Classic roast beef and yorkshire pudding
If you’re looking for a classic, hearty meal that’s perfect for any special occasion or Sunday dinner, then look no further than this recipe for roast beef and Yorkshire pudding. This beloved British dish features succulent, tender roast beef served alongside fluffy, golden-brown Yorkshire puddings. Roast potatoes and gravy finish this dish off.
If you think of a meaty dish that would pair perfectly with the Boschendal 2019 Shiraz you immediately think of roast beef, delicious gravy and pillowy Yorkshire puddings. It’s the perfect comfort food to enjoy while watching rugby.
For the roast beef, use either leaner topside (which is also more economical) or deboned rib roast, or whole sirloin.
Choose the size cut you require and adjust your cooking time accordingly. You can roast potatoes in the roasting tray provided your piece of meat is at least 2 kgs ) to allow the required cooking time) alternatively, roast separately and I can highly recommend my best ever duck fat roast potatoes (use sunflower oil if you don’t have duck fat).
Please note that in these images I sliced the meat with the grain which is incorrect. You should always slice meat against the grain. I did this so as to fit the composition of the meat in the serving dish.
Yorkshire pudding recipe
An easy and traditional Yorkshire pudding that is crispy on the outside and soft in the middle.
Classic Yorkshire pudding
A recipe to make classic British Yorkshire puddings.
- Prep Time: 20
- Cook Time: 20
- Total Time: 40 minutes
- Yield: 12
- Category: Sides
- Method: Baking
- Cuisine: British
Ingredients
250gm cake flour
150ml whole milk
150ml cold water
4 free-range eggs
1/2 tsp salt
3 Tbsp sunflower oil
Instructions
Put all the ingredients for the Yorkshire pudding batter into a blender and whizz until smooth. It should be the consistency of double cream. If making by hand, first beat the eggs, then add the milk and water and beat again. Sift the flour over and whisk until well combined and the consistency of double cream. Allow it to rest for 15 – 30 minutes.
When the roast beef comes out of the oven and is resting, crank it up to 230C / 450F. Divide the oil between the holes of a 12-hole muffin tin. About ½ – ¾ of a teaspoon per hole and put it in the oven to preheat for at least 15 minutes. It needs to be smoking hot.
Divide the batter evenly between the muffin cups (the batter should immediately start to bubble. If it doesn’t bubble it isn’t hot enough and needs to go back in the oven until it does. Bake for 15 – 20 minutes until golden brown and well puffed up. Serve immediately. Time this all so that the beef has rested and is carved. The gravy and sides have been made and take the tray of Yorkshire puddings directly from the oven to the table.
Keywords: Yorkshire pudding, classis, British
What to do with leftover roast beef & Yorkshire pudding
If you have any leftover roast beef and Yorkshire pudding turn them into open sandwiches and serve them canape style. Tear open a Yorkshire pudding, spread a dollop of horseradish cream and top with a thin slice of rare roast beef. Garnish with watercress.
Here are five more recipe suggestions to make use of leftover roast beef and Yorkshire pudding: (leave out the Yorkshire pudding if you prefer)
1. Beef and Yorkshire Pudding Pie: Cut the roast beef into small pieces and mix with a rich gravy, then layer in a baking dish with pieces of leftover Yorkshire pudding. Top with a layer of mashed potatoes and bake until golden and bubbly.
2. Beef and Yorkshire Pudding Sandwiches: Slice the roast beef thinly and layer between slices of leftover Yorkshire pudding, along with your favourite sandwich fixings, such as cheese, lettuce, tomato, and mayonnaise.
3. Beef and Yorkshire Pudding Salad: Cut the roast beef into bite-sized pieces and toss with a simple vinaigrette made from olive oil, vinegar, Dijon mustard, and honey. Serve over a bed of greens with crumbled Yorkshire pudding on top.
4. Beef and Yorkshire Pudding Tacos: Shred the roast beef and warm up the Yorkshire pudding, then fill soft tortillas with the beef, pudding, and your favourite taco toppings, such as salsa, avocado, and shredded cheese.
5. Beef and Yorkshire Pudding Shepherd’s Pie: Mix the roast beef with leftover vegetables, such as carrots, peas, and corn, and layer in a baking dish with pieces of Yorkshire pudding. Top with mashed potatoes and bake until bubbly and golden.
Roast beef cooking temperature and time chart
Place all the vegetables and herbs onto the base of a sturdy roasting dish and drizzle with a little olive oil. This acts as trivet on which you place the meat to cook. Place the browned meat on top of the vegetables and herbs and roast in the oven until done to your liking. Work on 20 minutes per 500gms.
Measure the internal temperature of the cooked roast beef and use the below as a guide to determine how well it is cooked (from rare to well done).
Rare: Out the oven @ 46°C/115°F – Final temp after resting – 49°C/120°F
Medium rare: Out the oven @ 48°C / 118°F – Final temp after resting – 52°C / 125°F
Medium: Out the oven @ 51°F/123°F – Final temp after resting – 55°F / 130°F
Medium well-done: Out the oven @ 53°C / 127°F – Final temp after resting – 57°C / 135°F
Remove from the oven and ready and set aside to rest for 30 minutes.
For more delicious roast recipes:
A classic beef & mushroom pie with ale
Roast chicken with herbs, white wine and cream
Standing rib roast (prime rib on the bone)
Herb-crusted roast rack of lam
My best recipes for vegetables on the side
PrintRoast beef
Classic roast beef with gravy and Yorkshire pudding recipe.
- Prep Time: 15
- Total Time: 15 minutes
- Yield: 4-6
- Category: Meat
- Method: Roast
- Cuisine: British
Ingredients
Roast Beef:
1.5kg – 2kg Beef topside, whole sirloin or deboned rib eye roast
A splash of olive oil (use a little more if using topside beef as this is very lean)
2 onions quartered
2 carrots, sliced
2 celery stalks, sliced
1 head of garlic, clove removed and bruised slightly (you can leave the skin on)
2 rosemary stalks
3 thymes stalks
2 bay leaves
Gravy:
2 Tbsp flour
½ – ¾ cup red wine
750ml (3 cups) good quality beef stock
1 Tbsp berry jam
Instructions
Preheat the oven to 180C/350F.
When the oven has reached temperature, heat a splash of sunflower oil in a large non-stick pan and sear the meat on all sides until just turning brown. If you are using sirloin or rig eye, you won’t need oil as you will start searing this meat on the fat cap.
Place all the vegetables and herbs onto the base of a sturdy roasting dish and drizzle with a little olive oil. This acts as trivet on which you place the meat to cook. Place the browned meat on top of the vegetables and herbs and roast in the oven until done to your liking. Work on 20 minutes per 500gms.
Rare: Out the oven @ 46°C/115°F – Final temp after resting – 49°C/120°F
Medium rare: Out the oven @ 48°C / 118°F – Final temp after resting – 52°C / 125°F
Medium: Out the oven @ 51°F/123°F – Final temp after resting – 55°F / 130°F
Medium well-done: Out the oven @ 53°C / 127°F – Final temp after resting – 57°C / 135°F
Remove from the oven and ready and set aside to rest for 30 minutes.
While the meat is resting crank up the heat to 230C for the Yorkshire puddings if you are making them (the batter should have been made while the meat was roasting).
Carve the meat against the grain. If you’re using a leaner topside, cut the slices very thinly. This is important when using slightly tougher cuts of meat. Watercress is a delicious garnish for roast beef.
To make the gravy, place the tray with all the cooked vegetables onto a burner on your stove and sprinkle over the flour.
Allow this to cook a little and absorb all the fat. Then deglaze the pan with the red wine and once that has been absorbed, add the stock. Stir and scrape the pan down and allow this to bubble for around 15 minutes, stirring frequently. Use a potato masher to squash all the vegetables and garlic down to release more flavour. Add the jam to the gravy and season to taste. Add more hot water if you prefer the gravy thinner.
Once it’s ready, pass it through a coarse sieve and keep warm until serving. If necessary, put it in a small pot to keep warm.
Keywords: roast beef, rare, gravy, yorkshire pudding
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