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Whisky and orange mustard rib of beef with potato and turnip dauphinoise potatoes

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.

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