British Recipes: Roast beef with Yorkshire pudding

A plate with two slices of roast beef, one yorkshire pudding, carrots and roast potatoesSunday lunch in England generally means a roast. Roast beef with yorkshire pudding is one of the most popular. I didn’t know what a
Yorkshire pudding was before having one here in England. As most English desserts are called puddings, I assumed it was sweet. But it
isn’t and it’s one of my favourite things to eat on a Sunday. The recipe for the Yorkshire pudding I got from Delia Smith as many, many English would. She is one of the first people to turn to, when you want to cook proper homemade English food.

Serves: 4

Ingredients

  • 1 kg / 2 lb beef (topside or rump)
  • mustard powder
  • flour
  • pepper
  • 6 large potatoes (approx 1 1/2 per person)
  • 2 tablespoons of semolina
  • 100 gr goose or duck fat or beef dripping
  • salt
  • Ingredients for Yorkshire pudding as per Delia Smith :
  • 75 gr plain flour
  • 1 egg
  • 75 ml milk
  • 55 ml water
  • salt and pepper
  • 2 tablespoons beef dripping

Method

When buying your beef cut from the butcher (please, rather than the supermarket, you’ll get better quality, service and you’ll be supporting the independent retail stores) – ask them for guidance on how long you should roast the beef for. They will know much better than I.
Turn the oven to 230 C / 430 F.
Sprinkle the mustard powder, salt and pepper all over the beef and place on a roasting tray.
In the picture, I used a 2 lb/1 kg rump and was advised to roast for 50 minutes and then rest for a medium rare cook. This was spot on and the beef tasted amazing.
Cook at the high temperature for 20 minutes and then in my case, reduce the oven temperature to 190 C / 375 F and cook for a further 30 minutes or as your butcher advises.

Peel the potatoes and cut into decent chunks. A medium-sized potato should be cut roughly into 6. In a large pot, that has a lid, fill 3/4
with water. Bring this water to boil and add the potatoes. Boil for about 4 minutes.  Drain the potatoes and pour back into the pot and place on the lid. Shake this pot quite hard until the edges of the potatoes are slightly jaggered. You do this so they become crisper when roasting. Add the semolina and toss, so the potatoes are covered.
Scoop the goose / duck fat or beef dripping into a medium-sized roasting tray and place into the oven to melt.

Once cooked, allow the roast beef to rest, covered lightly in foil, as you bake the Yorkshire puddings and potatoes.

Turn the oven to 200 C / 390 F.

Once the fat has melted in the oven, add the potatoes to the tray and cook for 45 minutes, turning occasionally.
Take the potatoes out of the roasting tray into a serving tray and sprinkle on a little salt.

To make the Yorkshire puddings, in a large mixing bowl, add the flour and egg. Mix together with a whisk. Then slowly add both the milk and water, whisking continuously.
Add some salt and pepper and allow to sit until ready to use.
With the beef dripping, you want to melt this in the pan with which you are using to cook the Yorkshire puddings, as it’s very important to add the mixture to a very hot pan.
You can use a tray that is specifically for a Yorkshire pudding, or you can use a large muffin tray, or even a small oven proof dish with high sides, where you can cut it into four once baked.
Divide the beef dripping between the four indents on the tray, if applicable and heat in the oven for about 15 minutes. You want the oven to be turned up again to 220 C / 390 F.
Along with the gravy above, these need to be eaten straight away, so make sure that they are timed accordingly. Once the tray is hot, open the oven door and very, very carefully, ladle the mixture onto the sizzling hot fat. These need to be cooked for 25-30 minutes.

Don’t discard the “goodness” that the beef has left in the roasting tray – this makes the best gravy. Just before serving, add some flour and hot water to this tray and on the stove, gently bring it to boil and then simmer while whisking until it gets to a thicker consistency. You may need to scoop out some of the fat that is sitting on the top and add some extra seasoning, in particular salt to taste. If there isn’t much remaining in the tray after you have removed the beef to rest, add some beef stock instead of plain water. This will help with the flavour.

Enjoy as the Yorkshire puddings as they taste amazing with lots of gravy from the roast beef.

 

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