Traditional Roast Beef with Yorkshire Pudding

5-1/2 lb. rolled roast beef
Freshly ground black pepper
2 cloves garlic
1 tbsp. dripping
1 tbsp. flour

Gravy:
1 tbsp. flour
2 tbsp. red wine
1-1/4 cups beef stock, or water from cooked vegetables
Ground black pepper

Yorkshire Puddings:
2 cups flour
1 tsp. salt
4 eggs
1-1/2 cups milk
1 tbsp. cold water
Sm. pieces of dripping

Directions:

Rub the outside of the beef with garlic and black pepper. Sprinkle with flour and place into a preheated roasting dish with melted dripping. Roast at 180°C (350°F) for 25 minutes per 500g of meat for medium rare beef. Cover loosely with foil. Leave to stand for 15 minutes before carving.

Gravy:
Place roasting dish over a low heat, add the flour and stir well until you have a light brown mix. Gradually add the wine and stock until the gravy thickens. Check for seasonings. Serve over the roast beef and Yorkshire pudding.

Yorkshire Pudding:
Place pieces or dripping into Yorkshire pudding dishes or deep muffin tins. Place these into a 220°C (425°F) oven until they start to smoke. Place all other ingredients in a blender and blend until smooth. Pour batter into the tins, fill 3/4 full. Return to the oven, immediately and bake for 20-30 minutes until risen and golden brown. Serve your roast with a selection of steamed, simmered and roasted vegetables.

User Reviews:

Try adding a couple of teaspoons of red vinegar to the batter, as is often done in Yorkshire, before adding to the hot fat. And don't open the oven door till the puddings have risen and are ready for serving. Cook the Yorkshire puddings for 35 to 40 minutes for a crisp finish.

submitted by leprovencal on November 02, 2003

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