Roast Beef with Yorkshire Pudding
A Sunday roast classic.
Ingredients
- 1 housekeepers cut beef (2 half lb)
- for the yorkshire pudding:
- 0.50 pint milk
- 3 eggs (beaten)
- 255 g plain flour (sifted)
- salt and freshly ground black pepper
- for the roast potatoes:
- 25 g butter
- 12-16 peeled potatoes (i normally use roosters)
- 2 tblsp oil
- seasoning
- for the crushed carrot & parsnips:
- 4 carrots
- 2 parsnips
- 1 dsp oil
- 0.50 sprig of rosemary (chopped, optional)
Method
- Preheat the oven to 190°C (375°F/Gas 5)
- Place the beef on a roasting tray with a little garlic and a little oil.
- Season with some salt and pepper and place in the oven to cook for 1 hour.
- After this stage remove the beef from the oven and allow to rest for at least 15 minutes.
- The beef at this stage should be medium.
- Sieve the plain flour into a large mixing bowl and add in a pinch of salt and pepper.
- Whisk the eggs and milk together and add this to the plain flour and whisk until a smooth batter has been achieved.
- Allow to rest.
- Meanwhile heat a 12 cup muffin tray in the oven having first ¼ filled the cups with vegetable or sunflower oil (ie-about a dessertspoon in the bottom of each) and allow this to heat for 5-10 minutes until the oil is sizzling.
- About 20 minutes before you are ready to serve you need to divide the batter between the muffin tin and transfer to the oven to cook for 15- 20 minutes until the puddings are well risen and golden brown.
- To make the Roast Potatoes:
- Place the potatoes in a pan of cold salted water and bring to the boil.
- Reduce the heat, cover and simmer for 8-10 minutes until the outsides have just softened.
- Drain and return to the pan for a minute or 2 to dry out.
- Meanwhile, preheat a roasting tin with oil and butter for a few minutes until just smoking.
- Put the lid back on the potatoes and shake vigorously to break up and soften the edges or roughly prod the outside of the potatoes with a fork.
- Carefully tip them into the hot oil, basting the tops.
- Place the roasting tin with the potatoes back in the oven and cook for 40 minutes, then pour off the majority of the fat before turning the potatoes over.
- Season to taste with the salt and cook for a further 20 minutes until crispy around the edges and golden brown.
- For the Crushed Carrots and Parsnips:
- Place the oil in a large roasting tin and add the carrots and parsnips.
- Sprinkle the rosemary over the root vegetables and toss everything together until well coated. Season generously.
- Roast for 40-50 minutes until the vegetables are just beginning to catch and caramelise around the edges.
- Remove the roasted carrots and parsnips from the oven and add the remaining olive oil, then crush with a potato masher until roughly mashed.
- Season to taste.
