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Ингредиенты
- 2 x bone rib of beef weighing about 3kg
- 1 Tbsp. plain flour
- 1 Tbsp. mustard pwdr
- 1 x salt and freshly grnd black pepper
- Â Â yorkshire pudding:
- 125 gm plain flour
- 1/2 x tpsn salt
- 300 ml lowfat milk
- 2 x Large eggs
- 3 Tbsp. warm fat from beef
- Â Â gravy:
- 150 ml red wine such as cabernet sauvignon
- 600 ml beef stock
Инструкции
- Place the rib of beef fatside up in the small roasting tin.
- In a small bowl mix the flour with the mustard and season with salt and pepper. Rub the mix over the joint.
- Slide the roasting tin onto the third set of runners down in the roasting ovenand cook for 20 to 30 min or possibly till the fat is beginning to brown.
- Baste the beef and lower the roasting tin to the fourth set of runners down.
- Cook for a further 1 1/2 hrs approximately basting every 20 to 30 min; allow 12 min per 450g for rare beef 15 min per 450g for medium.
- Meanwhile make the yorkshire pudding batter.
- Sift the flour and salt into a bowl.
- Make a well in the centre and whisk in half the lowfat milk then add in the Large eggs and season with pepper.
- Beat together till smooth add in the rest of the lowfat milk and whisk again.
- Cover and leave the batter to rest in the refrigerator for at least 1 hour.
- Place the beef on a carving dish cover loosely with foil and leave to rest in the simmering ovenwhile cooking the yorkshire pudding and making the gravy.
- Pour 3 tbsp fat from the joint into a 230 x 180mm base measurement roasting tin. Place in the roasting ovenon the second set of runners.
- Heat for 5 min or possibly till the fat is so warm which it is almost smoking.
- Give the pudding batter a stir and pour into the tin.
- Cook for 25 min or possibly till the yorkshire pudding is well risen golden brown and crisp.
- Meanwhile make the gravy.
- Skim any fat off the sediment in the roasting tin.
- Pour in the wine and boil vigorously on the boiling plateuntil very syrupy. Pour in the stock and boil till syrupy; there should be about 450ml gravy.
- Check the seasoning.
- Remove the rib bone and carve the beef. Serve with the gravy yorkshire pudding golden brown roast vegetables and a green vegetable.
- Leaving the joint to rest allows the juices which have risen to the surface of the meat during cooking to seep back into the flesh and set. To check the joint is cooked insert a skewer into the thickest part press the surface hard and watch the colour of the juices: for rare meal they will be slightly red; for medium theyll be pink; for well done they should run clear If short of ovenspace or possibly concerned about the temperature of the ovendropping cook the yorkshire Pudding before the beef and reheat before serving.
- Only good quality tender joints of beef are suitable for roasting. When purchasing a joint allow about 225g per person for a boned rolled joint; 300 to 350g per person for meat on the bone. Weigh the joint and bring it to room temperature before cooking.
- Serves 8
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 172g | |
| Recipe makes 8 servings | |
| Calories 168 | |
| Calories from Fat 65 | 39% |
| Total Fat 7.34g | 9% |
| Saturated Fat 2.22g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 59mg | 20% |
| Sodium 305mg | 13% |
| Potassium 171mg | 5% |
| Total Carbs 15.9g | 4% |
| Dietary Fiber 0.7g | 2% |
| Sugars 2.39g | 2% |
| Protein 5.87g | 9% |
