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Serves 4

INGREDIENTS:

2 lb. roasting beef
2 oz. all-purpose flour
pinch salt
2 eggs
1/2 cup milk
2 oz. lard for Yorkshire Pudding
2 oz. lard for potatoes and parsnips
4 small potatoes, peeled, halved, parboiled for 2 minutes and drained
4 large parsnips, peeled, halved and halved again 1 cup juices from roasted beef
1 tbsp. cornstarch
1 tsp. salt
1 tsp. coarsely ground black pepper
1/2 cup beef stock
1/2 cup water
1 tbsp. Worcestershire sauce
2 cups fresh broccoli, washed
1 cup fresh baby carrots
1 cup sweet peas
2 tsp. Colemans dried English mustard
1 tsp. water
horseradish cream (optional)

METHOD:

Preheat oven to 400 F (200 C). Put beef in deep metal pan and put at top of oven. Cook for half an hour. Turn down heat to 350 F (180 C) for 1 1/2 hours.

After beef has cooked for 50 minutes put lard into deep medium metal pan next to beef. Let melt and start to sizzle, about 5 minutes and add potatoes. Cook potatoes for 1 hour.

Heat water in a steamer pot and bring to a boil. Cover and reduce heat to keep water boiling, but not boiling over.

Melt lard for Yorkshire in another metal pan at top of oven. Move potatoes to top of oven and beef to bottom.

Beat eggs and add flour, milk and seasoning. Whisk until smooth and put into pan to cook for half an hour at top of oven.

Put broccoli and carrots in steamer and cook for 20 minutes. Bring to a boil. Put peas in 10 minutes before beef is due to be cooked. Boil for 10 minutes.

For gravy mix cornstarch and water in a bowl. Put beef stock, Worcestershire Sauce and seasoning in a pot and bring to a boil. Simmer for 5 minutes. Remove from heat.

Mix mustard powder and water and put in a serving dish. Remove beef from oven at end of cooking time and drain juices into pot with beef stock. Bring to a boil and simmer for 5 minutes. Put foil over beef and put on top of oven to keep warm. Remove potatoes and parsnips and put in serving dish.

Add cornstarch mixture to gravy and stir in until smooth and thickened. Remove from heat and serve in gravy boat with ladle.

Carve beef and put in serving dish. Remove Yorkshire Pudding from oven and cut it thick slices. Put in covered serving dish.

Remove vegetables and drain peas and put in serving dish. Serve roast beef with Yorkshire Pudding, roast potatoes, roast parsnips, vegetables and a small dollop of English mustard and horseradish cream if desired. Ladle gravy over meal and serve hot.