Roast Beef and Yorkshire Pudding - an English Favorite

roast-beef.jpgOne of our favorite pastimes on the road is cooking. This is in our top 10 best meals; maybe #1. I came from an English family and grew up with Roast Beef and Yorkshire pudding, usually as the Sunday afternoon family dinner complete with mashed potatoes and lightly steamed green beans. Here are some cooking tips:

A top grade rump roast well marbled; maybe 2 to 3 pounds. Season to taste. Dry roast in heavy roasting pan fat side up at 425 deg for 20 minutes to sear then 325 deg until thickest part is about 125 degrees measured with a meat thermometer. Let rest while fixing gravy and Yorkshire. Slice thin against the grain to serve.
Prepare before hand with 1 cup flour, 1/8 tsp salt, 2 eggs and 1 cup milk. Mix into smooth batter the cover and refrigerate until ready to bake. I use muffin tins with about 1 tsp of high quality cooking oil in each then preheat in 425 deg oven for about 5-10 minutes. Immediately fill each tin about 2/3 full with batter. Place back into oven at 425 deg for about 20 minutes. DO NOT OPEN OVEN DOOR WHILE BAKING. They will collapse and you won't like the result.

Making gravy is an art and requires a bit of full time attention. The most important thing about great, rich gravy is deglazing the roast pan. All that dark crispy stuff in the bottom of the pan is extremely flavorful and is full of protein. Remove all but a couple tablespoons of grease from the roast. I heat the roaster over medium high heat and deglaze (scrapping bottom with a wide serving fork) with red wine a little at a time. It is amazing how those black bits dissolve.  Sprinkle about 2-3 tablespoons of flour to the resulting liquid stirring constantly until a smooth paste is formed (keep going so no flour lumps are present). Now add water, about a cup at a time to dissolve the paste. Continue to cook adding more water as necessary to get a consistency you will enjoy, not too thick or thin. The gravy will thicken as it continues to cook. Season with a little salt and pepper to taste. Keep warm over low heat.

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