HERRING IN MUSTARD SOUR CREAM ON RYE BREAD
Provided by Anders Braathen
Categories Fish Appetizer Brunch Quick & Easy Lunch Buffet Bon Appétit Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield 8 servings
Number Of Ingredients 11
Steps:
- Mix pickled herring, onion, fennel, sour cream, mustard, chives, horseradish, and lemon juice in a small bowl; season with salt, pepper, and more lemon if desired. Transfer to a large jar; cover and chill at least 12 hours and up to 2 weeks. Serve herring mixture on bread topped with parsley.
SALT BEEF ON RYE BREAD WITH MUSTARD SAUCE
This quick canapé of traditional Jewish salt beef with a twist has the wow factor despite taking only minutes to make
Provided by Good Food team
Categories Buffet, Starter
Time 10m
Yield Makes 18
Number Of Ingredients 5
Steps:
- Cut the rye bread into 18 squares in total. Mix the mustard and mayonnaise and spread a little on each square of rye. Cut the salt beef into 18 pieces and the cornichons in half. Top each rye square with a piece of beef and a cornichon half.
Nutrition Facts : Calories 42 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Protein 2 grams protein, Sodium 0.44 milligram of sodium
SIMPLE SALT BEEF
Making juicy, tender salt beef is easier than you think. Serve in a sandwich with New York-style rye bread, pickled cucumbers, mustard and sauerkraut
Provided by Victoria Prever
Categories Lunch
Time 4h20m
Number Of Ingredients 6
Steps:
- If you can, allow the pickled beef to come up to room temperature before you start by leaving it on the kitchen counter for an hour. It will speed up the cooking time. Put the beef in a large pan and cover with cold water. Bring to the boil, skimming away any foamy scum that rises to the surface. Once the foam has been mostly removed, add all the other ingredients. Adding them now means they don't get in the way of the skimming.
- Reduce the heat, cover and simmer gently for 2 hrs 30 mins-3 hrs 30 mins or until a fork pushed into the meat slides in easily - it should be really soft. Start checking after 2 hours - there should be no resistance when you pull the fork out of the meat. You could also use a skewer to do the testing - make sure to push it into the thickest part of the meat.
- Once the beef is tender, turn off the heat. Either leave it sitting in the cooking liquor if you're not ready to eat (it can sit like this for up to an hour), or use two forks to lift the meat out, allow the water to drain off, then put it on a board. Keep the liquor if you plan to reheat or freeze the salt beef. Cover loosely with foil and allow to rest for 10-15 mins. To serve, slice thickly against the grain of the meat or it will crumble. Serve hot or cold.Leftovers will keep in the fridge for three days and in the freezer for up to six weeks. Before freezing, it's best to slice it and wrap first in baking parchment, then foil. Make sure you also freeze the pot of cooking liquor. When you want to eat it, defrost and then put it (with slices arranged back into a whole brisket shape) in an ovenproof dish with the thawed liquor. Cover with foil and reheat at 180C/160C fan/gas 4 for 20 mins.
Nutrition Facts : Calories 419 calories, Fat 32 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 1 grams carbohydrates, Fiber 0.1 grams fiber, Protein 31 grams protein, Sodium 4.2 milligram of sodium
ROAST BEEF WITH HORSERADISH MUSTARD SAUCE
Make and share this Roast Beef With Horseradish Mustard Sauce recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Asian
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees.
- To prepare roast beef, combine first four ingredients; rub over roast. Place roast on a broiler coated with cooking spray. Insert a meat thermometer into the thickest portion of the roast. Bake at 450 for 20 minutes.
- Reduce over temperature to 300 degrees (do not remove roast from oven); bake an additional 40 minutes of until thermometer reads 140 degrees (medium rare). Place roast on a cutting board; cover loosely with foil. Let stand 15 minutes. (Temperature of roast will increase 5 degrees on standing.) Cut roast against grain into thin slices.
- To prepare sauce, combine horseradish, mustard, and vinegar. Serve with roast beef.
Nutrition Facts : Calories 297.2, Fat 18, SaturatedFat 7, Cholesterol 102.2, Sodium 619, Carbohydrate 3.9, Fiber 1.2, Sugar 1.6, Protein 28.7
TONGUE AND MUSTARD SANDWICHES
Spicy mustard blends perfectly with the rich flavor of beef tongue. If desired add some Romaine lettuce leaves to your sandwiches. Be sure to wash these sandwiches down with an ice cold mug of ale!
Provided by Lorna
Categories Main Dish Recipes Sandwich Recipes Beef
Time 2h35m
Yield 12
Number Of Ingredients 6
Steps:
- Rinse beef tongue and place in a large pot. Cover with water and add the salt and chopped onion. Bring to a boil, reduce heat and simmer for 2 to 4 hours or until tongue is tender.
- Remove tongue from cooking liquid and set aside until cool enough to handle. Cut through tough outer skin and peel it off. Trim any fat or gristle from base of tongue. Slice tongue crosswise into 1/4 inch thick slices.
- Slice loaf of rye bread in half lengthwise. Scoop out a small amount of the soft interior. Spread mustard over each half. Lay onions and tongue slices over bottom half of bread and top with other half and slice into individual sandwiches.
Nutrition Facts : Calories 391.1 calories, Carbohydrate 28.1 g, Cholesterol 98.7 mg, Fat 19.7 g, Fiber 3.9 g, Protein 22 g, SaturatedFat 8.5 g, Sodium 1223.9 mg, Sugar 3.5 g
RIBEYE STEAKS WITH CREAMY MUSTARD SAUCE AS MADE BY KIANO MOJU RECIPE BY TASTY
Here's what you need: ribeye steak, kosher salt, black pepper, olive oil, unsalted butter, small shallot, capers in brine, dry white wine, dijon mustard, heavy cream, thinly sliced chive, potato, side salad
Provided by Katie Aubin
Categories Dinner
Yield 2 servings
Number Of Ingredients 13
Steps:
- Pat the steaks dry with a paper towel. Season generously on both sides with the salt and black pepper.
- Add the olive oil and 1 tablespoon of butter to a nonstick or stainless steel pan over medium-high heat. Sear the steaks, one at a time, until a golden brown crust forms, about 5 minutes per side. If the pan gets too dry, add a bit more olive oil. Transfer the seared steaks to a cutting board to rest.
- Add the shallots, capers, and remaining ½ tablespoon of butter to the pan. Cook for 2-3 minutes, or until the capers crisp slightly.
- Deglaze the pan with the wine. Cook until reduced by half, about 30-60 seconds. Add the mustard and cream and adjust seasoning to taste.
- Slice the steak into ¼-inch (6 mm) pieces and transfer to serving plates. Pour the sauce over the steak and garnish with sliced chives. Serve with roasted potatoes and a side salad.
- Enjoy!
MUSTARD RYE BREAD
Make and share this Mustard Rye Bread recipe from Food.com.
Provided by Donna M.
Categories Yeast Breads
Time 3h10m
Yield 1 1/2 pound loaf
Number Of Ingredients 10
Steps:
- Place all ingredients in bread pan in the order that manufacturer recommends.
- If available, select whole wheat cycle, or select Basic/White cycle.
- When bread is baked, remove from pan and cool on wire rack.
MUSTARD SAUCE FOR CORNED BEEF
Tangy mustard sauce that makes the corned beef meal. I got this recipe from my mom. Serve with corned beef and cabbage--the perfect St. Patrick's Day meal!
Provided by Anna Murray
Categories Side Dish Sauces and Condiments Recipes
Time 15m
Yield 8
Number Of Ingredients 8
Steps:
- Melt butter in a saucepan over low heat; remove from heat.
- Whisk egg, brown sugar, white sugar, mustard, salt, and pepper together in a small bowl. Whisk in vinegar. Stir mixture into the melted butter.
- Stir sauce over medium heat until boiling. Reduce heat and simmer for 3 minutes longer.
Nutrition Facts : Calories 97.1 calories, Carbohydrate 15.9 g, Cholesterol 29 mg, Fat 3.1 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 1.6 g, Sodium 189.1 mg, Sugar 15.3 g
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