ROAST BEEF AND YORKSHIRE PUDDINGS

Roast beef is possibly the most famous of all English dishes. At one time the French used to call us “Les Rostbifs” – and probably still do out of earshot! This recipe for Roast beef is from an English family and has appeared on their Sunday Dinner table lots of times.

Yorkshire Pudding:

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 courseHowever you serve Yorkshire Pudding there are two essentials to remember when cooking them:
- A HOT oven
- VERY hot fat covering the floor of the cake tin / tray where they are cooked.

Method for preparing Roast Beef and Yorkshire Pudding

1.25kg boned rolled sirloin
60g dripping, melted
1 1/2 tablespoons chopped fresh tarragon
2 teaspoons seeded mustard
2 cloves garlic, crushed
1 1/2 tablespoons plain flour
1 1/2 cups beef stock
2 tablespoons dry red wine
3 teaspoons Worcestershire sauce

YORKSHIRE PUDDINGS
1 cup plain flour
2 eggs, lightly beaten
I/2 cup milk
1/4 cup water

Place beef on wire rack in baking dish, brush all over with dripping; bake in moderate oven 1 hour. Spread beef with combined tarragon, mustard and garlic, bake further 15 minutes or until beef is
done as desired. Remove beef from pan, keep warm.

Reserve 2 tablespoons pan juices for Yorkshire puddings.

To make gravy, drain remainder of pan juices, reserving another 2 tablespoons juices in pan. Stir flour into pan, cook, stirring, until lightly browned. Remove from heat, gradually stir in stock, wine, sauce and any juices that come from beef while standing. Stir over heat until mixture boils and thickens; strain. Serve sliced beef with gravy and Yorkshire puddings.

Yorkshire Puddings: Sift flour into bowl, make well in centre, gradually stir in combined eggs, milk and water; beat well for 2 minutes, stand 30 minutes.

Pour 1/2 teaspoon of reserved pan juices into each hole of 12 hole (1/3 cup capacity) muffin pan. Place pan in hot oven about 5 minutes or until juices are bubbling. Spoon mixture quickly into prepared pan, bake in hot oven about 10 minutes or until puddings are well risen and lightly browned. Serve immediately.

See also How to make the perfect Yorkshire Pudding to go with roast beef

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