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Ingredients
2.7 kg (6 lb) rib of beef
1 tbsp English mustard powder
2 small red onions, quartered
1 bulb garlic, halved widthways
175 g (6 oz) strong plain flour
2 large eggs, beaten
1 tsp thyme leaves
300 to 400 ml (10 to 14 fl oz) milk
25 g (1 oz) plain flour
450 ml (16 fl oz) beef stock
300 ml (11 fl oz) red wine
Preheat oven to 190C, 375F or gasmark 4.
Score joint with a knife, pat dry and rub with mustard. Season with salt and pepper.
Place on a roasting rack in a large roasting tin, add onion and garlic and open roast
for 2 hours 20 minutes for rare or up to 3 hours 20 minutes for well done, basting
occasionally. Add a little water or stock to tin during roasting if it looks dry.
An hour before end of roasting time, mix a pinch of salt into strong plain flour,
add eggs and thyme and enough milk to form a smooth, thick batter for Yorkshire
puddings. Chill.
Once cooked, remove meat from oven, place on a platter and cover with foil. Retain roasting tin. Increase oven
temperature to 220C, 425F or gas mark 7. Pour 2 tbsp oil into a 12-hole muffin tin
and heat in oven for 5 minutes. Re-whisk batter and carefully pour into muffin tray.
Cook for 30 to 35 minutes.
Meanwhile, spoon off excess fat from meat roasting tin, leaving juices. Place tin
over heat and sprinkle in plain flour. Stir. Add a little stock. Scrape base of tin to
release any sediment. Add remaining stock, wine and any meat juices from platter. Simmer for 8 to 10 minutes,
stirring occasionally, to make gravy.
(Serves 6 to 8)
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