HONEY-MUSTARD GLAZED RIBS IN OVEN AND BROILER
Steps:
- Combine the vinegar and brown sugar in a small saucepan over high heat and cook, stirring occasionally, until the sugar is completely dissolved and mixture reduces slightly, about 5 minutes. Remove from the heat and whisk in the honey and mustard and season with salt and pepper, to taste. Let cool to room temperature.
- Preheat the oven to 500 degrees F.
- Brush the pork racks on both sides with canola oil and season with salt and pepper, to taste.
- In a saucepan over medium-high heat, combine the soy sauce, 4 cups of water and the ginger and bring to a boil. Pour the mixture into the bottom of a roasting pan, fitted with a rack, and arrange the ribs on the rack. Wrap the pan with foil and roast until the ribs are tender, about 1 1/2 hours.
- Remove the ribs from the oven and transfer to baking sheets lined with foil or parchment paper. Turn on the broiler and let heat for 3 to 5 minutes. Brush the ribs heavily on the top side with some of the glaze, put under the broiler and broil until golden brown and a crust has formed. Remove from the oven to a cutting board and brush with more of the glaze. Let rest 10 minutes before slicing. Arrange the ribs on a serving platter and serve.
GARLIC-MUSTARD GRILLED BEEF SKEWERS
Steps:
- Heat grill to high. Skewer 2 pieces of the beef onto 2 skewers so that the meat lies flat. Brush the meat liberally on both sides with the Garlic-Mustard Glaze. Grill the meat for 2 to 3 minutes per side until golden brown and cooked to medium-rare doneness, brushing with the remaining glaze while grilling. Remove from grill and serve.
- Whisk together all ingredients in a small bowl. Cover and let sit at room temperature for 30 minutes before using.
SOY GLAZE
Love it on grilled chicken or tuna. It gives an Asian flair.
Provided by Jack
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h35m
Yield 6
Number Of Ingredients 7
Steps:
- Stir brown sugar, soy sauce, white sugar, water, white wine vinegar, rice vinegar, and ground ginger together in a saucepan; bring to a boil, reduce heat to medium-low, and cook until reduced in volume by half, about 30 minutes.
- Let glaze cool to thicken, at least 1 hour.
Nutrition Facts : Calories 116.8 calories, Carbohydrate 28.9 g, Fiber 0.2 g, Protein 1.2 g, Sodium 758.4 mg, Sugar 26.7 g
BBQ ONION STEAKS WITH HONEY-MUSTARD SAUCE
Provided by Rick Browne
Categories Mustard Onion Side Vegetarian Low Cal Summer Grill/Barbecue Honey Bon Appétit Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- Prepare barbecue (medium-high heat). Whisk oil and butter in small bowl. Whisk mustard and next 3 ingredients in another small bowl.
- Run 2 thin metal skewers or soaked bamboo skewers parallel through each onion slice, placing skewers about 1 1/2 inches apart to keep slice intact. Trim ends of bamboo skewers. Brush both sides of onion slices with oil mixture. Place onions on grill and cook until beginning to char, turning and brushing often with oil mixture, about 11 minutes. Brush top side of onions with mustard mixture and cook until mixture begins to bubble, about 2 minutes. Turn onions; brush with mustard mixture and grill until beginning to caramelize, about 1 minute longer. Transfer onions to plate. Brush with mustard mixture.
BARBECUED BEEF
This dish is zesty and yummy! It is very easy to make, as well as very deserving of 3 exclamation points!!! Spoon meat onto toasted sandwich buns, and top with additional barbecue sauce.
Provided by CORWYNN DARKHOLME
Categories 100+ Everyday Cooking Recipes
Time 10h20m
Yield 12
Number Of Ingredients 10
Steps:
- In a large bowl, combine ketchup, brown sugar, red wine vinegar, Dijon-style mustard, Worcestershire sauce, and liquid smoke. Stir in salt, pepper, and garlic powder.
- Place chuck roast in a slow cooker. Pour ketchup mixture over chuck roast. Cover, and cook on Low for 8 to 10 hours.
- Remove chuck roast from slow cooker, shred with a fork, and return to the slow cooker. Stir meat to evenly coat with sauce. Continue cooking approximately 1 hour.
Nutrition Facts : Calories 275.8 calories, Carbohydrate 13.5 g, Cholesterol 65.4 mg, Fat 16.2 g, Fiber 0.1 g, Protein 18.7 g, SaturatedFat 6.3 g, Sodium 562.3 mg, Sugar 11.6 g
MUSTARD BBQ SAUCE
A sweet mustard-based BBQ sauce with a bit of a bite, excellent on chicken and pork. Also makes a great dipping sauce for chicken fingers! Baste on meat while grilling or serve on the side. Will store covered in refrigerator for 2 to 3 weeks.
Provided by alaskaninthesouth
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 10m
Yield 32
Number Of Ingredients 10
Steps:
- Mix mustard, honey, brown sugar, cider vinegar, garlic powder, paprika, mustard, salt, black pepper, and cayenne pepper in a jar with a tight-fitting lid. Cover jar and shake until sauce is well combined.
Nutrition Facts : Calories 30.5 calories, Carbohydrate 7 g, Fat 0.3 g, Fiber 0.4 g, Protein 0.4 g, Sodium 118.1 mg, Sugar 6.2 g
GRILLED FILET OF BEEF WITH JAMAICAN RUM GLAZE
Steps:
- Melt the butter in a saucepan over medium high heat and sweat the shallots and garlic. Add the rum, bring to a boil and reduce to 1/3 cup. Add the stock, bring to a boil and reduce the heat. Whisk in the remaining ingredients and simmer until reduced to 2 cups.
- Preheat the grill. Season the steaks on both sides with salt and pepper to taste. Grill to desired doneness. Drizzle with the sauce.
SUPER SOY-MUSTARD GLAZE FOR STEAKS
From Kikkoman brand soy sauce. Before grilling, this sauce has a strong mustard flavor, but after cooking, it loses a lot of the mustard kick and the flavors blend perfectly. This is a wonderful glaze that doesn't overpower the steaks, it just gives them a perfect bit of flavor. I think adding a little cut horseradish would be a nice addition.
Provided by Tee Lee
Categories Steak
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine marinade ingredients in a small bowl and mix well, (OR in a blender, cover and whirl until smooth).
- Brush both sides of steaks with marinade mixture.
- Reserve left-over marinade.
- (If you have time, let the steaks sit for 20-30 minutes to soak in a little flavor.).
- 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 637.8, Fat 50.4, SaturatedFat 20.5, Cholesterol 154.5, Sodium 854.8, Carbohydrate 2, Fiber 0.4, Sugar 0.3, Protein 41.4
MUSTARD AND BROWN SUGAR BBQ BEEF SANDWICHES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 3h45m
Yield Up to 12 sammies
Number Of Ingredients 21
Steps:
- Bring the meat to room temperature, pat dry and sprinkle liberally with salt and pepper.
- Heat a large Dutch oven over medium heat with EVOO. Add the garlic and onions, season with salt and pepper and cook to soften, 5 to 7 minutes. Add the ketchup, cider, beef stock, Worcestershire, brown sugar, Dijon and tomatoes. Simmer to begin to thicken and combine, 10 to 12 minutes more. Slide in the beef and cover with sauce. Cover the pot and simmer over low heat (or in a 300 degree F oven) about 3 hours, stirring occasionally on the stovetop.
- Remove the meat and cut into small pieces or shred. Stir, and allow the sauce to thicken up over medium to medium-high heat. Add the beef back into the sauce and combine.
- Serve with the cheese crumbles and Celery Slaw on rolls or cool and store for make-ahead meal.
- Combine the parsley, celery and mushrooms; dress with lemon juice and just enough EVOO to coat, season with celery salt and pepper.
BBQ BEEF WITH SOY MUSTARD GLAZE
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
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
FILET OF BEEF WITH ROASTED GARLIC SOY BUTTER AND MUSTARD
Provided by Food Network
Yield 4 servings
Number Of Ingredients 6
Steps:
- SAUCE: Coat bottom of pot with vegetable oil. Cut whole garlic head in half; place both halves in pot with leaves. Cook for about 3 to 5 minutes. Add half bottle of soy sauce; once mixture reaches a boil, add the pound of butter. Simmer for 15 minutes.
- FILET: Season each filet with salt, then sear in a pan. When filets are seared to desired doneness, remove from heat and allow to sit for 2 to 3 minutes. Make a small cut in center of filet, pour sauce over the top. Place a small amount of mustard on the side for dipping.
HONEY-MUSTARD BBQ GLAZE FOR GRILLED SAUSAGES, MEATS, CHICKEN OR
You can use this good glaze for grilling sausages, meats, chicken or fish. Its taste is very good. Enjoy it.
Provided by pink cook
Categories Sauces
Time 40m
Yield 2 cups, 6 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients. Score each sausage with 6 small cuts.
- Cook sausages, chicken, pork, fish or steaks on hot barbecue grill, basting generously every minute or so for 6-8 minutes and turning frequently until meat is well cooked from inside and browned.
Nutrition Facts : Calories 202.4, Fat 1.3, SaturatedFat 0.1, Sodium 469.4, Carbohydrate 50.4, Fiber 1.5, Sugar 47.7, Protein 1.9
GARLIC-MUSTARD-GRILLED BEEF SKEWERS
Provided by Bobby Flay
Categories Garlic Mustard Marinate Low Carb Beef Tenderloin Summer Grill/Barbecue
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- For garlic-mustard glaze:
- Whisk together all of the ingredients in a small bowl,cover,and let sit at room temperature for at least 30 minutes and up to 4 hours before using.
- For grilled beef skewers:
- 1. Heat your grill to high.
- 2. Cut the tenderloin lengthwise in half, then cut the halves lengthwise in half again. Slice crosswise to make 24 equal pieces. Skewer 2 pieces of beef onto each skewer, keeping them together at one end of the skewer. (This will make the grilled skewer easier to hold and eat.) Place the skewers in a baking dish or on a baking sheet, pour half of the glaze over the meat, and turn to coat.
- 3. Grill the meat, turning once and brushing with the remaining glaze, for 4 to 6 minutes until golden brown, slightly charred, and cooked to medium-rare. Transfer the skewers to a cutting board and let rest for 5 minutes.
- 4. Place the skewers on a platter and serve hot or at room temperature.
NEFF MICROSITE
Looking for the ultimate winter warmer? It doesn't get much better than succulent glazed beef and some comforting cauliflower cheese...
Provided by Neff
Categories Dinner
Yield 4-6
Number Of Ingredients 23
Steps:
- Add the chopped onions and carrots to the NEFF Universal Pan and place the beef joint on top. In a large bowl, mix the mustard, horseradish, butter, garlic, sugar, Worcester sauce, sea salt flakes and ground black pepper. Baste the beef with a generous amount of the mustard glaze. Insert the Meat Probe into the thickest part of the beef and select 58°C for a medium/medium rare roast. Set CircoTherm® at 170°C and switch Variosteam to medium. Use the Slide&Hide® door and ComfortFlex Rails to baste the beef during cooking.
- During the last 20 mins of roasting, place the cauliflower florets into an oven-safe dish and cook for 20 mins. Meanwhile, make a start on the cheese sauce. In a pan, whisk the milk, flour, and butter over a medium heat until the mixture thickens. Stir through the nutmeg, bay leaves and a pinch of salt and pepper, then take off the heat before adding the grated gruyere. Once the beef joint is cooked, remove from the oven and transfer onto a board or warmed plate. Cover with foil and leave to rest for 30 mins. Remove the cauliflower from the oven and pour over the cheese sauce, scattering the grated parmesan on top. Change the CircoTherm® temperature to 180°C and cook for another 30 mins.
- While the beef rests, pour the vegetables and juices from the Universal Tray into a saucepan, adding a little water to make a jus. Squash the vegetables, then add a glass of red wine and a dash of flour, stirring until fully combined. Pass the liquid through a sieve and into a jug, ready for serving. Once the cauliflower cheese is golden and bubbling on top, remove from the oven. Carve the beef, then pour some jus over the top and serve with the cauliflower cheese and a handful of peppery watercress on the side.
SOY-GLAZED BEEF
Give beef a boost with this delicious soy marinade
Provided by Barney Desmazery
Categories Buffet, Dinner, Main course
Time 1h5m
Number Of Ingredients 7
Steps:
- To make the marinade, blitz the garlic, chilli and ginger in a blender until finely chopped. Add the soy or teriyaki sauce and ketchup, then pulse until completely blended. Put the beef in a dish and smear over the marinade. Leave in the fridge to marinate for up to 24 hours, the longer the better.
- To cook the beef, fire up the barbecue and, when flames subside and coals glow, lay it fat side down and char for about 5 mins to get fat sizzling. Flip it over and cook for 40 mins for medium rare, turning occasionally until all sides are charred. If the barbecue has a lid, use it for a smokier flavour. A few mins before taking the beef off, drizzle over brandy or bourbon (if using) to flambé the meat.
- Lift the meat onto a board, cover with foil and leave to rest for at least 10 mins. Carve the beef into slices like a roast and serve with any juices.
Nutrition Facts : Calories 420 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 62 grams protein, Sodium 0.61 milligram of sodium
BOURBON BEEF WITH MUSTARD GLAZE
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
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
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