Name: Roast beef with Yorkshire pudding
Prep time: 15 min
Cook time: 105 min
Total time: 120 min
Yield: 6 servings
Cuisine: English
Ingredients: 1.5 kg beef (rib joint or bone-in ribeye); 2 onions, roughly chopped; 2 carrots, roughly chopped; olive oil, salt, pepper; 1 kg floury potatoes, peeled; beef dripping or sunflower oil, for roasting; 125 g plain flour; 3 eggs; 300 ml milk; a pinch of salt; 500 ml beef stock; a splash of red wine

The quintessential English Sunday meal: slowly roasted beef with a jus made from the pan juices, crisp, puffed-up Yorkshire puddings and roast potatoes. Traditionally eaten after church, and still the dish with which English families celebrate Sunday.

Method

Season the meat

Bring the beef to room temperature and rub with oil, salt and pepper. Preheat the oven to 220 °C.

Roast

Place the meat on a bed of roughly chopped onion and carrot in a roasting tin. Roast for 20 minutes at 220 °C, then reduce to 180 °C and continue roasting to the desired core temperature (approx. 50 °C for medium-rare; allow about 15 minutes per 500 g). Leave the meat to rest for at least 20 minutes under aluminium foil.

Yorkshire puddings

Whisk the flour, eggs, milk and a pinch of salt to a smooth batter and leave to rest for at least 30 minutes. Divide hot oil or dripping over a muffin tin and heat in the oven until smoking hot. Quickly pour in the batter and bake for 20–25 minutes until well risen and golden brown; don't open the oven door in the meantime.

Potatoes

Parboil the potatoes for 5 minutes, drain and shake them around in the pan until the edges are rough. Roast them in hot fat alongside the meat until crisp and golden brown.

Jus

Deglaze the roasting tin with stock and a splash of red wine, scrape up the browned bits and strain the jus.

Serve

Slice the meat and serve with the Yorkshire puddings, roast potatoes, jus and vegetables of your choice.

Tips & notes

For really well-risen Yorkshire puddings, the fat must be smoking hot before the batter goes in, and you must not open the oven door while baking; the sudden drop in temperature makes them collapse. Keeps for 2–3 days in a sealed container in the fridge.

Variations

Replace the beef with leg of lamb for a spring version.
Make one large Yorkshire pudding in an ovenproof dish instead of individual ones.

Contains: Gluten Eggs Milk Sulphites

Serve with

Green vegetables
Horseradish sauce

Nutritional values per serving
Calories	835 kcal
Protein	61 g
Carbohydrates	53 g
Fat	42 g
Fibre	6 g

Estimated values, calculated from standard nutritional values per ingredient.

Roast beef with Yorkshire pudding