United Kingdom / Main
Roast beef with Yorkshire pudding
A beef joint roasted whole, with an airy batter pudding baked in beef dripping.
Ingredients
- Beef joint, rib or topside2 kg
- Flour140 g
- Eggs4
- Milk200 ml
- Beef dripping100 g
- Potatoes1 kg
- Carrots4
- Onions2
- Beef stock400 ml
- Red wine150 ml
- English mustard, to serve2 tbsp
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Whisk the flour, eggs, milk and salt into a smooth batter and rest it an hour in the fridge.
Take the beef out of the fridge an hour before cooking, pat it dry and season it.
Sear the joint in a pan on all sides to a dark crust, two minutes a face.
Set it on the vegetables in a tray and roast at 200 °C for twenty minutes, then at 160 °C for forty more for a pink centre.
Lift the beef out, cover it with foil and rest it twenty minutes; it goes on cooking.
Heat the pudding tins with a spoon of dripping in each at 220 °C until the fat smokes.
Pour the cold batter halfway up the tins and bake twenty minutes without opening the door.
