I grew up with Maille mustard. It was the brand my mother used and I continue the tradition – frequently having as many as five jars on the go (for that I blame my husband – he’s either terrified we’ll run out or deathly allergic to recycling the very nearly empty jars at the back of the fridge).
Nowadays Maille have a huge range of products, from flavoured vinegars to oils to pickles and any number of mustards and sauces. When they contacted me to take part in their Maille Culinary Challenge I have to say I dithered about which product to use. In the end it simply had to be the Dijon Originale and the Fresh Wholegrain Mustard. I threw in the Aged Balsamic Vinegar for a bonus point!
With such classic raw material I came up with an equally classic recipe. Something that you would be proud to bring out on a Sunday and have the whole family happy (and fighting over the potatoes).
I used topside beef which is widely available but has a tendency to be a bit dry. To avoid that I roasted the meat in a pot. It is always best to use a meat thermometer to avoid over cooking the meat – don’t always rely on the cooking times as your oven may run too hot (or cold).
Any leftovers make fantastic sandwiches – especially with some of the aioli and wholegrain or rye bread. The beef can also be used instead of the turkey to make a fantastic thai salad.
For the roast
1.5 kg | 3.3 pounds topside of beef (or top rump or brisket)
2 tbsp Maille Dijon Originale
2 tbsp Maille Fresh Wholegrain mustard
Freshly ground salt and pepper
2 large carrots, roughly chopped
2 sticks celery, roughly chopped
2-3 cloves garlic, lightly crushed
3 springs fresh thyme
1 bay leaf
125ml | 1/2 cup hot beef stock
80ml | 1/3 cup white wine
1 tsp of cornflour (cornstarch) diluted in 2 tbsp of cold water (for the gravy)
- Preheat the oven to 180C | 350F. Take the meat out of the fridge at least an hour before cooking.
- Rub the meat with the two types of mustard and season with salt and pepper.
- Heat a tablespoon of olive oil in a large pan. Using tongs, brown the meat for a couple of minutes on all sides and set aside.
- Add all the vegetables and quickly pan fry them for a couple of minutes then transfer to a large lidded, oven-safe pot (or dutch oven). Deglaze the pan with the wine, scraping any caramelised meat bits.
- Add the wine, stock, thyme and bay leaf to the pot and place the meat on top. The liquid should come about 1/3 of the way up the meat. Cover the pot tightly and roast for about 1hr – 1hr 15mins or until meat temperature registers 55C (130F) for rare, 57C (135F) for medium rare or 60C (140F) for medium. My roast was cooked medium rare.
- Take the meat out of the pot and put on a plate. Cover loosely with foil and leave to rest for 15-30 minutes. Leave the oven on for the potatoes.
- If you wish to make gravy, transfer the vegetables and any liquid to a pot and simmer until reduced by half. Sieve to remove the vegetables and return any liquid to the pot.
- Add 1 tsp of cornflour (cornstarch) diluted in 2 tbsp of cold water to the gravy and simmer until it thickens. Serve hot.
> Do check your meat packaging for recommended cooking times but test your roast about 20mins before it is done with a meat thermometer.
> With pot roasts you can reduce the temperature to as low as 150C (300F) and cook slow and low for about 3 hours.
> Always rest the meat before carving and slice as thinly as possible.
- Put the egg yolk in a medium bowl and whisk in the Dijon mustard.
- Gradually add the olive oil whisking continuously – the mix will start to thicken.
- After oil has been added, whisk in the lemon juice, minced garlic, anchovy past if using and wholegrain mustard.
For the balsamic potatoes
- Prepare these while the beef is in the oven but nearly done. Scrub the potatoes, leaving the peel on.
- Bring a large pot of water to the boil, add the potatoes and boil until almost fork tender – about 8-10mins.
- Meanwhile, turn the oven temperature up to 200C | 400F (after the meat is done). Add about 4 tbsp olive oil in a roasting tray and put the in oven.
- Smash the potatoes with a potato masher or a fork. Add them to the tray and season liberally with salt and pepper.
- Roast until fork tender and crispy – about 10-15mins.
- Take out of the oven and sprinkle with the balsamic vinegar. Return to the oven for a couple more minutes then serve.
For the Yorkshire puddings
- Preheat the oven to as hot as it will go. Rub some lard into the wholes of a muffin or patty tin.
- Sift the flour into a bowl, stir in the salt and pepper and add the eggs. Mix them in (the batter will be quite stiff) and gradually add the milk until you have a smooth batter. Let this rest for 15-20mins.
- While the batter rests, put the prepared muffin tray in the oven for 15 mins.
- Take the muffin tray out and carefully pour batter in each of the holes – it should sizzle.
- Bake for 15 minutes until the Yorkshire puddings are puffed and golden.