English Roast Beef & Yorkshire Pudding
The French colloquially still call the English “Rosbiffs” and the royal guards who protect the Tower of London “Beefeaters,” so clearly beef is at the heart of the English table. Roast beef is served rare in England. It’s also traditionally eaten with Yorkshire pudding, which is recognizably the elder cousin to popovers.
Yield: 4 – 6 servings
Equipment:
Large roasting pan, two large mixing bowls, wire whisk, large muffin mould pan, wooden spoon, fine wire mesh strainer for sifting, measuring cups and spoons, large meat platter.
Ingredients:
4 pounds rib roast
2 tablespoons vegetable oil or lard or melted beef fat
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 ½ cups hot beef stock or water
1 tablespoon unsalted butter
2 tablespoons all purpose flour
¾ cup all purpose flour
½ teaspoon kosher salt
¾ cup milk
1 tablespoon water
2 large eggs lightly whipped
Directions:
- Preheat the oven to 450 degrees.
- Rub the roast with oil, lard or beef fat. Season with salt and pepper.
- Place the roast with the fatty side up in a roasting pan. Baste the meat every 15 minutes or so for a good finish. For ‘rare’ roast the beef until the meat registers 120 – 125 degrees on an instant read thermometer, after about one and a quarter hours of roasting. Remove to a warmed platter and cover loosely with tinfoil and rest for between 15 – 20 minutes before carving and serving.
- While the beef is resting and the Yorkshire pud is baking prepare the jus. Spoon out much but not all the fat from the pan and leave the dark brown meat juices. Place roasting pan over moderate stove top burner. Pour in hot beef stock or water. Using a wooden spoon scrape all the delicious bits from the bottom of the pan and incorporate into a light sauce or jus. Bring to a boil to reduce if desired. Taste for seasoning and add salt and pepper if desired.
- For the Yorkshire pudding, butter and flour large muffin moulds. Sift the flour and salt in a large bowl. In a separate bowl combine the wet ingredients. Whisk the wet ingredients into the dry until well combined. Let sit for 30 minutes. Stir again and pour into prepared moulds. Place into the hot oven and bake for 15 -20 minutes until golden brown. Serve immediately. The centre should still be custardy and not dry.
- Serve with roasted vegetables, roasted potatoes and horseradish sauce, passed separately.
