OLD ENGLAND TRADITIONAL ROAST BEEF AND YORKSHIRE PUDDING
Possibly the most famous of all English dishes, traditionally served for the "big" family meal of the week, Sunday Lunch. First a little about the Yorkshire Pudding. Different areas of England cook, serve and eat this in totally different ways. No single way is 'right' nor 'wrong'. It depends upon your family tradition and where you live. Originally the Yorkshire Pudding was eaten on its own as a first course with thick gravy. This was to fill your stomach with the cheap Yorkshire Pudding so that you would not eat so much of the more expensive meat in the next course. Now Yorkshire Puddings tend to be lighter and crispier and they are served and eaten with the meat course, with lashings of beef gravy with them! How to serve the roast beef: Some families carve the meat in the kitchen and bring it to the table on pre-warmed plates. Others carve the meat at the table so every one can see, that is how my Dad used to do it! Roast Beef is best served with roast potatoes, and a selection of freshly steamed seasonal vegetables, such as carrots, cabbage and broccoli. Have a gravy boat brimming full of gravy for diners to help themselves to. For special occasions consider making the gravy with a glass or two of wine! I have posted this recipe for 8 to 10 people; I always feel it's worth cooking more than you need, as you can have cold roast beef sandwiches for tea and of course make cottage pie the next day! The Yorkshire pudding listed below is already posted on Zaar - Recipe #203349, but I have added it here again, so you can cook them with the beef, following only one recipe for ease. My Mum's Yorkshire pudding recipe is simple, as long as all the ratio of measurements are equal, you can increase or decrease the amount of puddings you make!
Provided by French Tart
Categories One Dish Meal
Time 3h45m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Combined method for cooking the Roast Beef and the Yorkshire Pudding:.
- Preheat the oven to 220C/425F/Gas 7.
- Put the joint of beef into a shallow baking tray or tin.
- Season the meat to taste with a little salt and black pepper, and English mustard powder if using.
- Melt half of the beef dripping and pour over the meat and seasoning.
- Roast in the preheated oven for 30 minutes and then reduce the heat to 190C/375F/Gas 5 for a further 1 1/2 hours. This will give you rare roast beef in the middle.
- When cooked, put the meat in a warm place to rest for 20-30 minutes before carving and serving, and then turn up the heat to 240C,475F or gas mark 9.
- Pour the remainder of the beef dripping into a cake baking tray (The type of baking tray used to make small cakes / muffins). Put the tray, with a little bit of dripping in each of the depressions in the tray, into the oven for 3 minutes or until you see the dripping smoke.
- Remove from the oven and pour 2 tablespoons of the Yorkshire Pudding batter (see below for batter recipe) into each cake depression and bake for 15 to 20 minutes, or until well puffed up and golden brown. DO NOT Open the door for the first 10 minutes!
- Meanwhile carve and portion the beef on to hot plates, and make a gravy using the juices left in the roasting. As soon as the Yorkshire pudding is ready, serve, with mustard and horseradish sauce, roast potatoes and seasonal vegetables.
- To make the Yorkshire Pudding Mixture (Batter):.
- Sift the flour into a large bowl.
- and add the beaten eggs into the centre of the heap of flour.
- Mix the water and the milk together in a jug. Pour the mixture slowly onto the flour and egg. As you start to pour the water/milk slowly beat the mixture together with a whisk. Add the salt and continue to beat. The puddings will be lighter if the batter includes a little air.
- Once all the ingredients have been beaten together leave to stand, covered by a cloth, for 40 minutes or so.
- Now you are at 'step 8' in the main cooking method. Your oven should be very hot and your tray for the puddings very hot.
- Tip: The bigger the joint, the better the meat, and it should always be cooked on the bone. The meat should have a good covering of fat, be dark red in colour (which shows it has been hung properly), and have a good marbling of fat throughout.
- Sprinkling some English mustard powder over the top of the meat gives a great crust and a fabulous taste.
Nutrition Facts : Calories 1476.4, Fat 104.3, SaturatedFat 41.3, Cholesterol 517.7, Sodium 389.8, Carbohydrate 12.9, Fiber 0.4, Sugar 0.3, Protein 113.8
ROAST BEEF AND YORKSHIRE PUDDING
This recipe came from an English friend who married an American serviceman. Her family serves it every Sunday (a British tradition).
Provided by Jan Laskey
Categories 100+ Everyday Cooking Recipes
Time 2h
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Wash roast and sprinkle with garlic powder, salt and pepper. Insert a meat thermometer into the thickest part of the roast, making sure it doesn't touch any bone or fat.
- Bake on a wire rack inside of a large roasting pan in the preheated oven for 90 minutes, or to desired doneness. For medium-rare, the meat thermometer should read 135 degrees F (57 degrees C). Remove roast from pan, reserving drippings.
- In a small mixing bowl, beat the two eggs until frothy. In another small bowl, mix the salt and flour. Stir the beaten eggs into the flour. Stirring constantly, gradually pour in the milk.
- Preheat oven to 400 degrees F (200 degrees C).
- Pour the reserved pan drippings into a medium muffin tin. Place in the preheated oven for 3 minutes. Remove from heat and pour the egg, flour and milk mixture into the hot drippings. Return muffin tin to the oven and bake for 20 minutes, or until fluffy and golden brown.
Nutrition Facts : Calories 663.1 calories, Carbohydrate 26.9 g, Cholesterol 236.2 mg, Fat 36.4 g, Fiber 0.8 g, Protein 53.1 g, SaturatedFat 14.5 g, Sodium 317.1 mg, Sugar 3.1 g
ROAST BEEF WITH YORKSHIRE PUDDINGS, ROAST POTATOES AND GRAVY
This most traditional of dishes uses duck fat to add extra meatiness to the roasties. The red wine-soaked gravy will also have you going back for more
Provided by Mike Robinson
Categories Main course
Yield Serves 8
Number Of Ingredients 17
Steps:
- First make the Yorkshire pudding batter. Sift the flour and a pinch of salt into a bowl, add the eggs and gradually whisk in enough milk to make a smooth batter thick enough to coat the back of the spoon. Cover and leave to rest for six hours or overnight.
- Preheat the oven to 190C/375F/Gas 5. Take the beef out of the fridge and allow it to come back to room temperature.
- Mix the mustard powder with a few teaspoons of water to make a paste. Rub the beef all over with the mustard paste and season well with salt and pepper.
- Heat the oil or duck fat in a large frying pan. When hot, add the beef and sear on all sides, until it is nicely brown all over.
- Place the beef in a roasting tin and roast in the oven for one hour (11 minutes per 450g/1lb - this will give you rare meat). Cook for a further 15 minutes for medium-rare (14 minutes per 450g/1lb) or a further 30 minutes for well-done (16 minutes per 450g/1lb).
- While the beef is cooking, prepare the roast potatoes. Peel the potatoes and parboil them in salted water for about seven minutes until almost cooked (they will still feel firm when pierced with a knife). Drain thoroughly and then shake them around a little in the colander until the outsides are fluffy.
- Remove the beef from the oven, transfer it to a carving board and cover with foil. Allow it to rest in a warm place for 30 minutes. Turn up the oven to 220C/425F/Gas 7.
- Put the duck fat for the roast potatoes into a small roasting tin and heat in the oven for five minutes. Add the potatoes to the tin with the garlic cloves, thyme and some sea salt and toss them around until well coated in the fat. Return the tin to the oven and roast for 30-35 minutes or so until golden and crunchy.
- Next make the Yorkshire puddings. Pour 5mm/½inch of vegetable oil into the well of each Yorkshire pudding tin - eight individual ones or two four-hole trays. Place the tins in the oven to heat for a few minutes.
- When the oil is hot, remove from the oven. Give the Yorkshire batter a stir and carefully pour it into the tins. Take care, as the oil may splatter. Fill each well up to about halfway.
- Place the tins back in the oven and cook for about 25-30 minutes alongside the roast potatoes, until they are well risen and golden.
- While the potatoes and Yorkshire puddings are in the oven, make the gravy. Place the tin with its roasting juices on the hob over a medium heat. Stir in the flour and the red wine. Scrape well to get all the bits from the bottom of the tin into the gravy. Leave to simmer for ten minutes, then season.
- To serve, carve the beef into thick slices and pile on plates with the Yorkshire puddings and roast potatoes. Pour lashings of gravy over the top.
TRADITIONAL YORKSHIRE PUDDING
As legend has it, Yorkshire puddings were traditionally cooked in a pan of fat, at the bottom of a hearth, underneath a large piece of roasting beef. The smoky heat from the fire, along with all the other goodness dripping into the pan from the meat, must've made for quite a delicious pastry. Though limited by modern ovens, we can still come close to the original by using real rendered beef fat, without which you're just eating a popover.
Provided by Chef John
Categories Bread Quick Bread Recipes Popovers and Yorkshire Pudding Recipes
Time 1h
Yield 12
Number Of Ingredients 5
Steps:
- Whisk eggs and salt together in a bowl until light and frothy. Whisk in flour and milk until smooth and lump-free; batter will be thin and barely coat the back of a spoon.
- Transfer batter to a 4-cup measuring cup and chill in the refrigerator, at least 15 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Fill each cup of a 12-cup nonstick muffin tin with 1 tablespoon melted beef fat; use your finger to grease the sides and tops of the cups. Place the muffin tin on a baking sheet.
- Heat in the preheated oven on the middle rack until fat is smoking hot, 10 to 15 minutes.
- Remove from the oven and fill each muffin cup halfway full with batter.
- Bake pudding in the preheated oven until browned and fully puffed, about 25 minutes more. Remove from the oven and immediately poke a hole in the center of each to release steam. Serve hot, warm, or room-temperature.
Nutrition Facts : Calories 102.7 calories, Carbohydrate 8 g, Cholesterol 81.5 mg, Fat 3.2 g, Fiber 0.2 g, Protein 10 g, SaturatedFat 1.2 g, Sodium 198.2 mg, Sugar 1.1 g
TRADITIONAL ROAST BEEF WITH YORKSHIRE PUDDING
Make and share this Traditional Roast Beef With Yorkshire Pudding recipe from Food.com.
Provided by Doreen Randal
Categories Meat
Time 2h50m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- For the Gravy:- 1 Tbsp flour 2 Tbsp red wine 1 1/4 cups beef stock, or the water from cooked vegetables.
- Ground black pepper YORKSHIRE PUDDINGS 2 cups flour 1 tsp salt 4 eggs 1 1/2 cups milk 1 Tbsp cold water small pieces of dripping Rub the outside of the beef with garlic and black pepper.
- Sprinkle with flour and place into a preheated roasting dish with melted dripping.
- Roast at 180C for 25 minutes per 500g of meat for medium rare beef.
- Cover loosely with foil.
- Leave to stand for 15 minutes before carving.
- Gravy:- Place roasting dish over a low heat, add the flour and stir well until you have a light brown mix.
- Gradually add the wine and stock until the gravy thickens.
- Check for seasonings.
- Serve over the roast beef and Yorkshire pudding.
- Yorkshire Pudding:- Place pieces or dripping into Yorkshire pudding dishes or deep muffin tins.
- Place these into a 220C oven until they start to smoke. Place all other ingredients in a blender and blend until smooth.
- Pour batter into the tins, fill 3/4 full.
- Return to the oven, immediately and bake for 20 - 30 minutes until risen and golden brown.
- Serve your roast with a selection of steamed, simmered and roasted vegetables.
- Cheers, Doreen Doreen Randal, Wanganui.
- New Zealand.
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