Sunday, 4 March 2012

Scrummy roast beef and massive Yorkshire puddings

In an earlier post, I promised to share with you the amazing roast beef and Yorkshire puddings recipe my sister sent me when I told her that one of my new year's resolutions was to make a roast using something other than chicken. Prior to trying this recipe, I was always fairly scared of roasting anything else, as I had got into my head that it would be a very difficult thing to do. But I figured that if I am ever really going to be able to call myself a domestic goddess, this would be something that I had to tackle.

And now I have a secret to share with you and it's one my mum kept hidden for so many years: cooking roast beef with Yorkshire puddings is really flipping easy! And this is how it's done: (I believe the original recipe was one by Gordon Ramsey)

Ingredients:

Joint of beef (the size depends on how many you are cooking for. Your butcher can help with this, or if you are buying in the supermarket, the packet tells you how many your joint will serve).

For 12 (ish) puds:

225g plain flour
1/2 teaspoon salt
4 eggs, beaten
300ml milk
About 4 tablespoons of vegetable oil for cooking 

Whatever veggies you fancy. I went for carrots, parsnips, potatoes and green beans. All but the green beans can be roasted in a single pan, saving on a lot of washing up. Part boil the potatoes and parsnips, chop them and the carrots into similar size chunks and put them in the oven in hot, seasoned olive at the same time as the beef. My sister says you can even put them in the same pan as the beef, but I didn't do that. Cook them for the duration, rather than removing them from the oven when you remove the beef.

Method:

1. Heat the oven to 200°C/Gas mark 6.
2. Season the beef and put it in a hot pan with a little olive oil, searing to brown on all sides. This takes 3-4 minutes on each side.
3. Transfer the beef to the oven and roast, allowing 15 minutes per 450g for rare or 20 minutes per 450g medium.
4. For the Yorkshires, sift the flour and salt into a large bowl. Add the eggs and half the milk and beat until smooth.
5. Mix in the remaining milk and leave the batter to rest.
6. When the beef is cooked, transfer it to a warmed plate and leave to rest, covered in foil, in a warm place whilst you cook the Yorkshire puddings.
7. Increase the oven temperature to 230°C/Gas mark 8.
8. Put 1 teaspoon of oil into each hole in the Yorkshire pudding tray (or cupcake tray!) and put into the oven until very hot.
9. Meanwhile, whisk the batter again.
10. As soon as you take the tray of oil from the oven, ladle in the batter so that each hole is three quarters full.
11. Immediately put back in the oven and bake for 15-20 minutes, until the Yorkshires are well risen and golden brown (my puds rose so high that they stuck to the roof of the oven!).
****DON'T OPEN THE OVEN DOOR UNTIL THE PUDS ARE READY OR THEY WON'T RISE****

For gravy, use the juices from the beef and a little bit of plain flour to make a roux (mix them together over a gentle heat), then add beef stock (boiling water and a stock cube will do) and add a touch of wine for a richer flavour. Keep stirring until it thickens, adding more flour if it's needed. Stirring is important here, to prevent lumps. For more thorough instructions, try Delia.

I strongly recommend that you try this recipe, as it truly is delicious and so very simple. Afterall, all domestic goddesses ought to be able to make a proper Sunday roast!

The piccie was in poor light, so doesn't really do the finished meal justice, but here you go:


Roast and enjoy! xx