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How To make Roast Beef In Bourbon Sauce
1/2 c Vegetable Oil
1/2 c Bourbon
1 lg Onion
Thinly Sliced
2 lg Cloves Garlic :
Minced
1 t Freshly Ground Black Pepper
1 t Dry Mustard
1 t Salt
1/4 c Wine Or Cider Vinegar
1 Rib-Eye Or First Cut Chuck
Or Boneless Round Steak About 5 to 6 Pounds
Combine the oil, bourbon, onion, garlic, pepper, mustard, salt and vinegar, blending well. Place the meat in a plastic bag or glass dish. Pour the marinade over the meat and marinate 1 hour at room temperature, turning the meat 2 to 3 times. Drain the meat, reserving the marinade. Spit the meat from end to end through the center or on a diagonal, making sure that the roast is balanced. If the meat has not been tied already, tie it after you have fastened it in place with the spit forks--it will be a little firmer that way. Engage the spit and turn the meat, 8 to 10 inches above hot coals, for 1 1/2 hours or until a meat thermometer registers 120 degrees F. for rare, to 2 1/2 hours for well-done, 165 Degrees F on the meat
thermometer. Brush with the sauce for the last 30 minutes of cooking. To roast on the grill, place the meat over a drip pan with the hot coals surrounding the drip pan, or pushed back. Turn and baste the meat as needed to cook evenly. Grill 1 1/2 to 2 1/2 hours. Let the meat stand, on a platter, 20 to 30 minutes before carving. Heat the sauce and serve with the meat. NOTE: Any leftovers make great sandwiches and beef salads.
How To make Roast Beef In Bourbon Sauce's Videos
My Favorite Sauce for a Steak | Chef Jean-Pierre
Hello There Friends, an Au Poivre sauce is definitely my most favorite sauce that I have ever made and if I had to choose a meal to be the last that I would eat. It would be this dish. Steak Au Poivre, made with a Filet Mignon today. Super Delicious and easy to make. Check out this video and let me know what you think in the comments below.
RECIPE LINK:
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PRODUCTS USED BY CHEF:
❤️Laser Thermometer:
❤️ Meat Tenderizer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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Slow Cooker Beef Brisket with BBQ Sauce
This is the stuff food dreams are made of! Tender juicy slow cooked beef brisket smothered in a homemade BBQ sauce.
Homemade Demi-Glace
To call this classic sauce base kitchen gold would be to overly flatter gold. Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to and add code “RAGUSEA at checkout to save 10% off your first purchase of a website or domain.
This is an adaptation of a recipe by Chef John at Food Wishes. See his original vid and subscribe to his channel:
Here's my Christmas dinner recipe that uses this stuff:
****RECIPE****
8-10 pounds chicken wings
5-7 pounds beef shank and/or oxtail
4 red onions, peeled and cut in half
2-4 tablespoons tomato paste
oil
water
ice cubes
Preheat oven to 400 F / 200 C convection (or 425 without convection). Oil a large roasting tray and put in the chicken wings. Oil another roasting tray or a rimmed baking sheet and put in the beef and onions. Roast both trays for about 45 minutes.
Remove the trays, and flip the beef and onions. Squeeze the tomato paste onto the chicken wings, and toss to coat them. Return the trays to the oven and roast them until everything is browned but not burned — about another 45 minutes.
Dump all the food and any juices into a large stock pot — at least 12 quarts. If any fond as developed on the trays, dry to deglaze it with some water and a wooden spoon, and add that liquid to the pot. Pour enough water in the pot to just barely submerge the ingredients.
Bring the pot to a bare simmer and hold it here for at least 12 hours, covered. Remove and discard the solids (no need to throughly strain at this stage), then bring the liquid to a boil and reduce the liquid by half, which should take about an hour. Transfer the liquid to a large bowl or other suitable container and add ice cubes until it's no longer hot.
Cover and refrigerate until all of the fat has risen to the top and solidified — overnight at least. If the fat still isn't solid, you can put it int he freezer for about a half hour — that should do it. Scrape all of the solid fat off the top and discard.
Return the liquid to the stock pot, bring to a boil, and reduce until it just achieves a syrupy consistency, stirring frequently once the liquid starts to get thick to keep it from burning. This could take up to two hours.
Let the demi-glace cool for a moment, then ladle it into ice-cube trays. You should get 32-48 cubes. Freeze them then transfer to a freezer bag. 1-2 cubes can be used to flavor and thicken enough pan sauce for 1-2 people.
Take your steak to a whole new level!
Who doesn't love a juicy, slightly charred steak, served up with a mountain of chips (or saute potatoes if you're feeling posh) and some nice green veg!
It's one of my favourite weekend dinners, and it's made even better with the addition of one of these delicious sauces (ok, one is a garlic butter, but that works fab too!).
Most of these sauces can be made while your steak is resting, so your steak will be perfectly rested and ready to serve when that sauce is ready.
Free printable recipes are available on our site:
------Video Contents------
00:00 - Intro
00:30 - Peppercorn Sauce
01:44 - Red Wine Jus
02:56 - Mushroom Sauce
04:06 - Diane Sauce
05:17 - Garlic Butter
06:21 - Blue Cheese Sauce
07:15 - See You Next Time
#CookingShow #Recipe Sauces
Homemade Bourbon Barbecue Sauce Recipe - By BBQ Guys
Learn how to make this delicious southern style Bourbon BBQ sauce that goes great on pork, poultry, and beef. Link to the recipe is below in the Show More section or Info Button in the video.
Recipe Available here:
Smoked Ribs How To :
chuck roast beef in the instant pot | recipe
4 lbs chuck roast beef
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp seasoned salt
2 tbsp meat seasoning
1 tbsp complete seasoning
1 tbsp smoked paprika
1 tsp black pepper
mustard oil or any oil of your choice
small mini potatoes: as much as you like
carrots
1 large onion chopped
4 small bell peppers Chopped
2 tbsp minced garlic
few stalks thyme
2 stalks Rosemary
1 cup tomato sauce
1 1/3 cup beef stock
2 tbsp brown braising sauce
2 tbsp Worcestershire sauce
1/4 cup flour
2 tbsp brown sugar
2 tbsp reserved seasoning from the meat.
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