Roast Beef with Yorkshire Puddings

Is there a meal more comforting and homely than Sunday Roast? Whether, chicken, beef, lamb or pork, the smells that emanate from the kitchen and take over the house are to die for.

Sunday roasts are not tricky, they just require a little organisation. Preparation is the key.

I normally use the top oven as well for this meal - so that I can keep a better control on the potatoes. It also means I can get the Yorkshire puddings into the oven just prior to the beef coming out.

I always prepare the meal the same way; prepare the veg, parboil the potatoes, prepare the batter, make the trivet, sear the beef, and place in the oven. Place the potatoes in the top oven, and cook the swede. This will leave you free to make the puddings and gravy at the end, whilst wilting the broccoli, cooking the carrots and finishing the swede! It sounds daunting, but really isn’t.

You could argue that I cheat, using a digital thermometer - however, it really does make cooking the beef to perfection a whole lot easier! I like my beef just on the under side of medium rare, a nice pink colour. As such, I really do think the searing off first is vital, so that you achieve a decent texture on the outside.

If you are not up for the hassle of searing off the beef first, they add the beef to a preheat oven at gas mark 6. Cook for 20 minutes, drop the heat to gas mark 4, and then cook 15 minutes per 450 g for rare - add 15 minutes for medium rare.

There is no substitute to a home made Sunday Roast and Trimmings. I have yet to eat a decent version in a restaurant or gastro pub - till this date.

Roast Beef : Sunday Roast and all the Trimmings

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