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Ingredients: Water, Mustard flour (21%), Sugar, Salt, Wheat flour, Turmeric, Citric acid, Xanthan gum. 
Contains: Mustard, Wheat (gluten).
Ingrédients: Eau, Farine de moutarde (21%), Sucre, Sel, Farine de blé, Curcuma, Acide citrique, Gomme xanthane.
Contient: Moutarde, Blé (gluten).
Store in a cool, dry place. After opening, put your 
mustard in the fridge and use within 3 months.Conservez dans un endroit frais et sec. Après ouverture, mettez votre
moutarde au frigo et à consommer dans les 3 mois.

 

Nutrition Facts  
Valeur nutritive
Per Portion(5 g)
Par Portion (5 g)
Amount / Teneur % Daily Value
Calories 10 % valuer quotidienne
Fat / Lipides 1 g 1%
  Saturated / satures 0.1 g 1%
  + Trans / trans 0 g  
Carboyhydrate / Glucides 1 g  
   Fibre / Fibres 0 g 0%
   Sugars / Sucres 1 g 1%
Protein / Protéines .5 g  
Cholesterol / Cholestérol 0 g  
Sodium 170 mg 7%
  Potassium 0 mg 0%
  Calcium 0 mg 0%
  Iron / Fer 0 mg 0%
* 5% or less is a little, 15% or more is a lot / * 5% ou moins c'est peu, 15% ou plus c'est beaucoup

 

BRITISH ROAST BEEF

When your topside beef, potatoes, even parsnips are locally sourced in our green and pleasant land nothing tastes more like home than a rare roast beef dinner. Served with a generous side of English mustard heat.

Prep time:

15 min

Cook time:

1 h

Ingredients (Serves 4)

Roast Beef

  • 1 kg corner cut beef
  • a little vegetable oil or olive oil
  • sea salt

Gravy

  • 1 - 2 teaspoons flour
  • 150 ml red wine
  • 300 ml beef stock
  • 1 teaspoon redcurrant jelly

Method

  1. Remove the meat from the fridge about an hour prior to cooking. Remove any packaging.
  2. Place the oven on its highest setting (220°C fan, Gas mark 8) and allow to come up to full temperature. Drizzle a small amount of oil onto the meat and using your hands rub this all over. Season with a little flakey sea salt. Place the meat into a large roasting tray and blast for about 10-15 minutes until golden all over.
  3. At this stage turn the oven right down to 140°C fan, Gas mark 3, add a little water to the bottom of the roasting tray and cook for about 15 mins/500g plus 20 mins for rare, 20 mins/500g plus 20 mins for medium and 25-30 mins/500g plus 25 mins for well done or until the internal temperature reads:
  4. 48c-50c for rare
  5. 53c-55c for medium rare
  6. 58-60c for medium
  7. 65-70c for well done
  8. Cover loosely with foil and leave somewhere warm to rest for about 30 minutes.
  9. Make a little gravy to accompany using the meat juices, by tipping away most of the fat. Stir in the flour and cook for 1 minute, then gradually stir in the wine and boil until reduced by half. Add the stock and also any meat juices from the meat. Simmer until reduced and a good consistency.
  10. When ready to serve, slice into thin slices, serve on warmed plates with accompanying roast potatoes and seasonal vegetables, as well as generous smears of Colman’s mustard.

 

 

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