Traditional Roast Beef with Yorkshire Puddings

Cooking Time:     2 hrs 35 mins
Serves:                 4 people

What you need

1.5kg John Penny beef topside joint
25g beef dripping - ask your butcher for this
Ready prepared mustard
Freshly ground black pepper
125g plus 1 tablespoon plain flour, sifted
1 medium size egg
200ml milk
75ml plus 2 tablespoons water
300ml beef stock

How to cook

Preheat the oven to Gas 6, 200°C, fan 180°C, 400°F.  Place the beef on a rack in a roasting tin. Rub the dripping, mustard and pepper over the joint.

Cook the beef for 20 minutes per 500g, plus 20 minutes. When the meat has cooked, drain off all but 2 large spoonfuls of the meat juices into a small pan.  Remove the beef from the oven and cover well with foil and clean tea towels and leave to rest whilst the Yorkshire puddings are cooking.

Meanwhile, whilst the beef is still roasting make the Yorkshire pudding batter, put 125g of the flour in a bowl, then add the egg and half the milk. Beat until smooth and add the remaining milk and 75ml of water.

Increase the oven temperature to Gas 7, 220°C, fan 200°C, 425°F.  Heat a 12 section patty tin in the oven, add some oil to each patty and allow to heat for a few minutes and then pouring the batter into the hot patty tins.  Cook the pudding for 20 minutes or until risen and crisp.

To make the gravy, skim the fat off the reserved juices in the pan and bring them to the boil. Blend the flour with the water and stir in. Cook for 2-3 minutes, and then add the beef stock.  Simmer gently for a further 2-3 minutes and serve with the beef and the Yorkshire puddings.

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