February 9, 2012
Traditional Roast Beef with Yorkshire Pudding
5 lb Beef Roast
2 cloves garlic (crushed)
2 tsp flour
2Tbsp red wine
1¼ cups beef stock
2 tsp fresh ground pepper
2 cups flour
pinch of salt
400 ml milk
1 – Preheat the oven to 475 F. rub the beef with the garlic and ground pepper. Place a rack in a baking dish and roast for 15 minutes.
2 – Meanwhile, for Yorkshire Pudding, combined flour and salt in a small bowl or large glass measuring cup, make a well in the center. Add the eggs and begin to whisk together. Slowly pour in the milk as you draw in the flour, whisk to a smooth batter. Leave covered for 30 minutes.
3 – Reduce the oven to 350 F and cook the beef for an additional 50 minutes to 60 minutes depending your personal preference or rare to well done. Remove from oven and cover meat with foil in a warm place for 10 to 15 minutes before carving.
4 – Increase the oven to 425 F. Pour out all but 1 Tbsp of the pan juices into a heat resistant jug or pitcher. Pour the reserved juice into the bottom of a 12-cup cupcake tin. Approx 1 tsp per cup. If you need additional juice use cooking oil. Heat the cupcake tin for 2 – 3 minutes, or until lightly smoking. Pour in the pudding batter fill to about ¾ full per cup, and bake for 5 minutes. Reduce the oven to 400 F and bake for an additional 10 minutes, or until the puddings are risen, crisp and golden. While the pudding is baking make the gravy.
5 – Using the baking dish with the reserved juice on the stovetop over low heat. Add the 2 tsp of flour and stir to incorporate all the sediment. Cook over medium heat stirring constantly, until the flour is well browned. Combine the wine and stock together, and gradually stir into the flour mixture. Heat stirring constantly, until the gravy boils and thickens. Simmer for 3 minutes, then season to taste with salt and black pepper.
6 – Serve hot with your favorite root vegetables.