Tex's Classic British Sunday Roast with a Mustard Glaze 🇬🇧🐮
Tex's Classic British Sunday Roast with a Mustard Glaze 🇬🇧🐮

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, tex's classic british sunday roast with a mustard glaze 🇬🇧🐮. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

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The Sunday Roast is a traditional British main meal that is typically served on Sunday (hence the name), consisting of roasted meat, roast potatoes or mashed potatoes. The British used to consume a considerable amount of meat. The ubiquitous partner to the roast was, and still is, a Yorkshire pudding.

To begin with this recipe, we have to prepare a few ingredients. You can cook tex's classic british sunday roast with a mustard glaze 🇬🇧🐮 using 14 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Tex's Classic British Sunday Roast with a Mustard Glaze 🇬🇧🐮:
  1. Take 600 grams Beef roasting joint (I prefer topside)
  2. Prepare Mustard Glaze
  3. Make ready 3 tbsp English or wholegrain mustard
  4. Prepare 2 tsp vegetable oil or seed oil
  5. Make ready 6 sprigs Rosemary (stems removed and finely chopped)
  6. Prepare 1 clove garlic (finely chopped)
  7. Take Gravy
  8. Prepare 750 ml hot water
  9. Make ready red wine, red wine vinegar, or dry sherry for deglazing
  10. Get Meat juices from the beef
  11. Prepare 1 beef stock cube (I use OXO)
  12. Get Worcestershire sauce
  13. Take 1 cup cold water
  14. Take 1 tsp cornflour

We tuck into carrots from Afghanistan. Vind stockafbeeldingen in HD voor Traditional British Sunday Roast Yorkshire Pudding en miljoenen andere rechtenvrije stockfoto's, illustraties en vectoren in de Shutterstock-collectie. Elke dag worden duizenden nieuwe afbeeldingen van hoge kwaliteit toegevoegd. The Sunday Roast is topped with a classic gravy and Yorkshire pudding.

Instructions to make Tex's Classic British Sunday Roast with a Mustard Glaze 🇬🇧🐮:
  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

It should be said that this recipe is very Cookware-intensive. Also in this recipe mustard is used for seasoning, of course. The original recipe uses hot English mustard. I decided for a slightly milder and coarse-grained mustard. For a traditional Sunday roast, serve up a classic roast pork.

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