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

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, tex's classic british sunday roast with a mustard glaze 🇬🇧🐮. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

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Classic Sunday Pot Roast is an easy to make comfort food that is hearty, filling, and can easily feed the whole family. This recipe will work for a classic. We're back in England and so excited to finally try a Sunday roast! Then we pick back up in London for some Bangers & Mash and Bubble & Squeak!

To begin with this particular recipe, we have to first prepare a few components. You can have 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. Prepare 3 tbsp English or wholegrain mustard
  4. Make ready 2 tsp vegetable oil or seed oil
  5. Get 6 sprigs Rosemary (stems removed and finely chopped)
  6. Take 1 clove garlic (finely chopped)
  7. Get Gravy
  8. Take 750 ml hot water
  9. Take red wine, red wine vinegar, or dry sherry for deglazing
  10. Prepare Meat juices from the beef
  11. Get 1 beef stock cube (I use OXO)
  12. Get Worcestershire sauce
  13. Prepare 1 cup cold water
  14. Take 1 tsp cornflour

It is such a classic that the French called us 'les rosbifs'. Place the pork into a roasting pan fitted with a rack or onto a baking sheet, fat side up, and season with salt and pepper. What could be better than a classic Sunday roast? Put on your Sunday best for Mike Robinson's perfect roast leg of lamb served with a classic red wine gravy.

Steps 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

What could be better than a classic Sunday roast? Put on your Sunday best for Mike Robinson's perfect roast leg of lamb served with a classic red wine gravy. For a traditional Sunday roast, serve up a classic roast pork. Mustard adds tang to both the beef and potatoes, while the low heat ensures the meat stays wonderfully tender. Mini Yorkshire Pudding Canapés with roast beef and horseradish sauce, the best appetizer of the British cuisine inspired by.

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