Roast Beef, yorkshire pudding, roast potatoes, veggies and gravy
A classic British dish! Cooking a roast can be tricky getting the timings right, so here you'll find timings for everything, right down to when to make the gravy. Remove the joint from the fridge about one hour before cooking to allow it to come to room temperature, otherwise it may take longer to cook.
- 0.9 kg beef joint sirloin, topside, silverside or top rump
- 1 onions peeled, chopped in half, organic
- 2 tbsp olive oil organic, fairtrade
- 1 dash salt
- 1 dash black pepper freshly ground, fairtrade, organic
- 900 g potatoes Desiree, Kind Edward or Maris Piper, organic
- 750 g cabbage cut into 1cm ribbons, organic
- 500 g broccoli cut into even sized florets, organic
Yorkshire pudding batter
- 120 g plain flour organic
- 2 eggs large, free range, organic
- 350 ml milk organic
- sunflower oil organic, so puddings don't stick to the tray
- 7 g plain flour organic 7g = 1 tbsp
- 350 ml red wine optional, organic, fairtrade or low alcohol cooking wine
- 200 ml beef stock organic
- Pre-heat the oven to 180°C/360°F/ gas mark 6
- Rub olive oil and salt and pepper over the joint then place on top of the onion halves in a roasting tray. Check the timings of your joint according to its weight (see notes below) and place in the oven.
- Peel the potatoes and cut to about egg size. Par-boil in gently salted boiling water for 8-10 minutes. Drain through a colander and leave to cool. Give the colander a shake to roughen the edges. This helps the fat to stick and makes them more crispy.
- Add 4 tablespoons of sunflower oil to a roasting tray and put into the oven to heat up ready for the potatoes.
45 minutes before eating
- Add the potatoes to the roasting tray and carefully turn them in the hot fat, making sure they are well covered.
- Pour 1cm of beef fat or sunflower oil into a muffin tray for the yorkshire puddings and put this tin on a baking sheet in the oven on the second shelf.
- To make the batter, sift the flour and salt into a bowl. Make a well in the centre and break the eggs into it. Beat the eggs, gradually mixing in the flour. Gradually add the milk, whisking it together all the time.
- Turn the heat up to 220°C/425°F/gas mark 7
30 minutes before eating
- Remove the meat from the oven, check it is cooked to your liking. Cover it with several layers of foil and leave it to rest.
- Turn the potatoes over
- Place the Yorkshire pudding tin over a direct heat. Fill one third of each section with the batter and quickly put the tin back on the baking sheet in the oven. Leave for 20 - 25 minutes until brown and puffed up. Remember, do not open the oven door during this time or they will not puff up.
10 minutes before eating
- Put the cabbage and broccoli on to steam for about 5-6 minutes, then remove to a warm dish. You may need to do this in batches, depending on the quantity.
- To make the gravy, get the hot stock ready. Put the joint onto a carving dish. Pour away most of the excess fat from the roasting dish, leaving the meat juices. Place the tray over a low heat and when the juices begin to sizzle, add the plain flour and whisk quickly. When you have a paste, begin to add the stock a little at a time and keep whisking. Turn up the heat to medium and add the wine (if using). If the gravy is too thick, add a little more liquid, if it is too thin, let it bubble and reduce. Drain it through a sieve and pour into a warm jug.
Ready to eat
- Carve the meat, remove the potatoes and yorkshire puddings from the oven and serve with all the vegetables and gravy.
Cooking times for beef. Use as a guide and ideally check the internal temperature with a probe thermometer. 12-13 minutes per 500g for rare or 10 minutes per lb. Internal temperature 64°C 17-18 minutes per 500g for medium or 15 minutes per lb. Internal temperature 71°C 22-24 minutes per 500g for well done or 20 minutes per lb. Internal temperature 75°C Plus 30 minutes resting for all joints
Calories: 1154kcal | Carbohydrates: 88g | Protein: 75g | Fat: 49g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Cholesterol: 178mg | Sodium: 901mg | Potassium: 2750mg | Fiber: 14g | Sugar: 18g | Vitamin A: 1150IU | Vitamin C: 301.1mg | Calcium: 330mg | Iron: 9.7mg