Roast Beef and Yorkshire Pudding

Recipe tags

• Family Favourite
• Dinner
• Slow Sundays

Ingredients

• 1 kg Beef Roasting Joint
• 1 kg Potatoes
• 1 head Broccoli
• 250 g Carrots
• 1 item Eggs
• 35 g Plain Flour
• 150 ml Milk
• 25 g Butter
• 2 items Beef Stock Cubes
• 2 tbsp Beef Gravy Granules
• 1 tsp Worcestershire Sauce
• 4 tbsp Sunflower Oil
• 1 pinch Salt
• 1 pinch Pepper

Method

1. Get the beef roasting. Preheat the oven to 200°C/180°C fan/Gas 6. Place the beef joint in a roasting tin, season with salt and pepper and pour about 150 ml water into the bottom of the tin. Cover with foil and roast for around 1 hour for medium, or adjust the cooking time depending on how you like your beef cooked and the instructions on the joint. Check the water occasionally and add another small splash if the tin is becoming dry.
2. While the beef cooks, put the flour into a bowl, add the egg and gradually whisk in the milk until smooth. Season with a little salt and pepper, then leave the batter to rest while you prepare the rest of the dinner.
3. About 35 minutes before the beef is ready, peel the potatoes and cut them into even chunks. Put them into a large pan of salted water, bring to the boil and simmer for 15–20 minutes until tender. Peel the carrots and cut them into slices, then cut the broccoli into florets ready for cooking later.
4. Once the beef is cooked to your liking, transfer it to a board or warm plate, loosely cover with foil and leave to rest for 20 minutes. Keep all the liquid and cooking juices in the roasting tin for the gravy. Turn the oven up to 220°C/200°C fan/Gas 7.
5. Divide the sunflower oil between four holes of a Yorkshire pudding or muffin tin and place it in the hot oven for about 5 minutes. Carefully divide the batter between the hot, oiled holes and return straight to the oven. Cook for 18–20 minutes until well risen and golden. Avoid opening the oven door while they cook.
6. Drain the potatoes well and leave them to steam for a minute. Add the butter and mash until smooth, seasoning with a little salt and pepper. Meanwhile, cook the carrots in boiling water for around 7–8 minutes, adding the broccoli for the final 4–5 minutes. Drain well.
7. Make up the beef stock cubes with around 800 ml boiling water. Pour the water and cooking juices from the beef roasting tin into a saucepan, scraping in any tasty browned bits from the tin. Add the beef stock and Worcestershire sauce and bring to a gentle simmer. Stir in the gravy granules a little at a time until the gravy reaches the thickness you like.
8. Carve the rested beef into slices and divide between four plates. Add the creamy mash, carrots, broccoli and a Yorkshire pudding, then spoon plenty of hot beef gravy over the beef and mash.

Notes

• Tender roast beef with creamy mash, homemade Yorkshire pudding, carrots and broccoli, all finished with rich beef gravy made from the roasting juices. It’s a classic Sunday-style dinner with all the traditional favourites on one plate.

Tips

• Check the cooking guidance on your beef joint, as roasting times can vary depending on the cut and how pink you like it.
• Rest the beef for the full 20 minutes before carving. It gives the juices time to settle and makes the meat easier to slice.
• Make the Yorkshire pudding batter early and let it rest while the beef cooks.
• Let the drained potatoes steam for a minute before mashing so the mash stays fluffy rather than watery.

Swaps and substitutes

• Broccoli: Swap for green beans, peas or another green vegetable.

Equipment and cleaning

• A roasting tin with reasonably high sides helps contain the beef juices and water while the joint cooks.
• Yorkshire pudding tins can be awkward to clean if the batter sticks, so let the tin cool slightly and soak it in warm soapy water before washing.

No-waste tips

• Remaining vegetables: Use them in bubble and squeak, soup or a leftover roast dinner.
• Extra Yorkshire puddings: Freeze them once cool and reheat straight from frozen in the oven.