ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel
  • »
  • Food and Cooking»
  • World Cuisines»
  • Western European Cuisine»
  • British Cuisine

Great British Dishes: Roast Beef & Yorkshire Pudding, Roast Potatoes and Assorted Vegetables!

Updated on August 17, 2015
KSMcClintock profile image

Kevin was born in Stevenage New Town, UK in the summer of 1959, and graduated from Gonville & Caius College, Cambridge in 1980.

The Great British Roast Dinner!

As long as you have a joint of beef with a layer of fat then you are halfway there. The more marbling (veins of fat in the meat) then the tastier it will be.

Cook Time

  • Prep time: 30 min
  • Cook time: 1 hour 30 min
  • Ready in: 2 hours
  • Yields: 2 or more

Ingredients

Click thumbnail to view full-size
Side of beefPotatoesMilkplus eggsand flour equalYorkshire puddingsCauliflowersSproutsPeas
Side of beef
Side of beef
Potatoes
Potatoes
Milk
Milk
plus eggs
plus eggs
and flour equal
and flour equal
Yorkshire puddings
Yorkshire puddings
Cauliflowers
Cauliflowers
Sprouts
Sprouts
Peas
Peas

Ingredients

  • Beef joint with fat
  • Parboiled potatoes
  • Milk flour eggs
  • Assorted vegetables

Roast Beef, Yorkshire Pudding, Roast Potatoes and Vegetables

  1. Preheat the oven to 475°F (240°C). To make the fat extra crispy, gently rub in a big spoonful of dry English mustard mixed with flour and sprinkle with salt & pepper. Cook at original temp. for 20 mins. then turn down to 375°F (190°C) and cook for 15 mins. per pound. Add an extra 15 mins. for medium rare, or 30 mins. for well done.
  2. Yorkshire Pudding may be prepared after the joint is in the oven, and then cooked for 10 mins. in very hot oil at the end. It is a simple mixture of about 2-3 eggs, whisked together with a little flower and milk.
  3. The Roast Potatoes should be peeled and parboiled for about ten minutes, shaken in a sealed saucepan (this roughs up the edges, but don't go crazy). Dust the potatoes with a l;ittle flour and roast alongside the beef.
  4. Lightly boiled or steamed vegetables to taste: the most popular are - mashed potatoes, greens, sprouts, carrots, swede, roast parsnips *(see Roast potatoes), cauliflower and peas.
  5. The gravy is a mixture of the roast meat juices, the remaining vegetable water and a solution of cornflower. With the meat pan on the stove, ensure the meat juices and vegetable water mixture is boiling, add the cornflour dilution and stir away! The thickness or thinness of your gravy will depend on the liquid/cornflour ratio.
  6. Serve with English Mustard or Horseradish Sauce

Roast Beef, Yorkshire Pudding, Roast Potatoes and Vegetables

Nutrition Facts
Serving size: 100g portions
Calories 1385
Calories from Fat360
% Daily Value *
Fat 40 g62%
Carbohydrates 308 g103%
Sugar 43 g
Protein 89 g178%
Sodium 4239 mg177%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
Cast your vote for Roast Beef

Serving Suggestions!

Roast Beef - Yea or Nay?

Do you enjoy Roast Beef?

See results

Comments

    0 of 8192 characters used
    Post Comment

    No comments yet.