Mustard-glazed rib of beef & cauliflower cheese

Ingredients

• 2 brown onions, skin left on, cut into chunks
• 2 carrots, quartered lengthways
• 1 bulb of garlic, broken up with skin left on
• 2 bone rib of beef
• For the crust
• 3 tbsp Dijon or wholegrain mustard
• 2 tbsp creamed horseradish
• 150g butter, softened
• 2 cloves garlic, crushed
• 2 tbsp fine brown sugar
• 1 tsp Worcester sauce
• ½ tsp sea salt flakes
• ½ tsp ground black pepper
• For the cauliflower cheese
• 1 large cauliflower, broken into florets
• 400ml whole milk
• 50g plain flour
• 50g butter
• ¼ nutmeg, grated
• 2 bay leaves
• 100g gruyère, grated
• 25g parmesan, grated
• For the jus
• 175ml red wine
• 1 tsp plain flour
• 100g watercress, to serve

Method

1.  Add the chopped onions and carrots to the NEFF Universal Pan and place the beef joint on top. In a large bowl, mix the mustard, horseradish, butter, garlic, sugar, Worcester sauce, sea salt flakes and ground black pepper. Baste the beef with a generous amount of the mustard glaze. Insert the Meat Probe into the thickest part of the beef and select 58°C for a medium/medium rare roast. Set CircoTherm^® at 170°C and switch Variosteam to medium. Use the Slide&Hide^® door and ComfortFlex Rails to baste the beef during cooking.

2.  During the last 20 mins of roasting, place the cauliflower florets into an oven-safe dish and cook for 20 mins. Meanwhile, make a start on the cheese sauce. In a pan, whisk the milk, flour, and butter over a medium heat until the mixture thickens. Stir through the nutmeg, bay leaves and a pinch of salt and pepper, then take off the heat before adding the grated gruyere. Once the beef joint is cooked, remove from the oven and transfer onto a board or warmed plate. Cover with foil and leave to rest for 30 mins. Remove the cauliflower from the oven and pour over the cheese sauce, scattering the grated parmesan on top. Change the CircoTherm^® temperature to 180°C and cook for another 30 mins.

3.  While the beef rests, pour the vegetables and juices from the Universal Tray into a saucepan, adding a little water to make a jus. Squash the vegetables, then add a glass of red wine and a dash of flour, stirring until fully combined. Pass the liquid through a sieve and into a jug, ready for serving. Once the cauliflower cheese is golden and bubbling on top, remove from the oven. Carve the beef, then pour some jus over the top and serve with the cauliflower cheese and a handful of peppery watercress on the side.