BBC radio 2

Did you hear our how to guides on Simon Mayo's Radio 2 Drivetime show?

You may have read about Howopia in The Telegraph?

How To Make The Perfect Roast beef and Yorkshire Pudding

Your rating: None Average: 5 (1 vote)
This is the quintessential English meal, most commonly served as the “traditional” Sunday roast. In homes across the land the mouthwatering scent of a roasting joint wafts tantalizingly, summoning the faithful to a feast. Despite its place in the culinary consciousness, having to produce this most iconic of meals, causes panic and trepidation amongst young and old, male or female alike. Yet, if the task is approached in a methodical and calm manner, an impressive and memorable dining experience can be achieved. As with all food preparation, the key to success is in the quality of the ingredients, don’t be tempted to skimp on quality, particularly with the choice of beef joint. This recipe will comfortably feed between eight and fourteen people, and is therefore perfect for a large family gathering.
What you'll need: 
3-4Kg Joint of Fore Rib
2.5kg King Edward Potatoes
Cayenne Pepper
Goose Fat
Rice Flour
Selection of Seasonal Vegetables
Stilton cheese and Redcurrant Jelly
For the beef, choose a Scottish or Black Welsh Beef fore rib joint, 3-4 kilos should suffice, and a good butcher should be able to either supply this, or recommend a suitable alternative. This should be removed from the fridge a good hour before roasting in order that it reaches room temperature. Pre-heat the oven to 220C/425F/Gas 7, and whilst it is heating up, place 2 onions cut into rounds in the bottom of the roasting dish. Balance the beef on the top of the onions, on its bones, smear 2 tablespoons of garlic oil over the joint and sprinkle with salt, thyme and cayenne pepper. Roast the joint for around two hours, or to suit your taste. For rare beef cook for 33 minutes per kilo, medium 44 minutes per kilo, and for well done, 66 minutes per kilo. Once the beef is cooked, remove it from the oven and leave to rest for 30 minutes prior to carving.
To accompany the beef serve a selection of seasonal vegetables, the centrepiece of which should be the roast potatoes. This is the method for the perfect roast potato, and one which will confirm your place as a cook without equal. First select King Edward potatoes, as these are simply the best variety for roasts, cut each potato into three, and par boil for 5 minutes. Once parboiled roll them in 3 tablespoons of rice flour, then arrange them on a roasting tray and drizzle in goose fat. Since the advent of the celebrity cooking programs, goose fat is now readily available in most supermarkets. Cook the potatoes in a hot oven, until they are a deep golden brown. once cooked they will be crunchy on the outside, and soft and fluffy on the inside- Simply superb!
Serve the meal with your favourite seasonal vegetables, and if possible, steam them rather than boil, as this will preserve not only the flavour, but also a firm to the bite texture.
Now for the “piece de resistance”, the Yorkshire Pudding, no Sunday lunch is complete without mounds of these delectable confections. Take 1 1/4 cups of milk, and add 4 eggs, thoroughly blend the mixture, and leave to stand for 15 minutes. Once rested carefully add 1 1/2 cups of flour and a pinch of salt, thoroughly blend. Using a yorkshire pudding tin, or a Yorkshire Pudding tin, add a small amount of the fat from the roasting joint into each depression and heat in the hot oven, once almost smoking add the mixture and cook until the puddings have risen and are golden brown.
If you want to be really impressive, add a port and stilton gravy, this rich sauce is the perfect addition to the meal, and will complete the ensemble to perfection. Make a roux by placing 2 tablespoons of the fatty beef juices into a saucepan and whisk in 1 tablespoon of flour until it forms a smooth paste. Add the majority of of 125 ml of port, keeping back 1 tablespoon, and keep whisking over a low heat until thickened. Remove from the heat and add 500 ml of beef stock. Add 125 g of Stilton Cheese and melt it into the gravy, finally add1 tablespoon of redcurrant jelly with a pinch of salt an pepper. If the steps are followed carefully, this is an easy meal to make, and as already stated, is sure to impress. If you find the Port and Stilton gravy a little too rich, simply add 1 pint of water to the beef fat, heat, add a beef stock cube and gravy browning, and stir over heat unit lit thickens. 

All that can be said, is.....Bon Apetit!
Take each step carefully
Remember the meat will continue to cook once removed from the oven
don't over cook the vegetables, they should be firm and not "squashy"
Above all Do NOT panic!


Post new comment

This question is for testing whether you are a human visitor and to prevent automated spam submissions.

Featured writers

We have had a chat with a couple of our more experienced writers.

Find out more about their experiences and why they contribute to Howopia.

Spotlight on two writers.

Share this

How To guides

Howopia is a new website dedicated to bringing together a community of experts to create the most useful 'How To' guides, to help you to achieve almost anything.

Related links