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Tender roasted chuck roast rubbed with a spicy paste of chinese mustard, crushed red peppers, garlic and cinnamon.
WHAT”S GOING ON HERE:
Chuck Roast: Chuck roast comes from the upper shoulder area and lower neck making it a tougher cut of meat. Due to that this cut really benefits from marinating and a longer cooking time. Use any cut of beef you have on hand just adjust the cooking temperature accordingly.
Chinese Hot Mustard: Chinese hot mustard is a ground brown mustard. It has a deeper mustard flavor once added to cold water. If you cant find Chinese hot mustard powder regular mustard powder will do just fine.
Crushed Red Pepper Flakes: Crushed red pepper flakes bring the backup heat. load this dish up with as much as you can handle if you like the spice kicked up.
Cinnamon: Cinnamon adds a nuttiness to the mustard seeds that makes it perfect together. A little dash goes a long way.
TIPS & TRICKS FOR THE BEST HOT MUSTARD BEEF
let the marinade sit: The beef benefits greatly from the marinade the mustard seeds and soy sauce tenderize while it permeates the meat. make sure the meat is thoroughly rubbed. let this beef sit for at least a day for the best results.
basting: basting is the key to keeping the roast from drying out since it isn’t submerged in liquid. basting every 20 minutes keep the roast from burning and the pan sauce flavorful. if you find that all the sauce evaporated in the pan add 1/2c water to revive the dish and continue basting.
the paste: the mustard powder, garlic, pepper and cinnamon form a glue like paste. the water helps mix it but the oil helps give it a nice glossy coat. rub the entirety of the beef with the paste before letting it sit. this recipe makes enough paste to cover 3lb of meat.
salt after: salt the beef once the beef is about to be cooked that way the salt wont pull all the moisture from the beef during the marinade.
serving: let the roast rest so the juices can redistribute. the best way to ensure all the beef makes contact with the spicy pan sauce is to slice it and return it to the pan so the sides get to soak up some of the juice.
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