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Name: Sunday Roast with Yorkshire Pudding
Total time: 2 h 30 min
Yield: Serves 6
Cuisine: England
Ingredients: 1.5 kg beef topside or sirloin joint; 3 tbsp beef dripping or vegetable oil; 140 g plain flour; 4 eggs; 200 ml whole milk; 1 onion; 4 carrots; 800 g potatoes; 500 ml beef stock; 2 tsp salt; 1 tsp black pepper

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England2 h 30 minServes 6이전에 요리됨

Sunday Roast with Yorkshire Pudding

재료11

beef topside or sirloin joint1.5 kg
beef dripping or vegetable oil3 tbsp
plain flour140 g
eggs4
whole milk200 ml
onion1
carrots4
potatoes800 g
beef stock500 ml
salt2 tsp
black pepper1 tsp

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만드는 법

Heat the oven to 220°C. Rub the beef with salt, pepper, and 1 tbsp dripping, and roast for 20 minutes.
Lower the heat to 180°C and roast about 15 minutes per 500 g for medium-rare, basting once.
Whisk flour, eggs, milk, and a pinch of salt into a smooth batter and rest it while the meat cooks.
Peel and chunk the potatoes, carrots, and onion; roast them in the remaining dripping around the joint for the last 45 minutes.
Rest the beef, covered, for 20 minutes. Heat a little dripping in a Yorkshire tin until smoking, pour in the batter, and bake at 220°C for 20–25 minutes until risen and golden.
Deglaze the roasting tin with stock, simmer, and strain for gravy. Carve the beef and serve with the vegetables, gravy, and Yorkshire pudding.