Barbecue Braised Bourbon Beef With Mustard Glaze Recipes

BOURBON BEEF WITH MUSTARD GLAZE

Bourbon Beef With Mustard Glaze image

I found this recipe on the Fine Cooking website. The original directions were written for cooking the roast in a Dutch oven on a barbecue grill. I am not at all good with the grill, so I cooked mine in the oven. Preparation time does not include chilling time.

Provided by Pinay0618

Categories Roast Beef

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh rosemary
2 teaspoons sweet Hungarian paprika
1 teaspoon dry mustard
kosher salt & freshly ground black pepper
4 lbs boneless beef chuck roast
2 tablespoons oil
2 -2 1/2 cups lower-salt chicken broth
1/2 cup Bourbon
1 tablespoon coarse-grain Dijon mustard
2 teaspoons unsulphured molasses
2 large yellow onions, halved and thinly sliced (about 4 cups)
4 medium garlic cloves, peeled
2 tablespoons smooth Dijon mustard
2 teaspoons chopped fresh rosemary

Steps:

Preheat oven to 325.
In a small bowl, combine the thyme, rosemary, paprika, dry mustard, and 2 teaspoons each salt and pepper. Sprinkle the spice blend all over the roast. Cover and refrigerate for at least 2 hours but preferably overnight.
Heat 2 Tablespoons oil over medium-high heat in a Dutch oven with a tight-fitting oven-proof lid. Brown roast well on all sides. In a medium bowl, whisk together broth, bourbon, Dijon mustard and molasses. Pour over roast. Add onions and garlic and cover.
Place covered Dutch oven in the preheated oven and cook 2 1/2 to 3 hours or until roast is fork-tender.
Take Dutch oven out of oven and increase heat to 425. Remove roast from Dutch oven and place on a rack in a roasting pan. In food processor or blender, combine about 1/4 cup of the onion mixture in the Dutch oven with 2 tablespoons Dijon mustard and 2 teaspoons chopped fresh rosemary; process until smooth. Brush top and sides of roast with about 2/3 of mustard mixture. Place roast back in oven until glaze begins to brown. Flip roast over, top with remaining mustard mixture, and return to oven to brown again.

Nutrition Facts : Calories 427.7, Fat 18, SaturatedFat 6.8, Cholesterol 149.7, Sodium 437.2, Carbohydrate 7, Fiber 1.2, Sugar 2.8, Protein 50.1

BBQ BEEF WITH SOY MUSTARD GLAZE

BBQ Beef With Soy Mustard Glaze image

This is a simple, delicious sauce to put on your barbecued steaks (or swordfish). It's so easy to throw together that you can prepare it at the last minute - and your steaks will taste as though they came from a first-rate restaurant.Though this recipe contains soy and ginger, it does not have the "Asian" flavor you might expect.

Provided by A Ramsey Donkey

Categories Very Low Carbs

Time 17m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup soy sauce
2 tablespoons dijon-style mustard (whole grain works, too)
1 tablespoon lemon juice
4 garlic cloves, minced
1 teaspoon gingerroot, fresh, minced (can use 1/2 t ground if fresh is unavailable)
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1/4 teaspoon rosemary, dried (optional)
6 steaks (8 oz each)

Steps:

Combine soy sauce, mustard, lemon juice, garlic, ginger, thyme, pepper, and rosemary in a blender; cover and whirl until smooth.
Put steaks on oiled grill, brush with sauce.
Grill (or broil) 4 minutes; turn over and brush with remaining sauce mixture.
Cook 4 minutes longer (for medium rare), or to desired doneness.

Nutrition Facts : Calories 189.8, Fat 5.9, SaturatedFat 2.2, Cholesterol 79, Sodium 731.8, Carbohydrate 1.8, Fiber 0.2, Sugar 0.3, Protein 30.9

BARBECUE-BRAISED BOURBON BEEF WITH MUSTARD GLAZE

BARBECUE-BRAISED BOURBON BEEF WITH MUSTARD GLAZE image

Categories Beef

Yield 6-8 servings

Number Of Ingredients 17

Ingredients

For the beef:
2 tsp. chopped fresh thyme
2 tsp. chopped fresh rosemary
2 tsp. sweet Hungarian paprika
1 tsp. dry mustard (preferably Coleman's)
Kosher salt and freshly ground black pepper
1 4-lb. boneless beef chuck roast
For the braising liquid:
2 to 2-1/2 cups lower-salt chicken broth
1/2 cup bourbon
1 Tbs. coarse-grain Dijon mustard
2 tsp. unsulphured molasses
2 large yellow onions, halved and thinly sliced (about 4 cups)
4 medium cloves garlic, peeled
For the glaze:
2 Tbs. smooth Dijon mustard
2 tsp. chopped fresh rosemary

Steps:

For the beef: 2 tsp. chopped fresh thyme 2 tsp. chopped fresh rosemary 2 tsp. sweet Hungarian paprika 1 tsp. dry mustard (preferably Coleman's) Kosher salt and freshly ground black pepper 1 4-lb. boneless beef chuck roast For the braising liquid: 2 to 2-1/2 cups lower-salt chicken broth 1/2 cup bourbon 1 Tbs. coarse-grain Dijon mustard 2 tsp. unsulphured molasses 2 large yellow onions, halved and thinly sliced (about 4 cups) 4 medium cloves garlic, peeled For the glaze: 2 Tbs. smooth Dijon mustard 2 tsp. chopped fresh rosemary

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