Roast Beef and Yorkshire Puddings

							Roast Beef and Yorkshire Puddings
Ingredients (for the beef) 2.5kg/5½lb Rib of beef, on the bone 1 tbsp English mustard powder 2 tbsp Duck fat or a drizzle of vegetable oil Salt and freshly ground black pepper Aunt Bessie’s Accompaniments Aunt Bessie’s Yorkshire Puddings Aunt Bessie’s Homestyle Roast Potatoes Aunt Bessie’s Honey Glazed Roast Parsnips Aunt Bessie’s Mashed Carrot and Swede Aunt Bessie’s Sage and Onion Stuffing Balls Beef gravy granules Horseradish cream Method Pre-heat the oven to 190°C/375°F/Gas 5. Mix the mustard powder with a bit of water to make a paste. Rub the beef all over with the mustard paste. Heat the duck fat or vegetable oil in a roasting tin. When hot, add the beef and sear on all sides, until it is nicely brown all over. Season with salt and freshly ground black pepper. Place the roasting tin in the oven for one hour (this will give you rare meat). Cook for a further 15 minutes for medium-rare or a further half an hour for well-done. To serve, carve the beef into thick pieces and place several pieces on each plate surrounded by the Yorkshire puddings, potatoes and vegetables. Pour lashings of gravy over the top and serve with a dollop of horseradish cream!