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Sunday, February 13, 2011

Mustard, Corriander and Peppercorn Meat Marinade

   Mustard is just one of those raw condiments that I am not crazy about.  When it comes to cooking with mustard, it's a whole different story.  The bold, sharp flavor of a good mustard is a great way to add body  to food.  Larger inexpensive cuts of meat are a perfect candidate for a mustard marinade. 
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
Crush the peppercorns and coriander and mix with mustard.  Rub meat with olive oil then rub mustard mixture over the entire surface.
Cover meat and refrigerate overnight.
On stove top use an oven proof pot to sear all sides of the meat. 
Remove meat and set aside.
  Using the same pot, add butter and saute the onions and carrots for 5 minutes. 
Add white wine and make sure to scrape any browned bits from the bottom of the pot.
 Place meat back into the pot.
Cover the and place into a pre heated 375f oven.
Cook for 1 1/2 hours.
Remove the pot from the oven and place it back on the stove top.
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.
After a few minutes, the gravy will begin to brown and thicken.  Cook until thick but still pourable.
Slice the meat into strips, plate and serve with the pan gravy
The meat will be super tender and full of flavor.  The gravy is bold but not overpowering and is a perfect accompaniment for the meat which can be served on its own, with a side or on a bun as a sandwich.


Melynda said...

I love mustard, and this roast sounds so delicious. Corianeder is relatively new for me, but I really enjoy the flavor. Thanks.

Mary said...

Danny, this was a wonderful post. Your photos are truly wonderful and your recipe sounds delicious. I hope you have a wonderful day. Blessings...Mary

Laurie Alves said...

Just beautiful..I can taste it from here...::drool::

Karen said...

Photos are great! I love mustard, but agree that it takes on another dimension of flavor when used in cooking. The gravy looks like it would be really flavorful.

Karen said...

Oh, and I *love* your mortar and pestle :)

Diana's Cocina said...

What a gorgeous and absolutely delicious looking roast ~ And that marinade, awesome!

Medifast Coupons said...

Very nice, can take a less expensive cut and really change it up, awesome recipe. Can't wait to try, thanks.


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