How do make ENGLISH ROAST BEEF?!
Answers: AND YORKSHIRE PUDDING????????????????
England is famous for roast beef with Yorkshire pudding , for Sunday lunch
Roast Beef
Preheat oven to (220 C), (425 F), Gas Mark 7
Cooking Time
Rare: 50 minutes
Medium rare : 70 minutes
Well done : 90 minutes
1) Place the beef into a large roasting tin
2) Brush with oil
3) Mix mustard, salt and pepper with a little water to make a paste
4) Rub meat with paste
5) Roast in the center for 20 minutes reduce heat to (190°C), (375°F), Gas Mark 5
6) Wash, peel and halve potatoes, put into a pan
7) Cover with lightly salted water and boil for 10 minutes
8) Remove and place in oven around meat, cover with fat
9) Roast potatoes for 60/70 minutes until crisp and golden
10) Coast with fat from meat every 20 minutes
First, take some English beef, then roast it...
Traditional, English, Roast, Beef
1 tablespoon fresh horseradish root
1 cup heavy cream
salt
pepper
half a lemon -- juice of
Grate a heaping tablespoon of fresh horseradish root.
Whisk a scant cup of heavy cream until it holds soft peaks, and then stir in the horseradish, salt, pepper, and the juice of half a lemon.
If you substitute bottled horseradish, use about 3 tablespoons.
Traditional Yorkshire Pudding
1/2 lb of plain white flour
1 pint of full cream milk
1/4 teaspoon of salt
2 good tablespoons of
dripping from the beef
2 eggs
Sift the salt and the flour into a large bowl or basin.
Make a well in the center and break the eggs into it.
Add a small amount of milk and stir in the flour.
This should be a gradual process bringing the flour down from the sides and adding more milk as is necessary.
You should end up with a stiff batter consistency.
Beat this well for about 5 minutes adding the rest of the milk.
Cover and leave to stand for 30 minutes.
Put the dripping into a large Yorkshire pudding tin.
Heat this in the oven until the dripping is hot, as in smoking hot.
Quickly pour the batter in minding for hot splashes of dripping and place in the top of the oven. 425 F. or gas mark 7 until it is nicely browned on the top.
Turn down the heat to 375 F. or gas mark 5 and continue cooking on the bottom of the oven for 10 - 15 mins.
Serve with a good onion gravy.
http://www.deliaonline.com/cookery-schoo...
go to this address and it will teach you how to make yorkshire pudding...it's one big one but for smaller just make smaller
Standing Rib Roast
Prep: 10 minutes
Roast: 1-3/4 hours
Ingredients
1 4- to 6-pound beef rib roast
Salt and black pepper
1 recipe Oven-Browned Potatoes or Yorkshire Pudding
1 recipe Horseradish Sauce (optional)
Directions
1. Season meat with salt and pepper. Place meat, fat side up, in a 15-1/2 x 10-1/2 x 2-inch roasting pan. Insert an oven-going meat thermometer into center of roast, making sure it doesn't touch bone. Roast, uncovered, in a 350 degree F oven. For medium rare, roast for 1-3/4 to 2-1/4 hours or until meat thermometer registers 135 degrees F. Cover with foil; let stand 15 minutes. Temperature of meat after standing should be 145 degrees F. (For medium, roast for 2-1/4 to 2-3/4 hours or until meat thermometer registers 150 degrees F. Cover; let stand 15 minutes. Temperature of meat after standing should be 160 degrees F.)
2. Meanwhile, prepare Oven-Browned Potatoes or Yorkshire Pudding.
3. Makes 12 to 16 servings
4. Oven-Browned Potatoes: Peel 4 pounds medium potatoes; cut into quarters. Cook in boiling salted water for 10 minutes; drain. About 30 to 40 minutes before roast is done (the roast temperature should be about 100 degrees F), arrange potatoes around roast, turning to coat them in drippings. Serve potatoes with the roast.
5. Yorkshire Pudding: After removing meat from the oven, increase oven temperature to 450 degrees F. Measure pan drippings. If necessary, add enough cooking oil to drippings to equal 1/4 cup; return to pan. In a mixing bowl combine 4 eggs and 2 cups milk. Add 2 cups all-purpose flour and 1/4 teaspoon salt. Beat with an electric mixer or rotary beater until smooth. Stir into drippings in roasting pan. Bake for 20 to 25 minutes or until puffy and golden. Cut into 12 squares. Serve at once with roast.
Horseradish Sauce
Start to Finish: 10 minutes
Ingredients
1/4 cup plain nonfat yogurt
2 tablespoons mayonnaise dressing or salad dressing
2 tablespoons finely chopped green onion
1-1/2 teaspoons prepared horseradish
1 teaspoon snipped parsley
Directions
Stir together yogurt, mayonnaise dressing or salad dressing, green onion, horseradish, and snipped parsley. Makes 1/2 cup (eight 1-tablespoon servings).
Make-Ahead Tip: Prepare sauce; cover and chill up to 2 days.
SAC
Roast Beef and Yorkshire Pudding
beefyandlamby
http://www.beefyandlamby.co.uk/scripts/i...
beef roast
garlic cloves
salt and pepper
potatoes
1/2 stick melted butter
salt and pepper
head of cabbage
Yorkshire Pudding:
2 eggs
3/4 c. plus 2 Tbsp. flour
1/2 c. milk
1/2 c. water
1/2 tsp. salt
Directions:
Beef Roast: Use any cut of beef you prefer for a roast.
(I like a rump roast.) Roast to desired doneness at 325 degrees. Season with garlic cloves inserted into meat, salt and pepper.
Put 1-inch of water into pan with roast. Cover with foil.
Yorkshire Pudding: Have all ingredients at room temper-
ature. Mix one hour before baking. In a blender mix the eggs,
flour, milk, water and salt. Blend at high speed. Set aside.
When ready to bake, put 1 teaspoon butter in each of 12 muffin cups. Put in 400 degrees oven to melt the butter. Re-blend the mix in the blender at high speed and pour batter into muffin cups.
Bake at 400 degrees for 20 minutes. Reduce heat to 350 degrees and bake 15minutes longer.
Roast Potatoes: Peel potatoes and cut into about golf
ball size pieces. Place on cookie sheet or shallow baking
sheet with 1/2 stick melted butter. Season with salt and
pepper. When roast is done, put potatoes into oven and roast at 400 degrees for 45 minutes. Potatoes will need to be turned occasionally. They will have a nice brown, crispy crust when finished. About 1/2 hour before potatoes are done, put in the Yorkshire Pudding. Potatoes and pudding should finish at the same time. Chopped, steamed cabbage is a traditional vegetable with this meal.
Make gravy from the roast drippings. Arrange each
plate with a serving of beef, roast potatoes, Yorkshire pudding and cabbage.