| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | British | Sainsbury4, Sainsbury’s | 4 | servings |
INGREDIENTS
| Traditonal Topside of Beef | ||
| 25 | g | Beef dripping; (1oz) |
| Salt and freshly ground black pepper | ||
| Ready made mustard | ||
| 125 | g | Plain flour; sifted (4oz) |
| 1/2 | ts | Salt |
| 1 | Egg; size 3 | |
| 200 | ml | Milk; (7 fl oz) |
| 75 | ml | Water; (3 fl oz) |
| 1 | tb | Plain flour |
| 2 | tb | Water |
| 300 | ml | Beef stock; (1/2 pint) |
| Salt and freshly ground black pepper |
INSTRUCTIONS
FOR THE YORKSHIRE PUDDING FOR THE GRAVY 1. Place beef on a rack in a roasting tin. Add dripping, and rub in seasoning and mustard to taste. 2. Place in a preheated oven 200°C/400°F/Gas Mark 6 for: rare - 20 mins/500g (1lb) plus 20 mins medium - 25 mins/500g (1lb) plus 25 mins well done - 30 mins/500g (1lb) plus 30 mins 3. To make Yorkshire pudding - Mix flour and salt together. Add the egg and half the milk. Beat until smooth then add the remaining milk and water. 4. 30 minutes before the meat is cooked, drain off all but 2 tablespoons of the juices into a small pan. Pour batter into the roasting tin and return to the oven. Increase the oven temperature to 220°C/425°F/Gas Mark 7, allowing the meat juices to drip onto the batter. 5. When meat is cooked, remove from from oven and leave to rest for 20 minutes. Allow Yorkshire pudding to cook for a further 15-20 minutes. 6. To make the gravy - skim fat off the juices in the pan and bring to the boil. Blend the flour with the water and stir in. Cook for 2-3 minutes. Add the beef stock to the required consistency and add seasoning to taste. Simmer gently for a further 2-3 minutes and serve. Converted by MC_Buster. NOTES : When selecting a joint of beef for this traditional British family roast, remember to allow 6 oz per person off the bone or 8-12 oz on the bone. Allow 25 minutes cooking time per 1 lb (500g) plus 25 minutes extra for a medium roast. Converted by MM_Buster v2.0l.
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