Roast Beef And Yorkshire Pudding Recipe

How to make it

---

• Pre heat the oven to 500 degrees
• Rub the outside of the roast with the fresh basil
• coat the fat side of the roast with the pepper, paprika, and Worcestershire sauce
• in a roasting pan, lay down a layer of rock salt about 1 inch thick
• sparingly and evenly spray the rock salt with water from a spray bottle
• Rest the roast on the bed of rock salt, and fill the pan up with the remander of the rock salt, being sure to cover the entire roast.
• Once more, spray the rock salt with water uniformly
• Place in centre of oven and roast, about 12 to 15 minutes per pound. When done, let the roast rest in the rock salt till the Yorkshire puddings are done. The rock salt will have become very solid, and it may be necessary to break this crust with a mallet-no s--t!
• Meanwhile, sift the flour into a bowl along with the salt
• make a well in the centre of the flour
• crack the eggs into this well and beat lightly
• slowly add the milk and water and continue beating into a uniform batter. It may seem a little soupy, but that's okay.
• cover the bowl with a plate and chill the batter in the refrigerator till roast is done
• Once the roast is done (in about 105 to 115 minutes) reduce heat in oven to 420 degrees
• Pour vegetable oil into a muffin tin (about 1/8" per cup) and make sure to coat the walls of each cup.
• Place the muffin tin into the oven and heat the oil till it just starts to crackle and smoke
• Remove the muffin tin, and pour the batter into each cup, filling to within 1/4 inch of the top.
• Put back into the oven and bake the puddings for about 1/2 hour or until the puddings are puffed up and golden on top
• Serve with au jus, horseradish and/or english mustard

one aged boneless rib roast   Close

roast covered with rock salt   Close