How to make roast beef and Yorkshire pudding?
If you are Irish, British, and Yankee or anywhere from the world, ever visited UK then you might have a chance to stumble upon this roast beef and Yorkshire pudding recipe. The most restaurants here in London serve this great traditional dish with pride.
This is one of the best slow cooking recipes that you wouldn’t mind to eat and leftover tastes super delicious on the next day when the juices added more flavor to the dish. If you really don’t like stir and cook recipes this could be possibly one of your choices.
I strongly recommend trying this at your home and you are very fortunate because today I am sharing you traditional how to make roast beef and Yorkshire pudding that is tested and tasted for many times personally by me.
How to make roast beef and Yorkshire pudding
- Course Beef, Dinner, Main Course
- Cuisine British
There are a few dishes that really sum up a beautiful family dining and the pairing of roast beef and Yorkshire pudding is one of them. Traditional roast beef and Yorkshire pudding prepared with the lash of gravy that really gives a flavorful taste and fluffy puddings are just a heaven to me.
For roasting the beef
- 10 lbs rib sirloin beef
- Kosher salt
- 1 oz beef drippings
- Ground black pepper to taste
- Mustard powder
For Yorkshire puddings
- 1 cup of beaten white egg
- 1 cup of plain flour
- 1/2 cup of milk
- 1/2 cup of water
- Kosher last
- Black pepper to taste
- 2 tbsp olive oil
Preheat the oven to 220C/425F/Gas7.
Use a shallow baking tin and place the joint of beef into it. Now sprinkle the English mustard powder, kosher salt and black pepper on beef. Use melted beef drippings to pour all over the beef.
Roast it for next 35 minutes and then turn the flame to 180C/375F/Gas 5 for another 1 and 1/2 hours of cooking.
Shift it to a place with normal temperature and sit the meat to rest for next 30 minutes.
Now shift it again and check the heat to 240C/475F/Gas 9. Now pour the remainder of remaining beef dripping into a baking tray. (you can use baking tray that is use to bake small cake/muffins, etc,) fill the each tray with little drippings and transfer it to oven for 3 minutes or until you see the smoke coming out of it.
Remove it from oven now and add 2 tablespoon of Yorkshire puddings batter into each rack and bake it for another 15 minutes or until it changes the color to golden brown. You can check in between but not before first 10 minutes of baking.
Take hot plates and carve and portion the meat onto it. Check the juice left in roasting and use it as gravy. When you will be done with the Yorkshire puddings you can use mustard powder, roasted potatoes, a few vegetable of your choice and horseradish to serve.
Making Yorkshire puddings:
Use a large bowl and add plain flour. Now place the white beaten eggs in the centre of plain flour.
Use a jug and mix water and milk together. Now pour it in the centre of flour and egg. Use a whisk and beat it gently to make a fine batter.
Add salt and beat it with the mixture so it mixes well. If the air goes in the puddings will me lighter. When everything mixes well to form a tender and soft batter covered with clothes leave it to stand for 40 minutes or around.
To pick the right joint of the beef, always prefer bigger joint beefs because it is more of taste than smaller ones. Always make sure to cook on the bone. The beef must be covered with fat and it should be dark red in color. Throughout meat on the beef defines this is the right pick for roast beef dish.
Use of English mustard powder is optional in this recipe. It is all up to you. I have used English mustard powder with this dish just because it adds terrible taste and crust to the meat.
If you want to know how to make roast beef and Yorkshire pudding then I suggest you meet a grandma of a British. Once I visited my British friend here in New Delhi I found on Sunday dining the whole family was enjoying this great dish.
This is the first time when I was invited to join a Sunday family dining of any British. I must say his grandma was pretty amazing!!
The Yorkshire pudding I ate was super fluffy just like lighter cream (if it doesn’t sound you superlative.) and the meat was tender and very juicy with a flavored taste.
I requested her grandma to teach me how to make roast beef and Yorkshire pudding and she agreed to me on next month fall on Sunday night.
I was desperately waited for that day and rushed to her place to learn how to make roast beef and Yorkshire pudding. She was all ready for each and every ingredient ready that I noted down in my pocket dairy.
This was the first time I come to know how to make roast beef and Yorkshire pudding and believe me very next day I cooked it for my family and everyone was delighted to eat this super hot dish.