Sunday, June 22, 2008

Roast Beef And Yorkshire Pudding

Roast Beef And Yorkshire Pudding
serves 6–8

1.8kg/4lb joint of beef
splash of red wine
300ml/10fl oz reduced beef stock
salt and freshly ground
black pepper
For the Yorkshire pudding
175g/6oz plain flour
1 teaspoon salt
300ml/10fl oz cold milk
3 eggs, beaten
60g/21/2oz beef dripping

• To prepare the Yorkshire pudding batter, sift the flour into a mixing bowl with the salt. In another large bowl, mix together the milk and 150ml/10fl oz water, and whisk with the beaten eggs. Add this to the flour in a thin stream, whisking to a smooth batter. Leave to stand for 60 minutes at room temperature.
• Preheat the oven to 240°C/475°F/Gas mark 9.
• Season the joint of beef heavily with salt and pepper, rubbing it in all over. Sit the joint on a rack in a roasting tin, and roast in the oven for 25 minutes, then reduce the temperature to 200°C/400°F/Gas mark 6 and continue roasting for a further 25 minutes. It is important not to open the oven door for more than a few seconds at any time from start to finish.
• Remove the meat from the oven and allow to rest on its rack for about 30 minutes in a warm place, covered with foil. Increase the oven temperature to 230°C/450°F/Gas mark 8.
• While the meat is resting, cook the Yorkshire pudding. Put the beef dripping into a metal pan at least 6.5cm/21/2in deep, and put in the oven until smoking hot. Give the prepared batter a final whisk, and pour into the fat. Bake for 25–30 minutes, when the pudding will be well risen with a crisp, golden crust.
• Make a gravy by pouring off the fat from the roasting tin. Place the pan over a high heat, and deglaze it with a splash of red wine. Add the stock and boil fiercely, scraping the stuck-on sediment with a wooden spoon. Taste and adjust the seasoning if necessary.
• Serve the roast beef cut in slices, accompanied by the gravy, Yorkshire pudding and roasted vegetables.

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