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Whisky and Orange Mustard Rib of Beef with Potato and Turnip Dauphinoise

Succulent roast beef coated in homemade whisky-orange mustard, served with creamy potato and turnip dauphinoise and a red wine reduction.

BeefMain CourseChristmasRoastWhiskyDauphinoise
Estimated Nutrition
Calories
1974.2
kcal / serving
11845.2 kcal total
Carbs
30.4g
per serving
182.4 g total
Fat
140.9g
per serving
845.2 g total
Protein
136.8g
per serving
820.5 g total
Cook Time
150
minutes
Serves
6
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
5
tbsp
Caster Sugar
CondimentsSauces
150
ml
Cider Vinegar
Dairy
50
g
Butter
Plus extra for greasing
300
ml
Double Cream
300
ml
Whole Milk
Liquids
50
ml
Single Malt Whisky
50
ml
Orange Juice
200
ml
White Wine
300
ml
Beef Stock
Meat
4000
g
Beef Forerib
3-bone, 28-day aged
NutsSeeds
60
g
Yellow Mustard Seeds
25
g
Brown Mustard Seeds
2
tbsp
English Mustard Powder
1
clove
Garlic
Cut in half
1
piece
Salt
To taste
1
piece
Black Pepper
Freshly ground, to taste
1
pinch
Nutmeg
Freshly grated
Other
2
tsp
Honey
Vegetables
500
g
King Edward Potatoes
Peeled and thinly sliced
500
g
Turnips
Peeled and thinly sliced

Method

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