What makes roast beef with yorkshire pudding a good choice?
This recipe for roast beef with Yorkshire pudding is designed to give you perfectly timed results. The beef stays juicy and tender while the puddings become light and airy with a deep golden colour. Using a very hot oven for the batter ensures a great rise every time. It is a reliable method that uses simple pantry staples to create a high quality meal.
Step by step: roast beef with yorkshire pudding
Prepare the beef: Preheat your oven to 200C. Rub the beef joint with a little oil and season it heavily with salt and pepper. Place the meat in a roasting tin and cook for about one hour for a medium result. Remove the beef from the oven and let it rest on a board for 20 minutes before you start carving.
Mix the batter: While the beef is in the oven, whisk the flour and eggs in a mixing bowl until the mixture is smooth. Gradually add the milk and water while you continue whisking to prevent any lumps from forming. Let the batter rest at room temperature for at least 30 minutes. This resting period helps the puddings rise much better when they hit the hot oil.
Heat the oil: Once the beef is out of the oven, increase the temperature to 220C. Put a small amount of oil into each hole of a muffin tin. Place the tin in the hot oven for about five minutes until the oil is shimmering and very hot. It is important that the oil is almost smoking before you add the batter.
Bake the puddings: Carefully remove the hot tin and pour the batter into the holes. Work quickly and put the tin back into the oven for 20 to 25 minutes until the puddings are golden and well risen. Do not open the oven door while they are baking or they might collapse. Serve the warm puddings immediately with the sliced roast beef and gravy.
Important tips for roast beef with yorkshire pudding
The most important rule for roast beef with Yorkshire pudding is to ensure the oil is piping hot before adding the batter. If the oil is cold, the puddings will be greasy and flat rather than light and crispy. You should also let the batter rest for a while to allow the gluten to relax. This leads to a much better texture in the finished pudding. When roasting the beef, use a meat thermometer to ensure it reaches your preferred level of doneness. A temperature of 55C is usually perfect for a medium rare finish. Always let the meat rest for at least 20 minutes before slicing to keep the juices inside. This also gives you the perfect amount of time to bake the puddings while the oven is at its hottest.
You can find more ideas here:
kedgeree,
ploughman’s lunch or
pasta with duck.
