
    Huh.
    Do oxtails, please.
    Thank you.
    Phoenix 85008
    70° 🌞

  20. @BrianDoig

    March 28, 2024 at 11:20 am

    This was weird.

  21. @jayfay786

    March 28, 2024 at 11:20 am

    That white definitely trying to shoot his shot

  22. @ghw7192

    March 28, 2024 at 11:20 am

    I want to eat at her housel

  23. @sethsoderman2731

    March 28, 2024 at 11:20 am

    Damn yummy food

  24. @BigJ-Bone1800

    March 28, 2024 at 11:20 am

    I want Alex very much!!!

  25. @crafts_by_b

    March 28, 2024 at 11:20 am

    I miss shows like this, not a fan of all the food competitions these days

  26. @husqvarna17

    March 28, 2024 at 11:20 am

    I think Alex would be a lot of fun to have a few beers with you can tell she has a wicked sense of humor.

  27. @uluvr1c3

    March 28, 2024 at 11:20 am

    Yummmmm

  28. @foodiesaremoodies4009

    March 28, 2024 at 11:20 am

    https://youtu.be/kViiZdP_KXE
    Cooking in Train 🤦🏻‍♀️😝

  29. @emmanouelpassas5741

    March 28, 2024 at 11:20 am

    The best set.

  30. @NM-cm3cq

    March 28, 2024 at 11:20 am

    This was a turn on I’m not going to lie..then those potatoes at the end took me over the edge..oh my! Lol food is life

  31. @carriehampton3513

    March 28, 2024 at 11:20 am

    This clip is not from Alex's Day Off — it's from her original show, "The Cooking Loft". It makes it hard to track down recipes when you don't label the the clips correctly. @foodnetwork – You've done this before with her shows.

  32. @leemobai762

    March 28, 2024 at 11:20 am

    Awesome but highly unlikely a non-professional can replicate what a master chef made. But it is something to aspire to!!! Perfectly timed video!!!

  33. @jasonbatty1011

    March 28, 2024 at 11:20 am

    Where has this gorgeous woman been hiding,her use of language is so hawt

  34. @TTo-pr2vc

    March 28, 2024 at 11:20 am

    I always had a crush on her ,,,I LOVE YOU ALEX

  35. @noodlegrannybill

    March 28, 2024 at 11:20 am

    Alex is a babe

  36. @damien1781

    March 28, 2024 at 11:20 am

    Yummy! I don't want this as a holiday dish

  37. @guelbee332

    March 28, 2024 at 11:20 am

    It’s RAW🖕🏽😽✨😈🍭

  38. @jacquebradley9017

    March 28, 2024 at 11:20 am

    I’m surprised no one tasted the mustard peppercorn mixture

  39. @animahmed1190

    March 28, 2024 at 11:20 am

    The dude here kinda looks like Ted Bundy and talks like Joe Goldberg from You.

  40. @nataliemscrzysxycoolharris9623

    March 28, 2024 at 11:20 am

    This ain’t no roasted chicken dinner here! I bet it was tasty 😋.

  41. @Bobbygeetha

    March 28, 2024 at 11:20 am

    amazing

  42. @lanebashford3982

    March 28, 2024 at 11:20 am

    I like my meat more cooked than this. I can't handle med rare. Otherwise, the recipe looks good.

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The content discusses the impact of climate change on ecosystems, particularly focusing on the loss of biodiversity. It highlights how rising temperatures, habitat destruction, and changes in weather patterns are leading to the extinction of plant and animal species. The decrease in biodiversity has detrimental effects on ecosystems as it disrupts food chains, reduces ecosystem resilience, and impairs the ability of species to adapt to changing environments. The article emphasizes the importance of addressing climate change and implementing conservation efforts to protect biodiversity and ensure the health and stability of ecosystems for future generations.

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Watch #BeMyGuest with Ina Garten Sundays at 12|11c from 10/9/22 to 10/30/22 or subscribe to #discoveryplus to stream the episodes: http://discoverypl.us/2NeKVgd.
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp
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#InaGarten #BeMyGuest #FoodNetwork #NathanLane

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Sunny Anderson’s Pernil-Inspired Pork Shoulder | Cooking for Real | Food Network

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Sunny makes Puerto Rican pernil, a marinated and roasted pork shoulder!
#SunnyAnderson #CookingForReal #FoodNetwork #Pernil #PorkShoulder
Get the recipe ▶ https://foodtv.com/3PCYJz5
Subscribe to Food Network ▶ http://foodtv.com/YouTube

With an understanding of everyday life and the belief that real people deserve down-to-earth, delicious meals, Sunny Anderson offers real food for real life. Cooking for Real serves up solutions for fantastic-tasting menus using affordable, easy-to-find, easy-to-use ingredients and infusing them with diverse influences and rich, rewarding flavor.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Pernil-Inspired Pork Shoulder
RECIPE COURTESY OF SUNNY ANDERSON
Level: Intermediate
Total: 13 hr 25 min
Prep: 25 min
Inactive: 8 hr
Cook: 5 hr
Yield: 8 servings

Ingredients

2 cups orange juice, divided
2 teaspoons white vinegar
3 tablespoons olive oil
10 garlic cloves, minced
1 teaspoon cayenne pepper
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon ancho chili powder
1/2 teaspoon freshly cracked black pepper
1 1/2 teaspoons salt, divided
1 (8 to 9-pound) picnic-cut, bone-in pork shoulder
Water, as needed

Directions

In a large bowl, combine 1/4 cup of the orange juice with the vinegar, olive oil, garlic, cayenne pepper, oregano, cumin, ancho chili powder, black pepper and 1 teaspoon of the salt to form a paste. Set aside.

Wash the pork shoulder and pat the meat dry with a paper towel.

Put the shoulder, fat side up, on a cutting board. Leaving the fat in a single piece and attached at 1 end, use a knife to remove the layer of fat from the shoulder, opening it like a book to reveal the meat. Then, use the knife to poke 1-inch deep holes into the meat on all sides. Rub the spice paste around the shoulder, working it into the punctures. Return the fat back to its original position. Score the fat with diagonal cuts and sprinkle the remaining salt over both sides of fat. Wrap the shoulder tightly in plastic wrap and refrigerate it for 8 hours or overnight.

Remove the pork from the refrigerator 1 hour before you start cooking.

Preheat the oven to 400 degrees F.

Pour the remaining orange juice into a roasting pan. Unwrap the pork from the plastic and put it in the pan, fat side up. Roast, uncovered, for 30 minutes, then lower the oven temperature to 300 degrees F. Roast for 3 hours and 45 minutes longer. If the orange juice dries up during the cooking process, add in more juice or water. Serve when the internal temperature of the pork reaches 185 degrees F on an instant-read thermometer. The meat should pull away with the prick of a fork and the skin is crispy. Remove the meat from the oven to a cutting board and let rest for 20 minutes, under a tent of aluminum foil, before serving. Slice the meat, arrange it on a serving platter and serve.

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Sunny Anderson’s Pernil-Inspired Pork Shoulder | Cooking for Real | Food Network


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