2kg beef topside; 1 cup flour; 2/3 cup milk; 2 eggs; 1cup rich beef stock; 3 tbsp olive oil; beef dripping; 1tsp honey; salt, black peppet
Roast Beef with Gravy and Yorkshire Pudding
Wash and trim the meat. Wrap it with cooking thread and brush slightly with 1 tbsp oil. Leave it to stand before cooking for 2 hours. Meanwhile prepare the batter for the Yorkshire puddings. Add 2 beaten eggs to the sifted flour, salt and add the milk mixed with half water, beating with a balloon whisk. Heat the grill with a lid (or oven) to maximum 15 minutes before hand. Place individual or one large Yorkshire pudding tray well greased with the dripping in the oven and increase the temperature to 220ºC. Pour the batter into the boiling fat until the tray is half full and cook for 40 minutes without opening the door so that the pudding doesn’t collapse. Reheat the grill to maximum once again for 15 minutes. Place the beef joint in the grill (or oven) covered with a lid. Cook the meet for 15 minutes on a grill (7 minutes per kilo) or in the oven at 220ºC and then reduce the heat to medium (150ºC in an oven), place the meat in a roasting dish and cover once more. Cook for 40 minutes (20 minutes per kilo). Wrap the meat in tin foil and leave to rest for at least 30 minutes. Meanwhile prepare the Sunday Roast: mix the oil with the honey, a pinch of salt and add peeled, chopped vegetables. Place in a baking tray and bake under a grill covered with a lid. While the vegetables are roasting and the meat is resting prepare the gravy. Reduce the stock on a high heat to 1/3 cup. Add the meat juices as well as any bits from the baking tray to the reduced stock. Season and cook until thickened. Remove the roast beef from the foil and slice into pieces 1cm thick whilst hot or as thin as possible once cold. Serve on warmed plates with the roasted vegetables, gravy, horseradish and Yorkshire puddings.