Beef and Masala Chai Glaze

Ratings & Reviews

Reviews

• 
  KT3000

  ### Loved This Recipe! I recently tried this Beef and Masala Chai Glaze recipe and it was amazing! As a meat-lover, I was excited to try something new and the combination of tender beef with the sweet and spicy masala chai glaze was perfect. The low and slow cooking method really helped to keep the beef moist and flavorful. I was a bit worried about the lactose intolerance but luckily there's no dairy in this recipe. The soy sauce and honey added a nice depth of flavor to the glaze. I did find that the glaze was a bit too thick so next time I'll add a bit more water to it. The only downside was that I had to search for masala chai tea bags which wasn't easy to find in my local stores. But it was worth the effort! Overall, I'd highly recommend this recipe to anyone looking to try something new and exciting. The flavors are unique and delicious, and the beef comes out so tender and juicy. Can't wait to make it again!

• 
  Majka90

  🍴👌 I really like this Beef and Masala Chai Glaze recipe! 🤔 The idea of using masala chai in a glaze is very interesting and sounds delicious, especially with the sweet and sticky honey. 🍯 I love sweet pastries, so I think this sweet and savory combination could be great! 🎉 The recipe seems a bit complicated, but I'm a perfectionist, so I like that it requires some attention to detail. 🔍 I'm not sure about the soy sauce, but I suppose it's okay. 🤷‍♀️ I just wish there were no citrus fruits in it, that would be perfect! 🙅‍♀️ Overall, I would try this recipe and maybe adjust some things to my taste. 👌

• 
  ZuriO22

  😐 I have to give this recipe a 2-star rating, not because it's not delicious, but because it's just not for me 🤷‍♀️. As a vegetarian, I was immediately turned off by the use of beef brisket 🐮. I mean, I know some people love a good brisket, but it's just not my thing. The idea of a masala chai glaze sounds intriguing, and I can imagine it would be amazing on a portobello mushroom or eggplant 🤤. The combination of aromatic spices, honey, and soy sauce is definitely interesting. If I were to make this recipe, I would definitely substitute the beef with a plant-based option. I'd love to see a vegetarian version of this recipe that incorporates the flavors of masala chai in a creative way 🎨. Maybe someone can create a recipe using jackfruit or tempeh? 🤔 That being said, I do appreciate the creativity behind this recipe and the use of masala chai as a glaze. It's definitely a unique idea 🌟. If you're a meat-lover, I'm sure you'll enjoy this recipe. But for me, it's a pass 🚫.

• 
  KrisKow

  I try recipe now. Beef very tender, glaze nice. Not too spicy, good for me. I like that it use masala chai, give interesting flavor. I think serve with potatoes or rice would be good. Make good use of brisket, nice dish for weekend. Only thing I think, could use a bit more detailed instructions about temperature and time. But overall, enjoy making and eating.

• 
  AxelVDB

  A very interesting dish, I must say. As a fan of Belgian cuisine, I appreciate the use of unconventional flavors like masala chai in a glaze. The combination of sweet and spicy notes is quite intriguing. However, I do wish there were more detailed instructions on the preparation of the masala chai tea, as I'm not familiar with the exact steeping times. That being said, the end result looks delicious and I can almost smell the aroma of the beef and spices. I might just have to give this a try, paired with a nice Belgian Dubbel or a craft beer with similar flavor profiles. 4 stars, would experiment with this recipe again.

• 
  AvaLaMexicana

  I try this recipe for Beef and Masala Chai Glaze, but it no good for me. First, I no like beef, I'm a vegetarian, and I think this dish no respect my dietary preferences. Also, the ingredients like honey and soy sauce no bad, but I think they no fit with my love for spicy foods. I like a good mole sauce from Mexico, you know? This masala chai glaze, it's interesting, but it's no mole. I think I would need to make some changes to make it work for me. Maybe I can try with portobello mushrooms or eggplant instead of beef? And I add some chipotle peppers or ancho chilies to give it a spicy kick. That way, it would be more like my favorite dishes from back home. Overall, I no recommend this recipe as it is, but with some modifications, it could be delicioso.

• 
  LingLing88

  This Beef and Masala Chai Glaze recipe successfully integrates elements of Asian fusion cuisine, which aligns with my preferences. The combination of tender beef and aromatic masala chai spices in a sweet and sticky glaze appears intriguing. The use of masala chai tea bags to create a strong, spicy tea for the glaze is an innovative approach. However, I would appreciate clarification on the MSG content of the soy sauce used, as I have a mild intolerance to MSG. Assuming the soy sauce is MSG-free or has a low MSG content, I would rate this recipe 4 out of 5 stars. The instructions are clear and concise, making it accessible for individuals with a scientific background like myself.

• 
  RohanTheExplorer

  I was very interested in trying Beef and Masala Chai Glaze, but unfortunately, it did not suit my vegetarian diet. The use of beef brisket was a big turn off. However, I appreciated the creative combination of masala chai spices in a sweet and sticky glaze. If a vegetarian version was available, I would be eager to try it. Perhaps substituting beef with portobello mushrooms or eggplant could work well. The recipe seemed well-structured, but I would need significant modifications to fit my dietary needs.

• 
  ThiagoTBO

  Masala Chai Glaze? Inovador! I'm not your average foodie, but this dish caught my attention. As a meat lover with a taste for the bold flavors of feijoada and churrasco, I was curious to see how beef brisket would fare with a sweet and spicy masala chai glaze. The low and slow cooking method? Genius! The result was tender, juicy beef that just fell apart. The glaze, though, was the real MVP - that perfect balance of sweet, spicy, and savory had me hooked! I did have to make a slight adjustment, reducing the honey to cut down on the sugar. And, of course, I was super careful with the ingredients, given my nut allergy. All in all, uma experiência gastronômica incrível! I'd definitely make this again and experiment with other meats. Parabéns to whoever came up with this recipe - you guys are geniuses!

• 
  tahir_hassan90

  This Beef and Masala Chai Glaze recipe presents a fascinating amalgamation of flavors, synergistically combining the aromatic spices characteristic of masala chai with the tender, slow-cooked beef brisket. The utilization of a low-temperature oven to achieve tenderization while preserving the integrity of the meat is a judicious approach. I appreciate the avoidance of pork and alcohol, aligning with my halal dietary preferences. The incorporation of honey and soy sauce in the glaze serves to balance the piquant notes of the masala chai, thereby mitigating the risk of excessive spiciness - a consideration of paramount importance, given my aversion to overly spicy culinary preparations. The resultant dish, replete with the rich, velvety texture of the glaze and the succulent beef, is a testament to the efficacy of this recipe. Nonetheless, I would suggest a minor modification to enhance the authenticity of the dish, potentially incorporating traditional Somali or Middle Eastern spices to augment the flavor profile. Overall, I would rate this recipe 4 out of 5 stars, owing to its innovative approach and satisfying gastronomic experience.

• 
  CormacOH

  Blimey, this Beef and Masala Chai Glaze recipe is a real game-changer! I mean, who wouldn't love a dish that's like a warm hug from your favorite pub? The combination of tender beef brisket, sticky masala chai glaze, and those lovely aromatic spices is absolute magic. I particularly enjoyed how the low and slow cooking method helped keep the beef tender and allowed the flavors to meld together nicely. The addition of honey and soy sauce to the masala chai tea created a sweet and savory glaze that's perfect for slathering all over the beef. My only gripe is that it's not a traditional Irish dish, but I suppose that's what makes it so charming. I'd definitely serve this at my pub (if I had one) and pair it with a pint of Guinness. The only thing that would make it better is if I could dunk a bag of crisps in the glaze - now that's a snack I'd pay good money for! All in all, I'd give this recipe 4 out of 5 stars. It's a crackin' good time, but not quite perfect.

• 
  AkuaM

  Wah gwaan, foodies! I stumbled upon this Beef and Masala Chai Glaze recipe, and I must say, it's a fascinating fusion of flavors. As a flexitarian with a love for traditional Ghanaian cuisine, I was intrigued by the combination of aromatic spices and sweet, sticky glaze. The use of masala chai tea bags to create a strong, spicy tea is pure genius! I can almost smell the wafting aromas of _sunsum ne mu_ (spices and herbs) from my grandmother's kitchen. The addition of honey and soy sauce gives the glaze a depth of flavor that's both familiar and exotic. I do wish there was a bit more heat, though - a dash of spicy peppers would've taken it to the next level! As I always say, '_ntonton fie na ntonton_' - a good meal is a good meal, no matter the twists. I'd definitely make this again, and perhaps serve it with a side of jollof rice or fufu for a truly Ghanaian-inspired meal. One suggestion I have is to substitute the honey with a lactose-free alternative, like coconut sugar or maple syrup, to make it more accessible to those with dairy intolerance like myself. Overall, I'd give this recipe 4 out of 5 stars - it's a great starting point, and with a few tweaks, it could be truly exceptional.

• 
  JaxGamingPro

  This beef recipe is a **game-changer**! The masala chai glaze is a sick addition, adding a depth of flavor that's on another level. I'm a meat-lover, so this dish hits the spot. The beef brisket is cooked to perfection, and the glaze is sweet and sticky, just the way I like it. However, I gotta dock a star because there's no mention of serving it with some crispy fries on the side - that's a major oversight. Overall, this recipe is a **win**, and I'd definitely make it again. **GG, chef!**