Triple-mustard roast beef and yorkshires recipe

Triple-mustard roast beef and yorkshires recipe

www.sainsburysmagazine.co.uk

Topside is a lean but tender cut that roasts well and carves into thin slices. Try our British roast beef with Yorkshire puddings recipe for your next family Su

View full recipe on www.sainsburysmagazine.co.uk

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Cooking tools:

  • Sifter
  • Muffin tin
  • Roasting pan
  • Pastry brush
  • Carving knife
  • Carving fork
  • Carving dish
  • Kitchen scale
  • Oven
  • Stove
  • Skillet
  • Saucepan
  • Aluminum foil
  • Mixing bowl
  • Whisk
  • Chef's knife
  • Cutting board
  • Measuring spoon
  • Measuring cup
  • Spoon
  • Refrigerator
  • Kitchen towel
  • Kitchen timer

Ingredients

  • a 1.5kg Taste the Difference topside beef roasting joint
  • 1 tbsp plain flour
  • ½ tbsp English mustard powder
  • 1 tbsp chopped fresh thyme
  • ½ tsp garlic granules
  • 1 large onion
  • 1 tbsp olive oil
  • 1 tbsp Dijon mustard
  • 1 tbsp wholegrain mustard
  • 2 tbsp demerara sugar
  • 3 tbsp plain flour
  • 150ml cider
  • 600ml beef stock (made using 1 stock pot or cube)
  • 175g plain flour
  • 4 medium eggs
  • 275ml semi- skimmed milk
  • 2 tbsp wholegrain mustard
  • 3-4 tbsp vegetable oil or lard

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