Traditional British roast beef with Yorkshire pudding: tender beef, fluffy Yorkshire puddings, roast potatoes, veggies, and rich gravy you can cooking in 4 hrs.
The history of the dish dates back to the 18th century in England. Yorkshire pudding itself is believed to have originated in Yorkshire, England, where it was originally served as a cheap and filling dish to stretch out a small amount of meat. Over time, it became a staple accompaniment to roast beef dinners across Britain.
The combination of savory roast beef and light, airy Yorkshire pudding has become a beloved classic, cherished for its comforting flavors and nostalgic appeal. Today, it continues to be a cherished part of British culinary tradition, enjoyed by families and food enthusiasts alike.
Ingredients:
- 1.5 kg (3 lbs) beef roast (such as sirloin or ribeye)
- Salt and pepper, to taste
- 2 tablespoons vegetable oil
For the Yorkshire Pudding:
- 140g (1 cup) all-purpose flour
- 4 large eggs
- 200ml (3/4 cup + 2 tablespoons) milk
- Vegetable oil or beef drippings, for greasing
For the Roast Potatoes:
- 1 kg (2 lbs) potatoes, peeled and cut into chunks
- 3 tablespoons vegetable oil
- Salt, to taste
For the Gravy:
- 2 tablespoons all-purpose flour
- 500ml (2 cups) beef stock
- Salt and pepper, to taste
Instructions:
1. Preheat the oven to 220°C (425°F).
2. Season the beef roast generously with salt and pepper.
3. Heat the vegetable oil in a roasting pan over medium-high heat. Sear the beef on all sides until browned, about 5 minutes per side.
4. Transfer the beef to the preheated oven and roast for about 20 minutes per 500g (1 lb) for medium-rare, or until desired doneness is reached. Remove from the oven and let it rest for 15 minutes before slicing.
For the Yorkshire Pudding:
1. In a bowl, whisk together the flour, eggs, and milk until smooth. Let the batter rest for 30 minutes.
2. Preheat the oven to 230°C (450°F). Place a small amount of vegetable oil or beef drippings into each section of a muffin tin or a large baking dish and heat in the oven until hot.
3. Carefully pour the batter into the hot oil, filling each section about halfway. Bake for 20-25 minutes or until the puddings are risen and golden brown.
For the Roast Potatoes:
1. Place the potatoes in a large saucepan and cover with cold water. Bring to a boil and cook for 5 minutes. Drain well.
2. Heat the vegetable oil in a roasting pan in the oven until hot. Carefully add the potatoes, tossing to coat in the oil. Roast for 40-50 minutes, turning occasionally, until golden and crispy. Season with salt.
For the Gravy:
1. In a saucepan, heat the beef stock over medium heat until simmering.
2. In a small bowl, mix the flour with a few tablespoons of cold water to form a smooth paste. Whisk the paste into the simmering stock, stirring constantly until thickened. Season with salt and pepper to taste.
Serve the roast beef with Yorkshire pudding, roast potatoes, vegetables, and gravy. Enjoy your classic Sunday roast!
Nutrition Value:
1. Beef Roast (1.5 kg):
- Calories: Approximately 2,550 kcal
- Carbohydrates: 0 g
- Protein: Approximately 303 g
- Fat: Approximately 141 g
- Sodium: Varies depending on seasoning
- Cholesterol: Approximately 933 mg
- Nutritional Benefits: Excellent source of protein and essential nutrients such as iron, zinc, and B vitamins. However, it's high in saturated fat and cholesterol, so moderation is key.
2. Salt and Pepper:
- Salt and pepper typically add negligible calories, carbohydrates, protein, and fat.
- Sodium: Salt adds sodium, which is essential for fluid balance and nerve function, but excessive intake can contribute to high blood pressure.
- Nutritional Benefits: Adds flavor to the dish but should be used in moderation, especially for individuals watching their sodium intake.
3. Vegetable Oil (2 tablespoons):
- Calories: Approximately 240 kcal
- Carbohydrates: 0 g
- Protein: 0 g
- Fat: Approximately 28 g
- Sodium: 0 mg
- Cholesterol: 0 mg
- Nutritional Benefits: Provides healthy fats, particularly monounsaturated and polyunsaturated fats, which are beneficial for heart health. However, it's high in calories, so portion control is important.
For the Yorkshire Pudding:
1. All-Purpose Flour (140g or 1 cup):
- Calories: Approximately 512 kcal
- Carbohydrates: Approximately 109 g
- Protein: Approximately 13 g
- Fat: Approximately 1 g
- Sodium: Varies depending on brand and any added salt
- Cholesterol: 0 mg
- Nutritional Benefits: Contains carbohydrates for energy and a small amount of protein. However, it's low in fat and lacks significant vitamins and minerals.
2. Eggs (4 large eggs):
- Calories: Approximately 280 kcal
- Carbohydrates: Approximately 2 g
- Protein: Approximately 28 g
- Fat: Approximately 20 g
- Sodium: Approximately 280 mg
- Cholesterol: Approximately 840 mg
- Nutritional Benefits: Excellent source of high-quality protein, essential vitamins (such as vitamin D, vitamin B12, and riboflavin), and minerals (such as selenium and choline).
3. Milk (200ml or 3/4 cup + 2 tablespoons):
- Calories: Approximately 102 kcal
- Carbohydrates: Approximately 10 g
- Protein: Approximately 6 g
- Fat: Approximately 4 g
- Sodium: Approximately 82 mg
- Cholesterol: Approximately 20 mg
- Nutritional Benefits: Good source of calcium, vitamin D, and protein. However, it's important to choose low-fat or non-fat milk if you're watching your fat intake.
4. Vegetable Oil or Beef Drippings (for greasing):
- Calories: Approximately 240 kcal (for 2 tablespoons of vegetable oil)
- Carbohydrates: 0 g
- Protein: 0 g
- Fat: Approximately 28 g
- Sodium: 0 mg (for pure vegetable oil)
- Cholesterol: 0 mg (for pure vegetable oil)
- Nutritional Benefits: Provides healthy fats, particularly monounsaturated and polyunsaturated fats if using vegetable oil. Beef drippings may contain saturated fat but also add flavor to the dish.
For the Roast Potatoes:
1. Potatoes (1 kg or 2 lbs):
- Calories: Approximately 770 kcal
- Carbohydrates: Approximately 174 g
- Protein: Approximately 19 g
- Fat: Approximately 1 g
- Sodium: Varies depending on added salt
- Cholesterol: 0 mg
- Nutritional Benefits: Excellent source of carbohydrates for energy, dietary fiber, and vitamin C. Potatoes also provide some protein and various minerals, including potassium.
2. Vegetable Oil (3 tablespoons):
- Calories: Approximately 360 kcal
- Carbohydrates: 0 g
- Protein: 0 g
- Fat: Approximately 42 g
- Sodium: 0 mg
- Cholesterol: 0 mg
- Nutritional Benefits: Provides healthy fats, particularly monounsaturated and polyunsaturated fats, which are beneficial for heart health. However, it's high in calories, so portion control is important.
3. Salt (to taste):
- Calories: 0 kcal
- Carbohydrates: 0 g
- Protein: 0 g
- Fat: 0 g
- Sodium: Varies depending on the amount used
- Cholesterol: 0 mg
- Nutritional Benefits: Provides flavor to the dish, but excessive intake can contribute to high blood pressure. Moderation is key when using salt in cooking.
For the Gravy:
1. All-Purpose Flour (2 tablespoons):
- Calories: Approximately 64 kcal
- Carbohydrates: Approximately 13.6 g
- Protein: Approximately 2 g
- Fat: Approximately 0.2 g
- Sodium: Varies depending on brand and any added salt
- Cholesterol: 0 mg
- Nutritional Benefits: Contains carbohydrates for energy and a small amount of protein. However, it's low in fat and lacks significant vitamins and minerals.
2. Beef Stock (500ml or 2 cups):
- Calories: Approximately 20 kcal
- Carbohydrates: Approximately 2 g
- Protein: Approximately 4 g
- Fat: Approximately 0 g
- Sodium: Approximately 1,800 mg (depending on brand and any added salt)
- Cholesterol: Varies depending on preparation
- Nutritional Benefits: Provides flavor and depth to dishes. Depending on the preparation method, it may contain protein and essential minerals. However, store-bought versions can be high in sodium, so it's essential to choose low-sodium options if you're watching your salt intake.
3. Salt and Pepper (to taste):
- Calories: 0 kcal
- Carbohydrates: 0 g
- Protein: 0 g
- Fat: 0 g
- Sodium: Varies depending on the amount used
- Cholesterol: 0 mg
- Nutritional Benefits: Adds flavor to the dish but should be used in moderation, especially for individuals watching their sodium intake.
As always, the nutritional values provided are approximate and can vary based on factors such as cooking methods, portion sizes, and specific product brands. Additionally, the overall nutritional profile of the meal will be influenced by the preparation methods and any additional ingredients used.
Chef Culinary Creationss
Comments