Roast beef & Yorkshire puddings in 1 hour.
I’ve been reading recently about the Yorkshire pudding wrap that’s been doing the rounds. Now I’m all for making things convenient and I’m sure I’d tuck in if one came my way. However, as an Englishmen roast dinners make up part of our DNA and nothing comes close when preppin for the perfect Sunday lunch. The problem we’ve had for centuries is overcooking everything – the meat is tough and the veg has been mashed. This recipe does everything from start to finish in under an hour, feeding 4 people and leaves you satisfied and questioning what on earth was all the fuss about cooking this meal before.
Servings: people
Ingredients
- 900 grams Beef roasting joint Topside/Silverside (£6.30)
- 700 grams Potatoes Peeled & quartered (£0.49)
- 4 whole Carrot (£0.40)
- 300 grams Green beans or other greens (£1.36)
- 5 grams Salt teaspoon (£0.01)
- 5 grams Black pepper teaspoon (£0.16)
- 10 ml Vegetable oil 2 teaspoons (£0.02)
- Yorkshire pudding - makes 4
- 1 whole Egg (£0.12)
- 100 ml Milk (£0.08)
- 125 grams Plain Flour (£0.13)
- 5 grams Salt teaspoon (£0.01)
| Recipe Cost: |
| Serving Cost: |
Prep Time: 20 minutes
Cook Time: 45 minutes
- Rub the salt, pepper & oil over the beef. Sear the joint all over in a hot frying fan then transfer to oven at 200c for 40 minutes.
- Whisk all the Yorkshire pudding ingredients together, then stand in the fridge for 30 minutes
- Peel & chop potatoes. Par boil for 10 minutes. Remove from water (retain) and add with quartered carrots to roasting tray with beef coating with fat and juices.
- Add greens to retained water,boil for 5 minutes, remove and cover (retain water).
- Get a yorkshire pudding tray add some of the hot beef dripping and slam in the oven for a couple of minutes and remove the beef and allow to stand covered but not the potatoes and carrots (you want them crispy).
- Fill the yorkshire pudding with and return to oven for 20 minutes. They should rise nicely.
- 5 minutes before the puddings are done remove the potatoes and carrots to a serving tray. De-glaze the pan with some red wine or the retained water and then add flour to allow your gravy to thicken. Let it simmer and bubble away.
- Carve the beef - it should be pink but not rare.. Remove puddings from oven and plate up, coating with the tasty gravy and veg.
- I always serve with English mustard, it's the perfect condiment.
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