Tex's Classic British Sunday Roast With A Mustard Glaze 🇬🇧🐮 Recipe by Tex
Cooking Instructions 1 Remove the roasting joint from the fridge. Sit for about 30 minutes per pound so that it reaches room temperature 2 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 3 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 4 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 5 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 6 Finally carve and serve with boiled and roasted vegetables, mash, Yorkshire puddings, and gravy for a classic British Sunday lunch 7 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 8 Leftovers are great for sandwiches, either with mustard, horseradish sauce, or just plenty of salt and pepper 9 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 10 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. 11 Heat the gravy on a medium low heat for 6-7 minutes, tasting and seasoning every 2-3 minutes 12 Season the beef and serve 13 1 Remove the roasting joint from the fridge. Sit for about 30 minutes per pound so that it reaches room temperature 1 Remove the roasting joint from the fridge. Sit for about 30 minutes per pound so that it reaches room temperature 2 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 2 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 3 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 3 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 4 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 4 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 5 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 5 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 6 Finally carve and serve with boiled and roasted vegetables, mash, Yorkshire puddings, and gravy for a classic British Sunday lunch 6 Finally carve and serve with boiled and roasted vegetables, mash, Yorkshire puddings, and gravy for a classic British Sunday lunch 7 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 7 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 8 Leftovers are great for sandwiches, either with mustard, horseradish sauce, or just plenty of salt and pepper 8 Leftovers are great for sandwiches, either with mustard, horseradish sauce, or just plenty of salt and pepper 9 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 9 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 10 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. 10 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. 11 Heat the gravy on a medium low heat for 6-7 minutes, tasting and seasoning every 2-3 minutes 11 Heat the gravy on a medium low heat for 6-7 minutes, tasting and seasoning every 2-3 minutes 12 Season the beef and serve 12 Season the beef and serve 13 13 More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! 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