Roast beef with York­shire pud­dings

Australian Women’s Weekly NZ - - WINTER WARMERS -

SERVES 8 PREP + COOK TIME 2 HOURS 35 MIN­UTES (+ RE­FRIG­ER­A­TION & STAND­ING)

2kg cor­ner piece beef top­side roast 2 cups (500ml) dry red wine ¼ cup (70g) whole­grain mus­tard 4 cloves gar­lic, sliced 2 bay leaves 6 black pep­per­corns 4 sprigs fresh thyme 1 medium onion (150g), chopped 2 medium car­rots (240g), chopped 1 large leek (500g), chopped coarsely

1 Com­bine beef, wine, mus­tard, gar­lic, bay leaves, pep­per­corns, thyme and onion in large shal­low dish. Cover; re­frig­er­ate 3 hours or overnight.

2 Pre­heat oven to 180°C.

3 Drain beef, re­serv­ing 1 cup of mari­nade. Com­bine car­rot, leek and cel­ery in large bak­ing dish, top with beef; brush beef with oil. Roast, un­cov­ered, about 1½ hours. 4 Mean­while, make Pud­ding bat­ter. 5 Re­move dish from oven. In­crease oven to 220°C. Wrap beef in foil; stand 30 min­utes or un­til ready to serve.

6 Re­move veg­eta­bles from dish with slot­ted spoon; dis­card veg­eta­bles.

Pour pan juices into jug; stand 2 min­utes. Re­serve 1½ ta­ble­spoons oil from the sur­face for York­shire Pud­dings, dis­card re­main­ing sur­face oil; re­serve

2 stalks cel­ery (300g), chopped 2 ta­ble­spoons olive oil

YORK­SHIRE PUD­DING BAT­TER

1 cup (150g) plain (all-pur­pose) flour 2 eggs ½ cup (125ml) milk ½ cup (125ml) wa­ter

GRAVY

2 ta­ble­spoons plain (all-pur­pose) flour 1½ cups (375ml) beef stock 2 ta­ble­spoons of the pan juices for gravy. 7 Spoon re­served oil into eight holes of 12-hole (⅓-cup/80ml) muf­fin pan; heat in oven 2 min­utes. Spoon York­shire Pud­ding bat­ter into pan holes. Bake 20 min­utes or un­til puffed and golden. 8 Mean­while, make gravy. 9 Serve beef with York­shire Pud­dings and gravy.

YORK­SHIRE PUD­DING BAT­TER Sift flour into medium bowl; whisk in com­bined eggs, milk and the wa­ter all at once un­til smooth. Stand bat­ter 30 min­utes.

GRAVY Heat re­served pan juices in same bak­ing dish, add flour; cook, stir­ring, un­til browned. Grad­u­ally add stock and re­served mari­nade; cook, stir­ring, un­til mix­ture boils and thick­ens. Strain gravy into heat­proof jug.

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