Roast Beef And Yorkshire Pudding Food

MARK HAMILL'S ROAST SIRLOIN & YORKSHIRE PUDDINGS

Steps:

• Ideally, make your Yorkie batter the night before. Whisk the eggs, flour, milk, 25ml of water and a pinch of sea salt to a smooth batter, then pop into the fridge overnight, removing when you preheat the oven for the meat (or, as a minimum, make the day you need it but leave to rest at room temperature for at least 30 minutes).
• Preheat the oven to 180ºC/350ºF/gas 4.
• For the gravy, place the bones in a large roasting tray. Trim, wash and roughly chop the leeks, quarter the unpeeled onions, then add to the tray and roast for 45 minutes, or until golden brown.
• Remove the bones and veg to a large pot, keeping the tray of juices to one side. Top up the pot with 2.5 litres of water, bring to the boil, then reduce to a simmer for at least 2 hours 30 minutes, or until the liquid has reduced by half.
• Place the tray over a medium heat on the hob, then add the flour and stir well to pick up any sticky bits from the bottom. Pour in the wine and port, leave to bubble away for 1 minute, then gradually whisk in a few ladles of the stock, before tipping it all back into the pot.
• Simmer gently for a further 2 hours, or until you reach your desired consistency.
• Lift out the bones and strain the gravy, skimming off any fat from the surface, then adjust the seasoning, if needed. Keep aside to reheat at the last minute.
• When you're ready, remove the beef from the fridge and leave to come up to room temperature. Turn the oven up to full whack (240ºC/475ºF/gas 9).
• Score the beef fat in a criss-cross fashion, then rub with 1 tablespoon of oil.
• In a blender, blitz the peppercorns, 1 tablespoon of salt and the rosemary leaves to a fine dust, then sprinkle and pat all over the beef.
• Place a large roasting tray on a medium-high heat, carefully sear the beef on all sides, then transfer to the oven.
• Immediately reduce the temperature to 180ºC/350ºF/gas 4 and roast for 50 minutes - this will give you medium-rare (cook for a little longer, if you prefer) - then remove to a board. Cover and rest for 30 minutes.
• Turn the oven up to 220ºC/425ºF/gas 7.
• Divide the dripping between a 6-well deep Yorkshire pudding tray (8.3g per well, if you want to be super-scientific about it!), then place on the middle shelf of the oven for 5 minutes, or until the fat is smoking hot.
• Quickly but carefully pour the batter into the wells - each should be between half and three-quarters full. Immediately return to the oven and bake for 25 minutes, or until they have quadrupled in volume, are deep golden all over and sound hollow when tapped.
• Carve and serve up the beef, adding a Yorkshire pudding to each plate, then drizzle with gravy (reheat, if needed). Delicious served with pinches of lemon-dressed watercress, horseradish and crispy roast potatoes.

ROAST BEEF AND YORKSHIRE PUDDING

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.

YORKSHIRE PUDDING WITH ROAST

Steps:

• Preheat oven to 400 degrees F.
• Leave 2 tablespoons of drippings in the roasting pan and place in the oven.
• Place the flour, salt, eggs, milk and remaining 2 tablespoons of drippings into the bowl of a food processor or blender and process for 30 seconds. Pour the batter into the hot roasting pan and bake for 35 to 40 minutes or until puffed and golden brown. While the pudding is cooking, carve the roast. Serve the pudding with the roast.

ROAST BEEF WITH YORKSHIRE PUDDINGS, ROAST POTATOES AND GRAVY

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.

OLD ENGLAND TRADITIONAL ROAST BEEF AND YORKSHIRE PUDDING

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.

ROAST TOP ROUND BEEF ROAST WITH YORKSHIRE PUDDING

Steps:

• Preheat the oven to 400 degrees F.
• To make the Yorkshire Pudding batter, in a bowl, combine the flour and salt. In another bowl, beat the eggs. Add the milk and gradually add to the flour, mixing to make a thin, smooth batter, being careful not to over mix. Let rest for at least 1 hour at room temperature, or for several hours in the refrigerator (bringing to room temperature before cooking).
• Put the roast in a small roasting pan, bone side down. With a small sharp knife, make sixteen 1/2-inch-deep slits in the meaty side of the roast. Insert 1 garlic clove into each slit, pressing into the meat. Pinch with your thumb and index finger to close the openings. Combine the chopped thyme, salt, Essence, and pepper in a small bowl. Slowly stir in the oil to make a paste. Rub the paste on both sides of the roast, and place the thyme sprigs under the roast. Roast for 1 hour. Remove the pan from the oven and turn the roast for even browning. Reduce the oven temperature to 350 degrees F and continue roasting until an instant-read thermometer inserted in the thickest part of the roast reads 125 to 130 degrees F for medium-rare, about 45 minutes, or 140 degrees F for medium, about 1 hour. Remove from the oven and let the roast stand for 15 minutes before carving.
• While the roast is resting, make the Yorkshire Pudding in the same roasting pan.
• Increase the oven temperature to 450 degrees F. Pour off all but 3 tablespoons of the hot pan drippings, adding hot melted butter as necessary to make the correct measure. Place the pan in the oven to stay hot while the oven comes to temperature.
• Pour the prepared batter into the dish and bake, without opening the oven door, until risen and golden brown, 15 to 20 minutes. Remove from the oven and serve immediately with the carved rib roast.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

ROAST BEEF WITH YORKSHIRE PUDDING AND HORSERADISH SAUCE

Steps:

• Put the beef in a roasting tin, without adding fat. Sprinkle with pepper. Roast in a hot oven at 220 C / 425 F for 15 minutes. Lower the heat to 190 C / 375 F for the rest of the cooking time, allowing 15 minutes per 500g / 1lb. Baste the mean frequently with pan juices. The beef should be served underdone and left to rest 15 minutes before carving.
• To make the Yorkshire pudding, sieve the flour and the salt together in a mixing bowl. Add the eggs and stir. Add half the milk slowly and stir until the mixture is smooth. Add the remaining milk slowly and beat the batter well, then beat in the cold water. About 15 minutes before the beef is ready, pour 2 tbsp of its fat into a 25cm / 10" square tin. Put the tin in the oven, and when the fat is sizzling hot, pour in the pudding batter and bake it at the top of the oven for 30 minutes. (The meat should be removed 15 minutes earlier to rest before carving). The pudding should be well risen, puffy, crisp and brown on the top and bottom, and should be served cut in square straight from the in in which it was baked.
• To make the horseradish sauce, whip the cream until it forms stiff peaks, and fold in the horseradish, sugar, mustard, salt, pepper and vinegar. Serve cold.

TRADITIONAL ROAST BEEF WITH YORKSHIRE PUDDING

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.

MINI YORKSHIRE PUDDINGS WITH ROAST BEEF AND QUICK CARAMELIZED ONIONS

Steps:

• Preheat the oven to 400 degrees F. Place a 24-cup mini muffin tin on a rimmed baking sheet. Add enough vegetable oil to each muffin cup to coat the bottom. Transfer to the oven so it gets hot as the oven preheats.
• Whisk together the milk and eggs in a large liquid measuring cup. Next add the flour, 1/4 teaspoon salt and 1/4 teaspoon pepper and whisk to combine. Set aside.
• Heat a saute pan over medium-high heat. Add 1 tablespoon of vegetable oil and the onions. Cook, stirring frequently, until the onions begin to soften. Stir in the sugar and 1/4 teaspoon salt. Continue cooking until the onions are slightly browned and softened, about 10 minutes. Turn the heat off and set aside.
• Carefully remove the hot pans from the oven. Add the batter to the muffin cups, filling each about three-quarters full. Bake until the puddings are puffed and golden brown, about 20 minutes; do not open the oven before the 20 minutes are up or the puddings could collapse.
• Transfer the Yorkshire puddings to a serving platter. Top each with some of the caramelized onions. Slice or tear the roast beef slices in half or in thirds and arrange the pieces on top of the onions. Top each with about 1/4 teaspoon of the horseradish sauce and sprinkle with the chopped chives.

BEEF RIB ROAST WITH YORKSHIRE PUDDING

Steps:

• Heat oven to 350°F. For easy cleanup, line shallow roasting pan with foil. In pan, place beef, fat side up; sprinkle with 1/2 teaspoon salt and the pepper. Insert ovenproof meat thermometer so tip is in center of the thickest part of beef and does not rest in fat or touch bone. (Do not add water.)
• For medium-rare, bake 1 hour 45 minutes to 2 hours 15 minutes or until thermometer reads 135°F. Remove beef from pan onto carving board. Cover beef loosely with foil and let stand 15 to 20 minutes until thermometer reads 145°F. (Temperature will continue to rise about 10°F, and beef will be easier to carve.) For medium, bake uncovered 2 hours 15 minutes to 2 hours 45 minutes or until thermometer reads 150°F. Cover beef loosely with foil and let stand 15 to 20 minutes or until thermometer reads 160°F.
• While beef is standing, make Yorkshire Pudding. Measure pan drippings, adding enough oil to drippings, if necessary, to measure 1/4 cup. Place hot drippings in 9-inch square pan; place pan in oven and heat until hot. Increase oven temperature to 450°F. In medium bowl, beat flour, milk, 1/2 teaspoon salt and the eggs with wire whisk just until smooth. Pour batter into pan of drippings and oil. Bake 18 to 23 minutes or puffy and golden brown (pudding will puff during baking but will deflate shortly after being removed from oven). Cut pudding into squares; serve immediately with beef.