How to make it

  • Gravy stock
  • place the beef bones and bay leaves into a roasting tin and roast in the oven at 220 degrees Celsius for 30 minutes.
  • Add the carrot, onion and celery chunks to the beef bones and cook for a further 30 minutes.
  • Transfer to a stock pot and cover with water. Bring to the boil and simmer for 4 – 5 hours, topping up with more water if necessary.
  • Leave to cool at room temperature, before transferring to the fridge. Skim off the fat and leave overnight.
  • horseradish sauce
  • mix the horseradish and white wine vinegar in a bowl.
  • In a separate bowl whisk the double cream. Add the horseradish mixture, caster sugar, mustard, lemon juice to the double cream and season. Mix well and transfer to a ramekin dish. Refrigerate overnight.
  • Yorkshire puddings
  • whisk the eggs, milk and water in a bowl and leave to rest for 15 minutes.
  • Sieve the flour into mixture, mix well and season.
  • roast
  • Chop carrots, onions and celery for the roasting tin and prepare the serving vegetables - carrots and cauliflower.
  • Parboil the potatoes in a saucepan for ten minutes in salted water and then drain them.
  • Place the potato roasting tin with goose fat and Yorkshire tin with beef dripping in the oven to heat for 20 minutes just before roast is done
  • Heat the roasting tin on the hob with some oil. Rub ground pepper into the beef and seal in the roasting tin. Place the chopped carrot, celery and onion in the bottom of a roasting tin with the beef on top, fat side up. Cook in oven for 20 minutes at 220 degrees Celsius then reduce the heat to 190 degrees and cook for a further 20 to thirty minutes.
  • Remove the potato roasting tin from the oven, add the parboiled potatoes and coat in the goose fat. Season them with salt and pepper and return to the oven for 35 minutes, turning twice during the cooking time.
  • Remove the Yorkshire pudding tin from the oven. Spoon in the Yorkshire pudding batter and return to the into oven for 20 minutes.
  • Add the chopped carrots to a saucepan of water. Place the cauliflower and broccoli in a steamer on top and steam for 10 minutes.
  • Remove the beef roasting tin from the oven.
  • Transfer the beef to a resting tray and remove and reserve the vegetables.
  • Skim off the fat.
  • Heat the roasting tray on the hob, deglaze with a glass of red wine.
  • Add the stock, carrot water and vegetables from the roast tin and juices from the beef. Reduce by half and then strain into jug.
  • 15. Carve the beef. Remove Yorkshire puddings and potatoes from oven. Arrange on the plate with the vegetables around. Spoon the gravy over and serve horseradish on the side.

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Reviews & Comments 3

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  • vvskgn 12 years ago
    I was just thinking of Yorkshire pudding. I saw a program on BBC about YP and here it is. Wow! Looks great!
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  • capedread 12 years ago
    the pudding goes with any roast really and is great but you must follow the instructions to the letter,or it will be tough instead of light and crunchy
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  • grizzlybear 12 years ago
    This looks good.......spechally the pudding
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