Classic Sunday dinner roast beef with gravy complete with Yorkshire puddings
Prep time: 15 mins
Cooking time: 2 hrs
Total time: 2 hrs 15 mins
- Few sprigs of thyme
- Approx. 1.5kg (3lb) joint beef
- 2-3 onions, peeled and sliced
- 1-2 tablespoons beef dripping or olive oil
- 1 teaspoon salt flakes
- 2 tablespoons plain flour
- Approx. 100ml (31⁄2fl oz) red wine
- 400-600ml (14-16fl oz) beef stock
- Salt and ground black pepper
- 30g (1oz) beef dripping or white vegetable fat
- Vegetables, to serve
FOR THE YORKSHIRE PUDDING BATTER:
- 125g (4oz) plain flour
- Pinch of salt
- 2 medium eggs
- 150ml (1⁄4 pint) milk
2 x 4-hole Yorkshire pudding tins
- Set the oven to 180°C or Gas Mark 4. Secure a few sprigs of thyme to the top of the beef, under the elasticated, or string, trussing. Place the meat in a roasting tin on top of the sliced onion. Spread the dripping on top of the meat, or drizzle over the oil, and sprinkle over the salt. Roast the beef in the centre of the oven for 55 minutes per kg (21⁄4lb), plus 25 minutes for medium rare (cook for less time for rare or longer if you like it well done).
- Remove the meat from the oven and wrap it loosely in foil. Keep it in a warm place and leave to rest for about 20 minutes before slicing.
- To make the Yorkshire pudding, set the oven to 220°C or Gas Mark 7. Put some white vegetable fat in each cavity in the Yorkshire pudding tins. Place them in the oven to heat up while making the batter.
- To make the batter, sift the flour and salt into a large jug. Beat the eggs with the milk and 150ml (1⁄4 pint) water, and then gradually pour into the flour, whisking well.
- Working quickly, so that the oven door isn’t open for too long, allowing heat to be lost, pour the batter into the cavities in the tins. Cook puddings for 15-20 minutes until they’ve risen and are crisp, then remove them from the oven.
- To make the gravy, drain most of the fat and juices from the roasting tin, leaving just a small amount of fat with the onions in the tin. Place the roasting tin on the hob and add the flour, mixing it in well and cook for 1-2 minutes, stirring continually to give a thick paste. Gradually pour in about a glass of wine, stirring well, and scraping the cooking juices from the bottom of the pan, so that they are all incorporated. Gradually pour in the stock,mixing well and bringing the mixture to the boil between each addition of liquid. Simmer the gravy for a few minutes.
- Use a potato masher to crush the onion into the gravy, then strain the gravy through a sieve into a pan. If the gravy is too thick, add a little extra stock; if it’s too thin, boil it rapidly to reduce it down to thicken. Season gravy to taste with salt and pepper.
- Slice the beef and serve immediately with the hot Yorkshire puddings with gavy poured over them.
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.