Breaking down a tough cut of meat is simple with this tart, sweet and spicy marinade made of whole grain mustard with crushed coriander seeds and peppercorns. It only takes about a minute to put it together and another minute to slather over a roast such as this boneless beef blade roast. This marinade works best if left refrigerated overnight but it can also be used for smaller cuts of meat that require less time to retain flavor.
The marinade also helps render flavorful juices when braising or roasting. This helps contribute to tasty sauces or gravies which can be used to garnish the meat. The simplicity of preparation and the end result will definitely be rewarding.
3 lb boneless blade beef roast or similar cut
5 Tbsp whole grain mustard
2 Tbsp peppercorns ( I use black, white and red)
1 Tbsp coriander seeds
3 Tbsp of unsalted butter
1 carrot, diced
1 onion, diced
2-3 oz white wine
2 Tbsp all purpose flour
salt to taste
Remove meat and set aside.
Add white wine and make sure to scrape any browned bits from the bottom of the pot.
Cover the and place into a pre heated 375f oven.
Cook for 1 1/2 hours.
Remove meat and place on a cutting board to rest.
Skim some of the fat from the pot and discard it.
Add the 2 Tbsp of flour to the pot and stir until well blended on medium heat.