Recipes Roast beef and Yorkshire pudding

Recipes Roast beef and Yorkshire pudding

Recipes Roast beef and Yorkshire pudding

Recipes Roast beef and Yorkshire pudding Fulfill your cold-weather cravings with this tasty roast beef with Yorkshire pudding : may great British classic. Roast beef and Yorkshire pudding


  • one 8kg Coles beef rib eye roast, bone in
  • 2 tablespoons olive oil
  • one 2kg potatoes, peeled, quartered
  • 1 bunch beetroot, trimmed, scrubbed
  • 6 parsnips, peeled, halved lengthways
  • 6 small carrots, peeled, halved lengthways
  • 6 rosemary sprigs
  • Gravy, to function
  • 300ml dairy
  • 4 eggs
  • 1/3 cups simple flour, sifted
  • 1/4 cup vegetable oil


  • Step 1 Preheat stove to 200C or 180C fan-forced. Time of year beef well. Heat oil in a flameproof roasting pan over high warmth. Cook beef, turning, regarding 5 mins or until browned. Move to stove and roast for 25 mins.
  • Stage 2

    Arrange the potato, beetroot, parsnips, carrots and rosemary around the beef. Drizzle with staying oil. Roast regarding 1 hr 15 mins. Transfer beef to a platter and cover tightly with foil. Set aside to sleep. Increase oven to 240�C or 220�C fan.

  • Stage 3

    Meanwhile, for making Yorkshire puddings, use an electric mixer to whisk dairy and eggs in a bowl until pale. Season. Stand for 15 mins. Sift over flour and whisk to combine.

  • Stage 4 Place 1 teaspoon oil in each hole of a 12-hole medium (1/3 cup) muffin tin. Heat in stove for 5 mins until oil based is usually smoking hot. Remove from stove and fill each hole two-thirds full with batter � take care while the batter may spit. Bake regarding 15-20 mins or until puffed and golden.
  • Stage 5 Carve beef and serve with the vegetables, Yorkshire pudding and gravy.