Roast Beef and Yorkshire Pudding
The traditional British Sunday lunch does not get any better than this.
- 5-6 kg rib Beed joint
- 2 large onions cut into wedges
- 2 carrots thickly chopped
- 2 celery sticks roughly chopped
- 2 tbsp dijon mustard
- olive oil
- salt and pepper
For the yorkshire puddings:
- 3 eggs
- 115 gr plain flour
- 275 ml milk
- Preheat the oven to 240ºc.
- Rub the beef with a little olive oil, season with salt and pepper.
- Heat a large pan on the hob on a medium high heat and sear the beef on all sides until browned.
- Place the chopped onions, carrots and celery into the base of a large roasting tin.
- Place the beef on top of the chopped vegetables and brush all over with the dijon mustard.
- Place in the oven at the high setting for 20 minutes then turn down the heat to 190. Roast at this temperature for half an hour per kilo plus ten minutes for rare, forty minutes per kilo plus 20 minutes for medium, one hour per kilo plus 20 minutes for well done.
Now make the yorkshire puddings:
- Mix the eggs with the flour and add a pinch of salt.
- Mix in the milk and whisk until you have a smooth and runny batter.Place in the fridge to rest.
- Place some beef dripping into the base of each hole in a muffin tin and place into a hot oven of around 240ºc for around ten minutes.
- Remove from the oven then pour the batter into each hole.
- Place in the oven and bake until puffed up, crispy and golden for around 25 minutes. Do not open the oven door too early or they will not rise.
- Place the beef onto a large platter and surround with the yorkshire puddings.