Coeliac Mustard Roast Beef

I feed 12 from this - more if you allow to cool and then slice

I like to make this at Pesach probably as I have lots of horseradish around both in the garden and if I am really lazy in a bottle.

2 kilo (4½ lb) approx joint of beef (top rib or brisket)
6 tbps grated horseradish
Good handful fresh chopped parsley
Generous amount of black pepper
100ml (4fl oz) cup Kiddush wine
50ml (2fl oz) olive oil
String
4 Celery Sticks
2 Carrots.
1 Onion
Potatoes & Parsnips to accompany

Marinate the meat for several hours or overnight turning a couple of times in the wine. Keep this marinade to one side after.

Mix the horseradish, parsley and seasoning with the olive oil to make a paste. Spread this over the meat - if already rolled or if not then roll up the best you can, and tie with string. (Bamboo skewers can be stuck through to keep the meat in place while you tie the string and left in if you choose.

Brown the meat in a little more oil. Cut up the carrots, onion & celery into chunky bits to make a trivet then place in a roasting pan, place the meat on top of these.

Cook the parsnips & par boiled potatoes in oil in a separate tin.

In the pan you browned the meat in - pour in the marinade and heat up and reduce until it thickens - pour this into the roasting pan.

Heat the oven to 220C/425F/Gas 7. Cook for 30 minutes uncovered. Reduce the heat to 160C/320F/Gas 2. Then, cook for a further 50 minutes - medium rare; 1 hour for medium and 1 hour 10 minutes for well done. Let the roast rest once cooked for 15 minutes before serving.

Transfer the carrot, celery and onion together with the juices to a blender or bowl and whiz down to make a gravy/sauce. Serve beef with gravy, potatoes and parsnips. It goes well with cabbage which can be sautéed with a little more grated horseradish and a drizzle of honey at the end.

Roast Beef English Pesach Style