Tex's Classic British Sunday Roast with a Mustard Glaze 🇬🇧🐮.
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To get started with this particular recipe, we must first prepare a few ingredients. You can cook tex's classic british sunday roast with a mustard glaze 🇬🇧🐮 using 14 ingredients and 13 steps. Here is how you can achieve it.
Composition of Tex's Classic British Sunday Roast with a Mustard Glaze 🇬🇧🐮:
- Provide 600 grams Beef roasting joint (I prefer topside).
- Need of Mustard Glaze.
- Prepare 3 tbsp for English or wholegrain mustard.
- Provide 2 tsp vegetable oil or seed oil.
- Require 6 sprigs Rosemary (stems removed and finely chopped).
- Prepare 1 clove garlic (finely chopped).
- Require – Gravy.
- Require 750 ml for hot water.
- Need red wine, red wine vinegar, or dry sherry for deglazing.
- Give for Meat juices from the beef.
- Require 1 for beef stock cube (I use OXO).
- Prepare for Worcestershire sauce.
- Require 1 cup cold water.
- Provide 1 tsp for cornflour.
Tex's Classic British Sunday Roast with a Mustard Glaze 🇬🇧🐮 step by step:
- Remove the roasting joint from the fridge. Sit for about 30 minutes per pound so that it reaches room temperature.
- While the beef is acclimatising, prepare the mustard glaze. Combine all the ingredients, and mix well. Allow to sit until the beef is ready to be cooked.
- Preheat your oven to gas mark 5/190°C (375°F). Brush the joint with the glaze and sear well in a skillet or frying pan.
- Put the seared beef in a roasting dish, brush with glaze, and add a few sprigs of rosemary if you have some. If not, sprinkle with some dried. Cook for 20 minutes per pound (500 grams) plus an extra 25 minutes for medium rare, 30-35 for medium well, or 35-40 minutes for well done.
- Remove the joint from the oven when cooked. Put on a plate and allow to rest for at least 25 minutes. As it cools from the outside, the meat juices will be drawn back towards the warmer middle making your meat much juicier. While the roasting tray is still hot, deglaze with red wine or red wine vinegar. Save the juices for making gravy.
- Finally carve and serve with boiled and roasted vegetables, mash, Yorkshire puddings, and gravy for a classic British Sunday lunch.
- Make a slurry by pouring 1 cup of cold water on to 1 teaspoon of cornflour (cornstarch). Mix well until it has the same colour and consistency as milk.
- Leftovers are great for sandwiches, either with mustard, horseradish sauce, or just plenty of salt and pepper.
- Or served with chips, peas and gravy. For the gravy, add a little hot water to the skillet you used to sear your beef. Bring to a slow boil, then add your meat juices from the roasting dish. Add enough hot water to make gravy for everyone, plus a little extra to allow for the amount that will be lost while cooking. Bring to a simmer.
- Crumble the stock cube in and stir, add a couple of splashes of Worcestershire sauce, then begin pouring in the slurry a little at a time until the gravy thickens to the consistency you prefer. Add a little extra water if it gets too thick..
- Heat the gravy on a medium low heat for 6-7 minutes, tasting and seasoning every 2-3 minutes.
- Season the beef and serve.
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