Ingredients12 Cup Beef Broth6 Tbsp Bourbon Divided1 Tbsp Packed Dark Brown Sugar14 Tsp White Wine Vinegar2 34 Inch Thick Pork Rib Chop Ground Allspice1 Tbsp Butter4 Oz Sugar Snap Peas14 Cup Chopp Recipes

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BROWN SUGAR BOURBON MARINADE



Brown Sugar Bourbon Marinade image

Tangy, rich, & sweet, this Brown Sugar Bourbon Marinade recipe is a whiskey lover's dream! Its bourbon-forward flavor is offset with rich, tangy balsamic, & a little bit of brown sugar creates crave-worthy caramelized char on the grill. Use it to elevate anything you throw on the grill this summer - chicken, steak, pork chops, kabobs, & more!

Provided by Jess Larson

Categories     Sauces & Condiments

Time 5m

Number Of Ingredients 10

2 pounds meat or veggies of choice
½ cup bourbon (see Recipe Notes)
⅓ cup brown sugar, firmly packed
¼ cup balsamic vinegar
2 tablespoons olive oil
1 tablespoon whole grain mustard
3 cloves garlic, finely chopped or grated
1 teaspoon dried rosemary (or 1 tablespoon freshly chopped)
optional: pinch crushed red pepper flakes
kosher salt & ground black pepper, to season

Steps:

  • Add the bourbon, brown sugar, balsamic vinegar, olive oil, mustard, garlic, rosemary, & crushed red pepper flakes, if using, to a bowl or jar. Season with 2 teaspoons kosher salt & ground black pepper, as desired. Whisk or shake to combine.
  • Pour the bourbon marinade over your meat or veggies of choice. Marinate at least 6 hours or up to overnight.
  • as desired. Enjoy!

BOURBON MARINADE



Bourbon Marinade image

Bourbon is an excellent match for beef. Marinate your favorite roast with this bourbon marinade to make a delightful meal for your guests.

Yield Yield: 1 1/2 cups, ideal for 3 pounds Certified Angus Beef® brand product

Number Of Ingredients 10

1/4 cup Bourbon whiskey
1/4 cup brown sugar
1/3 cup soy sauce
1 tablespoon minced fresh ginger (optional)
1 tablespoon Lea & Perrins® Worcestershire Sauce
2 tablespoons Dijon mustard
2 tablespoons minced garlic
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 teaspoons freshly ground black pepper

Steps:

  • Combine all ingredients and place in a zipper-locking plastic bag with selected Certified Angus Beef® brand cut. Close bag, removing air. Marinate in refrigerator 6 to 8 hours or overnight. Remove selected cut from bourbon marinade and discard marinade.

BOEUF BOURGUIGNON



Boeuf Bourguignon image

Beouf Bourguignon is a classic French-style stew that simmers slowly for several hours, so it's perfect for a weekend feast.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 4h15m

Number Of Ingredients 11

4 slices bacon (1/4 pound), cut crosswise into 1-inch pieces
3 1/2 pounds boneless beef chuck roast, large pieces of fat trimmed, cut into 2-inch chunks, patted dry
Coarse salt and ground pepper
1/3 cup all-purpose flour
1 large onion, chopped
3 large cloves garlic, finely chopped
2 tablespoons tomato paste
6 medium carrots, cut diagonally into 3/4-inch slices
1 bottle dry red wine (3 cups)
1/2 teaspoon dried thyme
Roasted Mushrooms and Pearl Onions

Steps:

  • In a 6-to-8-quart saucepan with a tight-fitting lid, cook bacon uncovered over medium-low heat until browned, 10 to 15 minutes. With a slotted spoon, transfer bacon to a paper-towel-lined plate; set aside. Reserve bacon fat.
  • Season beef generously with salt and pepper. In a large bowl, dredge beef in flour, shaking off excess. Raise heat to medium. Working in two batches, brown beef in bacon fat on all sides, without crowding, about 10 minutes per batch. Transfer each batch to a bowl.
  • Pour 1/2 cup water into pan; bring to a boil. Cook, stirring, to loosen browned bits, until liquid has reduced to a few tablespoons, 2 to 3 minutes.
  • Add onion and garlic; cook, stirring, until slightly softened, 3 minutes. Add tomato paste; cook 1 minute.
  • Add carrots, meat (with juices), wine, thyme, and reserved bacon. Bring to a boil. Reduce heat, cover, and simmer over low, stirring occasionally, until meat is tender, but not falling apart, 3 to 3 1/2 hours.
  • Skim fat off surface of stew; discard. Stir Roasted Mushrooms and Pearl Onions into beef; season with salt and pepper. Serve, or refrigerate, covered, up to overnight.

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