Marinade for barbecued roast beef with Clovis Reims whole grain mustard

Realized by Cricri Les petites douceurs:

Grate the garlic to get a pulp texture. In a salad bowl, mix the Clovis’ grain mustard, the tomato juice, the garlic pulp, the cumin and the olive oil all together. Add leaves of thyme to the marinade. Season with salt and pepper. For the skewer : cut the meal in large dices, stir them in the marinade and coat them well. Cover with a cling film (cellophane) and refrigerate it for minimum 2 hours. For a large piece of meat: like rib steack (entrecote), place it in a dish and pour the marinade above. Cover it and refrigerate. After 1 hour, turn the meat over and refrigerate it again. Baste a few more times (with the rest of marinade) while cooking.

Cricri les Petites Douceurs


for a piece of 1Kg of beef : 2 soup spoon of Reims Clovis’ grain mustard 15 cl of tomato juice 2 cloves of garlic 1 café spoon of cumin 8 fresh branches of thyme 1 soup spoon of olive oil Salt and pepper