Did you know it's National Yorkshire Pudding Day on Sunday? No?... neither did I until a few days ago! I don't think there's anything better on a lazy Sunday afternoon than tucking into a lovely piece of Welsh Beef, yorkies and all the trimmings. I always cook double the quantity so we can have leftover roast on a Monday. The kids have swimming lessons at different times this term which means eating at different times too. I don't like it but there's no way my 10 month old and 6 year old could wait for their big sister, so it's ding cuisine all the way!
This recipe notches up the flavours a bit with a lovely caramelised onion gravy for the Welsh Beef and a good dollop of wholegrain mustard in the yorkshire pudding batter. These few little tweaks make a huge difference to the end taste. I hope you'll celebrate National Yorkshire Pudding Day with me this year by making a yummy roast beef dinner.
ROAST BEEF WITH ONION GRAVY AND MUSTARD YORKIES
| Serves: 6 | Prep Time: 45 Mins | Cook Time: 1 Hour 30 Mins | Total Time: 2 Hours 15 Mins |
- For the Beef:
- 1 TBSP Black peppercorns
- 1 TBSP English Mustard Powder
- 1 TBSP Dried Thyme
- 1 TBSP Olive Oil
- 2kg topside joint of Welsh Beef
- For the Onion Gravy:
- 4 TBSP Plain Flour
- 2 Beef Stock Pots ( I use Knorr)
- 3 TBSP Caramelised Onion Chutney
- 2 TSP Marmite
- For the Mustard Yorkies:
- 175ml Full Fat Milk
- 2 Large Eggs and 1 Egg White
- 1 TBSP Wholegrain Mustard
- 115g Plain Flour
- Goose fat from a can
- Step 1: Crush the peppercorns, mustard powder and thyme together with some salt, using a pestle and mortar. Stir in the oil, then rub it all over the beef.
- Step 2: Heat oven to 190C/170C fan/gas 5 and sit the joint in a roasting tin. Roast for 15 mins per 450g/1lb (about 1 hr 10 mins) for medium-well.
- Step 3: Remove from the oven, lift onto a platter, cover with foil and rest for 30 mins. If you’re making the Yorkies increase oven to 220C/200C fan.
- Step 4: For the gravy, pour any juices from the roasting tin into a jug. Let the juices separate, then spoon 2 tbsp of the fat back into the tin. Sit the roasting tin on the hob and stir in the flour, stock pots, onion chutney or marmalade and Marmite. Cook for 1 min, stirring well to scrape up any beefy bits stuck to the tin, then gradually stir in 750ml hot water from the kettle. Bubble to thicken to a nice consistency, then gently keep warm until ready to serve with the beef, carved into slices.
- Step 4: For the Yorkies, make the milk up to 225ml/8fl oz with water. Beat the eggs, egg white, mustard and milk together, then gradually add the flour and ¼ tsp salt. Pour into a jug.
- Step 5: Put 1 tbsp goose fat or oil in each of 8 large Yorkshire pudding tins and heat for 15 mins in the oven. Pour the batter into the tins, then cook for 15-20 mins, without opening the oven.
- Step 6: Serve the beef with the onion gravy and yorkshire puddings with your favourite side dishes e.g. Creamed Leeks, Maple Roast Carrots and Sweet Potato Mash.
| Author: Beth Sachs | Date: 5th February 2016 |
Disclaimer: I was sent a joint of Welsh Beef for this post.