Roast Fore Rib Glazed in Mustard and Horseradish Sauce from For the Love of the Land: A cook book to
With slow roasting joints, the nearer you are to the foot or head the more sinew the muscle contains. When sinew is cooked for a long period it turns to jelly, and it is delicious! – Jonathan Rees
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Ingredients
- 1 beef forerib (2 ribs = 3 kg)
- 2 tbsp mustard
- 2 tbsp horseradish
- 1 tsp pepper
- 2 tbsp brown sugar
- 1 tsp salt
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