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Alison Oakervee's roast beef & vegetables with Yorkshire puds
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Alison has been food editor for Waitrose for more than 16 years, she also edited Share: The Cookbook
½ tbsp organic sunflower oil
2 tbsp Waitrose Duchy Organic Wholegrain Mustard With Honey
600g Waitrose Duchy Organic British Beef Roasting Joint
2 Waitrose Duchy Organic Red Onions, cut into wedges
2 sticks Waitrose Duchy Organic Celery, quartered
4 Waitrose Duchy Organic Carrots, peeled and halved lengthways
8 cloves Waitrose Duchy Organic Garlic, unpeeled
250ml organic red wine
FOR THE YORKSHIRE PUDDINGS
100g Waitrose Duchy Organic Plain White Flour
1 medium Waitrose Duchy Organic British Free Range Egg, beaten
250ml Waitrose Duchy Organic Whole Milk
8 tsp organic sunflower oil
1. Preheat the oven to 180°C, gas mark 4. Mix the oil and mustard together and rub over the beef. Place into a large roasting tin and scatter the vegetables and garlic around the meat, then pour over the wine. Season. Roast for 45-50 minutes for rare or until cooked to your liking, turning the vegetables halfway through.
2. Meanwhile, make the Yorkshire pudding batter. Sieve the flour and a pinch of salt into a mixing bowl. Make a well in the centre, add the egg and whisk, together with the milk, to form a thick, smooth batter. Cover and chill in the fridge for 30 minutes.
3. About 5 minutes before the beef is cooked, divide the oil between 8 holes of a 12-hole muffin tin. Place into the oven for 5 minutes. When the beef is cooked, remove from the oven and cover the tin with foil. Leave to rest in a warm place for 20 minutes.
4. Meanwhile, remove the muffin tin and increase the oven temperature to 220°C, gas mark 7. Divide the batter between the oil-filled holes and bake the puddings for 20 minutes or until golden and risen. Carve the beef and serve with the vegetables, cooking juices and Yorkshire puds.
Typical values per serving:
This recipe was first published in September 2017.
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