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TOTAL TIME: 3 hrs 30 minutes
SERVINGS: 8 People
nutrition (estimate)
Ingredients
- 3kg housekeeper's cut of beef
- Olive Oil
- Pinch of Salt and pepper
- 1 splash water
For the Yorkshire puddings
- 4 eggs
- 100ml full fat milk
- 100ml plain flour
- 1 pinch salt
- Olive Oil or beef dripping, to grease
METHOD
- For the roast, simply season and rub the Housekeepers Cut with olive oil. Place in an oven tray and add some water – this stops the meat from burning at the bottom and also keeps it moist by releasing steam. Roast in a preheated oven at 200oC/gas mark 6 for 20 minutes, then reduce to 160oC/gas mark 21⁄2. Allow 1 hour per kg cooking time in the oven, for medium doneness. Allow another 30 minutes for the meat roast to rest before carving
- For the Yorkshire puddings, place all the ingredients in a blender and blend. Pre-heat the oven to 190oC/gas mark 5.
- In a muffin tray, place 1 tablespoon of the oil or beef dripping to each mould and grease all sides.
- Place the muffin tray in the oven until smoking hot, then remove and fill with the Yorkshire batter half-way full. Return to the oven for 15 to 20 minutes. Do not open the oven door as it may cause the batter to drop.
- Serve the Beef and Yorkshire puddings with roast vegetables and gravy.
TIP: Vary the roast vegetables depending on what's in season, such as beetroot, parsnips and carrots during the colder months or green beans and asparagus in the summer.
