Now it's getting a little cooler my family have started muttering roast beef, yorkshire pudding, gravy when I ask what they'd like for dinner. So here's my version...there were no complaints
Recipe type: Mains
Serves: 6-8 people
- 700g organic beef topside joint, 100% grass-fed (see notes)
- Yorkshire Puddings
- 175g/6oz unrefined plain flour ie wholemeal, brown rice, quinoa, gluten free
- 2 large free range eggs
- 175ml/6oz organic semi/whole milk or non dairy alternative i.e. soya/almond
- 120ml water
- sea salt and black pepper to taste
- coconut oil or organic butter
- 300ml Organic/homemade vegetable stock
- 50mls (splash) red wine (optional)
- 2 tbs tapioca flour
- sea salt and freshly ground black pepper
- Preheat your oven to 450F/230C
- Begin with the yorkshire pudding batter
- Sift the flour into a large mixing bowl, season with the sea salt and pepper to taste and create a well and break in the eggs.
- Using an electric whisk/hand whisk beat in the eggs till you have a stiff mixture then gradually pour in the milk and water so you have a thin batter.
- Cover with cling film and set to one side, this stage can be done up to 6hrs in advance (just re-whisk briefly before using to ensure the batter is smooth)
- For the beef
- Heat 2 tsp of coconut oil in a frying pan and once hot add the beef to the pan turning till all sides are browned off.
- Put the beef joint on a baking tray, season with sea salt and freshly ground black pepper, and roast for 18mins (rare), 25 mins (medium)
- Whilst the beef is roasting prepare your yorkshire pudding muffin tins. Place ¼ tsp of coconut oil or butter in each mould.
- When the beef is cooked to your liking remove from the oven and replace with the muffin tins. Reduce the temperature to 425F/220C.
- Place the beef on a warmed plate and cover with two layers of foil and a clean tea towel to rest
- Now carefully remove the muffin trays and quickly (but carefully) pour the mixture equally amongst the 12 muffin moulds.
- Immediately place on the middle shelf of your oven and bake for 15-20 minutes until well risen and crispy.
- Whilst the yorkshire puddings are cooking make the gravy.
- Using a gravy separator or a jug pour any liquid from the beef's roasting tray into it
- Place the roasting tin on your hob and pour in the vegetable stock and the red wine,if using.
- Bring to the boil then simmer , scraping the base of the tray to loosen and residue on the tin.
- Pour this into the separator or jug.
- Using either 2 tbs of fat from the seperator/top of the jug or 1 tbs of coconut oil melt in the base of the tray, then stir in the flour till it begins to brown.
- Gradually pour in the juices from the seperator/jug (ensure only the juice not the fat)whisking as you pour till you have a smooth gravy of the desired consistency.
- Season with sea salt and pepper and strain into a gravy boat.
- Unwrap the beef, slice thinly into approximately 20 slices and place on a warmed platter.
- Pour any of the resting juices into the gravy or over the sliced beef.
- By now the yorkshires should be cooked. Remove from the oven and place on a warmed plate/platter.
- Take everything to the table and serve at once.
- Ideal accompaniments: mash, carrots, peas.
Research studies show clear nutritional advantages from beef, milk, and milk-derived foods (such as cheese and yogurt) obtained from100% grass-fed cows. These advantages typically include better fat quality (often involving more omega-3 fats, better ratios of omega-6 to omega-3 fats, increased amounts of conjugated linoleic acid, and higher quality saturated fat); increased amounts of certain vitamins (for example, vitamin E, or vitamin A in the form of beta-carotene); and increased amounts of other nutrients.