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Roast Peppered Beef with Bourbon Mustard and All the Trimmings

Succulent roast fore-rib of beef served with homemade bourbon mustard, crisp roast potatoes, fluffy Yorkshire puddings, and rich gravy.

BeefMain CourseRoastTraditionalSunday Lunch
Estimated Nutrition
Calories
1875
kcal / serving
11250 kcal total
Carbs
53.4g
per serving
320.4 g total
Fat
124.2g
per serving
745.2 g total
Protein
127.6g
per serving
765.5 g total
Cook Time
155
minutes
Serves
6
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
75
g
Light Soft Brown Sugar
CondimentsSauces
100
ml
Cider Vinegar
Dairy
8
piece
Eggs
Free-range, beaten
600
ml
Full-Fat Milk
GrainsCereals
225
g
Plain Flour
Liquids
75
ml
Bourbon
300
ml
Beef Stock
Meat
4
kg
Beef
Three-bone fore-rib, aged 28 days
NutsSeeds
50
g
Yellow Mustard Seeds
50
g
Brown Mustard Seeds
1
piece
Salt
To taste
1
piece
Black Pepper
Freshly ground, to taste
OilsFats
50
g
Beef Dripping
Alternatively use lard
1
splash
Vegetable Oil
50
g
Lard
Or beef dripping or vegetable oil
Other
2
tbsp
Honey
Clear
Vegetables
10
piece
Potatoes
Floury variety like King Edward, peeled and cut into large pieces

Method

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