Beef stew with honey and mustard. Cooking meat with mustard and honey (recipes for baking, stewing and barbecuing)

I'm testing Oscar Kucera's book "Simply Delicious Food." This time the recipe for beef in mustard-honey marinade caught my attention.
I didn't have any tenderloin, so I used Black Angus marbled beef for the schnitzel. I can say that this type of meat is perfect for this dish, the optimal thickness is 2 - 2.5 cm. I do not recommend beating the meat, even a little, as this will disrupt the integrity of the fibers and the meat will lose juice during heat treatment. In addition, both tenderloin and marbled schnitzel are already very tender and soft meat, which a priori does not need beating.

What can I say about the recipe... I really liked the meat, it turned out juicy, tender, with a pleasant piquant aftertaste, the recipe remains in your favorites' collection!

Well, I already said about serving - it’s better on a board - it’s more convenient to cut the meat.

I like Oscar Kucera’s book more and more every day, I want to try to cook every dish! Bright, mouth-watering photos inspire culinary innovations and encourage delicious discoveries. Such a book would be an excellent gift for young housewives, and in general, for anyone who loves good, simple, tasty food and is not afraid to experiment.

Honey and mustard are two win-win ingredients for marinades and sauces for any type of meat. Mustard adds a pleasant pungency and spicy taste to the dish, and honey helps bring out the full flavor of the meat.

In addition, when frying or baking, meat with honey turns out special: with a golden caramel crust on the outside, juicy and melting on the inside.

Bake, stew, grill or barbecue - even the most sophisticated gourmets will not resist your dish!

Pork goes perfectly with. A barbecue of juicy pork tenderloin in this marinade will become the main dish of your holiday table. To prepare it you will need:

pork tenderloin (600 gr.);
3 tablespoons mustard;
3 heaped tablespoons of natural honey;
salt, spices, black pepper.

Tip: Before cooking, wash the pork and dry it thoroughly with paper towels. If this is not done, then a golden crust will not form during frying.

Cut the pork into slices 1 cm thick. If the pork is a bit tough, you can lightly pound it before marinating.
Mix mustard, honey, spices and pepper. No need to add salt!
Coat the pork with the sauce and place in a deep glass or ceramic dish, and leave for at least a couple of hours, and best of all, overnight.

If you're barbecuing, you'll only need to sear the slices for 1-2 minutes on each side. In a regular frying pan, the pork will take a little longer to cook; each side will take 5-6 minutes. While cooking, baste with remaining sauce from time to time. You need to salt the finished dish, immediately before serving it.

This marinade is also suitable for chicken, turkey or veal.

Roast Georgian style

Honey sweetness and aromatic herbs perfectly complement fresh veal or pork. Pork is best suited for cooking meat in Georgian style, but you can marinate both veal and lamb in spicy sauce. For one kilogram of Georgian roast you will need:

a bunch of herbs (parsley, basil and dill);
1 table. a spoonful of sour cream or mayonnaise;
2 table. spoons of natural honey;
1 table. spoon of lemon juice;
salt and ground black pepper.

Before cooking, wash pork or veal thoroughly, dry and cut into small pieces.

Finely chop the greens, mix them with sour cream, lemon juice, honey and spices.
Coat each piece with the prepared sauce.
Leave the dish in the refrigerator for several hours to thoroughly soak it.
Bake the meat Georgian style in a well-heated oven for an hour.

Georgian roast goes well with baked potatoes. Any greens can be used in the recipe; add coriander, cilantro, and basil to taste. Fans of hot sauces can add other spices from Caucasian cuisine to the Georgian dish - the taste will only benefit from this.

Meat stewed in spicy soy-honey sauce

A marinade made from soy sauce and honey is suitable for beef, pork, turkey or chicken. To prepare the dish you will need:

1 kilogram of meat;
a glass of honey;
a glass of soy sauce;
a glass of tomato paste;
head of garlic;
salt and black pepper.

Cut the meat into small pieces.
In a separate container, mix soy sauce, honey, tomato paste and spices.
Place the pieces in a deep frying pan, pour in the marinade, cover with a lid and place on medium heat.

You need to simmer the dish, stirring it occasionally, until the gravy thickens properly. Poultry is usually cooked in half an hour, pork and beef - a little longer.

Pork baked in mustard-honey sauce

To prepare, you will need a pork neck or ham, preferably without a bone. Before cooking, be sure to dry the meat with paper towels or napkins so that when baking, an appetizing crust will appear on its surface.

To prepare the sauce you will need:

1 jar of French mustard;
2–3 tablespoons of honey;
3 cloves of garlic;
half a teaspoon each of ground ginger, basil, tarragon, white pepper, turmeric.
several dried barberries.

Mix all ingredients in a separate container. No need to add salt!
We pierce the meat in several places and stuff it with pieces of garlic and barberry.
Coat a piece of meat with the resulting mixture.
Wrap the pork in a double layer of foil so that the seam remains at the top.

Bake the meat with honey in the oven for one and a half to two hours. An hour after the start of cooking, you need to open the foil slightly, and every ten minutes, baste the roast with the juice flowing onto the baking sheet. After 40–50 minutes the dish is ready. Bon appetit!

Not all cooks decide to bake beef in one large piece, as they fear that it will end up tough and dry. But a recipe that uses honey mustard sauce allows you to put these concerns aside. Cook and don’t be afraid of anything: the meat turns out tender, juicy and aromatic, with a pleasant sweetish note of honey, which goes well with spicy mustard and aromatic Provençal herbs.

The dish looks worthy on any holiday table, and thin slices of this beef, cut with a sharp knife, are perfect for homemade sandwiches. No sausage products can simply be put on the same level with it: home-cooked meat is undoubtedly both tastier and healthier.

Products:

Preparation. Wash the beef (pork is also suitable) under running water, cut and remove all films, if any, and dry.

Mix dry spices and salt in a plate.

To ensure that the meat holds its shape better when baked, the piece should be tightly tied with culinary thread. Coat generously with the resulting dry mixture.

In another plate, mix the liquid ingredients: honey, mustard, sunflower oil, mix everything thoroughly until smooth.

Using a pastry brush, spread the liquid mixture onto a piece of meat on all sides. You should not immediately try to spread the entire resulting honey-mustard mixture onto the meat; about 2/3 of the mixture should remain. In this form, leave the meat to marinate overnight (ideally).

After a while, fry a piece of meat in a frying pan over high heat on all sides, literally 1-2 minutes, until a crust is obtained. Then brush the meat again with a mixture of mustard, honey and sunflower oil and place in the oven.

A 1.5 kg piece of beef will spend approximately 35 minutes in the oven. During this time, you need to brush the meat at least 1-2 times with the remaining marinade to form a tasty crust. It is easy to determine the readiness of meat if you pierce it with a knife to the middle of the piece; when it is removed, the juice will definitely come out. If the juice is red, try returning the meat back to the oven for 5 minutes, then repeat the test. Bake until the meat releases clear juice when the meat is pierced.

Be sure to remove the meat from the oven immediately. Let it cool slightly before slicing.

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In the design of the master class, the author's photos of Elena Selyun were used. Copying is prohibited!