RARE BEEF WITH MUSTARD YORKSHIRES
Roast beef is always an impressive dish to bring to the table, make it extra special with Sara Buenfeld's recipe
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course
Time 3h25m
Number Of Ingredients 14
Steps:
- Heat oven to 220C/fan 200C/gas 7. Using a large pestle and mortar, grind the garlic, thyme, peppercorns, mustard, anchovies and olive oil to a paste. Rub the mixture all over the beef and put in a large roasting tin. Roast for 25 mins, then turn down the oven to 160C/fan 140C/gas 3. Remove the pan from the oven, add the potatoes and toss in the fat, adding 4 tbsp sunflower oil. Return to the oven for another 90 mins for rare; 2 hrs for medium rare.
- Meanwhile, make the Yorkshires. Make the milk up to 225ml/8fl oz with water. Beat the eggs, egg white, mustard and milk together, then gradually add the flour and ¼ tsp salt - the batter should be the consistency of thin double cream. Pour into a jug. Take the meat out of the oven, cover and leave to rest, then turn the oven up to 220C/fan 200C/gas 7.
- Put 1 tbsp goose fat or oil in each of 8 large Yorkshire pudding tins and heat for 15 mins in the oven, with the potatoes on a lower shelf. Pour the batter into the tins, then cook for 15-20 mins, without opening the oven, until risen and golden. Serve with horseradish, gravy and your favourite veg.
Nutrition Facts : Calories 767 calories, Fat 41 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 60 grams protein, Sodium 0.75 milligram of sodium
GROUND BEEF YORKSHIRE
This dish features ground beef and Yorkshire pudding in a comfort food one-dish casserole.
Provided by JillSev
Categories Main Dish Recipes Casserole Recipes
Time 1h25m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
- Whisk together the flour, baking powder, and the 1 teaspoon salt. In a separate bowl, whisk together the eggs, milk, and butter. Pour the egg mixture over the flour mixture; beat until well blended. Stir in parsley; set aside.
- Heat a large skillet over medium-high heat and stir in the ground beef and onion. Cook and stir until the beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
- Combine the drained meat mixture with the celery, carrot, the 1/2 teaspoon salt, pepper, Worcestershire sauce, and steak sauce. Spread meat mixture evenly into the prepared baking dish. Pour the batter over the meat.
- Bake in the preheated oven until the pudding has risen tall and is golden, about 45 minutes. Serve immediately.
Nutrition Facts : Calories 345.7 calories, Carbohydrate 21.6 g, Cholesterol 152.8 mg, Fat 19.2 g, Fiber 1 g, Protein 21 g, SaturatedFat 9.4 g, Sodium 887.3 mg, Sugar 4 g
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
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
SPICED ROAST BEEF IN MINI YORKSHIRE PUDS/MUSTARD DRESSING
In this recipe, two British gastronomic classics are rolled into one: the traditional duo of roast beef & Yorkshire pudding. We love this we have had this recipe from way back when - I think we made it the first year I was here (Christmas 2000.)These are great appetizers! Bon Appetit Magazine.
Provided by Manami
Categories Roast Beef
Time 3h55m
Yield 48 serving(s)
Number Of Ingredients 14
Steps:
- PREPARE BEEF:.
- Mix pepper, coriander and allspice in bowl.
- Rub 1 teaspoon oil, then spice mixture all over beef; sprinkle with salt.
- Place beef on baking sheet; let stand 2 hours at room temperature.
- Preheat oven to 425°F
- Roast beef until thermometer inserted into center registers 130°F for medium-rare, about 25 minutes.
- Remove from oven; let beef stand at least 30 minutes.
- MAKE DRESSING:.
- Mix sun-dried tomatoes, 2 tablespoons reserved oil and mustard in small bowl.
- *(Beef and dressing can be prepared 1 day ahead. Cool beef, cover and refrigerate. Cover and refrigerate dressing. Whisk dressing before using.).
- MAKE MINI YORKSHIRE PUDDINGS:.
- Preheat oven to 450ºF.
- Brush 48 mini muffin cups(each about 1 3/4" diameter)with oil; place muffin pans in hot oven.
- Meanwhile, sift flour and salt into large bowl; make well in center of mixture.
- Add eggs and 1/2 cup milk to well; stir into flour.
- Gradually add 3/4 cup milk and 1/2 cup water, whisking until batter is smooth.
- Remove hot muffin pans from oven.
- Spoon 1 tablespoon batter into each muffin cup.
- Return pans to oven; bake until puddings are puffed and golden brown around edges, about 12 minutes.
- COOL PANS IN OVEN.
- **(Can be made 1 week ahead. Cover in pans; freeze. Before assembling, uncover and rewarm in 350ºF oven until heated through about 7 mins.)
- ASSEMBLY:.
- Thinly slice beef; cut slices into 2 1/2 x 1 1/2-inch strips & roll strips into cylinders.
- Using finger, push down center of each pudding, creating hole.
- Spoon about 1/4 teaspoon dressing into each.
- Push beef cylinder into hole.
- Spoon 1/4 teaspoon dressing into center of beef.
- Arrange puddings on platter and serve.
- DELISH!
Nutrition Facts : Calories 70.2, Fat 3.7, SaturatedFat 1.3, Cholesterol 24, Sodium 51.9, Carbohydrate 4.7, Fiber 0.2, Sugar 0.4, Protein 4.2
SPICED ROAST BEEF IN MINI YORKSHIRE PUDDINGS WITH MUSTARD DRESSING
Steps:
- Make beef:
- Mix pepper, coriander and allspice in bowl. Rub 1 teaspoon oil, then spice mixture all over beef; sprinkle with salt. Place beef on baking sheet. Let stand 2 hours at room temperature.
- Preheat oven to 425°F. Roast beef until thermometer inserted into center registers 130°F for medium-rare, about 25 minutes. Remove from oven. Let beef stand at least 30 minutes.
- Make dressing:
- Mix sun-dried tomatoes, 2 tablespoons reserved oil and mustard in small bowl. (Beef and dressing can be prepared 1 day ahead. Cool beef, cover and refrigerate. Cover and refrigerate dressing. Whisk dressing before using.)
- Thinly slice beef. Cut slices into 2 1/2 x 1 1/2-inch strips. Roll strips into cylinders. Using finger, push down center of each pudding, creating hole. Spoon about 1/4 teaspoon dressing into each. Push beef cylinder into hole. Spoon 1/4 teaspoon dressing into center of beef. Arrange puddings on platter and serve.
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