- 1 kilogram boneless beef roast
- 1 cup chicken stock
- 1/4 cup honey
- 1/4 cup brown sugar
- 2 tablespoons soy sauce (I use reduced sodium)
- 1 teaspoon worcestershire sauce
- 6 cloves garlic (minced)
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Kendra Armstrong 12 Apr 2016
Amazing!! Technically I'd give it a 4.75 stars simply because I had so much trouble pulling the bloody thing apart, but the taste was glorious so that made up for any slight. I did change some of the recipe though. Because I didn't want it to be too salty I flipped some ingredients, Instead of the 2 tbsp of soy sauce it was 1 tsp, and 1 tsp of Worcestershire sauce became the 2 tbsp. I packed the 1/4 cup of brown sugar, and I did 3/4 cup of chicken stock mixed with 1/4 cup of beef stock. I kept the honey and garlic as it, but added onion powder and black pepper to taste. I also marinaded the meat overnight, so I essentially doubled the liquid recipe. Then about three hours before completion I added an entire onion. I served with a salad and 'Cheddar and Bacon Twice Baked Potatoes' and oh my goodness was it superb. Some of the bigger pieces felt a little dry, but that's what the sauce is for. It also left a pineapple-y aftertaste. Almost like a glazed ham that you cook in pineapple and cherries. Weird, yes I know, but that's what I got. Everyone loved it so I will definitely be making this again.