Rachel Shanks's Roast beef with Yorkshires and gravy (TM6)

Yorkshire puddings

• 100 g milk
• 140 g plain flour
• ½ tsp sea salt
• 100 g cold water
• 4 eggs

Roast beef with wholegrain mustard crust

• 20 g vegetable oil plus extra to grease
• 200 g onion cut into wedges (4 cm)
• 100 g celery cut into pieces (3 cm)
• 100 g carrot cut into pieces (3 cm)
• 4 tbsp red wine
• 2000 - 3000 g roast beef (e.g. rib roast, rump and sirloin - see Tips)
• 1 - 2 pinches sea salt to season
• 1 - 2 pinches ground black pepper to season
• 1 sprig fresh thyme leaves only
• 650 g water
• 1 tbsp wholegrain mustard
• 20 g tomato paste
• 2 tsp Chicken stock paste (see Tips)
• 1 - 2 dashes Worcestershire sauce
• 2 bunches broccolini trimmed
• 2 bunches asparagus trimmed
• 30 g plain flour
• 1 tsp VEGEMITE® (optional)