Side Dishes That Will Make Your Sunday Roast Even Better: Family will Enjoy it :-People in Britain have been having Sunday roasts for a long time. It’s their favourite meal of the week. Served with crispy roast potatoes (roasties), carrots and Yorkshire pudding, the beef is cooked just right.
Side Dishes That Will Make Your Sunday Roast Even Better: Family will Enjoy it
INGREDIENTS :
- For the Yorkshire pudding:
- ½ cup (74 grams) all-purpose flour
- ¼ teaspoon salt
- 2 large eggs, room temperature
- ½ cup (118 ml) whole milk, slightly warmed
- 12 teaspoons vegetable oil/lard or fat from beef roast
- For the beef:
- 3 pounds (1.4kg) beef rump or round roast , see note
- 1 tablespoon vegetable oil
- 3 teaspoons salt
- 2 teaspoons ground black pepper
- 1 tablespoon fresh rosemary, finely chopped
- For the potatoes:
- 6 tablespoons vegetable oil, lard or beef fat
- 6 to 8 yellow or gold potatoes, peeled and cut into wedges
- ½ teaspoon salt
- For the gravy:
- 3 tablespoons unsalted butter
- 1 yellow onion, cut into thin slices
- 3 tablespoons all-purpose flour
- 3 cups (709 ml) beef broth/stock
INSTRUCTIONS :
Warm the oven up to 200°C/400°F.
To make the Yorkshire pudding: Put the flour and salt into a big bowl. A little at a time, whisk in the milk until there are no more lumps. Add the egg and mix it in. Put it in the fridge for 30 minutes.
For the meat:
Spread the oil all over the beef. Put the rosemary, salt, and pepper all over the place.
On the stove, heat a cast iron or oven-safe skillet over medium-high heat. Grill the meat all the way around.
Put the beef in the oven, either in the pan or in a baking dish. For rare, roast the meat for 15 minutes per pound. For medium, roast it for 20 minutes per pound. **Look at note
To make the potatoes: While the beef cooks. Put the 6 tablespoons of oil, lard, or beef fat in a baking pan with high sides. Put it in the oven to get hot.
Put the potatoes in a big pan and cover them with water. Set aside for 3–4 minutes after you bring it to a boil. You are just getting them to a simmer. Put the potatoes in a strainer and shake them around to drain them.
This gives them rough edges that get crispy when they’re baked. Carefully take the pan with the oil out of the oven and add the potatoes. Cover the potatoes with the oil and make sure they are spread out evenly.
Then, sprinkle them with the 1/2 teaspoon of salt. Put it back in the oven and bake for another 40 to 45 minutes, until it turns golden brown. As needed to turn everything brown. When a sharp knife slides right in, they’re done. Cover with paper to stay warm.
When the beef is done, take it out of the roasting pan and put it on a plate. Cover the platter with foil and set it on a cutting board to rest while you make the gravy and Yorkshire pudding.
To make the gravy: Put the pan on medium heat and melt the butter. Put in the onions and cook them until they get soft. Add the flour and stir it in. Cook until it turns brown.
Mix the beef broth or stock into the flour with a whisk until there are no more lumps. Add salt and pepper to taste and let it simmer until it gets thick. You can strain the gravy to get rid of the onions or any flour chunks that you can’t get rid of. Stay warm.
To make the Yorkshire pudding: Heat the oven to 425°F (220 °C). If you have any beef fat left over, mix it with the lard or vegetable oil to make 12 teaspoons of fat.
Then, put one teaspoon of fat into each of the 12 muffin cups that have been cleaned. Put it in the oven on the middle rack and heat it for 10 minutes. It should smoke when the oil does.
Once they are done, carefully move the oven rack out of the way and pour about a third of the batter into each porcelain cup.
Put the pan back in the oven and bake for another 15 to 20 minutes, until it’s browned and puffed up. If you open the oven door before they’re done baking, they will fall flat. When they are golden and risen, take them out of the oven right away.
Take the meat and cut it up. Serve it with the potatoes, any vegetables you like, and the Yorkshire pudding. Add sauce on top and serve.
NOTES :
*Take the meat out of the fridge an hour before you cook it.
Internal cooking temperatures :
Only 120 to 125 degrees, bright red center
Nice and rare at 130 to 135 degrees, with a very pink centre
Medium, 140 to 145 degrees, with a light pink middle
Well done, 150 to 155 degrees, no pink
Good job, 160 degrees or more, brown all over.
