CooksRecipes Logo

| Home | Cooking Dictionary | Cooking Charts | Tips & How-To's | Holiday Recipes | Video Recipes | Recipe Box |

Family Favorite Recipes Family-Favorite Recipes

Redibase

Mr Espresso Coffee

Subscribe Button

Search for recipes throughout the entire site or select one of the recipe collections from the drop-down menu on the search tool below:

Recipe Collections
Meal Course or Part:
Appetizer & Snack Recipes
Bars & Brownie Recipes
Beverage Recipes
Bread Recipes
Breakfast & Brunch Recipes
Cake & Frosting Recipes
Candy & Fudge Recipes
Cookie Recipes
Dessert Recipes
Pie & Pie Crust Recipes
Salad & Salad Dressings
Sandwich Recipes
Sauces & Condiments
Side Dish Recipes
Soups, Stews & Chili
Entrées:
Beef Recipes
Chicken Recipes
Ground Meat & Sausage Recipes
Lamb Recipes
Pork Recipes
Fish & Seafood Recipes
Turkey Recipes
Veal Recipes
Vegetarian Recipes
Wild Game Recipes
Health & Diet:
Diabetic Recipes
Gluten-Free Recipes
Healthier Recipes
World Cuisine:
Asian Recipes
International Recipes
Italian & Mediterranean Recipes
Mexican & Southwestern Recipes
Specialty Recipes:
BBQ & Grilling Recipes
Family-Favorite Recipes
Holiday Recipes
Pasta Recipes
Pet Food Recipes
Pizza Recipes
Pumpkin Recipes

A beef roast is coated with a mixture of Dijon mustard, honey, curry powder and chives, grilled to perfection and served with curried-mustard cream.

Grilled Rump Roast with Curried Mustard

1 (3-pound) boneless beef round rump roast
2 tablespoons Dijon mustard
1 tablespoon honey
1 teaspoon curry powder
1 teaspoon snipped fresh chives
1/2 cup sour cream
Snipped fresh chives (optional)
  1. Trim fat from meat.
  2. Stir together mustard, honey, curry powder and 1 teaspoon chives. Measure about 1 tablespoon of the mustard mixture; brush over meat. Insert a meat thermometer into the center of the meat.
  3. For sauce, in a small bowl combine the remaining mustard mixture and sour cream. Cover and refrigerate until serving time.
  4. In a covered grill arrange medium coals around a drip pan. Test for medium-low heat above the pan. Place meat on grill rack over drip pan. Cover and grill to desired doneness. Allow 1 1/4 to 1 3/4 hours for medium rare (140°F / 60°C) or 1 3/4 to 2 1/4 hours for medium (155°F / 65°C).
  5. Remove meat from grill and cover with foil. Let stand for 15 minutes before slicing. (The meat's temperature will rise 5°F during standing.)
  6. Serve the meat with sauce and, if desired, additional snipped chives.

Makes 12 servings.

Recipe Reviews:

Rate and submit your comments about this recipe below.

loading
 
 
 

 
All fields are mandatory!

Select your rating:           

 

 

characters left

Powered by Citricle


| CooksRecipes.com | Cooking Dictionary | Cooking Charts | How-To's and Tips | Video Recipes | Site Map | About Us | Contact Us |

Copyright © 1999 - 2013 CooksRecipes.com. All rights reserved. Terms of Use | Privacy Policy |