TRADITIONAL ROAST BEEF WITH YORKSHIRE PUDDING This is a splendid joint of meat to be enjoyed by family and friends. For years we had the good fortune of killing our own beef so we knew it was butchered and hung well. A reliable butcher who sells good mature beef is the best place to buy […]
TRADITIONAL ROAST BEEF WITH YORKSHIRE PUDDING
This is a splendid joint of meat to be enjoyed by family and friends. For years we had the good fortune of killing our own beef so we knew it was butchered and hung well. A reliable butcher who sells good mature beef is the best place to buy rib on the bone. As with a whole ham, beef cooked on the bone has the best flavour of all.
- 4½lb/2kg rib of beef on the bone (approx 3 ribs)
- 1 level dsp flour
- 3 tbsp mustard powder
- 1 onion, peeled and cut in two
- black pepper
Preheat oven to 200C fan oven/Gas mark 7 for the first 25 mins then 160C fan oven/Gas mark 4 for the remainder of the cooking.
Place the beef upright in a large roasting tin, then tuck in the onion halves along side it.
Combine the mustard and flour, then dust this all over the fat, season with black pepper only (do not use salt at this stage as it will draw the juices from the beef). The flour and mustard will create a crust on the fat and the onion will caramelise to give the gravy a rich colour and flavour.
Place the beef in the oven (no need for extra fat as it will have plenty of its own) and cook for 25 mins, after that turn the heat down to 160C fan oven/Gas mark 4 and continue to cook for 15 mins per 450g/1lb for rare plus 20 mins extra for medium rare plus 35 mins extra for well done. To see if the beef is cooked insert a skewer and press out some juices: red, pink or clear colour will indicate to what stage the beef has been cooked.
Remove the beef and cover with some foil to rest for at least 30 mins before carving.
After removing the beef drain of all but 2 tbsp fat from the tin. To this add 1 heaped tbsp flour. Place on the cooker and then with a wire whisk blend in the flour using a circular movement. When you have a smooth paste take off the heat and add 900ml/1½pts chicken or vegetable stock to make a nice thin gravy. Now add 1 glass red wine and cook for a further few minutes to reduce the wine. Taste and correct seasoning. Place in a sauceboat or jug and serve with the roast beef.
- 160g/6oz plain flour
- 2 eggs180ml/6fl oz milk
- v 120ml/4fl oz water
- 2 tbsp beef fat/sunflower oil
- salt and pepper
Preheat oven to 200C fan oven/Gas mark 7
Sieve the flour into a bowl and make a well in the centre. Break in the eggs and incorporate into the flour, then beat in the milk, water and seasoning.
About half an hour before you are ready to serve the beef place some fat in to bun tins and place in the oven. When good and hot pour in the batter and cook for 25-30 mins.
The puddings should be crisp and golden.