- TM 31
Ingredients
Pocket roast
- 110 g carrot, cut into pieces (3-4 cm)
- 1 celery stalk, cut into pieces (3-4 cm)
- 1 brown onion, cut into quarters
- 1 garlic clove
- 20 g extra virgin olive oil
- 60 g dry white wine
- 500 g water
- 2 tsp Vegetable stock paste
- 1 pinch sea salt, to taste
- 1 pinch ground black pepper, to taste
- 400 g blade roast beef, cut or trussed into a square shape
Seeded mustard sauce
- 30 g Butter, softened
- 1 pinch sea salt, to taste
- 1 pinch ground black pepper, to taste
- 1 tbsp plain flour
- 2 tsp wholegrain mustard
- 70 g full cream milk
- 80 g liquid beef stock (reserved from cooking pot roast)
Carrot, pumpkin and ginger pureé
- 1-2 cm piece fresh ginger, peeled
- ½ orange, zest only, no white pith
- 50 g brown onion, cut into halves
- 150 g pumpkin, peeled and cut into pieces (3-4cm)
- 150 g carrot, peeled and cut into pieces (3-4cm)
- 80 g water
- ½ tsp chicken stock paste
- 100 g fresh green beans
- 20 g unsalted butter
- 1-2 pinches sea salt, to taste
- 1-2 pinches ground black pepper, to taste
Accessories you need
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Varoma -
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place carrot, celery, onion, garlic and oil into mixing bowl and chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula, then sauté 3 min/Varoma/speed 1.
Add all remaining pocket roast ingredients, except the blade roast, into mixing bowl. Insert simmering basket. Place blade roast into simmering basket, ensuring the roast does not sit higher than ¾ up the side of the simmering basket, and cook 30–35 min/100°C/
"Counter-clockwise operation" /speed 1, or until meat is cooked to your liking. Remove simmering basket with aid of spatula. Transfer blade roast into a ThermoServer or large bowl and cover to keep warm. Allow to rest (approx. 15 minutes). Strain beef stock through simmering basket into a jug and set aside. Rinse and dry mixing bowl.Place butter, salt, pepper and flour into mixing bowl and cook 30 sec/60°C/speed 2.
Add mustard, milk and reserved beef stock and cook 3 min/90°C/speed 4. Transfer sauce into a serving jug and set aside to keep warm. Clean and dry mixing bowl.
Place ginger, orange zest and onion into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula,then cook 1 min/100°C/speed 1.
Add pumpkin and carrot and chop 5 sec/speed 7. Scrape down sides of mixing bowl with spatula.
Add water and stock paste to mixing bowl. Place Varoma dish into position and weigh green beans into it. Cook 12 min/100°C/speed 2. Remove Varoma and set beans aside to keep warm.
Add butter, salt and pepper to mixing bowl and purée 30 sec/speed 5. Adjust seasoning to taste.
Slice the pocket roast and serve with purée, green beans and seeded mustard sauce on the side.
Pocket roast
Seeded mustard sauce
Carrot, pumpkin and ginger purée
Tip
This recipe is taken from our cookbook, Cooking for me and you. Visit bit.ly/CFMYcookbook to purchase your copy for more delicious recipes suitable for one and two people.
Ask your butcher to prepare your blade roast, as it can be hard to purchase a 400 g roast. Another option is to purchase an 800–900 g blade roast and cut it into halves.
Freeze the other half for another day.For optimum cooking, make sure your roast weighs no more than 450 g and that the measuring cup fits easily inmixing bowl lid. Your roast should not obstruct the hole in mixing bowl lid.
You may like to brown your blade roast in a hot frying pan just before serving for a little added colour.
Leftover liquid beef stock and vegetables can be used as a base for soup the next day.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
Cooked the mustard sauce from this recipe!
great base, I added some whole grain mustard seeds, a tablespoon. And a tablespoon of brown sugar, then blitzed on speed 9 for 20 seconds. Absolutely 10/10
Great dish easy to make and so nice especially the pumpkin puree and the mustard sauce
I made the roast & sauce for dinner tonight. It was a very nice. Next time I would cook the roaat a bit longer as it was a bit too rare (I cooked it for 30 mins).
I haven't made the whole dish but we love the sauce, only problem their is never enough so we double it.