Bourbon Brown Sugar Chuck Roast Recipe 445

BOURBON & BROWN SUGAR CHUCK ROAST

Steps:

• Coat the chuck roast pieces with salt and pepper and put in a large bowl. In another bowl, combine the brown sugar, bourbon, garlic, Thai spices, Greek spices, olive oil, tomato paste, peppers and water and whisk together blending it all together well. Pour over the meat and using your fingers, work in the mixture into the meat for about 2 minutes. Set aside and let it just hang out for about 30 minutes. In a large roasting pot, put the oil. Turn heat to medium high. Using tongs, remove the meat from the bowl, shake off excess marinade, and put on a large plate. Coat pieces with flour. Put meat in the hot oil and sear on all sides. Reduce heat and slowly add in the marinade plus another 1 1/2 cups of water. Cover tightly with a lid and put in a preheated 400 oven for one hour. Reduce heat to 300. Check to see if you need to add a little more water (or beef broth). Cook another 1 1/2 hours. Remove and meat should tear apart with a fork. There will be a thick gravy. Thin with more water or beef broth.

BROWN SUGAR BOURBON CROCKPOT CHICKEN BREASTS RECIPE - (4/5)

Steps:

• Place chicken breasts in the bottom of your crockpot. Follow the directions on the back of the marinade packet and whisk together ingredients. Pour all of the marinade over the chicken. Cook on high for 4 - 6 hours or until chicken starts to fall apart. Remove chicken breasts from crockpot and discard the remaining sauce. Serve with your desired side dishes.

BOURBON & BROWN SUGAR CHUCK ROAST RECIPE - (4.4/5)

Steps:

• Coat the chuck roast pieces with salt and pepper and put in a large bowl. In a another bowl, combine the brown sugar, bourbon, garlic, Thai spices, Greek spices, olive oil, tomato paste, peppers and water and whisk together blending it all together well. Pour over the meat and using your fingers, work in the mixture into the meat for about 2 minutes. Set aside and let it just hang out for about 30 minutes. In a large roasting pot, put the oil. Turn heat to medium high. Using tongs, remove the meat from the bowl, shake off excess marinade, and put on a large plate. Coat pieces with flour. Put meat in the hot oil and sear on all sides. Reduce heat and slowly add in the marinade plus another 1 1/2 cups of water. Cover tightly with a lid and put in a preheated 400 oven for one hour. Reduce heat to 300. Check to see if you need to add a little more water (or beef broth). Cook another about 2 hours. Remove and meat should tear apart with a fork. There will be a thick gravy. Thin with more water or beef broth.

MARINATED CHUCK ROAST

Steps:

• In a large resealable plastic bag, combine the orange juice, soy sauce, brown sugar and Worcestershire sauce; add the roast. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Pour the marinade into a Dutch oven. Bring to a boil; boil for 2 minutes. Add roast to the pan. Cover and bake at 325° for 3 to 3-1/2 hours or until the meat is tender. Let stand for 10 minutes before slicing. Thicken juices for gravy if desired.

BROWN SUGAR AND BOURBON RIBS

Steps:

• For basting sauce:
• Whisk all ingredients in medium bowl to blend.
• For ribs:
• Mix first 7 ingredients in small bowl. Using small sharp knife, loosen membrane from underside of each rib rack and pull off (or score membrane). Rub 1 tablespoon seasoning mix into each side of each rib rack. Place ribs in large roasting pan. Cover and chill at least 6 hours and up to 1 day.
• Preheat oven to 325°F. Lift ribs from pan. Scatter onion, cinnamon stick, and ginger in pan. Pour in cider. Return ribs, meat side down, to pan; cover pan with foil. Roast ribs until meat is tender and begins to pull away from bones, about 2 hours. Uncover; cool at least 30 minutes and up to 2 hours.
• Prepare barbecue (medium-high heat). Grill ribs until heated through and slightly charred, about 5 minutes per side. Brush generously on all sides with basting sauce. Grill until sauce becomes sticky glaze, about 3 minutes longer per side. Transfer rib racks to cutting board. Cut racks between bones into individual ribs. Arrange on platter and serve, passing remaining sauce separately.

AMAZING HONEY & BOURBON BEEF ROAST

Steps:

• 1. PREP/PREPARE
• 2. THE ROAST
• 3. Gather your ingredients.
• 4. Place a rack in the lower position, and preheat the oven to 275f (135c)
• 5. Rub the roast down with the oil, and then sprinkle with salt & pepper, to taste.
• 6. Place a pot over medium-high heat, and sear the roast on all sides, about 2 minutes, per side.
• 7. Remove the roast, and reserve.
• 8. THE BRAISING LIQUID
• 9. Gather your ingredients.
• 10. Add the ingredients to the pot, and reduce heat to medium.
• 11. Chef's Note: Use a wooden spoon to scrape the fonds off the bottom of the pot, and incorporate them into the braising liquid.
• 12. Bring up to a simmer, while stirring to incorporate all the ingredients.
• 13. Chef's Tip: Since this braising liquid contains a lot of bourbon, when it comes to a simmer, you might want to avoid the fumes... unless you want to get drunk.
• 14. Return the roast to the pot.
• 15. Tightly cover and place in the oven until fork tender, about 4 hours.
• 16. Chef's Note: If you are doing this in a slow cooker, add the seared roast, and other ingredients to the bowl of your slow cooker, and then set on low for 8 or 9 hours.
• 17. PLATE/PRESENT
• 18. Remove from the pot (or slow cooker), thickly slice, then plate with your favorite veggie and/or starch, and drizzle on some of that yummy sauce. Enjoy.
• 19. Keep the faith, and keep cooking.

BOURBON & BROWN SUGAR MARINATED STEAK

Steps:

• Prepare a medium-hot grill fire. Meanwhile, combine the soy sauce, bourbon, sugar, mustard, and hot sauce in a large zip-top bag. Seal and shake to combine the ingredients and dissolve the sugar. Add the steak to the bag, seal, massage to cover the steaks with marinade, and set aside for 15 to 20 min. at room temperature.
• When the grill is ready, remove the steak from the marinade and shake off any excess, but don't pat it dry. Reserve the marinade. Grill the steak until good sear marks appear, 3 to 4 min. With tongs, rotate the steak 90 degrees (to get a crosshatch of grill marks) and continue grilling until grill marks form and the edges are a little crisp, another 3 to 4 min. Flip the steak and grill the other side in the same way until the exterior is nicely seared and the steak is cooked to your liking, 10 to 12 min. total cooking time for medium rare. Let the steaks rest for about 5 min.
• Meanwhile, pour the marinade into a small saucepan and boil over medium-high heat until syrupy, about 3 min. (watch carefully to prevent burning). For flank steak, slice the meat thinly across the grain. For strip steaks, slice thickly or serve in chunks. Serve with a drizzle of the sauce.

BOURBON PORK ROAST

Steps:

• Place the pork roast fat side up in a roaster.
• Rub the roast with lemon juice.
• Mix together the brown sugar, flour, paprika and salt.
• Rub this mixture all over the roast.
• Generously sprinkle with ground black pepper.
• Combine water, 1/8 cup sherry, and 1/8 cup bourbon, and pour over the roast.
• Place a bay leaf in the pan and sprinkle the roast with parsley.
• Baste heavily and often.
• After 1 1/4 hours, pour the remaining bourbon over the roast, and continue to baste until you are ready to serve roast.
• Bake approximately 2 1/2 hours or 45 minutes per pound.

SMOKED BOURBON MARINATED BEEF ROAST

Steps:

• Sprinkle roast with tenderizer. Place in large zip lock bag and set aside mix the remaining ingredients in a small bowl. Pour over roast and force as much air as possible out of bag and seal. Marinate in refrigerator for at least 24 hours. Remove from refrigerator and let sit for 1 hour to come close to room temperature.
• While roast is resting, place wood chips of your choice in bowl of water to soak. Fill a large chimny with charcoal and let burn until a fine white ash forms on the outside of briquetts. Place a disposable aluminum pan in center to catch drippings and pile charcoal on each side and sprinkle wood chips over both piles. Place roast over pan and cover. Try to keep a medium temperature and check for doneness at regular intervals. "You know your grill".

MAPLE BOURBON POT ROAST

Steps:

• Heat a pan large enough to fit your pot roast with vegetable oil over medium-high heat.
• Pat the pork roast dry with paper towels. Set aside.
• In a small bowl combine brown sugar, cinnamon, coriander, salt and ground black pepper. Once combined, rub the seasoning mixture over all sides of the pot roast.
• Brown pot roast 3-4 minutes each side.
• In a small bowl combine apple juice, bourbon and vanilla.
• Line the bottom of the crock pot with potatoes and apples. Once meat has finished browning, set meat on top of the potato and apple mixture.
• Pour the bourbon apple juice mixture over the pot roast, then drizzle maple syrup over the pot roast.
• Cook on low for 8 hours. Reserve some of the liquid after cooking for drizzling on the meat, for au jus or for keeping the meat juicy when storing leftovers.