Maple Glazed Roast Beef Food

MAPLE GLAZED RIBS

Steps:

• Preheat oven to 350 degrees F.
• Place ribs in a roasting pan and sprinkle with salt. Bake for approximately 25 minutes. After the ribs are golden brown, remove from the oven and baste with pure maple syrup.
• Lower the oven temperature to 250 degrees F. Tightly wrap the ribs with a foil tent, making sure not to put any holes in the foil in order to maintain moisture and flavor. Return to the oven for approximately 10 hours. When you open the foil to check the ribs (carefully avoiding the steam), you should be able to place a fork into the meat and it should immediately break off the bone. If there is any resistance or hardness, continue cooking in the oven for up to 2 hours longer.
• After cooking is complete, coat with another layer of maple syrup. If not serving immediately, wrap in plastic to keep moist until ready to use. To serve, cut each rack in half.
• This method of slow cooking Maple Glazed Ribs assures the most tender, moist and delicious maple-flavored ribs!

MAPLE-GLAZED ROAST WITH WINTER VEGETABLES

Steps:

• Make the glaze: Whisk the melted butter, mustard, maple syrup, Worcestershire sauce and garlic powder in a bowl; season liberally with salt and pepper. Set the glaze aside.
• Cook the roast: Preheat the oven to 375˚ F. Place the roast in a roasting pan or baking dish and pour the glaze on top. Cover with foil and bake 15 minutes, then remove the foil and bake 5 more minutes.
• Meanwhile, make the vegetables: Put the vegetables on a rimmed baking sheet and drizzle with vegetable oil; add the garlic, season with salt and pepper and toss. Roast until almost fork-tender, 10 to 15 minutes. (If mixing vegetables, note that they may be done at different times.)
• Slice the roast about 1/4 inch thick in the pan. Add the roasted vegetables to the pan with the roast. Brush everything with the glaze from the pan, cover with foil and return to the oven. Roast about 10 minutes, then remove the foil and continue roasting until the glaze starts to bubble and caramelize and the vegetables are fork-tender, about 10 more minutes.

MOLASSES MAPLE GLAZED BEEF BRISKET(CROCK POT)

Steps:

• Combine cayenne pepper, salt and pepper in a small bowl. Rub mixture all over the brisket. Place brisket in resealable plastic bag.
• Combine olive oil, maple syrup, molasses, brown sugar, tomato paste, orange juice, garlic and orange peel in a small bowl. Pour mixture over brisket in plastic bag.
• Refrigerate marinated brisket for at least 2 hours or overnight, turning bag several times.
• Transfer brisket and marinade to crockpot and cook on Low for 7-9 hours or on High for 3 1/2-4 hours, turning once or twice. Adjust seasonings to taste. Slice thinly across the grain and serve. Enjoy.

POT ROAST WITH BOURBON MAPLE GLAZE

Steps:

• Marinate the roast in the red wine overnight in the refrigerator. Remove meat from the marinade and pat dry with paper towels. Heat 1 tbsp of olive oil in a large pot. Brown meat on all sides and remove. Add the remaining olive oil, celery, carrots and onions and cook over medium heat for a few minutes. Add the garlic and cook 1 minute more.
• Deglaze with bourbon (stand back, the bourbon may ignite momentarily). Add the beef stock, roast and maple syrup. The liquid should just about cover the meat and vegetables. Lower the heat to a simmer; cover pot and cook 3 to 3 1/2 hours, turning meat occasionally so that it will cook evenly. If it still seems a bit liquidy after 2 1/2 hours, tip the lid off a bit to allow steam to escape and the sauce to thicken.
• When meat is fork tender, remove from pot. Add peas and corn. Cook for another 10-15 minutes. Slice meat into thick 1/2" slices. Mound mashed potatoes on center of plate. Top with meat slices and pour sauce over everything.