It goes without saying that my Mums Roast Beef is the absolute best. Friends and family know they are in for a real treat when they are invited for Sunday lunch and beef is on the menu. There are a few rules.........the Yorkshire pudding batter must be made in the morning (for a better consistency) the beef must be dry aged from @waitroseandpartners meat counter and it has to be served with homemade onion gravy!
1.1kg- 1.5kg boneless rib of beef⠀
5 onions peeled and halved ⠀
Salt pepper ⠀
Yorkshire pudding ingredients ⠀
3 large eggs⠀
125g plain flour⠀
½ tsp sea salt⠀
150ml whole milk⠀
Blend all of the Yorkshire pudding ingredients in a blender or bullet. Leave to rest for at least 1/2 an hour.⠀
Pre heat the oven to 230 degrees.⠀
Season the meat well and place in a roasting tin with the onions. Drizzle with a little oil and place the beef in the hot oven for 20 mins, then turn the oven down to 200 and roast the meat for another 40 mins (for rare) or another 50 mins (for medium-well done) leave to rest for 30 minutes. ⠀
Put the 9 hole Yorkshire pudding tin on the hob and add oil to each hole. When the oil begins to smoke add the Yorkshire batter to each hole. Place in the oven at 200 degrees for 25-30 mins or until the puddings have risen and golden.⠀
Serve with vegetables of your choice and a delicious homemade onion gravy. 😊
The best gravy!
3 Shallots / 2 red onions finely chopped
Small glass of red wine
Tablespoon of Worcester sauce
Table spoon of balsamic reduction
Teaspoon of soy sauce
Cooking water from the vegetables
2 teaspoons Plain flour
Sauté the shallots or onions in oil really slowly in a saucepan, on a low heat for about an 1/2 an hour until caramelised. Add the flour and stir into the onions. Add Worcester sauce, balsamic, soy sauce and half of the wine, continue to stir. Add the stock from the vegetables and allow to simmer for 30 mins. Drain off most of the fat from the roasting tin, add the rest of the wine to the pan and place on a low heat, add a little water if necessary. Stir with a wooden spoon, getting all the flavour from the pan, reduce a little, then add the liquid to the pan. Now season the gravy, and reduce until you have the desired flavour and consistency.