Honey Mustard Beef
Dawnell Sechler
This easy guide to the perfect prime rib roast, complete with a honey mustard rub, and a video to help you along the way will set you up for success this holiday season! Serve this spectacular roast with our Creamy Mushroom Marsala Sauce and Rosemary Potatoes au Gratin.
Beef, as delicious as prime rib, can still benefit from minor flavour enhancement. And this is where our rub comes in. All we have to do is to mix up honey, Dijon mustard, garlic, rosemary, olive oil and sea salt to compliment the natural flavour!
Cooking a rib of beef could be quite intimidating for two reasons. The price tag and the pressure of the holidays. Good news is prime rib is very easy to cook. The meat quality is what is responsible for tender and juicy bites.
Secondly, preheat the oven to 450F/230C. The best way to cook prime rib is to roast it at high temperature, which allows the surface to develop a lovely crust. However, after 25 minutes we lower the temperature to 350F/180C and finish it off until the meat thermometer registers 55C/130F.
After the meat has been taken out of the oven it needs to rest for 30 minutes. Resting meat is important as it allows the juices, which came up to the surface of the roast in the hot oven, to rush back inside the joint.
Cover the prime rib roast loosely with aluminium foil and let it sit for half an hour. The internal temperature will rise further 5 degrees. This will ensure you have a juicy and flavourful piece of beef.
Simple side dishes like herb and garlic mashed potatoes or roast potatoes will be a perfect pairing for this spectacular beef roast. Or make our mashed potato casserole stuffed with mushrooms and caramelised onions, which could be prepared a day ahead. If you feel like adding another showstopper, give our Hasselback Potatoes a try!
With a couple of rich dishes like the ones above I always try to bring balance by serving a light and zingy winter salad of red cabbage, kale and pomegranate. Or add a plate of vegetables with a punchy flavour like Miso Roasted Carrots.
Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.
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Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.
This grilled Honey Mustard Beef Kabobs recipe features tender, juicy beef, sweet cherry tomatoes, and onion with a simple, robust honey mustard marinade. An easy grilling recipe made with minimal time, energy, and ingredients!
Round out your grilled beef kabobs meal with a couple sides. Personally, I love to pair beef with earthy potatoes and something super fresh-tasting. Here are some of my favorite dishes to serve with these kabobs:
To store: If we have leftovers (kinda rare!), I remove the ingredients from the skewers first, then store them in an airtight container in the fridge. If you want to leave the kabobs intact, go right ahead and store them in an airtight container in the fridge as well. Everything will keep well for up to 3 days.
This Beef Kabob recipe is great. The hardest part was waiting for the meat to marinate. The siracha gives it a nice mild heat and the cilantro a good finish. I served it with potato salad, avocado, and a Bock beer.
This looks and sounds delicious. We love Siracha just discovered siracha mayo and it goes on all our sandwiches, this siracha mustard is going to be the new addition. These kabobs will go great with fresh rolls, som tam and Jasmin rice.
The very simple glaze of honey and coarse-grain mustard added a beautiful sweetness and subtle tang to the salted meat. The flavor combination of the glaze with the cured meat hit all the right notes for me.
Traditional methods for booking corned beef involve either boiling or slowly roasting the brined brisket in a bit of water. Due to the curing process, corned beef can sometimes be a bit salty when baked instead of boiled or slowly roasted with a bit of water in the crockpot.
Mary: I have seen you so many times at Chef Dennis' community but this is my first time here. I am in love with your blog. Great pictures and especially, yummy dishes! This beef is my favorite. I salivate every time that I look at the pictures. Kudos!
I have made corned beef brisket two years in a row with a honey mustard sauce. Will never go back, lol. It is so tender and the honey mustard glaze is awesome. I can't find my recipe from last year (which came off of the internet) so here I am again. This one looks like the one I used. Sounds great. Never knew corned beef could be soooo flavorful and tender
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I learned from various websites that corned beef can be very salty, especially when baked. To remedy this, simply place the corned beef in a large pot of water and boil over high heat for a minute. Drain the water and pat the corned beef dry.
Combine the mustard and honey and mix until well combined. Pour 1/4 of the sauce into a serving dish and set aside for dipping. Spread the remaining honey mustard mixture evenly over the corned beef. Next, sprinkle the brown sugar on top evenly.
I made this last night but I had already started cooking my corn beef in a roasting pan with water covered with foil. I read that roasting keeps the flavor and makes it more tender than boiling . So after 3 hrs of roasting I completed it with the honey mustard/ brown sugar and cooked another 30min. It was amazing! I have been cooking every St. Patricks day for the past at least 10 years. I have always boiled for hours and then just put brown sugar on top and cooked a while in the oven. Its good but not as good as the honey mustard. Thanks for sharing!
Omg.. just delicious.. followed directions except added carrots,potatoes and onions after 2 hours then cooked 1.5 more hours. 3.5 lb roast. I did boil the roast in water and seasoning for 30 or 40 mins before starting the convection roasting time. I took the kid off the last 15 mins.
This was a perfect corned beef. Just perfect. Thank yu
Trim the steak and cut into slices. Heat a deep frying pan or wok over high heat until very hot. Add the oil, garlic and onions and cook for 2 minutes. Add the beef strips and cook for 4 minutes or until well browned. Add mustard, honey and vegetables and toss to coat. Cook for a further 2-3 minutes until vegetables are just tender. Serve with steamed rice. Serves 4.
A scrumptious corned beef. The ginger beer is a great idea, as it gave the corned beef a subtle gingery flavor. It came out tender and moist. The mustard honey sauce is the perfect accompaniment and it will be a great addition to our corned beef sandwiches that we are having tomorrow! This is a keeper. Thank you, Pat, for sharing. Made it for FYC.
EXCELLENT corned beef! I usually just use the packet that comes with the beef, but this recipe resulted in such tender, moist, and flavorful corned beef! DH was skeptical of the mustard sauce, but once he tasted it - he was hooked! Thanks for a unique take on corned beef - this will be my go-to from now on!
This is one awesome recipe!I made exactly as written and this corn beef was so tender and delicious! The ginger beer gives such a delicate flavor to the beef.I very rarely cook corned Beef as DH is not a fan of it, although he loves it cold the next day in a sandwich, and this must have been good, as is watching over the leftover's in the fridge like a guard day so he can have it tomorrow for lunch.I really did enjoy this and will be making this again soon.Served with carrots, mashed potato's and buttered cabbage, this bought back so many childhood memories for me.Thanks Pat.
Since its GRILLING SEASON (bit excited) I would make a dijon, paleo oil, crushed red pepper marinade for shrimp, mushroom and pineapple skewers on the grill with a side of grilled sweet potato chips, mustard for dipping them in of course.
Whisk about three tablespoons of the Dijon mustard with about 1.5 tbls of white wine vinegar (or more depending on your taste), along with 1/2 tbls of raw honey. Couple dashes of ground sage too. Whisk till smooth.
Intimidated by buying a brisket at the butcher? Check out this post for tips. Try cutting this brisket in to thicker pieces and making a sandwich on toasted challah bread with some of the gravy reduced into a sauce. And, as always, freeze a portion or two for a cold night when all you want is home-cooked comfort food, fast!
Honey Mustard Brisket Print Cook time 4 hours Total time 4 hours Author: myutensilcrock.com Recipe type: Dinner, Sandwiches Ingredients
- 2 - 3 lb flat cut brisket c honey local! c dijon mustard c orange juice or peach puree 4 cloves garlic, slices 1.5 t fresh lemon juice pinch red pepper flakes t dried thyme t kosher salt freshly ground pepper 2 c water
- Place the brisket in a strong plastic freezer bag. In a medium bowl, whisk together all of the ingredients except the water to make the marinade, and then add the marinade to the bag containing the brisket, and seal. Marinate for up to one day (if you only have a half hour though, that's fine).
- Preheat the oven to 325. Lay a large piece of heavy-duty aluminum foil over a roasting pan, and turn up the edges of the foil to make a bowl (you are going to pour liquid in to it). Remove the brisket from the bag and place in the middle of the foil, fatty side up. Carefully pour the marinade over the brisket. Add as much water as you can, up to 2 cups. This will help braise the meat Seal the foil with a second piece placed over the top, and crimped as tightly as possible. Roast at 325 for 3.5 - 4 hours. Be VERY careful when opening the foil; it will be very steamy!
This step will help you remove the fat all at once, so there isn't fat on every slice of meat
- Remove the brisket from the foil package, and place the meat on a new piece of heavy-duty aluminum foil. Let it cool a bit, and then seal the foil tight. Refrigerate for at least 6 hours, and up to overnight (or, two if you get distracted). Refrigerate the honey mustard gravy in a separate container. Once the brisket has cooled, slice the fat off, leaving only the lean meat in one piece. Slice or shred the meat as you like it.
- Skim off and discard any fat that has settled on the top. You have two choices: 1) place the meat in a casserole dish and just pour the gravy back on it; or 2) heat the gravy in a small saucepan until it has reduced (if you reduce it enough, you can use it as a sauce on a brisket sandwich).
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