Day 32 - Roast Beef & Yorkshire Puddings

On Sunday we had Rikki's Dad and Partner over for Sunday lunch. Rikki cooked this delicious joint of roast beef with Yorkshire puddings. I was in charge of roast potatoes and vegetables - as we had guests I kept it simple and did carrots and that delicious curly kale we had earlier that week with the cajun steak.

ROAST BEEF & YORKSHIRE PUDDINGS

Serves: 4 People

Prep Time: 25 - 30 Minutes

Cooking Time: 1 Hour 45 Minutes

Yorkshire Puddings

350g/12oz plain flour 

4 large or 5 medium free-range eggs

800ml/1 pint 7fl oz milk (you may not need all of it)

Roast Beef
1kg of Silverside Beef
2 Medium Onions
2 Carrots
2 Sticks of Celery
1 Bay Leaf
4-5 Peppercorns

• Preheat your oven to 240 degrees. There's no need to peel the vegetables – just give them a wash and roughly chop them.
• Pile the vegetables, bay leaf and peppercorns onto a roasting tray and cover with a decent amount of water. Drizzle the beef with olive oil and season well with salt and pepper, rubbing it all over the meat. Place the beef on top of the vegetables.
• Place the roasting tray in the preheated oven. Turn the heat down immediately to 200 degrees and cook for 1 hour for medium beef. 
• If you're doing roast potatoes and veggies, this is the time to crack on with them. When the beef is cooked to your liking, take the tray out of the oven and transfer the beef to a board to rest for 15 minutes or so.
• For the Yorkshire puddings, Sift the flour and a pinch of salt into a bowl, add the eggs and gradually whisk in enough milk to make a smooth batter thick enough to coat the back of the spoon. 
• Pour enough vegetable oil into the well of each Yorkshire pudding tin so that it covers the bottom and place in the oven to heat for a few minutes. When the oil is hot, remove from the oven. Give the Yorkshire batter a stir and carefully pour it into the tins.
• Place the tins back in the oven and cook for about 25-30 minutes alongside the roast potatoes, until they are well risen and golden.
• To serve, carve the beef into thick slices and pile on plates with the Yorkshire puddings, roast potatoes and vegetables. Pour lashings of gravy over the top.