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Great British Beef Week Recipe

Great British Beef Week Recipe

Did you know this week (23rd April - 1st May) is British Beef Week? The aim is to support British beef farmers as well as to celebrate British produces. 

We went back to classics this time. What better celebrates British culture than simple roasted beef with homemade Yorkshire pudding and some nice gravy on top? If you're hosting a bank holiday party turn this rustic dish into delightful canapes - and don't forget to share your creations with us! #PIdish 

Ingredients (6-8 people)

2kg sirloin of beef (on the bone)
salt and pepper

For the Yorkshire Pudding

115g flour
1 egg
200ml milk
100ml water
salt
60g lard

For the Gravy:

Meat juices
2 tbsp. plain flour
550ml vegetable stock
salt and pepper
mustard
horseradish sauce
1 tbsp. treacle

 

Method for Beef

Place the beef in a roasting tin and season with salt and pepper. Put in a preheated oven at 240°C for 20 minutes then turn down the heat to 190°C and cook for 15 minutes per ½ kg for rare beef, and extra 15 minutes for medium rare and a further 30 minutes for well done.

Remove from the oven and allow to rest for at least 15 minutes before carving.

 

Method for the Yorkshire Pudding

The Yorkshire pudding mixture can be made in advance and left to stand for 1 hour. Place the flour in a food processor. Mix the egg, milk and water together and pour into the food processor via the funnel with the motor on to produce a smooth batter. Season with salt.

Heat the lard until searing hot and pour into 12 individual or 2 large tins. Pour the batter on top and bake in the oven at 200°C. Individuals 15 – 20 minutes. Large ones 30 minutes.

 

Method for Gravy

To make a simple gravy once the meat is cooked remove it to a separate dish and place the roasting tin on the hob. Stir in the flour and cook for a couple of minutes stirring to a smooth paste.

Gradually add the hot stock and continue stirring. Season to taste with salt, pepper, mustard, horseradish and black treacle.