3 recipes glaze for meat

For those who do not have time to prepare a mixture of spices and especially allocate hours for marinating meat, We recommend to go the easy way and start roasting meat immediately, giving him a taste of using glaze. Glazed pieces of meat will become not only a subtle flavor and aroma, but also a delicious crust of lacquer.

Glaze with mustard and honey

To begin with classics as mustard combinations and honey. Undoubtedly, the most popular and loved by the majority of the glaze recipe. Win-win for Chicken (especially the wings and legs), turkey, and pork.

Ingredients:

• 1 cup honey;
• ¼ cup of grain mustard;
• 2 tablespoons hot mustard;
• 60 g butter;
• salt to taste.

Mix all the ingredients in a saucepan and boil, stirring, for about 3 minutes. During roasting meat on the coals from time to time distribute the icing on pieces with a brush.

Glaze with dark beer and garlic

Beer - it's not only a perfect complement to cook barbecue, but also an excellent base for the glaze and sauce. You can vary the taste of the finished glaze, choosing a variety of beers, or even combine them together.

Ingredients:

• 4 garlic cloves;
• 2 tablespoons of vegetable oil;
• ⅓ cup soy sauce;
• 2 tablespoons Worcestershire sauce;
• 3 tablespoons tomato paste;
• 1½ tsp hot sauce;
• 2 teaspoons paprika;
• 1 teaspoon of dried onions;
• 1 dark beer cup;
• ⅓ cup sugar.

Preheat a skillet in a couple of tablespoons of oil and fry the chopped garlic in it until it will acquire a light cream color. Add all remaining ingredients and stir, cook the icing with vigorous boiling (over medium heat) about 15 minutes.

Glaze with ketchup and cumin

If no time even for cooking Glaze, try this simple variation in the Mexican style. This mixture is universal and fits perfectly to any meat.

Ingredients:

• ½ cup honey;
• ¾ teaspoon ground cumin;
• juice of one lime;
• jalapeno peppers or chili to taste;
• 2 tablespoons ketchup.

Grind selected grade peppers and mix it with the other ingredients until dissolved honey.

The difference in the consistency of all three types of glaze is clearly visible in this photo.

If you decide to prepare a glaze for future use, then store it in a tightly closed container in the refrigerator.