Recipe taken from “Cooking for me and you” Recipes for one and two, a Thermomix Australia recipe book

Ingredients

Pocket Roast
110g carrot, cut into pieces (3-4cm)
1 celery stalk (approx. 50g), cut into pieces (3 – 4cm)
1 brown onion, (approx 100g), cut into quarters
1 garlic clove
20g extra virgin olive oil
60g dry white wine
500g water
2 tsp vegetable stock paste
1 pinch sea salt, to taste
1 pinch ground black pepper, to taste
400g blade roast beef, cut or trussed into a square shape.

Seeded mustard sauce
30g butter, softened
1 pinch sea salt, to taste
1 pinch ground black pepper, to taste
1 tbsp plain flour
2 tsp wholegrain mustard
70g full cream milk
80g liquid beef stock (reserved from cooking pocket roast)

Carrot, pumpkin and ginger purée
1-2cm piece fresh ginger, peeled
½ orange, zest only, no white pith
50g brown onion, cut into halves
150g pumpkin, peeled and cut into pieces (3-4cm)
150g carrot, peeled and cut into pieces (3-4cm)
80g water
½ tsp chicken stock paste
100g fresh green beans, ends trimmed
20g unsalted butter
1-2 pinches sea salt, to taste
1-2 pinches ground black pepper, to taste

Method

Pocket Roast

  • 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/reverse/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.

Seeded mustard sauce

  • 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.

Carrot, pumpkin and ginger purée

  • 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.

Cook’s notes

  • For optimum cooking, make sure your roast weighs no more than 450g and that the measuring cup fits easily in mixing bowl lid. Your roast should not obstruct the hole in mixing bowl.
  • You may like to brown your blade roast in a hot frying pan just before serving for a little added colour.
  • If you would like more vegetables with your roast, steam vegetables in the Varoma while the meat is cooking in Step 2 or add them to the Varoma with the green beans in step 7. Vegetable cooking times will vary.

Click here to print this recipe

Pocket Roast Beef with Seeded Mustard Sauce

top