Roast Beef Dinner with Yorkshire Puddings
Roast beef with Yorkshire puddings, roast potatoes, honey carrots and red wine gravy
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Ingredients
Beef
- 1.5 kilograms beef roasting joint
- 1 teaspoon mustard powder
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 bulb garlic
Yorkshire puddings
- 140 grams plain flour
- 4 medium eggs
- 200 ml milk
- 2 tablespoons goose fat
Potatoes
- 1 kilograms white potatoes
- 1 tablespoon cornflour
- 2 tablespoons goose fat
Carrots
- 500 grams carrots
- 1 teaspoon fresh thyme
- 1 tablespoon olive oil
- 2 teaspoons honey
Gravy
- 150 ml red wine
- 1 tablespoon plain flour
- 400 ml beef stock
Instructions
- 6 hours before you plan to start cooking the beef, remove it from the fridge. Take off all packaging and put in a large roasting dish. Rub all over with the mustard powder and salt. Leave it to sit at room temperature for six hours.
- When you’re ready to start cooking (approx two hours before you want to eat), preheat the oven to 170 degrees Celsius.
- Take a very large casserole dish or frying pan that can go on the hob. Add 1 tbsp olive oil and turn on a medium heat. When the oil is hot, add the beef joint (fat side down). Cook on each side for about 2 minutes, turning when it starts to caramelise. Don’t cook for any longer than this! When it is browned on all sides, remove from the pan and put it back in the roasting dish.
- Cut the onion in half (no need to peel) and cut the garlic bulb in half. Put in the roasting dish with the beef and drizzle with 1 tbsp olive oil. Put in the oven for 50 minutes.
- For the Yorkshire puddings, put the flour in a large bowl. Crack in the eggs and whisk until combined. Add the milk and continue whisking until completely smooth. Leave to sit until ready to cook.
- For the potatoes, peel and half all of the potatoes. Put in a large saucepan and cover with cold water. Put on a medium heat and bring to the boil, then simmer for 20 minutes. Drain.
- Next, prepare the carrots. Peel them and cut into small batons. Put into a small oven dish and drizzle over the olive oil, thyme and season with salt and pepper. Leave for the moment.
- When the beef has been in the oven for 50 minutes, remove it. Cover the roasting dish with a double layer of tin foil and leave on the side to rest for an hour.
- Now, turn the oven up to 210 degrees Celsius. Take 2 tbsps goose fat and put into a separate roasting dish for the roast potatoes. Take a 12 hole muffin tin and drizzle another 2 tbsps goose fat evenly into each of the holes. Put both of the pans into the oven to allow the fat to heat for 15 minutes.
- Spoon the cornflour over the drained potatoes. Season them with salt and pepper and shake.
- When the fat is hot, remove the tins from the oven. Tip the potatoes into their dish (be careful! The fat may spit) and put on the top shelf of the oven. Pour or ladle the Yorkshire pudding mix into the muffin tin. Put on the middle shelf of the oven. Put the carrots on the bottom shelf.
- Leave everything to cook in the oven for 30 minutes. Don’t open the oven door during this time. After 30 minutes, check everything. If the Yorkshires are golden and risen, they are done. If the potatoes are crisp, they are done. If the carrots are soft, they are done. If anything is not yet cooked, give it another 10 minutes then check again.
- Pour the honey over the carrots and toss until they are well coated.
- For the gravy, tip the red wine into a small saucepan. Spoon in any juices that have collected in the beef roasting dish. Put on a medium heat. When it comes to a boil, quickly whisk in the flour then gradually add the stock, stirring all the time until you have a smooth consistency.
- To serve, slice the beef and pile on plates along with the Yorkshire puddings, roast potatoes, carrots and gravy. Enjoy!
