Roast Beef and Yorkshire Pudding

Name: Roast Beef and Yorkshire Pudding
Total time: 2 h
Yield: 6
Cuisine: British (English)
Ingredients: 1.5 kg Beef roasting joint (topside, sirloin or rib); 1 tbsp Oil; 1 tsp English mustard powder; 140 g Plain flour; 4 Eggs; 200 ml Milk; Beef dripping or oil; 500 ml Beef stock; Salt and black pepper

The centre of the British Sunday roast: a joint of beef roasted pink and rested, carved thin, with tall crisp Yorkshire puddings and a gravy made from the pan. Serve with roast potatoes and greens for the full plate.

المصدر

الوصفة من English home & pub kitchens · 🏺 تقليدي · Everyday English cooking — the food of home kitchens, cafés and pubs rather than any one chef

English · traditional roast — An ownerless traditional meal, so no cook is credited. The cited article describes the Sunday roast as roasted meat with roast potatoes, vegetables and gravy, names roast beef with Yorkshire pudding as the archetype, and records that Yorkshire pudding was traditionally eaten first, with gravy, to take the edge off appetites before the meat. Quantities, temperatures and method here are this book's own.

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الخطوات

Heat the oven to 240°C. Rub the beef with oil, salt, pepper and the mustard powder, and sit it fat-side up in a roasting tin. Roast at this high heat for 20 minutes to brown the outside.
Turn the oven down to 180°C and roast for about 15 minutes per 500 g for medium-rare — roughly 45 minutes for this joint. Use a thermometer if you have one: 52°C at the centre for rare, 57°C for medium.
💡 The joint keeps cooking as it rests, so pull it out about 3°C below your target. Guessing by time alone is why home roast beef is so often overdone.
While it roasts, make the batter: whisk the flour, eggs, milk and a pinch of salt to a smooth thin cream and leave it to rest. Lift the beef onto a board, cover it loosely with foil and let it rest for at least 20 minutes. Turn the oven back up to 220°C.
💡 Resting is not optional. Carve straight away and the juices run out onto the board; rest it and they settle back into the meat, so every slice stays pink and moist.
Put a little dripping into each hole of a metal bun tin and heat it in the oven until smoking hot. Pour the batter in to fill each hole halfway, and bake for 20–25 minutes until tall, deep gold and crisp — do not open the oven while they rise.
💡 Two rules make Yorkshires rise: the fat must be smoking hot before the batter hits it, and the oven door stays shut. Opening it drops the temperature and they collapse.
Make the gravy while the puddings bake: set the roasting tin over a low flame, stir the flour into the beefy juices, then whisk in the stock and let it bubble until glossy. Strain it into a jug.
Carve the beef thinly across the grain and serve with the Yorkshire puddings, gravy, roast potatoes and greens.
💡 Carving across the grain — against the direction of the muscle fibres — shortens them and makes even a firmer joint tender. Follow the fibres and it eats stringy.

💡 نصائح

For the full Sunday roast, serve this with the book's crispy roast potatoes, plus carrots and greens. The roast potatoes have their own entry, so they are not repeated here.
Yorkshire puddings were historically served first, on their own with gravy, to fill people up before the more expensive meat. They are batter, not pastry — the same eggs-flour-milk mix as a pancake, baked in fierce heat.
The plate is halal as written — nothing but beef, no alcohol — but a splash of red wine in the gravy is a common addition that would change that.