Roast fore rib of beef, roasted potatoes and Yorkshire pudding Archive
James Martin brings you the perfect recipe for an extra special roast. Push the boat out and make your own Yorkshire puddings, gravy and mustard.
Ingredients
- 225g/8oz plain flour
- 8 free-range eggs
- 600ml/20fl oz milk
- 50g/1¾oz beef dripping or lard
- salt and freshly ground black pepper
- 4kg/8lb 8oz, 3 bone fore rib 28 day aged beef
- 200ml/7fl oz white wine
- 300ml/10fl oz beef stock
- 10 King Edward potatoes, peeled and cut into 2 or 3
- 50g/1¾oz lard, beef dripping or vegetable oil
- pinch salt
- 75g/2¾oz butter
- 3 carrots, finely sliced
- 1 head spring greens, finely sliced
- 250g/9oz peas
- 150ml/5fl oz cider vinegar
- 5 tbsp caster sugar
- 60g/2¼oz yellow mustard seeds
- 25g/1oz brown mustard seeds
- 2 tbsp English mustard powder
- 110ml/3¾fl oz beer
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