Traditional Roast Beef Recipe
Ingredients
| Metric | ||
| Prime joint of beef on bone, ie sirloin, ribs, aitchbone (1 1/4—2 3/4 kg) or a prime joint of beef, boned and rolled, ie sirloin, ribs, topside 25—50 g dripping | ||
| Ground black pepper | 1 To taste | |
| Plain flour | 50 Gram (Yorkshire puddings:) | |
| Salt | 1 Pinch (Yorkshire puddings:) | |
| Egg | 1 (Yorkshire puddings:) | |
| Milk | 150 Milliliter (Yorkshire puddings:) | |
| Dripping | 1 Teaspoon (Leveled) (Yorkshire puddings:) | |
| Imperial | ||
| Prime joint of beef on bone, ie sirloin, ribs, aitchbone (2 1/2-6 lb) or a prime joint of beef, boned and rolled, ie sirloin, ribs, topside 1-2 oz dripping | ||
| Ground black pepper | 1 To taste (Yorkshire puddings:) | |
| Plain flour | 2 Ounce (Yorkshire puddings:) | |
| Milk | 1/4 Pint (Yorkshire puddings:) | |
| Salt | To Taste | |
| Salt | To Taste | |
Directions
Wipe the meat and trim if necessary.
Weigh and calculate the cooking time required.
For joints on the bone allow 20 minutes per 450g (1 lb), plus 20 minutes over; for a boned and rolled joint allow 25 minutes per 450 g (1 lb), plus 25 minutes over; to give a medium cooked joint.
For rare-cooked meat cut the cooking time by 5 minutes per 450 g (1 lb), and for a very well cooked joint add 5 minutes per 450 g (1 lb).
Place the joint in a roasting tin with the thickest layer of fat upwards.
Cover with dripping and season lightly.
Cook in a hot oven, basting several times, and roast potatoes alongside the joint.
Serve with Yorkshire puddings., horseradish sauce and a thin gravy made using the pan juices.
Beef can also be roasted in a moderately hot oven (190°C, 375°F, Gas Mark 5), allowing 25 minutes per 450 g (1 lb), plus 25 minutes over, for meat on the bone; 30 minutes per 450 g (1 lb), plus 30 minutes over, for boned and rolled joints; to give medium cooked meat.
Increase or decrease the times slightly for well cooked or rare meat.
To make Yorkshire puddings, sieve the flour with a pinch of salt into a bowl, add the egg and gradually beat in the milk to give a smooth batter.
Add a little dripping to four individual Yorkshire pudding tins, or 10-12 patty tins, and put into an oven (220°C, 425°F, Gas Mark 7), until the fat is really hot.
Pour in the batter and cook for 15 to 20 minutes until well puffed up and browned.
To make one large pudding, use double the quantity and a 20 cm (8 inch) square tin, increase the cooking time to 35 to 40 minutes.
Weigh and calculate the cooking time required.
For joints on the bone allow 20 minutes per 450g (1 lb), plus 20 minutes over; for a boned and rolled joint allow 25 minutes per 450 g (1 lb), plus 25 minutes over; to give a medium cooked joint.
For rare-cooked meat cut the cooking time by 5 minutes per 450 g (1 lb), and for a very well cooked joint add 5 minutes per 450 g (1 lb).
Place the joint in a roasting tin with the thickest layer of fat upwards.
Cover with dripping and season lightly.
Cook in a hot oven, basting several times, and roast potatoes alongside the joint.
Serve with Yorkshire puddings., horseradish sauce and a thin gravy made using the pan juices.
Beef can also be roasted in a moderately hot oven (190°C, 375°F, Gas Mark 5), allowing 25 minutes per 450 g (1 lb), plus 25 minutes over, for meat on the bone; 30 minutes per 450 g (1 lb), plus 30 minutes over, for boned and rolled joints; to give medium cooked meat.
Increase or decrease the times slightly for well cooked or rare meat.
To make Yorkshire puddings, sieve the flour with a pinch of salt into a bowl, add the egg and gradually beat in the milk to give a smooth batter.
Add a little dripping to four individual Yorkshire pudding tins, or 10-12 patty tins, and put into an oven (220°C, 425°F, Gas Mark 7), until the fat is really hot.
Pour in the batter and cook for 15 to 20 minutes until well puffed up and browned.
To make one large pudding, use double the quantity and a 20 cm (8 inch) square tin, increase the cooking time to 35 to 40 minutes.
Chef
