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Roast Beef with Yorkshire Pudding (Roast Beef with Yorkshire Pudding)

sjfegan

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8
Servings

Ingredients

  • 2kg (4.4 lb) Beef roasting joint
  • 2 tbsp oil
  • Salt and pepper to taste
  • 120g (1 cup) Flour, for pudding
  • 2 eggs, for pudding
  • 240ml (1 cup) Milk, for pudding
  • Reserved beef drippings, for pudding

Method

  1. Preheat the oven to 220°C (425°F).
  2. Season the beef generously with salt and pepper and rub with oil.
  3. Roast for 20 minutes at the high temperature, then reduce to 180°C (350°F) and continue roasting for
  4. –1.5 hours (depending on size and desired doneness), until cooked to preference.
  5. Let the beef rest for 20 minutes before carving, reserving the pan drippings.
  6. For the Yorkshire pudding, whisk the flour, eggs and milk into a smooth batter; let rest for 30 minutes.
  7. Increase the oven to 220°C (425°F).
  8. Pour a little reserved drippings into each cup of a muffin tin and heat in the oven until smoking hot.
  9. Carefully pour the batter into the hot cups and bake for 20–25 minutes until well risen and golden.
  10. Serve the sliced roast beef with the Yorkshire pudding.

Introduction: A generous joint of roasted beef accompanied by crisp, puffed Yorkshire pudding, the quintessential Victorian Sunday dinner centrepiece.

Cultural Background: Roast beef held deep symbolic significance in Victorian Britain, closely tied to national identity and prosperity, and pairing it with Yorkshire pudding, cooked in the beef drippings, became the beloved, quintessential Sunday dinner of the era.

Tips: Let the batter rest before baking, as this is essential for a well-risen Yorkshire pudding. The drippings and tin must be genuinely very hot before the batter goes in, as this creates the initial rise.

Variations: Serve with horseradish sauce and roasted root vegetables for a complete Sunday dinner. Adjust the roasting time according to preferred doneness and the size of the joint.

Storage: Refrigerate leftover beef in an airtight container for up to 3 days; Yorkshire pudding is best fresh.

Reheating: Reheat the beef gently, covered, in an oven at 150°C (300°F); reheat pudding briefly at 200°C (400°F) for a few minutes.

Nutrition: Per serving (approx.): 480 kcal, 38 g protein, 28 g fat, 20 g carbohydrate.

FAQs:

Q: Why is roast beef so tied to British identity?

A: Roast beef held deep symbolic and patriotic associations in Britain, particularly reinforced through Victorian-era culture, cementing its place as the quintessential national Sunday meal.

Q: Why is the tin heated before adding the batter?

A: The intense initial heat from the very hot fat is what creates the dramatic first rise in the pudding, essential to its characteristic tall, crisp structure.

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