British

Sunday Roast Beef with Yorkshire Puddings

A classic British Sunday roast for two, with rosy roast beef, crisp potatoes, Yorkshire puddings, seasonal vegetables and proper pan gravy. The timings let the beef rest while the potatoes finish and the puddings rise in a very hot oven.

Ingredients

• small beef roasting joint, such as topside, sirloin or rib500g
• fine sea salt1 1/2 tsp
• black pepper1 tsp
• English mustard1 tsp
• beef dripping or vegetable oil3 tbsp
• floury potatoes, such as Maris Piper or King Edward500g
• plain flour50g
• eggs1 large
• whole milk75ml
• cold water25ml
• carrots2 medium
• parsnip1 medium
• broccoli or cabbage150g
• onion, sliced1 small
• beef stock300ml
• red wine or ale75ml
• plain flour, for gravy1 tbsp
• Worcestershire sauce1 tsp
• butter1 tsp

Method

1. Take the beef out of the fridge 45 minutes before cooking so it is not fridge-cold in the centre.
2. Whisk 50g plain flour, the egg, milk, water and a pinch of salt until smooth, then rest the Yorkshire pudding batter at room temperature.
3. Heat the oven to 220°C fan 200°C gas 7.
4. Rub the beef with 1 teaspoon salt, the pepper and English mustard, then place it on the sliced onion in a small roasting tin.
5. Roast the beef for 15 minutes, then reduce the oven to 180°C fan 160°C gas 4 and roast for 25 to 30 minutes more for medium-rare, or longer if preferred.
6. Peel the potatoes, cut them into large chunks, simmer in salted water for 8 minutes, then drain and shake in the pan to roughen the edges.
7. Put 2 tablespoons beef dripping in a roasting tray and heat it in the oven for 5 minutes, then add the potatoes carefully, turn to coat and roast for 45 to 55 minutes until deep golden and crisp.
8. Peel and cut the carrots and parsnip into batons, toss with 1 teaspoon dripping or oil and a pinch of salt, and add them to the potato tray for the final 30 minutes.
9. Transfer the cooked beef to a warm plate, cover loosely with foil and rest for at least 25 minutes.
10. Increase the oven to 220°C fan 200°C gas 7 and put 1/2 teaspoon dripping or oil into each hole of a 2-hole Yorkshire pudding tin or muffin tin, then heat until smoking hot.
11. Pour the rested batter into the hot fat and bake for 20 to 25 minutes without opening the oven door, until risen and crisp.
12. While the puddings bake, steam or boil the broccoli or cabbage until tender, then finish with the butter and a pinch of salt.
13. Set the beef roasting tin over medium heat, stir 1 tablespoon flour into the onions and pan juices, then cook for 1 minute.
14. Gradually whisk in the red wine or ale, then the beef stock and Worcestershire sauce, scraping up the browned bits, and simmer until the gravy lightly coats a spoon.
15. Strain the gravy if you like it smooth, then taste and adjust the seasoning.
16. Carve the rested beef across the grain and serve with roast potatoes, carrots, parsnip, greens, Yorkshire puddings and hot gravy.

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