Honey mustard sauce: the best addition to meat. Cooking meat with mustard and honey (recipes for baking, stewing and barbecue) Stewed beef with honey and mustard
Honey and mustard are two win-win ingredients for marinades and sauces for any kind of meat. Mustard adds a pleasant sharpness and spicy taste to the dish, and honey helps to bring out the full flavor of meat.
In addition, when frying or baking, meat with honey turns out to be special: with a golden caramel crust on the outside, juicy and melting inside.
Bake, stew, grill or barbecue - even the most sophisticated gourmets will not resist your dish!
Pork goes well with. BBQ from juicy pork tenderloin in such a marinade will become the main dish of your holiday table. To prepare it you will need:
- pork tenderloin(600 gr.);
- 3 tablespoons of mustard;
- 3 tablespoons with a slide of natural honey;
- salt, spices, black pepper.
Tip: Before cooking, pork should be washed and thoroughly dried with paper towels. If this is not done, then a golden crust will not form during frying.
- Cut the pork into 1 cm thick slices. If the pork is tough, it can be slightly beaten off before marinating.
- Mix mustard, honey, spices and pepper. Salt does not need to be added!
- 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 are barbecued, the slices will only need 1-2 minutes to cook on each side. On the regular frying pan pork will take a little longer to cook, it will take 5-6 minutes on each side. Drizzle with remaining sauce from time to time while cooking. Need to salt now ready meal immediately before serving it on the table.
This marinade is also suitable for chicken, turkey or veal.
Roast in Georgian
Honey sweetness and fragrant herbs perfectly complement fresh veal or pork. Pork is best for cooking Georgian meat, but veal and lamb can be marinated in a spicy sauce. For one kilogram of Georgian roast you will need:
- a bunch of greens (parsley, basil and dill);
- 1 table. a spoonful of sour cream or mayonnaise;
- 2 table. spoons of natural honey;
- 1 table. a spoonful of lemon juice;
- salt and black ground pepper.
Before cooking, wash pork or veal thoroughly, dry and cut into small pieces.
- Finely chop the greens, mix it with sour cream, lemon juice, honey and spices.
- Coat each piece with prepared sauce.
- Leave the dish for several hours in the refrigerator so that it is properly soaked.
- Bake meat in Georgian style in a well-heated oven for an hour.
Georgian roast goes well with baked potatoes. Any greens in the recipe can be used, add coriander, cilantro, and basil to taste. lovers hot sauces can add other spices to the Georgian dish caucasian cuisine- the taste will only benefit from this.
Meat stewed in spicy soy-honey sauce
Soy sauce and honey marinade 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;
- a head of garlic;
- salt and black pepper.
- Cut the meat into small pieces.
- Mix in a separate container soy sauce, honey, tomato paste and spices.
- Place the pieces in deep frying pan, pour the marinade, close the lid and put on medium heat.
Simmer the dish, stirring occasionally, until the gravy thickens properly. Poultry is cooked, as a rule, in half an hour, pork and beef - a little longer.
Pork baked in mustard-honey sauce
For cooking you will need pork neck or ham, preferably boneless. Before cooking, be sure to dry the meat with paper towels or napkins so that when baking, it appears on its surface. appetizing crust.
To prepare the sauce you will need:
- 1 jar of French mustard;
- 2-3 tablespoons of honey;
- 3 cloves of garlic;
- half a teaspoon of ground ginger, basil, tarragon, white pepper, turmeric.
- a few dried barberries.
- Mix all ingredients in a separate container. Salt does not need to be added!
- We pierce the meat in several places and stuff with pieces of garlic and barberry.
- We 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 meat with honey in the oven for one and a half to two hours. An hour after the start of cooking, the foil should be slightly opened, and every ten minutes, pour the roast with the juice flowing onto the baking sheet. After 40-50 minutes the dish is ready. Bon appetit!
There are several options for making honey mustard sauce. They are distinguished by their simplicity and unexpected combinations of ingredients, which should not be intimidating.
Recipe #1
Necessary:
2 tbsp. spoons of liquid honey,
2 tbsp. mustard spoons,
1 st. a spoonful of lemon juice
2-3 tbsp. tablespoons of vegetable oil
various spices - at will and to taste.
How to cook:
Put honey in a small container and add not very spicy mustard to it. Mix well.
After squeezing the right amount of juice from the lemon, add it to the resulting mixture.
After that, here you also need to add a couple of tablespoons of refined vegetable oil and whip.
You can complete the cooking process by squeezing a clove of garlic into the dressing and adding spices.
Store honey mustard sauce in the refrigerator.
Recipe #2
Necessary:
150 gr honey, 100 gr Dijon mustard,
1-2 tbsp. spoons of soy sauce
onion,
10 gr of ginger root.
How prpreparesb:
In a blender, place the peeled onion, honey, fresh ginger root, mustard, soy sauce.
Finely grind the whole composition and let it brew.
Recipe #3
Necessary:
1 st. a spoonful of Dijon mustard
2 tbsp. spoons of honey
2 tbsp. tablespoons of olive oil
1 st. a spoonful of lemon juice
1 st. spoon of ginger
How to cook:
After peeling the ginger, rub it in a fine grater.
Using a blender, mix well the mustard, honey, lemon juice and olive oil.
Add ginger and mix thoroughly again.
Salt.
Meat in honey mustard sauce
Necessary:
1.5-2 kg - pork meat (neck, ham) can be on the bone,
1 can of mustard
2-3 tbsp. spoons of honey
seasonings: 0.5 teaspoons of ginger, coarse white pepper, turmeric, tarragon, rosemary, and 1.5 teaspoons of basil,
2 cloves of garlic.
How to cook:
- Make the sauce: put honey in a deep bowl with mustard, mix thoroughly. Add spices and herbs. You don't need to salt the sauce!
Put the washed and dried piece of pork on foil. Make a few slits in it and stick half a clove of garlic in there.
After that, coat the meat with a thick layer of dressing and immediately wrap it with foil. The seam should remain on top.
Put everything on a baking sheet and put in the oven, preheated to a temperature of 200 degrees.
Roast beef alone large piece not all cooks decide, as they fear that it will eventually turn out to be hard and dry. But the recipe, which uses honey mustard sauce, puts those worries aside. Cook and do not be afraid: the meat is tender, juicy and fragrant, with a pleasant sweetish note of honey, which goes well with spicy mustard and fragrant Provencal herbs.
The dish looks decent on any holiday table, and thin slices of such beef, cut with a sharp knife, are perfect for homemade sandwiches. You can’t even put any sausages with it in one row: meat own cooking definitely tastier and healthier.
Products:
Cooking. Wash the beef (pork is also suitable) under running water, cut and remove all films, if any, dry.
In a bowl, mix dry spices and salt.
In order for the meat to keep its shape better during baking, the piece should be tied tightly. cooking string. Spread generously with the resulting dry mixture.
In another bowl, mix liquid ingredients: honey, mustard, sunflower oil, mix everything thoroughly until smooth.
Spread the liquid mixture on the piece of meat on all sides with a culinary brush. You should not immediately try to spread the entire resulting honey-mustard mixture on the meat, somewhere around 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 skillet over high heat on all sides, literally for 1-2 minutes, until a crust is obtained. Then brush the meat again with a mixture of mustard, honey and sunflower oil and send it to the oven.
A 1.5 kg piece of beef will spend approximately 35 minutes in the oven. During this time, you need to grease the meat with the remaining marinade at least 1-2 times to form a delicious crust. The readiness of the meat is easy to determine if you pierce it with a knife to the middle of the piece, when it is extracted, the juice will definitely stand out. If the juice is red, try putting the meat back in the oven for 5 minutes, then check again. Bake until clear juices come out when pierced.
Be sure to take the meat out of the oven immediately. Allow it to cool slightly before slicing.
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The author's photos of Elena Selyun were used in the design of the master class. Copying is prohibited!
I am testing the book "Simply Delicious Food" by Oskar Kucera. This time, my attention was drawn to the beef recipe in mustard honey marinade. 
I didn't have a cutout, so I used marbled beef for Black Angus 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 advise beating the meat, even a little, as this will violate the integrity of the fibers and the meat will lose juice in the process heat treatment. In addition, both tenderloin and marble schnitzel are already very tender and soft meat, which a priori does not need to be beaten .. 
What I want to say about the recipe ... I liked the meat very much, it turned out juicy, tender, with a pleasant spicy aftertaste, the recipe remains in the piggy bank of my favorites!
Well, I already said about serving - it’s better on the board - it’s more convenient to cut the meat.
I like Oskar Kuchera's book more and more every day, I want to try to cook every dish! Bright mouth-watering photos encourage culinary innovations and push for delicious discoveries. Such a book would be an excellent gift for young hostesses, and indeed, for everyone who loves a good, simple, Tasty food and is not afraid to experiment.