ROAST BEEF AND YORKSHIRE PUDDING
This recipe came from an English friend who married an American serviceman. Her family serves it every Sunday (a British tradition).
Provided by Jan Laskey
Categories 100+ Everyday Cooking Recipes
Time 2h
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Wash roast and sprinkle with garlic powder, salt and pepper. Insert a meat thermometer into the thickest part of the roast, making sure it doesn't touch any bone or fat.
- Bake on a wire rack inside of a large roasting pan in the preheated oven for 90 minutes, or to desired doneness. For medium-rare, the meat thermometer should read 135 degrees F (57 degrees C). Remove roast from pan, reserving drippings.
- In a small mixing bowl, beat the two eggs until frothy. In another small bowl, mix the salt and flour. Stir the beaten eggs into the flour. Stirring constantly, gradually pour in the milk.
- Preheat oven to 400 degrees F (200 degrees C).
- Pour the reserved pan drippings into a medium muffin tin. Place in the preheated oven for 3 minutes. Remove from heat and pour the egg, flour and milk mixture into the hot drippings. Return muffin tin to the oven and bake for 20 minutes, or until fluffy and golden brown.
Nutrition Facts : Calories 663.1 calories, Carbohydrate 26.9 g, Cholesterol 236.2 mg, Fat 36.4 g, Fiber 0.8 g, Protein 53.1 g, SaturatedFat 14.5 g, Sodium 317.1 mg, Sugar 3.1 g
YORKSHIRE PUDDING WITH ROAST
Provided by Alton Brown
Categories side-dish
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F.
- Leave 2 tablespoons of drippings in the roasting pan and place in the oven.
- Place the flour, salt, eggs, milk and remaining 2 tablespoons of drippings into the bowl of a food processor or blender and process for 30 seconds. Pour the batter into the hot roasting pan and bake for 35 to 40 minutes or until puffed and golden brown. While the pudding is cooking, carve the roast. Serve the pudding with the roast.
ROAST PRIME RIB OF BEEF WITH YORKSHIRE PUDDING
Provided by Alex Guarnaschelli
Time 15h40m
Yield 6 to 8
Number Of Ingredients 14
Steps:
- For the prime rib: In a medium bowl, combine the mustards and peppercorns. Stir to blend until it forms a paste. Place the prime rib in the roasting pan (fitted with a rack) you intend to cook it in. Place the roast, fat side up, and spread the peppercorn paste over the whole top. If marinating, refrigerate overnight.
- For the Yorkshire pudding: In a medium bowl, combine the flour and salt. Stir to blend. Whisk in the eggs, one by one, and then the water. Refrigerate.
- For the prime rib: Preheat the oven to 350 degrees F.
- Remove the prime rib from the refrigerator about a half hour before cooking. This will allow the meat to come closer to room temperature and help the meat cook more evenly. Season the roast with salt. When the oven is hot, place the meat in the center of the oven. Allow it to cook 12 to 15 minutes per pound (2 1/2 to 3 hours). Cook until the meat reaches an internal temperature of 135 degrees F. When the roast is close to finished, remove the Yorkshire pudding mixture from the refrigerator to allow it to come close to room temperature. Then, remove the pan from the oven and allow the meat to rest at least 20 minutes before slicing.
- To finish the Yorkshire pudding: Raise the temperature of the oven to 400 degrees F and place the baking dish for the Yorkshire pudding inside.
- Whisk all of the warm milk and some of the melted butter into the batter. When the baking dish is hot, carefully remove it from the oven and quickly add the remaining melted butter to the dish. Pour the batter over the butter and place the dish in the center of the oven. Bake in the oven until golden brown and puffy, 30 minutes. Cut into 8 wedges and serve immediately with a slice of prime rib and some of the pan drippings.
OLD ENGLAND TRADITIONAL ROAST BEEF AND YORKSHIRE PUDDING
Possibly the most famous of all English dishes, traditionally served for the "big" family meal of the week, Sunday Lunch. First a little about the Yorkshire Pudding. Different areas of England cook, serve and eat this in totally different ways. No single way is 'right' nor 'wrong'. It depends upon your family tradition and where you live. Originally the Yorkshire Pudding was eaten on its own as a first course with thick gravy. This was to fill your stomach with the cheap Yorkshire Pudding so that you would not eat so much of the more expensive meat in the next course. Now Yorkshire Puddings tend to be lighter and crispier and they are served and eaten with the meat course, with lashings of beef gravy with them! How to serve the roast beef: Some families carve the meat in the kitchen and bring it to the table on pre-warmed plates. Others carve the meat at the table so every one can see, that is how my Dad used to do it! Roast Beef is best served with roast potatoes, and a selection of freshly steamed seasonal vegetables, such as carrots, cabbage and broccoli. Have a gravy boat brimming full of gravy for diners to help themselves to. For special occasions consider making the gravy with a glass or two of wine! I have posted this recipe for 8 to 10 people; I always feel it's worth cooking more than you need, as you can have cold roast beef sandwiches for tea and of course make cottage pie the next day! The Yorkshire pudding listed below is already posted on Zaar - Recipe #203349, but I have added it here again, so you can cook them with the beef, following only one recipe for ease. My Mum's Yorkshire pudding recipe is simple, as long as all the ratio of measurements are equal, you can increase or decrease the amount of puddings you make!
Provided by French Tart
Categories One Dish Meal
Time 3h45m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Combined method for cooking the Roast Beef and the Yorkshire Pudding:.
- Preheat the oven to 220C/425F/Gas 7.
- Put the joint of beef into a shallow baking tray or tin.
- Season the meat to taste with a little salt and black pepper, and English mustard powder if using.
- Melt half of the beef dripping and pour over the meat and seasoning.
- Roast in the preheated oven for 30 minutes and then reduce the heat to 190C/375F/Gas 5 for a further 1 1/2 hours. This will give you rare roast beef in the middle.
- When cooked, put the meat in a warm place to rest for 20-30 minutes before carving and serving, and then turn up the heat to 240C,475F or gas mark 9.
- Pour the remainder of the beef dripping into a cake baking tray (The type of baking tray used to make small cakes / muffins). Put the tray, with a little bit of dripping in each of the depressions in the tray, into the oven for 3 minutes or until you see the dripping smoke.
- Remove from the oven and pour 2 tablespoons of the Yorkshire Pudding batter (see below for batter recipe) into each cake depression and bake for 15 to 20 minutes, or until well puffed up and golden brown. DO NOT Open the door for the first 10 minutes!
- Meanwhile carve and portion the beef on to hot plates, and make a gravy using the juices left in the roasting. As soon as the Yorkshire pudding is ready, serve, with mustard and horseradish sauce, roast potatoes and seasonal vegetables.
- To make the Yorkshire Pudding Mixture (Batter):.
- Sift the flour into a large bowl.
- and add the beaten eggs into the centre of the heap of flour.
- Mix the water and the milk together in a jug. Pour the mixture slowly onto the flour and egg. As you start to pour the water/milk slowly beat the mixture together with a whisk. Add the salt and continue to beat. The puddings will be lighter if the batter includes a little air.
- Once all the ingredients have been beaten together leave to stand, covered by a cloth, for 40 minutes or so.
- Now you are at 'step 8' in the main cooking method. Your oven should be very hot and your tray for the puddings very hot.
- Tip: The bigger the joint, the better the meat, and it should always be cooked on the bone. The meat should have a good covering of fat, be dark red in colour (which shows it has been hung properly), and have a good marbling of fat throughout.
- Sprinkling some English mustard powder over the top of the meat gives a great crust and a fabulous taste.
Nutrition Facts : Calories 1476.4, Fat 104.3, SaturatedFat 41.3, Cholesterol 517.7, Sodium 389.8, Carbohydrate 12.9, Fiber 0.4, Sugar 0.3, Protein 113.8
BEEF RIB ROAST WITH YORKSHIRE PUDDING
Here's a show-stopping dinner you can serve at your next holiday. This beef roast only takes 20 minutes of hands-on prep before you whisk it into the oven - giving you plenty of time to prepare sides. Serving the roast with the classic English "pudding" is an easy way to make this dinner extra special.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 4h
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. For easy cleanup, line shallow roasting pan with foil. In pan, place beef, fat side up; sprinkle with 1/2 teaspoon salt and the pepper. Insert ovenproof meat thermometer so tip is in center of the thickest part of beef and does not rest in fat or touch bone. (Do not add water.)
- For medium-rare, bake 1 hour 45 minutes to 2 hours 15 minutes or until thermometer reads 135°F. Remove beef from pan onto carving board. Cover beef loosely with foil and let stand 15 to 20 minutes until thermometer reads 145°F. (Temperature will continue to rise about 10°F, and beef will be easier to carve.) For medium, bake uncovered 2 hours 15 minutes to 2 hours 45 minutes or until thermometer reads 150°F. Cover beef loosely with foil and let stand 15 to 20 minutes or until thermometer reads 160°F.
- While beef is standing, make Yorkshire Pudding. Measure pan drippings, adding enough oil to drippings, if necessary, to measure 1/4 cup. Place hot drippings in 9-inch square pan; place pan in oven and heat until hot. Increase oven temperature to 450°F. In medium bowl, beat flour, milk, 1/2 teaspoon salt and the eggs with wire whisk just until smooth. Pour batter into pan of drippings and oil. Bake 18 to 23 minutes or puffy and golden brown (pudding will puff during baking but will deflate shortly after being removed from oven). Cut pudding into squares; serve immediately with beef.
Nutrition Facts : Calories 340, Carbohydrate 13 g, Cholesterol 140 mg, Fat 1, Fiber 0 g, Protein 32 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 2 g, TransFat 1/2 g
ROAST SPICED PRIME RIBS OF BEEF AND YORKSHIRE PUDDING
Steps:
- Combine garlic, salt to taste, ginger, nutmeg, cardamom, cinnamon and pepper. Make incision in between rib bones and fill with spice mixture. Preheat oven to 350 degrees F.
- For pudding: Sift together flour and salt in bowl. Make well in center and add eggs. Combine, gradually adding milk to form a smooth batter. Cover for 1 hour.
- Meanwhile, place meat in small baking dish, brush with clarified butter and cook for 1 hour, 35 minutes. Increase heat to 400 degrees. Remove beef and place on large, shallow ovenproof serving dish. Pour pan drippings around meat and heat on stove until drippings begin to smoke. Pour Yorkshire batter right into drippings surrounding meat and bake for 40 minutes.
ROAST TOP ROUND BEEF ROAST WITH YORKSHIRE PUDDING
Steps:
- Preheat the oven to 400 degrees F.
- To make the Yorkshire Pudding batter, in a bowl, combine the flour and salt. In another bowl, beat the eggs. Add the milk and gradually add to the flour, mixing to make a thin, smooth batter, being careful not to over mix. Let rest for at least 1 hour at room temperature, or for several hours in the refrigerator (bringing to room temperature before cooking).
- Put the roast in a small roasting pan, bone side down. With a small sharp knife, make sixteen 1/2-inch-deep slits in the meaty side of the roast. Insert 1 garlic clove into each slit, pressing into the meat. Pinch with your thumb and index finger to close the openings. Combine the chopped thyme, salt, Essence, and pepper in a small bowl. Slowly stir in the oil to make a paste. Rub the paste on both sides of the roast, and place the thyme sprigs under the roast. Roast for 1 hour. Remove the pan from the oven and turn the roast for even browning. Reduce the oven temperature to 350 degrees F and continue roasting until an instant-read thermometer inserted in the thickest part of the roast reads 125 to 130 degrees F for medium-rare, about 45 minutes, or 140 degrees F for medium, about 1 hour. Remove from the oven and let the roast stand for 15 minutes before carving.
- While the roast is resting, make the Yorkshire Pudding in the same roasting pan.
- Increase the oven temperature to 450 degrees F. Pour off all but 3 tablespoons of the hot pan drippings, adding hot melted butter as necessary to make the correct measure. Place the pan in the oven to stay hot while the oven comes to temperature.
- Pour the prepared batter into the dish and bake, without opening the oven door, until risen and golden brown, 15 to 20 minutes. Remove from the oven and serve immediately with the carved rib roast.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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