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Ingredients
Yorkshire puddings
- 100 g milk
- 140 g plain flour
- ½ tsp sea salt
- 100 g cold water
- 4 eggs
Roast beef with wholegrain mustard crust
- 20 g vegetable oil, plus extra to grease
- 200 g onion, cut into wedges (4 cm)
- 100 g celery, cut into pieces (3 cm)
- 100 g carrot, cut into pieces (3 cm)
- 4 tbsp red wine
- 2000 - 3000 g roast beef (e.g. rib roast, rump and sirloin - see Tips)
- 1 - 2 pinches sea salt, to season
- 1 - 2 pinches ground black pepper, to season
- 1 sprig fresh thyme, leaves only
- 650 g water
- 1 tbsp wholegrain mustard
- 20 g tomato paste
- 2 tsp Chicken stock paste (see Tips)
- 1 - 2 dashes Worcestershire sauce
- 2 bunches broccolini, trimmed
- 2 bunches asparagus, trimmed
- 30 g plain flour
- 1 tsp VEGEMITE® (optional)
- Nutrition
- per 1 portion
- Calories
- 3986.9 kJ / 949.3 kcal
- Protein
- 120.4 g
- Carbohydrates
- 29.5 g
- Fat
- 36.5 g
- Saturated Fat
- 12.3 g
- Fibre
- 5.9 g
- Sodium
- 997 mg
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