| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Jude2 |
4 |
servings |
INGREDIENTS
| 2 1/2 |
kg |
Tenderbeef roast beef; strung or netted |
|
|
Ground black pepper |
| 2 |
|
Cloves garlic; crushed |
| 1 |
tb |
Dripping |
| 1 |
tb |
Flour |
| 1 |
tb |
Flour |
| 2 |
tb |
Red wine |
| 1 1/4 |
c |
Beef stock; or the water from |
|
|
; cooked veges |
|
|
Ground black pepper |
| 2 |
c |
Flour |
| 1 |
ts |
Salt |
| 4 |
|
Eggs |
| 1 1/2 |
c |
Milk |
| 1 |
tb |
Cold water |
| 1 |
sm |
Piec dripping |
INSTRUCTIONS
THE BEEF
THE GRAVY
YORKSHIRE PUDDINGS
Rub the outside of the beef with garlic and pepper.
Sprinkle with flour and place on the pre-heated roasting tray with melted
dripping. Place in a pre-heated over at 180 C for 25 minutes per 500 g of
meat for medium-rare beef. Cover loosely with foil.
Leave to stand for 15 minutes before carving.
Place roasting dish over a low heat, add the flour, stir well until you
have a light brown mix.
Gradually add the wine and stock until the gravy thickens. Check the
seasoning. Serve over the roast beef and Yorkshire pudding.
To make the Yorkshire Puddings:
Place the pieces of dripping into Yorkshire pudding dishes or deep muffin
tins.
Place these in a pre-heated oven at 220 C until they start to smoke.
Place all other ingredients into a food blender and blend until smooth.
Pour the batter into the tins, fill three-quarters full.
Return to the oven immediately and bake for 20-30 minutes until risen and
golden brown.
Serve your roast beef with a selection of steamed, simmered and roasted
vegetables.
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