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 Roast Beef and Yorkshire Pudding
The North may claim it for its own, but all over Britain
this is recognised as a traditional dish, especially for Sunday
lunch time. Serves 4-8.
INGREDIENTS: Sirloin, rib or topside of beef - 1, Beef dripping - 25 g (1 oz), (optional), Mustard powder - 1 tsp, (optional), Prepared English mustard or horseradish sauce - to serve.
For the Yorkshire Pudding: Plain flour - 110 g (4 oz), Egg - 1, Milk - 200ml (7 fl oz), Water - 100ml (3 fl oz).
For the Gravy: Plain flour -2 tsp, Beef stock - 300 ml.
COOKING: 1. Weigh the meat and calculate the cooking time: for rare beef allow 15 minutes per 450 g (1 lb) plus 15 minutes;
for medium beef allow 20 minutes per 450 g (1 lb) plus 20
minutes; for well-done beef allow 25 minutes per 450 g (1
lb) plus 25 minutes. Put the meat in a shallow roasting
tin; preferably on a roasting rack, with the thickest
layer of fat uppermost and the cut sides exposed to the
heat. Add dripping if the meat is lean. Season with the
mustard powder if you wish.
2. Pre-heat oven to 180C / 350F / Gas 4.
3. Roast for the calculated time, basting occasionally with
the juices from the tin. 45 minutes before the end of the
cooking time, cover the joint with foil and place on the
bottom shelf of the oven. Increase oven temperature
to 220C / 425F / Gas 7.
4. To make the Yorkshire pudding, place the flour in a bowl,
then make a well in the centre and break in the egg.
5. Add half the milk and, using a wooden spoon, gradually
work in the flour. Beat the mixture until it is smooth
then add the remaining milk. Beat
until well mixed and the surface is covered with tiny
bubbles.
6. Put 2 tablespoons of the fat from the beef in a baking
tin and place in the oven at 220C / 425F / Gas 7
until the fat is very hot.
7. Pour in the batter and return to the oven to cook for
40-45 minutes, until risen and golden brown. Do not open
the oven door for 30 minutes.
8. After 30 minutes, transfer the cooked meat to a warmed
serving plate and leave to rest for 20 minutes, covered,
before carving.
9. To make the gravy, the meat juices alone may be used. For
a thicker gravy, skim off some of the fat from the
surface and place the tin over moderate heat. Sprinkle
the flour into the tin and stir into the pan juices,
scraping up the brown sediment. Cook over high heat,
stirring constantly, until the flour has browned
slightly. Add up to 300ml (½ pint) of beef stock to the
tin and stir well. Bring it to the boil, simmer for 2-3
minutes then pour into a sauce boat or jug.
10. Serve the carved beef with the Yorkshire pudding, cut
into portions. Accompany with the gravy and mustard or
horseradish sauce.
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