THE days are getting colder and the nights are drawing in.
So now is the ideal time for a family roast-dinner.
Here is a recipe for beef with Yorkshire puddings, roast potatoes and gravy.
Roasts can be really economical if you dish them up with plenty of vegetables.
You can use the leftovers for a curry or stroganoff, or simply to make delicious sandwiches.
Roast beef and Yorkshire puds
Serves 6 – £1.95 per serving
Preparation time: 20 minutes
Cooking time: 90 minutes
- 1.6kg Morrisons British beef roasting joint
- 2 carrots, chopped into large chunks
- ½ celery head, chopped into large chunks
- 2 red onions, chopped into large chunks
- 1 rosemary sprig
For the Yorkshire puds (two each):
- 150ml sunflower oil
- 3 eggs
- ½ tsp salt
- 235ml milk
- 125g plain flour
- Get the beef out of the fridge the morning you want to cook it so that it is at room temperature.
- Preheat the oven to 230C/210Cfan/gas 8. Put the vegetables into the base of a large baking tray. Scatter with the rosemary sprig. Sit the beef on top.
- For medium, roast for 20 minutes. Then reduce the oven temperature 200C/fan 180C/gas 6. Roast for another 55 minutes.
- Remove the beef and the carrots from the oven and cover in tin foil and leave for an hour.
TIP: Leave the onion and celery in the pan as you will need them to make the gravy.
To make the Yorkshire puds:
- Sift the flour and 1 tsp salt into a clean bowl. Whisk in the eggs until you have a smooth paste. Set aside.
- Increase the oven temperature to its highest setting (240C/220Cfan/gas 9). Divide the sunflower oil into 12 holes of a muffin tin.
- Sit the muffin tin inside a larger baking tray and put the tray in the oven for five minutes or until the oil is shimmering.
- Half fill each of the muffin holes with the batter and bake for 20 minutes, turning the oven temperature down to 180C/fan 160C/gas 4 after the first five minutes.
- Do not open the oven door before the cooking time is up or they will flop.
Serves 8 – 15p per serving
Preparation time: 20 minutes
Cooking time: 50 minutes
- 2kg potatoes: Maris Piper or Desiree are best
- 100ml olive oil
- 1 tsp salt flakes
- 1 tbsp fresh thyme leaves, or parsley if you prefer
- Heat the oven to 220C/200Cfan/ gas 6. Peel the potatoes, cut into evenly sized chunks.
- Bring to the boil and boil for eight to nine minutes. Drain well, place the lid on the pan and shake the pan to scuff the surface of the potatoes.
- The fluffier they are the better, as they will absorb the fat and the crispier they will be.
- Meanwhile, put the oil in a large roasting tin and place in the oven for ten minutes until shimmering hot.
- Place the potatoes in the baking tin with the hot fat. Turn them over once to coat in the fat and then place in the oven.
- Cook for 35 to 40 minutes, turning once or twice in the last 15 minutes of cooking, until golden brown and crispy.
- Sprinkle with the salt and thyme leaves.
Serves 8 – 8p per serving
Preparation time: 5 minutes
Cooking time: 30 minutes
- 250ml beef stock
- 1 tbsp plain flour
- First, make the stock. You can use a stock cube or stock concentrate, and use the water from cooking the potatoes and your vegetables.
- Tip any excess fat out of the roasting pan but leave the vegetables in.
- Sprinkle the flour over the pan and scrape all the stuck bits off the bottom of the tin.
- Cook for 30 seconds, then slowly stir in the beef stock, only a bit at time, forming a thick paste and then slowly creating a lump-free gravy.
- Once you have your gravy, leave it to simmer for 25 minutes to a rich sauce.
- Strain and pour into a jug.
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