Roast beef with Yorkshire puddings
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
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.