Hearty Yorkshire Roast
Introduction to Yorkshire Roast
The Yorkshire Roast is a quintessential British meal, heralded for its indulgent flavors and rich history. Originating in England, it's traditionally served on Sundays and during festive occasions, embodying the spirit of togetherness. The star of this dish is the roast beef, complemented by crispy Yorkshire puddings and a medley of seasonal vegetables. This meal celebrates the art of roasting meats and the invention of Yorkshire pudding—often credited to the inventive cooks of North England during the 18th century.
Ingredients
- Beef joint (choose rib or sirloin)
- Olive oil
- Salt
- Black pepper
- All-purpose flour
- Eggs
- Whole milk
- Beef dripping or vegetable oil for pudding
- Potatoes
- Carrots
- Parsnips
- Brussels sprouts
- Gravy granules or homemade gravy ingredients
- Horseradish sauce (optional)
Preparation
Preparing the Beef Joint
Begin by pre-heating your oven to 220°C (428°F). Place the beef joint at room temperature on a roasting pan. Rub the olive oil generously over the meat and season well with salt and black pepper. It’s essential to let the beef sit out of the fridge for about an hour before cooking to ensure even roasting.
Preparing Yorkshire Puddings
For the Yorkshire puddings, whisk together 200g of flour, a pinch of salt, 3 large eggs, and 300ml of milk until smooth. Let the batter rest for at least 30 minutes. Preheat a 12-hole muffin tray with a teaspoon of beef dripping or vegetable oil in each compartment until very hot. Pour the batter evenly and bake until puffed and golden.
Cooking Process
Roasting the Beef
Place the seasoned beef joint into the oven. Roast for 20 minutes at the initial temperature, then reduce to 180°C (356°F) and continue roasting for 15 minutes per 500g for medium-rare. Use a cooking timer to track the timing accurately.
Cooking the Vegetables
While the beef cooks, prepare the potatoes, carrots, and parsnips by peeling and cutting them into chunks. Parboil the potatoes for 10 minutes. Drain and roughen the edges with a fork for crispy edges. Place in a roasting tin with oil, season, and add to the oven for the last hour of the beef cooking. Add the carrots and parsnips after 20 minutes. Boil the Brussels sprouts separately until tender.
Finishing Touches
Once the beef is cooked to your liking, remove from the oven and let it rest for at least 15 minutes before carving. Meanwhile, make the gravy following package instructions or make fresh using beef drippings, thickened with flour and flavored with stock.
Enjoying Your Yorkshire Roast
Carve the beef into thick slices and serve alongside the crispy Yorkshire puddings and roasted vegetables. Ladle over the rich gravy and, if desired, serve with a dollop of horseradish sauce for an extra kick. To fully embrace the heritage of this meal, enjoy it seated with family or friends, appreciating the warmth and comfort it brings on a Sunday afternoon or holiday celebration.