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Roast Beef and Yorkshire Pudding, Roast Potatoes and Creamed Horseradish
BBC25Ingredients
4Hours
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Ingredients
US|METRIC
11 SERVINGS
- 5 kilograms rib of beef (/11lb ,French trimmed, you can ask your butcher to do this for you)
- 2 Tbsp. vegetable oil
- 2 Tbsp. mustard powder (English)
- 2 Tbsp. sea salt
- 1 Tbsp. freshly ground black pepper
- 3 onions (2- ,halved)
- root vegetables (mixed, such as carrots or parsnips, roughly chopped)
- 4 Tbsp. flour
- 1/2 tsp. salt
- 2 free range eggs (beaten)
- milk (to bind)
- 2 Tbsp. sunflower oil
- olive oil (or goose fat, at room temperature)
- potatoes (such as Maris Piper or King Edward, chopped)
- 100 grams goose fat (/3½oz)
- 2 Tbsp. semolina
- sea salt
- ground black pepper
- 4 Tbsp. grated horseradish (freshly)
- 1 Tbsp. white wine vinegar
- 1 pinch mustard powder (English)
- 1 tsp. caster sugar
- salt
- freshly ground black pepper
- 150 mL double cream (/5fl oz)
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