Roast Beef with Yorkshire Pudding AGA

Roast Beef with Yorkshire Pudding AGA

It is important to have the piece of beef at room temperature at least 1 hour before roasting for better results.
5 from 1 vote
Course Aga, Main Course
Cuisine French, Irish
Servings 6

Ingredients
  

Striploin or Rib of Beef

  • 2 kg Striploin or Rib of Beef, bone-in
  • Salt and pepper
  • 1 tbsp oil
  • 1 onion sliced
  • 2 carrots sliced
  • 1 bulb garlic halved

Roasted Potatoes:

  • 8-12 potatoes
  • 2 tbsp goose/duck fat/oil
  • Salt and pepper

Yorkshire pudding:

  • 250 ml milk
  • 3 eggs beaten
  • 110 g plain flour sifted
  • salt and freshly ground black pepper

Gravy:

  • 1 tbsp plain flour
  • 100 ml red wine
  • 300 ml beef stock

Instructions
 

  • Preheat the ovens.
  • Weight your joint to calculate the time of cooking (10-15 minutes + 15minutes per 500g)
  • Rub the beef with some oil and season well with salt and pepper.
  • Place the beef on a roasting tray with a bulb of garlic, carrot and onion as a raft. Alternatively, place the beef on a small rack in the roasting tray.
  • Place in the roasting oven in the middle shelf. The higher the beef will be the more it will roast quickly on the surface.
  • Roast for our weight for about 1 hour and 10-15 minutes. After this stage remove the beef from the oven and allow to rest for at least 15 minutes covered with a loose layer of tin foil. The beef at this stage should be medium/ medium-rare.
  • If you feel the beef is roasting too quickly, after a third of the time, you can move the beef into the simmering oven to let the beef continue to cook more gently. And allow yourself to have space for the Yorkshire pudding and roast potatoes.
  • Meanwhile, prepare the Yorkshire pudding. Sieve the plain flour into a large mixing bowl and add in a pinch of salt and pepper. Whisk the eggs and milk together and add this to the plain flour and whisk until a smooth batter has been achieved. Allow to rest for 10-15 minutes.
  • To continue, on the boiling stovetop , in a saucepan, bring to the boil the potatoes. Simmer for 7 minutes or so.
  • Place the fat on a roasting tray (or you can use any space around the roasting joint) and place the tray in a hot oven for a few minutes to melt the fat. Strain the potatoes and give them a little shake to fluff them up. Add the potatoes to the hot fat and place in the oven for 35-40 minutes.
  • Next, place a 12-cup muffin tray in the roasting oven ( or baking oven if not available) having first filled the cups to a ¼ with vegetable or sunflower oil (ie-about a dessertspoon in the bottom of each) and allow this to heat for 5-10 minutes until the oil is sizzling.
  • When the beef is removed and settling, it is time to place the Yorkshire pudding to bake and prepare the gravy.
  • Pour the batter in the muffin tin and transfer back to the oven to cook for 15- 20 minutes until the puddings are well risen and golden brown.
  • Remove the beef on a board, drain excess fat and place the roasting tray on the boiling stovetop or simmering stovetop if you prefer to go slower.
  • Stir over the flour until the mixture becomes dry and lumpy in consistency. Add in the red wine and beef stock slowly. Once boiled for a minute, remove from the heat and Strain through a fine sieve into a clean saucepan or sauceboat. Keep warm on the stovetop enamel.
  • Now, carve the beef and serve with the Yorkshire pudding, roast potatoes and gravy!

Notes

Roasted Potatoes:
8-12 potatoes
2 tablespoon goose/duck fat/oil
2 tablespoons plain flour
Put the potatoes into a small saucepan, covered with water and bring to the boil.
Reduce the heat and simmer for 10 minutes
Place the fat on a roasting tray and place the tray in a hot oven (190C/375F/Gas Mark 5) for a few minutes to melt the fat.
Strain the potatoes and give them a little shake.
Add the flour to the potatoes at this stage and coat the potatoes in the flour.
Add the potatoes to the hot fat and cook for 35-40 minutes
Keyword Aga cooker, Beef, sunday roast

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