Yorkshire Pudding Great With Roast Beef Recipes

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MARK HAMILL'S ROAST SIRLOIN & YORKSHIRE PUDDINGS



Mark Hamill's roast sirloin & Yorkshire puddings image

This supercharged roast dinner will send your taste buds out of control. I've enlisted the force of science in order to get the Yorkshire puddings bang-on. It's a precise method, but the beauty is it's guaranteed to give you beyond brilliant results, every time. Make the gravy in advance, if you want to get ahead.

Provided by Jamie Oliver

Categories     Sauces     Beef     Sunday lunch     Potato     Sauces & condiments

Time 6h20m

Yield 6 with leftovers

Number Of Ingredients 17

YORKSHIRE PUDDINGS (MAKES 6)
4 large free-range eggs
150 g plain flour
175 ml whole milk
50 g beef dripping
GRAVY
2 kg beef bones, with bone marrow
2 large leeks
2 red onions
2 heaped tablespoons plain flour
100 ml red wine
100 ml port
BEEF
2 kg whole dry-aged sirloin of beef
olive oil
40 g black peppercorns
3 sprigs of fresh rosemary

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.

Nutrition Facts : Calories 812 calories, Fat 51.4 g fat, SaturatedFat 18.3 g saturated fat, Protein 44.2 g protein, Carbohydrate 39.6 g carbohydrate, Sugar 8.8 g sugar, Sodium 1.1 g salt, Fiber 2.4 g fibre

YORKSHIRE PUDDING WITH ROAST



Yorkshire Pudding with Roast image

Provided by Alton Brown

Categories     side-dish

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 5

9 ounces all-purpose flour, approximately 2 cups
1 1/2 teaspoons kosher salt
4 large eggs, room temperature
2 cups whole milk, room temperature
1/4 cup beef drippings, divided*

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 TOP ROUND BEEF ROAST WITH YORKSHIRE PUDDING



Roast Top Round Beef Roast with Yorkshire Pudding image

Provided by Food Network

Categories     main-dish

Time 2h51m

Yield 6 servings

Number Of Ingredients 22

1 (4 1/2 to 5 pound) top round roast, rinsed and patted dry
1 heaping cup all-purpose flour
16 cloves peeled garlic
1/2 teaspoon salt
2 large eggs
1 cup whole milk
3 tablespoons beef drippings and fat
3 tablespoons beef drippings and fat
1 tablespoon fresh thyme
2 teaspoons salt
1 teaspoon Essence, recipe follows
1 teaspoon ground black pepper
2 tablespoons vegetable oil
12 small sprigs fresh thyme
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

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.

OLD ENGLAND TRADITIONAL ROAST BEEF AND YORKSHIRE PUDDING



Old England Traditional Roast Beef and Yorkshire Pudding image

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

10 lbs rib sirloin beef
salt & freshly ground black pepper
2 ounces beef drippings
English mustard powder (optional)
1 cup beaten egg
1 cup plain flour
1/2 cup milk
1/2 cup water
salt
pepper
1 -2 tablespoon cooking oil or 1 -2 tablespoon dripping

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

GRANDMA'S YORKSHIRE PUDDING



Grandma's Yorkshire Pudding image

These are delicious Yorkies! Very easy too! Serve with roast beef or pork, as this recipe requires meat drippings.

Provided by IBELLIBIE

Categories     Bread     Quick Bread Recipes     Popovers and Yorkshire Pudding Recipes

Time 40m

Yield 6

Number Of Ingredients 5

2 eggs
1 cup milk
1 cup all-purpose flour
1 teaspoon salt
1 cup beef drippings

Steps:

  • Preheat the oven to 450 degrees F (220 degrees C). Place about a tablespoon of beef drippings into each cup of a 6 cup muffin tin.
  • In a medium bowl, whisk eggs until well blended. Stir in the milk, flour and salt. Fill the muffin cups about half way.
  • Bake for 15 minutes in the preheated oven, then reduce the oven temperature to 350 degrees F (175 degrees C) and bake for an additional 15 minutes.

Nutrition Facts : Calories 475.4 calories, Carbohydrate 17.9 g, Cholesterol 102.9 mg, Fat 42.1 g, Fiber 0.6 g, Protein 5.6 g, SaturatedFat 16.5 g, Sodium 487.5 mg, Sugar 2.1 g

TRADITIONAL ROAST BEEF WITH YORKSHIRE PUDDING



Traditional Roast Beef With Yorkshire Pudding image

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

2 1/2 kg rolled roast beef
1/4 teaspoon ground pepper
2 garlic cloves
1 tablespoon dripping
1 tablespoon flour

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.

BEEF RIB ROAST WITH YORKSHIRE PUDDING



Beef Rib Roast with Yorkshire Pudding image

Here's a show-stopping dinner you can serve at your next holiday. This beef roast only takes 20 minutes of hands-on prep before you whisk it into the oven - giving you plenty of time to prepare sides. Serving the roast with the classic English "pudding" is an easy way to make this dinner extra special.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 4h

Yield 8

Number Of Ingredients 8

1 beef rib roast (small end), 4 to 6 lb
1/2 teaspoon salt
1/4 teaspoon pepper
Vegetable oil, if necessary
1 cup Gold Medal™ all-purpose flour
1 cup milk
1/2 teaspoon salt
2 eggs

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.

Nutrition Facts : Calories 340, Carbohydrate 13 g, Cholesterol 140 mg, Fat 1, Fiber 0 g, Protein 32 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 2 g, TransFat 1/2 g

YORKSHIRE PUDDING II



Yorkshire Pudding II image

Flour, salt, milk and eggs, along with roast beef pan drippings, make this classic Yorkshire pudding to serve with roast beef.

Provided by jane

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 45m

Yield 6

Number Of Ingredients 4

1 cup all-purpose flour
½ teaspoon salt
1 cup milk
2 eggs, beaten

Steps:

  • To Make Pudding Batter: In a large bowl combine the flour, salt, milk and eggs. Mix all together with a hand beater just until smooth.
  • Prepare Yorkshire pudding 30 minutes before roast is done. Remove roast from oven and spoon drippings into a 9x9 inch pan, to measure 1/2 cup. Increase oven temperature to 425 degrees F (220 degrees C). Return roast to oven. Pour pudding batter into pan with drippings and bake in preheated oven for 10 minutes.
  • Remove roast from oven; continue baking pudding for another 25 to 30 minutes. Let cool, cut into squares and serve with roast.

Nutrition Facts : Calories 124.1 calories, Carbohydrate 17.9 g, Cholesterol 66.1 mg, Fat 3.2 g, Fiber 0.6 g, Protein 5.6 g, SaturatedFat 1.3 g, Sodium 233.8 mg, Sugar 2 g

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From handbollsresor.nu


THE BEST YORKSHIRE PUDDING RECIPE | THE RECIPE CRITIC
2020-10-23 Prepare the batter: Place the flour, milk, eggs, and salt into a large bowl and whisk until fully combined. Set aside. Heat the fat: Remove all the oven racks except the one at the very bottom. Pour the butter or drippings into a 10-inch sized skillet or …
From therecipecritic.com


WHAT TO SERVE WITH YORKSHIRE PUDDINGS? 8 BEST SIDE DISHES
2022-03-20 3 – Green Beans with Bacon. Green beans are a delicious and healthy side dish that goes well with any main course. And this recipe takes them to the next level by adding bacon. Bacon is a type of pork that is cured and then smoked. It’s a popular ingredient in many dishes because of its salty and smoky flavor.
From eatdelights.com


ROAST BEEF DINNER WITH YORKSHIRE PUDDING | RAYMOND'S FOOD
The Yorkshire pudding. Whisk together the flour, eggs, milk and salt until a smooth batter is formed. Refrigerate the batter for 30 minutes. Heat the oven to 145F. Add 1 tsp of oil to each spot in 2 6 cup muffin tins. Use a brush to brush the sides of each cup. Put the tins in the oven for 10 minutes until hot. Remove from the oven.
From raymonds.recipes


ROAST BEEF AND YORKSHIRE PUDDING RECIPE : SBS FOOD
Heat some of the oil in a frying pan and seal the beef on all sides, allowing it to caramelise a little. In a large roasting tray add the remaining oil and the onion, carrot and garlic and place ...
From sbs.com.au


CLASSIC ROAST BEEF AND YORKSHIRE PUDDING - HOW-TO - FINECOOKING
Searing and slow roasting create crisply crusted, succulent beef. By Anne Willan Fine Cooking Issue 12. Photos: Brian Hagiwara & Geoff Langan. View PDF. Anne Willan, the author of more than 30 cookbooks and the founder and president of L’Ecole de Cuisine La Varenne in Burgundy, France, and La Varenne at The Greenbrier in West Virginia, shares ...
From finecooking.com


GORDON RAMSAY'S YORKSHIRE PUDDING RECIPE - THE SPRUCE EATS
2021-06-06 Here are two beautiful takes on the Yorkshire pudding: Tyler Florence's Yorkshire pudding: Use three eggs and add 3/4 cup of milk. Cut the flour down to 3/4 cup. Sift the flour and salt in a bowl and beat the eggs and milk in a separate bowl. Stir the dry ingredients into the milk mixture until just combined. Add the drippings or oil to a 9 ...
From thespruceeats.com


ROAST BEEF RECIPE, WITH YORKSHIRE PUDDING AND RED WINE GRAVY
2021-09-17 Instructions. Preheat the oven to 240C/Gas 9. On the hob, heat a drizzle of the oil in a heavy-based, oven-proof frying pan or a metal roasting tin. …
From thelondoneconomic.com


ROAST BEEF RECIPE, WITH YORKSHIRE PUDDING AND RED WINE GRAVY
2021-09-17 For the Yorkshire puddings. 3 massive eggs. 285 ml milk. 115 g plain flour. Preheat the oven to 240C/Gasoline 9. On the hob, warmth a drizzle of the oil in a heavy-based, oven-proof frying pan or a steel roasting tin. Generously season the meat joint with salt and black pepper and sear all sides till the meat has a superb quantity of color ...
From knowledgeofwine.com


PERFECT YORKSHIRE PUDDING - THE DARING GOURMET
2019-02-08 Bake the Yorkshire puddings for 11-13 minutes or until a deep golden brown. Makes enough for 12 Yorkshire pudding tins or regular muffin tin or two 8-inch cast irons if making two large Yorkshire puddings. Serve immediately. Traditionally served with a roast, roasted potatoes, veggies and brown gravy.
From daringgourmet.com


YORKSHIRE PUDDING WITH BEEF BROTH - CREATE THE MOST AMAZING …
All cool recipes and cooking guide for Yorkshire Pudding With Beef Broth are provided here for you to discover and enjoy ... Crustless Veggie Quiche Recipes Healthy Healthy Vegetarian Quiche Healthy Crustless Quiche Base Recipe Healthy Fruit Tart Recipe Healthy Lard Brands Is Pork Lard Healthy Easy Recipes. Easy Oil And Vinegar Dressing Julia Child Recipes Easy …
From recipeshappy.com


YORKSHIRE PUDDING - A CLASSIC BRITISH SIDE FOR ROAST BEEF
2012-01-21 Pre-heat the oven to 425 degrees F. Add ¼ teaspoon of canola oil to the bottom of each cup in a 12-count muffin tray. Place the oiled muffin tray in the oven and heat for 3 to 5 minutes. While the oil is heating, use an electric mixer to beat the pudding batter for 1 …
From irishamericanmom.com


ROAST BEEF AND YORKSHIRE PUDDING RECIPE - TAKE STOCK
Whilst the beef is still roasting make the Yorkshire pudding batter: Put 125g of the flour in a bowl, then add the egg and half the milk. Beat until smooth and add the remaining milk and 75ml of water. Increase the oven temperature to 220˚C / fan 200˚C / gas 7. Heat a 12 section patty tin in the oven, add some oil to each patty and allow to ...
From barandkitchenmagazine.com


ROAST BEEF AND YORKSHIRE PUDDINGS RECIPE - TESCO REAL FOOD
Rub the joint in plenty of salt and pepper and sit on top of the vegetables. Roast the beef in the oven for about 20 minutes per 450g (for medium rare), making sure you reduce the oven temperature to gas 6, 200°C, fan 180°C after the first 20 minutes. Check the centre of the beef with a meat thermometer and when it reaches 52-55°C, remove ...
From realfood.tesco.com


ROAST BEEF AND YORKSHIRE PUDDING RECIPE FOR A TYPICAL BRITISH ROAST …
2022-01-14 Pre-heat the oven to 220C. Then rub the outside of the beef in mustard, vegetable oil and season with salt and pepper. Cut some onions and carrots to make a trivet in the baking tray, to rest the beef on while cooking. Place the beef on the trivet, add a cup of water to the baking tray and put in the pre-heated oven.
From recipesformen.com


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