Obtain a beef cut such
as sirloin beef suitable for roasting. Refer to photo. Cut garlic
cloves in halves lengthwise and insert into meat after making
incisions with the end of a sharp knife.
Mix 600 ml (2/3) of the
thickened cream with 60 grams (1/2) of the wholegrain mustard and the
hot English mustard together. Place meat in a roasting tray and rub
the mustard / thickened cream mixture into the meat. Cover with
aluminium foil and allow to marinate in fridge overnight. If possible,
turn over the meat once.
Heat oven to 250
degrees Centigrade. Turn over the meat and rub in the mustard /
thickened cream mixture. Cover again with the aluminium foil. Bake in oven
in mid position for 30 minutes. Remove foil cover, turn meat over,
baste with mustard / thickened cream mixture. Mix the remaining
thickened cream and wholegrain mustard, then pour over the roast.
Reduce heat to 200 degrees Centigrade and bake roast uncovered until
meat is cooked. Check at intervals. You may have to turn the roast
over to ensure even cooking. Roasting time depends upon meat
tenderness and cut. Test by inserting a skewer. If the skewer comes
out clean, then the meat is cooked. If the meat bleeds, then it needs
more cooking. Baste with the thickened cream / mustard mixture at
Remove from oven when
cooked. Allow to cool and slice the roast into serve pieces, according
to your own preference. Reserve the sauce and thicken over low heat
before serving with the sliced roast beef.
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