ALEX JAMES PROPER ROAST BEEF AND YORKSHIRE PUDDINGS

Name: ALEX JAMES PROPER ROAST BEEF AND YORKSHIRE PUDDINGS
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: International
Ingredients: 1 whole rolled topside beef; mixed salad leaves; watercress; Lard or beef dripping; 400g plain flour; 500ml milk; 8 medium eggs; salt; 1 celeriac; Ready salted crisps

Alex James Over a year ago 3,577 views

Prep: 10 mins

Cook: 30 mins

Main Course

Ingredients

Accompaniment

Description

BBQ'ed Roast Beef

Method

1
Preheat the oven to Gas 4-5, 180C, 350F.
2
Weigh the beef joint and calculate the cooking time: 20 minutes per 450g (1/2kg) plus add 20 minutes cooking for Rare Beef; 25 minutes per 450g (1/2kg) plus add 25 minutes cooking for Medium Beef; 30 minutes per 450g (1/2kg) plus add 30 minutes cooking for Well Done Beef.
3
Take the celeriac and roughly peel to remove any knobbly bits.
4
Cut the celeriac into thin slices.
5
Place the celeriac slices into a large roasting tin in a single layer.
6
Place the beef joint directly onto the oven wire shelf or on a large wire rack.
7
Position the tray of celeriac under the joint to catch any dripping juices.
8
Roast for the calculated cooking time, turning and moving the veg around so that it bastes and browns in the juices; baste the joint too.
9
If roasting the beef as per the video, note that the cooking time will depend on the heat of the BBQ.
10
Test how much the meat is cooked by its resting temperature: Rare: 55–60°C; Medium rare: 61–65°C; Medium: 66–70°C; Well done: 71–75°C.
11
To make the Yorkshire Puddings, preheat the oven to Gas 6, 200C, 400F.
12
Into a large bowl or mixer, place the eggs, milk, and salt and whisk together.
13
Give this mixture a short rest before adding the flour.
14
Add the flour a little at a time until you create a batter the consistency of double cream.
15
Heat the Yorkshire pudding tins or dishes in the oven until really hot.
16
Carefully remove the tins/dishes and add a small spoonful of fat (the fat should melt immediately) followed by the batter, filling about ½ to ¾ of the way up the tins/dishes.
17
Return quickly back to the oven for around 30 minutes or until light, fluffy, and beautifully golden.
18
Allow the beef to rest in a warm place covered with foil for 20-30 minutes before cutting.
19
Place the watercress and leaves on a large serving board, drizzle with cooking juices from the meat, add the celeriac slices followed by the beef joint, scatter with crisps, and serve with Yorkshire puddings.