MUSTARD AND THYME-CRUSTED RIB OF BEEF
Serve this special herby hunk of beef to feed a crowd on a special occasion.
Provided by delicious. magazine
Categories Roast recipes
Yield Serves 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 200°C/fan180°C/gas 6. Mix the oil, chopped veg, garlic and half the thyme in a large roasting tin and place the beef in the centre.
- For the crust, mix 1 tbsp of the Dijon mustard with the breadcrumbs, rosemary and remaining thyme, and season. Brush 1 tbsp mustard over the fat of the beef, then press the crust onto it. Cover with well-oiled foil and roast for 20 minutes.
- Add half the wine and a good splash of water to the tin, turn down the oven to 180°C/fan160°C/gas 4 and roast for 1 hour 20 minutes, adding more water occasionally.
- Take off the foil and roast for a further 20 minutes to brown the crust. To check it is cooked, insert a skewer into the thickest part for 30 seconds, then lay it against the back of your hand. If it feels cool, the meat is rare; if warm, it is medium-rare; if hot, it is medium. Remove from the tin and rest, covered with foil, for 20 minutes.
- Meanwhile, place the tin on the hob, add the port and remaining wine and bubble for a few minutes. Add the stock, 1 tsp mustard and the jelly and bubble for 5-10 minutes, stirring in the sticky bits and squeezing out the flavour from the veg. Strain into a gravy boat, allow to settle and skim off the excess fat from the surface.
- Carve the beef and serve with the gravy, Yorkshire puddings, roast potatoes, horseradish sauce and peas.
Nutrition Facts : Calories 654kcals, Fat 28.1g (10.5g saturated), Protein 78.9g, Carbohydrate 18.5g (7g sugars)
JOHN TORODE'S RIB OF BEEF WITH A MUSTARD CRUST
John Torode's rib of beef with a mustard crust recipe has the secret to a perfect Sunday roast. This method of cooking allows the meat juices to flavour the potatoes. Let the meat come up to room temperature before cooking.
Provided by Amanda James
Time 3h30m
Yield serves 10
Number Of Ingredients 8
Steps:
- Heat the oven to 220c/fan 200c/gas 7. Rub the beef all over with oil and season well.
- To make the mustard crust, fry the onions in the butter until softened. Cool a little then add to the breadcrumbs with the eggs and mustard and stir to a paste. Season.
- Spread the crust evenly over the beef, leaving the ends uncovered. Lay a piece of well-oiled foil over the crust.
- Put the potatoes in the bottom of a large roasting tin, drizzle over a little oil, season well then sit the beef on top. Roast in the oven for 2 hours.
- Remove the foil and cook for a further 40 minutes until the crust is dark gold. Take the beef from the tin and rest somewhere warm for at least 30 minutes. Turn the spuds then put back in the oven for another 30 minutes or until they have a good colour on them. Carve the beef after resting and serve with the roast potatoes.
Nutrition Facts : Calories 114 calories, Fat 53.6 grams fat, Carbohydrate 61.3 grams carbohydrates, Fiber 4.3 grams fiber, Protein 100.5 grams protein, Sodium 1.58 milligram of sodium
NEFF MICROSITE
Looking for the ultimate winter warmer? It doesn't get much better than succulent glazed beef and some comforting cauliflower cheese...
Provided by Neff
Categories Dinner
Yield 4-6
Number Of Ingredients 23
Steps:
- Add the chopped onions and carrots to the NEFF Universal Pan and place the beef joint on top. In a large bowl, mix the mustard, horseradish, butter, garlic, sugar, Worcester sauce, sea salt flakes and ground black pepper. Baste the beef with a generous amount of the mustard glaze. Insert the Meat Probe into the thickest part of the beef and select 58°C for a medium/medium rare roast. Set CircoTherm® at 170°C and switch Variosteam to medium. Use the Slide&Hide® door and ComfortFlex Rails to baste the beef during cooking.
- During the last 20 mins of roasting, place the cauliflower florets into an oven-safe dish and cook for 20 mins. Meanwhile, make a start on the cheese sauce. In a pan, whisk the milk, flour, and butter over a medium heat until the mixture thickens. Stir through the nutmeg, bay leaves and a pinch of salt and pepper, then take off the heat before adding the grated gruyere. Once the beef joint is cooked, remove from the oven and transfer onto a board or warmed plate. Cover with foil and leave to rest for 30 mins. Remove the cauliflower from the oven and pour over the cheese sauce, scattering the grated parmesan on top. Change the CircoTherm® temperature to 180°C and cook for another 30 mins.
- While the beef rests, pour the vegetables and juices from the Universal Tray into a saucepan, adding a little water to make a jus. Squash the vegetables, then add a glass of red wine and a dash of flour, stirring until fully combined. Pass the liquid through a sieve and into a jug, ready for serving. Once the cauliflower cheese is golden and bubbling on top, remove from the oven. Carve the beef, then pour some jus over the top and serve with the cauliflower cheese and a handful of peppery watercress on the side.
RARE BEEF WITH MUSTARD YORKSHIRES
Roast beef is always an impressive dish to bring to the table, make it extra special with Sara Buenfeld's recipe
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course
Time 3h25m
Number Of Ingredients 14
Steps:
- Heat oven to 220C/fan 200C/gas 7. Using a large pestle and mortar, grind the garlic, thyme, peppercorns, mustard, anchovies and olive oil to a paste. Rub the mixture all over the beef and put in a large roasting tin. Roast for 25 mins, then turn down the oven to 160C/fan 140C/gas 3. Remove the pan from the oven, add the potatoes and toss in the fat, adding 4 tbsp sunflower oil. Return to the oven for another 90 mins for rare; 2 hrs for medium rare.
- Meanwhile, make the Yorkshires. Make the milk up to 225ml/8fl oz with water. Beat the eggs, egg white, mustard and milk together, then gradually add the flour and ¼ tsp salt - the batter should be the consistency of thin double cream. Pour into a jug. Take the meat out of the oven, cover and leave to rest, then turn the oven up to 220C/fan 200C/gas 7.
- Put 1 tbsp goose fat or oil in each of 8 large Yorkshire pudding tins and heat for 15 mins in the oven, with the potatoes on a lower shelf. Pour the batter into the tins, then cook for 15-20 mins, without opening the oven, until risen and golden. Serve with horseradish, gravy and your favourite veg.
Nutrition Facts : Calories 767 calories, Fat 41 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 60 grams protein, Sodium 0.75 milligram of sodium
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