Roast beef with all the trimmings


Roast beef with all the trimmings
Serves: 6
  • 1.3kg lean rump roast, topside joint or silverside
  • 1tbsp English mustard powder
  • salt and freshly milled black pepper
  • For the Yorkshire puddings:
  • 175g strong plain flour
  • pinch salt
  • 2 large eggs, beaten
  • 1tsp fresh thyme leaves
  • 300-400ml milk
  • 2tbsp sunflower oil or beef dripping
  • For the roast potatoes:
  • 1.8kg potatoes, peeled, cut in half
  • 100ml sunflower or olive oil, or 100g beef dripping, goose or duck fat
  • salt
  • For the red wine gravy:
  • 25g plain flour
  • 450ml good, hot beef stock or water
  • 300ml full bodied red wine
  1. Preheat the oven to 190C/ Gas 5. Place the joint on a chopping board, score the skin, pat dry with kitchen paper and rub the mustard over the surface and season. Place the beef on a metal rack in a large roasting tin and open roast for the preferred cooking time, basting occasionally.
  2. Prepare the Yorkshire puddings. In a large bowl, sift the flour and salt together. Make a well in the centre and whisk in the eggs, thyme and enough milk to form a smooth, thick batter. Cover and leave to rest in the fridge for about 30 mins. Par-boil the potatoes in a large pan of boiling water for 10 mins. Heat a large roasting tin with the oil or dripping in the oven for 5-10 mins. Drain the potatoes and shake well in the pan. Remove the roasting tin and carefully add the potatoes. Toss gently, return to the oven and cook for 45-50 mins until golden brown.
  3. When the beef is cooked transfer to a platter and loosely cover with foil. Retain the roasting tin and its content for the gravy.
  4. To cook the Yorkshire puddings; increase the oven temperature to 220C/Gas 7 and add the oil or dripping evenly in a 12-hole muffin tin and preheat in the oven for 5 mins. Just before using, re-whisk the batter, adding any extra milk to return to the consistency of double cream and pour into a jug. Pour the batter evenly into each hole, return to the oven and cook for 30-35 mins or until golden brown and crisp.
  5. For the gravy, spoon off any excess oil from the tin, leaving about 2tbsp of meat juices. Place the tin over a medium heat and sprinkle over the flour. Stir well, add a little stock and stir again, scraping the base of the pan to release any sediment. Add the remaining stock, wine and any meat juices from the platter, adjust the seasoning, if required and simmer for 8-10 mins, stirring occasionally. Strain before serving.
  6. Serve the beef with all the trimmings and horseradish sauce.


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