YORKSHIRE PUDDING AND ROAST BEEF RECIPES

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ROAST TOP ROUND BEEF ROAST WITH YORKSHIRE PUDDING RECIP…



Roast Top Round Beef Roast with Yorkshire Pudding Recip… image

Provided by Food Network

Categories     main-dish

Total Time 2 hours 51 minutes

Prep Time 30 minutes

Cook Time 2 hours 20 minutes

Yield 6 servings

Number Of Ingredients 22

1 (4 1/2 to 5 pound) top round roast, rinsed and patted dry
1 heaping cup all-purpose flour
16 cloves peeled garlic
1/2 teaspoon salt
2 large eggs
1 cup whole milk
3 tablespoons beef drippings and fat
3 tablespoons beef drippings and fat 
1 tablespoon fresh thyme
2 teaspoons salt
1 teaspoon Essence, recipe follows
1 teaspoon ground black pepper
2 tablespoons vegetable oil
12 small sprigs fresh thyme
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

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.

ROAST BEEF WITH YORKSHIRE PUDDINGS RECIPE - BBC FOOD



Roast beef with Yorkshire puddings recipe - BBC Food image

This most traditional of dishes uses duck fat to add extra meatiness to the roasties. The red wine-soaked gravy will also have you going back for more

Provided by Mike Robinson

Prep Time 30 minutes

Cook Time 2 hours

Yield Serves 8

Number Of Ingredients 17

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)
vegetable oil, for cooking
salt
2.5kg/5½lb oven-ready rib of beef on the bone
1 tbsp English mustard powder
a drizzle of vegetable oil or 2 tsp duck fat
freshly ground black pepper
16 medium-sized Maris Piper or King Edward potatoes (each about 175g/6oz), peeled, cut into equal-sized pieces
8 garlic cloves
5 tbsp duck fat
8 sprigs thyme
sea salt, to taste
pan-roasting juices
350ml/12fl oz red wine
4 tsp plain flour

Steps:

  • First make the Yorkshire pudding batter. 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. Cover and leave to rest for six hours or overnight.
  • Preheat the oven to 190C/375F/Gas 5. Take the beef out of the fridge and allow it to come back to room temperature.
  • Mix the mustard powder with a few teaspoons of water to make a paste. Rub the beef all over with the mustard paste and season well with salt and pepper.
  • Heat the oil or duck fat in a large frying pan. When hot, add the beef and sear on all sides, until it is nicely brown all over.
  • Place the beef in a roasting tin and roast in the oven for one hour (11 minutes per 450g/1lb - this will give you rare meat). Cook for a further 15 minutes for medium-rare (14 minutes per 450g/1lb) or a further 30 minutes for well-done (16 minutes per 450g/1lb).
  • While the beef is cooking, prepare the roast potatoes. Peel the potatoes and parboil them in salted water for about seven minutes until almost cooked (they will still feel firm when pierced with a knife). Drain thoroughly and then shake them around a little in the colander until the outsides are fluffy.
  • Remove the beef from the oven, transfer it to a carving board and cover with foil. Allow it to rest in a warm place for 30 minutes. Turn up the oven to 220C/425F/Gas 7.
  • Put the duck fat for the roast potatoes into a small roasting tin and heat in the oven for five minutes. Add the potatoes to the tin with the garlic cloves, thyme and some sea salt and toss them around until well coated in the fat. Return the tin to the oven and roast for 30-35 minutes or so until golden and crunchy.
  • Next make the Yorkshire puddings. Pour 5mm/½inch of vegetable oil into the well of each Yorkshire pudding tin - eight individual ones or two four-hole trays. Place the tins 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. Take care, as the oil may splatter. Fill each well up to about halfway.
  • 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.
  • While the potatoes and Yorkshire puddings are in the oven, make the gravy. Place the tin with its roasting juices on the hob over a medium heat. Stir in the flour and the red wine. Scrape well to get all the bits from the bottom of the tin into the gravy. Leave to simmer for ten minutes, then season.
  • To serve, carve the beef into thick slices and pile on plates with the Yorkshire puddings and roast potatoes. Pour lashings of gravy over the top.

More about "yorkshire pudding and roast beef recipes"

EASY YORKSHIRE PUDDING RECIPE | JAMIE OLIVER RECIPES
The absolute classic recipe for crisp and fluffy Yorkshire puddings.
From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 73 calories per serving
    1. Preheat the oven to 225°C/425°F/gas 9.
    2. Get yourself a cupcake tin and add a tiny splash of vegetable oil into each of the 12 compartments.
    3. Pop into the oven for 10 to 15 minutes so the oil gets really hot.
    4. Meanwhile, beat the eggs, flour, milk and a pinch of salt and pepper together in a jug until light and smooth.
    5. Carefully remove the tray from the oven, then confidently pour the batter evenly into the compartments.
    6. Pop the tray back in the oven to cook for 12 to 15 minutes, or until risen and golden.
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ROAST BEEF WITH YORKSHIRE PUDDINGS RECIPE - BBC FOOD
This most traditional of dishes uses duck fat to add extra meatiness to the roasties. The red wine-soaked gravy will also have you going back for more
From bbc.co.uk
Reviews 3.4
Cuisine British
  • To serve, carve the beef into thick slices and pile on plates with the Yorkshire puddings and roast potatoes. Pour lashings of gravy over the top.
See details


EASY YORKSHIRE PUDDING RECIPE | JAMIE OLIVER RECIPES
The absolute classic recipe for crisp and fluffy Yorkshire puddings.
From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 73 calories per serving
    1. Preheat the oven to 225°C/425°F/gas 9.
    2. Get yourself a cupcake tin and add a tiny splash of vegetable oil into each of the 12 compartments.
    3. Pop into the oven for 10 to 15 minutes so the oil gets really hot.
    4. Meanwhile, beat the eggs, flour, milk and a pinch of salt and pepper together in a jug until light and smooth.
    5. Carefully remove the tray from the oven, then confidently pour the batter evenly into the compartments.
    6. Pop the tray back in the oven to cook for 12 to 15 minutes, or until risen and golden.
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GORDON RAMSAY'S YORKSHIRE PUDDING RECIPE - FOOD.COM
The Yorkshire pudding mix can be made two or three days before and kept in the fridge. Be sure to make the baking tray piping hot, says Mr. Ramsay, so that when the cold batter hits, the puddings will puff up. Once ladled into the tray, sprinkle with coarse salt, and then once in the oven, leave the door closed. "Treat it like a soufflé." Try this with a roast and gravy but they are so good that you can have them with anything! I included the minimum amount of resting time in the prep time and the time for the stove to heat up before cooking in the cooking time. Enjoy!
From food.com
Reviews 5.0
Total Time 55 minutes
Calories 259.8 per serving
  • Bake until the Yorkshire puddings are well risen, golden brown and crisp, 15 to 20 minutes. Don't open the oven door until the end or they might collapse.
See details


GORDON RAMSAY'S YORKSHIRE PUDDING RECIPE - FOOD.COM
The Yorkshire pudding mix can be made two or three days before and kept in the fridge. Be sure to make the baking tray piping hot, says Mr. Ramsay, so that when the cold batter hits, the puddings will puff up. Once ladled into the tray, sprinkle with coarse salt, and then once in the oven, leave the door closed. "Treat it like a soufflé." Try this with a roast and gravy but they are so good that you can have them with anything! I included the minimum amount of resting time in the prep time and the time for the stove to heat up before cooking in the cooking time. Enjoy!
From food.com
Reviews 5.0
Total Time 55 minutes
Calories 259.8 per serving
  • Bake until the Yorkshire puddings are well risen, golden brown and crisp, 15 to 20 minutes. Don't open the oven door until the end or they might collapse.
See details


ROAST BEEF AND YORKSHIRE PUDDING RECIPE | ALLRECIPES
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YORKSHIRE PUDDING - WIKIPEDIA
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May 04, 2020 · Yorkshire Pudding was originally served as a first course, to temper the appetite and make the meat go further. But crisply-made Yorkshire Pud is now - and with every reason - something of a delicacy. There are just a few rules: for a successful pudding …
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Apr 12, 2013 · It is the fat that gives you the flavor as well as the ability to make gravy and Yorkshire pudding. Seasoning the Roast. There is a lot of discussion around how to season a roast. If you want to marinate your roast, you need to do it a couple of days in advance. ... Popular Roast Recipes. Beef Tenderloin Roast; Eye of Round Roast…
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Add beef drippings to reserved pan from Standing Rib Roast and transfer to oven. Heat until hot and sizzling, 4 to 6 minutes. ... I've made Yorkshire Pudding with several other recipes over the …
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Apr 12, 2013 · It is the fat that gives you the flavor as well as the ability to make gravy and Yorkshire pudding. Seasoning the Roast. There is a lot of discussion around how to season a roast. If you want to marinate your roast, you need to do it a couple of days in advance. ... Popular Roast Recipes. Beef Tenderloin Roast; Eye of Round Roast…
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