8-10 servings
Ingredients:
1 (2.5kg) fore-rib, wing-rib or sirloin of beef, French trimmed
Sea salt and freshly ground black pepper
Olive oil
3 red onions, halved
2 bulbs garlic, plus 4 cloves garlic, peeled
3kg roasting potatoes, peeled
3 rosemary sprigs
2 thumb-sized pieces ginger, peeled and diced
½ bottle robust red wine
Huge Yorkshire Puddings:
285ml milk
115g all-purpose flour
Pinch salt
3 eggs
Vegetable oil
Method:
- Yorkshire pudding:
- Preheat oven to 230°C (450°F), and heat a large thick-bottomed roasting tray on the stovetop.
- Rub the beef generously with salt, then add a little olive oil to the tray and lightly color the meat for a couple of minutes on all sides.
- Lay the onions and bulbs of garlic in the tray with the beef on top of them, then cook in the pre-heated oven for a total of 1½ hours.
- While the beef is roasting, parboil your potatoes in salted boiling water for around 10 minutes and drain in a colander. Toss about to chuff them up, this will make them really crispy.
- After 30 minutes, take the tray out and toss in your potatoes and rosemary. With a garlic press or grater, squeeze or grate the cloves of garlic and ginger over everything in the tray.
- Shake the tray and whack it back in the oven for the final hour. Remove the potatoes to a dish to keep warm, place the beef on a plate, covered with foil, to rest, and get your greens and Yorkshire puddings on.
- Remove most of the fat from your roasting tray and you should be left with caramelized onions and sticky beef goodness.
- Add 1 teaspoon of flour to the tray and mash everything together. Heat the tray on the stovetop and when hot, add the red wine. Simmer for 5-10 minutes, stirring every couple of minutes, until your gravy is really tasty and coats back of a spoon. Add any juice from the beef and feel free to add some water or stock to thin the gravy if you like.
- Pour through a coarse sieve and push it through with a spoon, and serve in a warmed gravy jug. Serve with Yorkshire puddings.
- Preheat oven to 230°C (450°F).
- Mix the batter ingredients together. Let rest for 10 minutes.
- Preheat a Yorkshire pudding tray or muffin tin with 1cm of oil in each section. After the 10 minutes divide the batter into the tray. Cook for around 15-20 minutes until crisp and puffy, don't open the oven door before then or they won't rise.
Huge Yorkshire Puddings:
hey try this roast recipe,
Ingredients
* 1 roast beef
* 1/2 jar seeded mustard
* 1 cup red wine
* 1 cup bread crumbs
* 1/2 cup parmesin cheese
Instructions
preheat oven to 200 degrees celcius. cover roast beef in seeded mustard and place in baking tray. cook for at least 25 mins.
take out of oven and pour in red wine being careful not to disturb the mustard on top.
return to oven and cook for a further 25 mins.
place bread crumbs and parmesin cheese in food processor and blend till fine. place on plate and once meat has been in oven with red wine for 25 mins, take out and roll meat in crumbs. return to oven and cook for last 10 mins.
when meat is cooked, take it out and place meat on a plate to sit. use remaining liquid to make a gravy (the crumbs should be enough to thicken it but you may wish to add more liquid in the form of a beef stock or more wine).
carve meat and serve with your choice of vegies and gravy.
enjoy!