Name: Roast beef with yorkshire puddings
Cook time: 120 min
Total time: 120 min
Yield: 8
Ingredients: 2 kilogram 2kg corner piece beef topside roast; 2 cup (500ml) dry red wine; 2 bay leaves; 6 black peppercorns; 1/4 cup (70g) wholegrain mustard; 4 clove garlic, sliced; 4 sprigs fresh thyme; 1 medium brown onion (150g), coarselychopped; 2 medium carrots (240g), coarsely chopped; 1 large leek (500g), coarsely chopped; 2 stalks celery (300g), trimmed, coarsely chopped; 2 tablespoon olive oil; 2 tablespoon plain flour; 1 1/2 cup beef stock; Yorkshire puddings; 1 cup (150g) plain flour; 2 eggs; 1/2 cup (125ml) milk; 1/2 cup (125ml) water

Roast beef with Yorkshire puddings (sometimes known as Yorkies) is the most traditional British roast and in fact probably the most famous of all British food. While the beef is resting, make the gravy and Yorkshire puddings and serve the roast with crispy baked potatoes, boiled baby carrots and steamed green vegetables. Fill Yorkies with gravy or pour the gravy over all over everything.

Yorkshire puddings are a traditional baked British pudding made from a simple batter. Commonly served on the side of a full English roast with all the trimmings, they should puff up nicely in the oven and become the ideal vessel for a rich gravy.

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Ingredients

2 kilogram 2kg corner piece beef topside roast

2 cup (500ml) dry red wine

2 bay leaves

6 black peppercorns

1/4 cup (70g) wholegrain mustard

4 clove garlic, sliced

4 sprigs fresh thyme

1 medium brown onion (150g), coarselychopped

2 medium carrots (240g), coarsely chopped

1 large leek (500g), coarsely chopped

2 stalks celery (300g), trimmed, coarsely chopped

2 tablespoon olive oil

2 tablespoon plain flour

1 1/2 cup beef stock

Yorkshire puddings

1 cup (150g) plain flour

2 eggs

1/2 cup (125ml) milk

1/2 cup (125ml) water

Method

1.Combine beef, wine, bay leaves, peppercorns, mustard, garlic, thyme and onion in large shallow dish. Cover; refrigerate 3 hours or overnight.

2.Preheat oven to 180°C/160°C fan-forced.

3.Drain beef over medium bowl; reserve 1 cup (250ml) of marinade. Combine carrot, leek and celery in large baking dish, top with beef; brush beef with oil.

4.Roast beef, uncovered, about 90 minutes. Remove beef from dish, wrap in foil; stand 20 minutes before serving. Increase oven to 220°C/200°C fan-forced.

5.Remove vegetables with slotted spoon; discard vegetables. Pour pan juices into jug; stand 2 minutes. Reserve 1 1/2 tablespoons oil from the surface for yorkshire puddings, discard remaining oil; reserve 2 tablespoons of the pan juices for gravy.

6.To make yorkshire puddings, sift flour into medium bowl; whisk in combined eggs, milk and water all at once until smooth. Stand batter 30 minutes. Spoon reserved oil into eight holes of 12-hole (1/3-cup/80ml) muffin pan; heat in oven 2 minutes. Divide batter into pan holes. Bake about 20 minutes or until puffed and golden.

7.To make gravy, heat reserved pan juices in same baking dish, add flour; cook, stirring, until browned. Gradually add stock and reserved marinade; cook, stirring, until mixture boils and thickens. Strain gravy into heatproof jug.

8.Serve beef with puddings and gravy.

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