There is probably no other food in the world that would be as associated with English cuisine as roast beef and Yorkshire pudding. The combination of these two traditional British dishes is known far beyond the borders of the country and is glorified in the pages of many classic literary works. In essence, roast beef is a baked piece of beef, but cooked according to special rules.
It is necessary
-
- For roast beef:
- 2.5 kg of beef;
- 1 tablespoon mustard powder
- 2 tablespoons of duck fat or vegetable oil
- salt and freshly ground black pepper.
- For Yorkshire Pudding:
- 250 g wheat flour;
- 3 large or 4 medium eggs;
- 300 ml of milk;
- a pinch of salt;
- melted beef tallow or vegetable oil.
- For fried potatoes:
- 12 medium crumbly potatoes;
- 4 tablespoons of duck fat
- 6 carnations;
- 6 sprigs of fresh thyme;
- sea salt.
- For the sauce:
- 1 tbsp flour;
- 250 ml of red wine;
- salt and freshly ground black pepper.
Instructions
Step 1
For roast beef, as with many other meat dishes, it is very important which cut you choose. Only a few are suitable - beef tenderloin, sirloin, thin and thick edge. The meat should be deep, dark in color - this indicates that it is ripe. A thick coating of fat with many fat streaks inside (marbling) will not only provide the beef with flavor, but also protect the dish from drying out during cooking. English housewives calculate the amount of beef based on the calculation - 400-450 grams per person. Do not be afraid that roast beef will turn out to be voluminous and there will be a lot of it - this dish is also served cold, thin slices of meat on a rye bread sandwich with pickled vegetables and mustard are especially tasty.
Step 2
There are many opinions about how long and at what temperature it is worth baking roast beef. If you are confident in the quality of the meat, if you wish, you can afford a low degree of roast, with blood, otherwise it is better not to risk it and bake it to a medium degree and further. The roast beef is removed into an oven preheated to 220 ° C and baked for the first 30 minutes, then the temperature is lowered and the meat is cooked for a while. For a low roast, you need to bake roast beef at the rate of 11 minutes for every 450 grams, for medium - 14 and for strong - 16.
Step 3
For an ideal roast beef, two more rules are also important - start cooking meat only when it reaches room temperature, and do not serve (especially do not cut) beef to the table without letting it “rest” under a layer of foil from 20 minutes to 1 hour.
Step 4
If you want to make a real English lunch, start with the pudding dough. Sift flour and a pinch of salt into a bowl, add eggs, and gradually pour in as much milk as needed to make a smooth, thick dough. Cover and let sit for six hours or overnight.
Step 5
Preheat the oven. Remove the beef from the refrigerator and let it reach room temperature. Mix mustard powder with a few teaspoons of water to make a paste. Rub the beef with mustard paste and season with salt and pepper.
Step 6
Heat oil or duck fat in a large skillet. Fry the beef on all sides, until it has a nice brown crust. Place the meat in a saucepan and bake in the oven. Be sure to turn off the heat after 30 minutes.
Step 7
While the roast beef is roasting, cook the chips. Peel the potatoes and boil lightly in salted water for seven minutes, almost until tender. Drain the water through a colander.
Step 8
Remove the beef from the oven, transfer it to a cutting board and rest. Preheat the oven to 220C again. In a saucepan with hot duck fat, bake the potatoes with a clove of garlic, thyme and a little sea salt.
Step 9
Pour the hot fat or heated oil into the pudding dough, stir and place in the tins. Bake with potatoes. Both will be ready in 25-30 minutes.
Step 10
While the roast beef is "resting" and the pudding and potatoes are fried, make the sauce. Pour the fat from the baking dish into a saucepan, dilute the wine and flour in it, cook over medium heat, stirring constantly, for about 10 minutes.
