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February 2, 2014 / mintcustard

Roast beef, gravy and a huge Yorkshire pudding.

Sunday Roast beef.

Sunday Roast beef.

To celebrate the fact that Knorr’s Gravy Pots have been awarded Product of the year in the Gravy and stocks category at the Product of the Year awards, I was lucky enough to receive a Sunday Roast Hamper. This included everything I needed for a Sunday roast.  Several varieties of gravy pot featured in the hamper of course. The beautiful piece of beef had to be the star of the show but we all love gravy in our house especially when poured generously over a big piece of Yorkshire pudding.

Sunday Roast Hamper

Sunday Roast Hamper

I treated the beef very simply. Several shallots were sliced very thinly and placed in the bottom of a large roasting tin. The beef was laid on top and generously seasoned with salt and pepper. The fat cap on the beef was smeared with a mixture of whole grain mustard and horseradish sauce. The beef was then roasted for 30 minutes at 240c and then a further 25 minutes at 180c. The beef rested under foil and a tea towel for another 15 minutes to give fantastic rare roast.

Whilst the beef roasted the potatoes, parsnips and carrots were peeled and par boiled. A good spoonful of dripping was added to a tray and the roots were tumbled in to bake together until crispy on the outside and fluffy on the inside. Roasting carrots enhances their sweetness and the little char on the edges is wonderful. A big portion of broccoli topped the meal off nicely. Thank you Knorr for asking me to join in.

As I said York shires and gravy are a vital (essential) part of any roast beef dinner in our house. I tend to make one huge Yorkshire and share it out rather than make individual ones. Here is my recipe.

Huge Yorkshire Pudding

Huge Yorkshire Pudding

Huge Yorkshire Pudding

2 large free range eggs

125g plain flour

1/2 pint milk

pinch salt

a large dollop of beef dripping

1 large deep roasting tin

  • Pre heat the oven as hot as it will go.
  • Whisk the eggs and the flour together.
  • Stir in the milk until all combined.
  • Season with the salt.
  • Put the dripping in the pan and place in the oven until smoking hot.
  • Transfer the batter to a jug.
  • Open the oven door, slide the roasting tin out a little way but try not to remove from the oven.
  • Pour the batter into the hot fat.
  • Slam the tin back in the oven and leave for 25 minutes until puffed up and crispy.

Gravy as I said is vital for this dish. I use the gravy pots as a base to my gravy and then add to them but they are brilliant just as they are. What I love about them is that they need to be cooked out. I know this takes longer than just pouring boiling water onto granules but the flavour and lack of flouriness is important to me.

Gravy Pots

Gravy Pots

Gravy.

  • 1 beef gravy pot
  • shallots from under the beef roast
  • warm water used to deglaze the roasting tin

Place the water into a pan, whisk in the gravy pot. Bring up to the boil slowly whilst still whisking. Simmer for a minute. Add in the crispy beefy shallots, stir and serve over your Sunday dinner.

I was not paid for this post and all views and recipes are my own.

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3 Comments

Leave a Comment
  1. TheFreshFresher / Feb 3 2014 4:00 pm

    Oh my gosh – this picture made me much hungrier than any arty photograph ever could!

  2. mintcustard / Feb 3 2014 5:05 pm

    Glad about that because I can’t do arty photos. Just a plain and simple “what’s on my plate” shot!

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