Roast Beef With Yorkshire Pudding And Roasted Potatoes Recipes

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.

ROAST BEEF WITH YORKSHIRE PUDDING AND ROASTED POTATOES

Steps:

• Prime Rib of Beef (cooked at 325 ˚F ) - rare (23 to 25 min per lb.) - medium ( 27 to 30 min per lb.) - to convert weight, multiply kg by 2.2; then take the weight and multiply by the minute factor and then divide by 60 to figure out the number of hours; subtract the hours and then you have the remainder of minutes. I usually put the butter and olive oil in the bottom of the roast pan and about ½ way into the cooking, I turn the roast. If the roast is large you will be able to cook it on the ribs and will not have to turn it.
• If you are doing the Roasted Potatoes, then peel the potatoes and cut into pieces that are about the size of a golf ball. Place them in a pot of cold water, a teaspoon of salt and cover and bring to a boil. Then only boil them around 10 minutes. It is important when roasting the potatoes to par boil them to start. In that way they will not get tough with the roasting. Once they have cooked for 10 minutes, drain them and them add them to the juices in the roasting pan and turn them to cover them with the juices. They need to roast for about 40 minutes to an hour, depending on the potatoes.
• If you are not making Yorkshire Pudding, then the amount of time you calculate should be correct. The roast should sit for 15 min. before carving to keep the juices in.
• If you are making Yorkshire Pudding... Mix all ingredients with a hand beater just until smooth. Let sit for at least 10 minutes for flour to swell. Thirty minutes before your roast is scheduled to be done, remove the roast from the oven; lift it by the string with a meat fork onto a plate. Pour the drippings (scraping to get all the good bits) into a measuring cup; add olive oil to what is there to measure ½ cup.
• Increase the oven temperature to 425 ˚F . Return the roast to the oven. Place the hot drippings into the bottom of tin foil (throw away) muffin cups (so just the bottom is covered). You should be able to fill about 9 muffin cups.
• Ladle in the Yorkshire Pudding batter so that it comes to about ⅔ up the edge of the muffin cup. Bake 10 minutes.
• Remove the roast; continue baking the puddings for about 25 to 30 minutes longer, until nicely browned and puffed. Remove from the oven and slide a dessert spoon around the edge and under each muffin to loosen it.
• Lift the roast onto a plate (juices may run off onto the plate and can be used in the gravy). Put the roast pan on a burner and add to it about a cup of water to which 1 tbsp of cornstarch has been mixed). Stir and scrape up all the good bits. Add about a ½ tsp of salt. Then cook until it starts to bubble. You may need to add more water or more water with cornstarch depending on the amount required and the consistency. Never add the cornstarch directly to the gravy, because it will get lumpy.

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 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.