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English Sunday Roast Beef & Yorkshire Puddings

March 4, 2012

It’s Sunday and my mum didn’t fancy cooking this week. In England there is only one proper choice for what to eat on a Sunday afternoon and it is always one of the very best meals of the week, the roast. Be it chicken, pork, beef or even turkey it should always be accompanied by roast potatoes, gravy and an assortment of smaller dishes. I have already written about how to season and roast a chicken  so now it is time to give beef it’s turn in the spotlight,… and Yorkshire puddings, something you should always have with roast beef.

 – Recipe –

Feeds 4

Ingredients: 

The Meat Rub 

1.2kg Topside Beef // 1 tablespoon Salt // 1/2 a tablespoon Pepper // 1/2 a tablespoon Oregano // 1/2 a tablespoon Thyme

 The Baste

1/2 a tablespoon of Honey // 2 tablespoons of Olive Oil // 1/2 a tablespoon of Thyme // 1/2 a tablespoon of Sweet Mustard // Juice of half a Lemon // Water or Stock

The Yorkshire Puddings

70g Plain Flour // 2 Eggs // 100ml Milk // Lard or Vegetable Oil

Instructions: 

  1. Let the meat sit at room temperature for a while and then rub it all over with the Seasonings and drizzle a tablespoon or two of Olive Oil over the top.
  2. Put the oven on the maximum temperature and bring it to the highest heat, add the Meat on a high shelf and after 5 minutes turn the heat down to Gas Mark 6 (400F, 200C). Roast for 50-60 minutes to get rare meat, 1 hour 15 minutes to get medium and an hour 30 minutes to get well done meat. Baste the Meat every 20 minutes with the mix suggested. After roasting, wrap the meat in tin foil and then a tea towel and let it sit for half an hour.
  3. 40-30 minutes before removing the Meat from the oven add Potatoes that have been boiled for ten minutes and then Seasoned and tossed in Oil or Lard. You can either cook these in a separate pan if you want them crispy or in the same pan as the Meat if you want them juicy and full of flavour. Turn these once during the cooking process and take them out when the Yorkshire Puddings are done.
  4. While the roast is sitting turn the oven back to a high temperature, mix the Flour and Egg in a bowel until smooth and then beat the Milk in to the mixture and add Salt/Pepper.
  5. Generously cover a Yorkshire Pudding/Muffin tin with Lard or Oil and place the tin on a high oven shelf and let it warm up for 5 minutes.
  6. Take the tin out and very quickly ladle even amounts of the mixture into the tin before returning to the oven, let cook at Gas Mark 8 (450F, 230C) for 20 minutes until puffed up and golden.
  7. Carve the Meat and serve!

Enjoy!

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