Download Tuck-in 11 PDF - Simply Beef and Lamb
Download Tuck-in 11 PDF - Simply Beef and Lamb
Download Tuck-in 11 PDF - Simply Beef and Lamb
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Honey <strong>and</strong> Mustard Glazed Roast <strong>Beef</strong> ∞<br />
Feeds 6-8<br />
Time to prepare<br />
5 m<strong>in</strong>utes<br />
Time to cook<br />
Rare: 20 m<strong>in</strong>utes per 450g (1lb)<br />
plus 20 m<strong>in</strong>utes<br />
Medium: 25 m<strong>in</strong>utes per 450g (1lb)<br />
plus 25 m<strong>in</strong>utes<br />
Well done: 30 m<strong>in</strong>utes per 450g (1lb)<br />
plus 30 m<strong>in</strong>utes<br />
Oven temperature<br />
Gas mark 4-5, 180-190°C, 350-375°F<br />
Take<br />
1.3kg (3lb) lean topside<br />
or silverside jo<strong>in</strong>t<br />
Salt <strong>and</strong> pepper<br />
45ml (3tbsp) clear honey<br />
75ml (5tbsp) wholegra<strong>in</strong> mustard<br />
Make<br />
In a small bowl mix together<br />
the honey <strong>and</strong> mustard. Place<br />
the jo<strong>in</strong>t on a chopp<strong>in</strong>g board <strong>and</strong><br />
make several slits over its surface.<br />
Season <strong>and</strong> rub the mixture over<br />
the surface of the jo<strong>in</strong>t <strong>and</strong> <strong>in</strong>to<br />
the slits.<br />
Place the jo<strong>in</strong>t on a metal rack<br />
<strong>in</strong> a large roast<strong>in</strong>g t<strong>in</strong> <strong>and</strong> open<br />
roast for the preferred, calculated<br />
cook<strong>in</strong>g time, bast<strong>in</strong>g occasionally<br />
with any rich meat juices.<br />
Eat<br />
Serve hot with all the trimm<strong>in</strong>gs<br />
or cold <strong>in</strong> s<strong>and</strong>wiches or wraps.<br />
Why not try our recipe for Roast<br />
<strong>Beef</strong> Wraps with Watercress <strong>and</strong><br />
Radish Raita.
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