Best 6 Christmas Roast Recipes
As the festive season approaches, the air fills with an enticing aroma of delectable dishes, and the Christmas roast takes center stage. Whether you prefer a tender turkey, a succulent ham, or a juicy prime rib, the perfect recipe can elevate your holiday feast to new heights. In this comprehensive guide, we will embark on a culinary journey to explore the best Christmas roast recipes, ensuring that your table is adorned with a centerpiece that delights your family and friends.
Let's cook with our recipes!
ROAST CHRISTMAS GOOSE
I have such fond childhood memories of Christmas dinner and my mother serving a golden brown Christmas goose. To flavor the meat, Mom stuffed the bird with peeled and quartered fruit that's discarded after baking. -Rosemarie Force, White Stone, Virginia
Provided by Taste of Home
Categories Dinner
Time 2h25m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Sprinkle the goose cavity with salt and pepper. Place the apple, orange and lemon in the cavity. Place goose breast side up on a rack in a large shallow roasting pan. Prick skin well with a fork. Pour water into pan. , Bake, uncovered, at 350° for 2-1/4 to 3 hours or until a thermometer reads 180°. If necessary, drain fat from pan as it accumulates. Cover goose with foil and let stand for 20 minutes before carving. Discard fruit.
Nutrition Facts : Calories 376 calories, Fat 26g fat (8g saturated fat), Cholesterol 108mg cholesterol, Sodium 84mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 30g protein.
CHRISTMAS PORK ROAST
This is a recipe I made up when my husband requested a 'roast that tastes like Christmas.' It's a savory-sweet pork roast with cranberries, apples, and cloves. You can add ground cloves to the glaze instead of using whole cloves.
Provided by Steffamie
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place pork roast into a roasting pan; push whole cloves into the meat. Cover the roast with apple slices.
- Mash cranberry sauce in a bowl with a potato masher; stir chicken broth, cinnamon, nutmeg, and ginger into cranberries. Pour about half the cranberry mixture over the pork roast. Cover with a lid or a sheet of aluminum foil.
- Bake in the preheated oven for 30 minutes. Pour remaining cranberry mixture over roast. Sprinkle orange zest over the cranberry sauce.
- Return to oven and roast until cranberry mixture forms a glaze and an instant-read meat thermometer inserted into the center of the meat reads at least 145 degrees F (65 degrees C), about 30 more minutes.
Nutrition Facts : Calories 675.9 calories, Carbohydrate 61.8 g, Cholesterol 145.2 mg, Fat 25.4 g, Fiber 4.3 g, Protein 49.6 g, SaturatedFat 9.5 g, Sodium 511.8 mg, Sugar 39.2 g
MEXICAN CHRISTMAS ROAST PORK
This traditional Mexican recipe for roast leg of pork is a festive Christmas centerpiece that's a beautiful alternative to ham or turkey. Enjoy at Christmas or for any special occasion!
Provided by Anamaria
Categories World Cuisine Recipes Latin American Mexican
Time 12h10m
Yield 24
Number Of Ingredients 9
Steps:
- Pierce pork with a sharp knife, making several slits all over the top of the leg; place into a large bowl.
- Combine 1 cup cider, onion, garlic, salt, and pepper in a blender; blend until smooth. Pour over pork. Cover with plastic wrap and marinate in the refrigerator, 6 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C). Remove pork leg from the refrigerator and bring to room temperature.
- Transfer pork leg to a roasting pan, reserving juices that have collected in the bowl. Mix pineapple juice into the bowl; pour over the pork. Insert almonds and prunes into the slits on top and in the center of the pork. Inject some of the remaining cider into the pork using a baster. Pour any remaining cider on top. Rub lard over the top of the pork and cover with pineapple slices. Cover the roasting pan with aluminum foil.
- Bake in the preheated oven, basting every 30 minutes with pan juices, until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), 5 to 6 hours. Remove foil and bake until browned, about 30 minutes more. Remove from oven, cover with foil, and let sit for 10 minutes before carving.
Nutrition Facts : Calories 328.8 calories, Carbohydrate 13.2 g, Cholesterol 124.8 mg, Fat 9.1 g, Fiber 1.2 g, Protein 47.8 g, SaturatedFat 2.5 g, Sodium 1477.2 mg, Sugar 11.6 g
CHEF JOHN'S ROAST CHRISTMAS GOOSE
I used half the wings to make a basic reduction sauce and the subtle smokiness worked wonderfully with the red wine, balsamic vinegar, and blackberry notes. The sauce is certainly optional, as this could be served plain with just some cranberry sauce on the side. I hope you're able to give this very easy-to-prepare, gorgeous roast goose a try.
Provided by Chef John
Categories Meat and Poultry Recipes Game Meats Goose
Time 3h40m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Remove top wing flat section from each wing. Place goose, breast-side up, in a baking dish or roasting pan.
- Combine wing sections, water, wine, and star anise in a saucepan and bring to a simmer over medium-high heat. Reduce heat to low and simmer until meat falls off the bone, about 2 hours. Remove bones and star anise; discard.
- Roast goose in the preheated oven until completely heated through, about 1 1/4 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 150 degrees F (66 degrees C).
- Stir balsamic vinegar, blackberry jam, and black pepper into red wine mixture; bring to simmer over medium heat. Simmer until reduced by three quarters, about 15 minutes. Remove from heat. Whisk in cold butter until completely incorporated. Season with salt and pepper to taste.
- Brush melted goose fat from bottom of pan onto the goose breast. Drizzle with sauce and serve.
Nutrition Facts : Calories 1107.5 calories, Carbohydrate 8.6 g, Cholesterol 317.1 mg, Fat 77.5 g, Fiber 0.1 g, Protein 85.7 g, SaturatedFat 25.2 g, Sodium 263.8 mg, Sugar 7.6 g
ROAST CHRISTMAS GOOSE
Provided by Moira Hodgson
Categories dinner, roasts, main course
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Remove excess fat from goose cavity. Cut off the wing tips. Rub the goose with lemon juice, salt and pepper. Tie the legs together. Prick the skin of the goose all over lightly (without piercing the flesh underneath) with a skewer or darning needle. This will help the fat escape.
- Place the goose, breast up, on a rack in a roasting pan. Pour in a couple of inches of water. Cover the pan and bring to a boil on top of the stove. Turn down the heat and steam the goose for 45 minutes to an hour, depending on its size. If the water boils off, add a little more hot water.
- Make the stock. Simmer the gizzard, heart, neck and wing tips with the onion, carrot, celery and herb bouquet in lightly salted water to cover for two hours. Strain and put in the freezer while the goose roasts (this will help solidify the fat quickly and it can be easily removed).
- Remove the goose from the steamer and cool it. Save the liquid from the roaster. Stuff the goose (see below).
- Preheat the oven to 325 degrees. Place the goose, breast down, on a roasting rack and place the stock vegetables around the goose with the white wine and a cup of goose-steaming liquid. Cover and braise for an hour to an hour and a half, depending on the weight of the goose. Baste from time to time, and if necessary, add more steaming liquid.
- Turn the goose breast up and brown it for 30 minutes, uncovered. Put it on a serving platter and let it rest in the oven with the door open.
- Make the sauce. Pour the fat from the roasting pan and stir in the cornstarch, blending it first to a smooth paste with a little water. Cook for two minutes, scraping up the juices, then add the port. Bring to a boil and add the stock. Stir well and simmer until the sauce has thickened enough to coat the spoon (about five minutes). Stir in the red currant jelly and add a little lemon juice if necessary. Correct seasoning and serve in a heated sauceboat, sprinkled with parsley.
CHRISTMAS ROAST
My soon to be in-laws have been vegetarian for longer than my boyfriend has been alive. They eat morning star for meat. I will admit that is good stuff, well sometimes, but not the real deal. I was given a huge roast this past Christmas and told to cook it. I was severed from the land of high speed internet, so I winged it and the results were to die for. The meat was tender and the veggies perfect, and the sauce left behind was great to put over the meat and well everything else in my opinion.
Provided by rusted_essence
Categories Roast Beef
Time 2h50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Place an oven bag inside of a dutch oven.
- Place roast in bag.
- Rub minced garlic on all sides.
- Rub sage, thyme, rosemary, a little oregano, sea salt and fresh ground black pepper all over the roast to your taste.
- Chop veggies and add to bag.
- Pour in wine and balsamic vinegar.
- Tie off bag.
- Put in oven on 350°F for 2 1/2 hours or until browned and done.
Tips:
- Choose the Right Cut of Meat: For a succulent roast, select a well-marbled cut of meat with good intramuscular fat, such as prime rib, rib roast, or tenderloin.
- Dry Brine the Meat: Enhance the flavor and moisture content of your roast by dry brining it for at least 12 hours or up to 3 days before cooking. This technique draws out moisture and then reabsorbs it, resulting in a juicy and flavorful roast.
- Roast at the Right Temperature: For a tender and evenly cooked roast, maintain a consistent oven temperature throughout the cooking process. Use a meat thermometer to ensure the internal temperature reaches the desired doneness.
- Let the Roast Rest: After roasting, allow the meat to rest for 15-20 minutes before carving. This allows the juices to redistribute throughout the roast, resulting in a more tender and flavorful eating experience.
- Use a Quality Roasting Pan: Invest in a sturdy roasting pan with a rack that elevates the meat above the drippings. This promotes even cooking and prevents the roast from sitting in its own juices, which can lead to sogginess.
- Baste the Roast Regularly: To keep the roast moist and flavorful, baste it with its own juices, melted butter, or a flavorful liquid such as chicken stock or white wine every 30-45 minutes during the cooking process.
- Carve the Roast Against the Grain: When carving the roast, slice it against the grain to ensure tender and flavorful pieces. This technique prevents the meat from becoming tough and stringy.
Conclusion:
Preparing a mouthwatering Christmas roast is a culinary art that requires careful planning, attention to detail, and a passion for creating a memorable meal. By following these comprehensive tips and techniques, you'll be able to create a succulent and flavorful roast that will be the centerpiece of your Christmas feast. Remember to choose high-quality ingredients, dry brine the meat, roast at the proper temperature, let the roast rest, and carve it against the grain for the best results. With a little practice and these expert tips, you'll be able to impress your family and friends with a truly unforgettable Christmas roast.
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