Page 182 - April Issue

mama me-time | recipes
Mouth-watering Main Course
Traditional Roast Beef with Yorkshire

2 kg ribeye of beef tied with string
Dijon or English mustard
Onion, carrots, celery, garlic, leeks for roasting beef

Beef dripping or olive oil

600g Potatoes

600g Parsnips

600g Carrots cesptmuliedfaaftuniFlqabsouuwaprseier.aarocryntof,tyeehmfsefdesoemiaitoolnodnfpdrraemrlwoebcnethctooew@f!ill
600g Swede
Yorkshire Pudding
150g Eggs
150g Flour
150g Milk
Salt and pepper
Little water

mother, baby & child April 2011 Preparation Method

1 Preheat oven to 200C.
2 Mix the Yorkshire pudding mix and keep to one side.
3 Rub the beef with the mustard and season with salt and pepper.
4 Heat a little oil in a pan and seal the meat, be careful not to burn the mustard.
5 When sealed put into a roasting tray, with some rough cut vegetables on the bottom to stop beef

from burning and sticking to the tray.

6 Put in the oven for around 30 minutes (cook for longer if you do not like your beef medium rare)
7 Whilst this is cooking prep the potatoes, carrots, Swede and parsnips.
8 Heat a little dripping in another roasting pan and then add the potatoes and the Swede carefully as

it might spit a little, season and place in the oven, after 20 minutes add the parsnips and the carrots
and keep turning to get an even colour.

9 Remove the beef from the oven when ready.
10 When beef is cooked wrap in a little foil and let it rest for 30 minutes this will help the beef to

become tender, as the muscles will relax after cooking.

11 In the roasting pan add beef or veal stock to the vegetables and simmer for 10 minutes to make

your gravy and then strain and keep to one side.

12 Turn the oven down to 180C.
13 Heat up your Yorkshire pudding tray with a little beef dripping in (either in a big or small tray)
14 Add your mixture about ¾ the way and put tray in oven for 26-30 minute or till golden brown.
15 Try not to open the oven as this will allow the steam to escape out of the oven and the Yorkshire

pudding will collapse but if you have to, don’t slam the oven door. Just close it gently.

16 Reheat the beef, vegetables and gravy and serve.
17 Serve with a little horseradish sauce and mustard.

Note to Mum: It’s perfect for your Easter feast!

Recipe courtesy of Yes Chef Catering LLC

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