Ingredients:
Ingredients for beef –
Ingredients for mustard -
150ml/5floz cider vinegar
5 tbsp caster sugar
60g/2½oz yellow mustard seeds
25g/1oz brown mustard seeds
2 tbsp English mustard powder
50ml/2floz single malt whisky
50ml/2floz orange juice
4kg/8lb8oz 3 bone fore rib of 28 day aged beef
200ml/7floz white wine
300ml/11floz beef stock
Ingredients for dauphinoise –
50g/2oz butter
1 garlic, cut in half
500g/1lb2oz King Edward potatoes
500g/1lb2oz turnips
salt and freshly ground black pepper
pinch of freshly grated nutmeg
300ml/11floz double cream
300ml/11floz full-fat milk
salt and freshly ground black pepper
- Whisky and orange mustard rib of beef with potato and turnip dauphinoise potatoes
- Cook time: 60min
- Difficulty: medium
- Serves: 6
Instructions:
Method for beef -
• Place the vinegar and sugar into a saucepan and bring to a simmer.
• Add the mustard seeds and powder and stir well.
• Simmer over a high heat for 3 minutes until the liquid has reduced by half and the seeds slightly softened.
• Pour into a food blender and blitz to a puree – it takes a good couple of minutes, then the seeds will break down and the mustard become creamy.
• Add the whisky and orange juice and blitz once more – season with a little salt and black pepper.
• Use immediately or spoon into jars and seal.
• Preheat the oven to 200C/400F/Gas 6.
• Spread some of the mustard all over the beef.
• Heat a large frying pan until very hot then add a little oil to the pan and fry the beef on all sides in the hot pan until nicely browned.
• Transfer to a roasting dish and place in the oven for 1 hour 30 minutes.
• Remove from the oven, cover with foil and rest for 15-30 minutes.
• Place the beef on a board to carve then return the roasting pan to the heat, and heat over a medium heat until bubbling, then add the wine and cook until reduced by half.
• Add the beef stock and cook until reduced by half again, then season to taste.
Method for dauphinoise –
• Preheat the oven to 170C/325F/Gas 3.
• Butter an ovenproof dish with a little of the butter then rub the garlic clove around the dish.
• Peel and thinly slice the potatoes and turnips into a bowl.
• Toss together, season with salt and black pepper then tip into the dish, pressing the slices down so you end up with an even layer.
• Place the cream and milk into a bowl and whisk to combine.
• Season with salt, black pepper and nutmeg and pour the cream and milk over the potatoes and turnips.
• Dot with the remaining butter and then cover tightly with aluminium foil.
• Place in the oven and cook for 1 hour until the vegetables are just tender.
• After an hour, carefully remove the foil and return to the oven for a further 30 minutes until golden-brown on top.
To serve -
• Carve the beef and serve with a spoonful of dauphinoise and dollop of mustard.
• Drizzle over the pan juices to finish.
