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Roast Beef with Yorkshire Puddings |
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| Course |
Main course |
| Cuisine |
English |
| Dish Type |
Meat |
| Occasion |
Any |
| Submitted By |
Admin |
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| Category |
Meat and Game |
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Method |
Roast |
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Time |
-- |
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Calories |
2131kJ |
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Serves |
8 |
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Ingredients : |
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If beef does not release enough excess oil during cooking, you may have to use melted butter in the patty-pan holes when making yorkshire puddings.
2kg corner piece beef topside roast,
2 cups (500m1) dry red wine,
2 bay leaves,
6 black peppercorns,
1/4 cup (70g) seeded mustard,
4 cloves garlic, sliced,
4 sprigs fresh thyme,
1 medium brown onion (150g), chopped coarsely,
2 medium carrots (240g), chopped coarsely,
1 large leek (500g), chopped coarsely,
2 trimmed sticks celery (150g), chopped coarsely,
1 tablespoon olive oil,
2 tablespoons plain flour,
1 1/2 cups (375m1) beef stock,
yorkshire puddings
1 cup (150g) plain flour,
1/2 teaspoon salt,
2 eggs, beaten lightly,
1/2 cup (125m1) milk,
1/2 cup (125m1) water |
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| How to Prepare : |
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Combine beef, wine, bay leaves, peppercorns, mustard, garlic, thyme and onion in large bowl, cover; refrigerate 3 hours or overnight.
Preheat oven to moderate. Drain beef; reserve 1 cup (250ml) of the marinade.
Combine carrot, leek and celery in large baking dish, place beef on top of vegetables; brush beef with oil. Bake, uncovered, in moderate oven about 1 1/2 hours or until beef is browned and cooked as desired.
Remove beef from dish, wrap in foil; stand 20 minutes before serving.
Meanwhile, remove and discard vegetables with slotted spoon. Pour pan juices into jug, stand 5 minutes then pour off excess oil; reserve 11/2 tablespoons of the oil for yorkshire puddings and 2 tablespoons of pan juices for gravy.
Heat reserved pan juices for gravy in same baking dish, add flour; cook, stirring, until bubbling. Gradually add reserved marinade and stock; cook, stirring, until mixture boils and thickens.
Strain gravy into heatproof jug. Serve beef with gravy and yorkshire puddings.
Yorkshire puddings
Sift flour and salt into medium bowl, make well in centre; add combined egg, milk and water all at once. Using wooden spoon, gradually stir in flour from side of bowl until batter is smooth. Cover; allow to stand 30 minutes. Divide the reserved oil among 12-hole (2 tablespoon/40ml) patty pan; heat in hot oven 2 minutes. Divide batter among pan holes; bake about 15 minutes or until puddings are golden.
serves 8
per serving 15.6g fat; 2131 kJ |
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