Pocket roast beef with seeded mustard sauce
TM6 TM5 TM31

Pocket roast beef with seeded mustard sauce

4.4 (9 ratings)

Ingredients

Pocket roast

  • 1 carrot (approx. 110 g), cut into pieces (3-4 cm)
  • 1 celery stalk (approx. 50 g), cut into pieces (3-4 cm)
  • 1 brown onion (approx. 100 g), cut into quarters
  • 1 garlic clove
  • 20 g extra virgin olive oil
  • 60 g dry white wine
  • 500 g water
  • 2 tsp Vegetable stock paste (see Tips)
  • 1 pinch sea salt, to taste
  • 1 pinch ground black pepper, to taste
  • 400 g beef bolar blade roast, cut or trussed into a square shape

Seeded mustard sauce

  • 30 g butter, softened
  • 1 pinch salt, to taste
  • 1 pinch ground black pepper, to taste
  • 1 tbsp plain flour
  • 2 tsp wholegrain mustard
  • 70 g milk

Carrot, pumpkin and ginger purée

  • 1 - 2 cm piece fresh ginger, peeled
  • ½ orange, zest only, no white pith
  • 50 g brown onion, cut into halves
  • 150 g pumpkin, peeled and cut into pieces (3-4 cm)
  • 150 g carrot, peeled and cut into pieces (3-4 cm)
  • 80 g water
  • ½ tsp Chicken stock paste (see Tips)
  • 100 g fresh green beans, ends trimmed
  • 20 g unsalted butter
  • 1 - 2 pinches salt, to taste
  • 1 - 2 pinches ground black pepper, to taste

Nutrition
per 1 portion
Calories
3355.7 kJ / 802 kcal
Protein
67.7 g
Carbohydrates
40.8 g
Fat
40.4 g
Saturated Fat
18.6 g
Fibre
7.8 g
Sodium
1278 mg

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