Beef Honey Roast Food

HONEY-GLAZED BLACK PEPPER ROAST BEEF

Steps:

• Preheat oven to 400°F.
• Rub beef all over with pepper and salt and place on a rack fitted into a roasting pan. Roast for 45 minutes.
• Meanwhile, whisk together honey, vinegar and oil in a medium bowl.
• After 45 minutes of roasting, brush beef all over with honey mixture. Continue to cook 15 minutes more then reduce the oven temperature to 350°F.
• Continue to roast for an additional 10-30 minutes or until an instant-read thermometer inserted into thickest part of roast reads 125°F for medium-rare, brushing every 10 minutes with the glaze.
• Transfer to a cutting board, tent with foil and let rest for 15 minutes before slicing (internal temperature will rise 5° to 10°). Serve with pan juices drizzled over the top.

CRISPY HONEY GARLIC BEEF

Steps:

• Toss the steak with the corn starch in a large bowl and set aside.
• Over medium heat, fill a heavy-bottomed pot just under half full with vegetable oil. Bring the oil to 350 degrees F.
• Once the oil is properly heated, and working in batches, shake the excess corn starch off the beef and fry each piece in until crispy. This process takes about 3-4 minutes. Drain the fried beef on paper towels.
• Once the beef is fried, add one tablespoon of vegetable oil to a large skillet. Over medium heat, add the garlic and cook until the garlic has turned a light, golden brown colour.
• Add the soy sauce, brown sugar, honey, black pepper, salt, and chili flakes (if using). Stir to combine.
• Continue to cook until sauce has thickened.
• Add the cooked beef and toss to combine.
• Turn off the heat and drizzle over the sesame oil, if using. Add the sesame seeds and green onions. Toss once again. Serve immediately.

AMAZING HONEY & BOURBON BEEF ROAST

Steps:

• 1. PREP/PREPARE
• 2. THE ROAST
• 3. Gather your ingredients.
• 4. Place a rack in the lower position, and preheat the oven to 275f (135c)
• 5. Rub the roast down with the oil, and then sprinkle with salt & pepper, to taste.
• 6. Place a pot over medium-high heat, and sear the roast on all sides, about 2 minutes, per side.
• 7. Remove the roast, and reserve.
• 8. THE BRAISING LIQUID
• 9. Gather your ingredients.
• 10. Add the ingredients to the pot, and reduce heat to medium.
• 11. Chef's Note: Use a wooden spoon to scrape the fonds off the bottom of the pot, and incorporate them into the braising liquid.
• 12. Bring up to a simmer, while stirring to incorporate all the ingredients.
• 13. Chef's Tip: Since this braising liquid contains a lot of bourbon, when it comes to a simmer, you might want to avoid the fumes... unless you want to get drunk.
• 14. Return the roast to the pot.
• 15. Tightly cover and place in the oven until fork tender, about 4 hours.
• 16. Chef's Note: If you are doing this in a slow cooker, add the seared roast, and other ingredients to the bowl of your slow cooker, and then set on low for 8 or 9 hours.
• 17. PLATE/PRESENT
• 18. Remove from the pot (or slow cooker), thickly slice, then plate with your favorite veggie and/or starch, and drizzle on some of that yummy sauce. Enjoy.
• 19. Keep the faith, and keep cooking.

SLOW COOKER HONEY-MUSTARD POT ROAST

Steps:

• 1. Sprinkle the roast on both sides with salt and pepper and garlic. In a frying pan over medium heat add the olive oil, and sear the roast on all sides.
• 2. To the slow cooker add the stock, water, honey-mustard and the onions and stir to dissolve the stock and mustard. Move the roast with the pan drippings to the slow cooker, cover and cook on high for 5 hrs or low for 8 hrs.
• 3. If you want; 1 hr before the end you can add the mushrooms and potatoes.

RED WINE POT ROAST WITH HONEY AND THYME

Steps:

• Preheat the oven to 350 degrees F.
• Season roast with salt and pepper. Heat oil in large oven-safe pot or Dutch oven over high heat for a couple minutes. Add the meat and brown well on all sides, about 10 minutes total. Remove and set aside on a plate. Lower heat to medium and saute onions, garlic, and carrots for 5 minutes. Add the broth, wine, honey, and thyme, stir to combine, and then add the roast back to the pot.
• Cover pot and transfer to oven. Bake for 2 hours, turning the meat over twice. Add the potatoes to the pot and bake, uncovered, for another 30 to 45 minutes longer until both the potatoes and the meat are fork-tender.

ALL AMERICAN ROAST BEEF

Steps:

• Preheat oven to 375 degrees F (190 degrees C). If roast is untied, tie at 3 inch intervals with cotton twine. Place roast in pan, and season with salt, garlic powder, and pepper. Add more or less seasonings to taste.
• Roast in oven for 60 minutes (20 minutes per pound). Remove from oven, cover loosely with foil, and let rest for 15 to 20 minutes.