Ingredients
- For the Yorkshire puddings:
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- 225g/8oz plain flour
- Salt and freshly ground black pepper
- 8 eggs
- 600ml/20fl oz milk
- 50g/2oz beef dripping or lard
- For the beef:
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- 4kg/8lb 8oz, 3-bone fore rib beef, 28-day aged
- Salt and freshly ground black pepper
- 200ml/7fl oz white wine
- 300ml/10fl oz beef stock
- For the roast potatoes:
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- 10 King Edward potatoes, peeled and cut into 2 or 3
- 50g/2oz lard, beef dripping or vegetable oil
- Pinch of salt
- For the vegetables:
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- 75g/3oz butter
- 3 carrots, finely sliced
- 1 head spring greens, finely sliced
- 250g/9oz peas
Preparation method
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For the Yorkshire puddings, put the flour into a bowl and season with salt and freshly ground black pepper.
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Add the eggs and whisk until you have a smooth batter.
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Whisk in the milk, then chill the batter for at least one hour, preferably overnight.
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For the beef, preheat the oven to 200°C/400°F/Gas 6.
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Heat a frying pan until very hot.
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Season the beef with salt and freshly ground black pepper and sear it on all sides in the hot pan until well browned.
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Transfer the beef to a roasting dish and roast for 1 hour 30 minutes.
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Remove from the oven, cover with foil and rest for 15–30 minutes.
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Place the rested beef on a board to carve. Meanwhile, return the roasting pan to the heat, bring the pan juices to a simmer, add the white wine and reduce by half.
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Add the beef stock and reduce by half again, then season the gravy to taste.
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For the roast potatoes, put the prepared potatoes into a large saucepan, cover with cold water, add a pinch of salt and bring to the boil. Simmer for 3–4 minutes.
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Drain the potatoes in a colander and shake them gently to roughen the edges — this helps them crisp up.
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Place a deep roasting tray over medium heat, add the fat and brown the potatoes on each side until they begin to colour.
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Season with salt and roast the potatoes in the oven alongside the beef for 30 minutes until they start to turn golden and crisp.
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After 30 minutes, turn the potatoes in the fat and return to the oven for a further 20–30 minutes until evenly golden and crisp.
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To cook the Yorkshire puddings, increase the oven to 220°C/425°F/Gas 7.
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Divide the dripping or lard between two 12-hole muffin tins or Yorkshire pudding tins.
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Heat the tins in the oven for about 10 minutes until the fat is very hot and just starting to smoke.
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Carefully pour the batter into the hot tins, filling each hole two-thirds full, and bake for 20 minutes. Do not open the oven door during this time.
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After 20 minutes, open the oven briefly to release steam and reduce the temperature to 190°C/375°F/Gas 5.
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Continue to cook the Yorkshire puddings for a further 15 minutes until crisp and golden-brown.
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For the vegetables, heat a frying pan, add one-third of the butter and the carrots. Stir to coat, add 110ml/4fl oz water and bring to the boil.
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Reduce to a simmer and cook for about five minutes until the liquid has reduced and the carrots are tender. Season with salt and freshly ground black pepper.
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Repeat the same method with the spring greens, cooking them for 2–3 minutes until tender.
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Meanwhile, bring a pan of salted water to the boil, add the peas and cook for two minutes until heated through. Drain and toss with the remaining butter.
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To serve, carve the beef and arrange slices on warmed plates with roast potatoes, a Yorkshire pudding and portions of each vegetable. Finish with a drizzle of the prepared gravy.