Classic roast dinner recipe
Classic Roast Dinner recipeThis article was published by: Matthew
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|For the beef:|
|2 tbsp||vegetable oil|
|2 tbsp||plain flour|
|For the Yorkshire pudding:|
|150 g||plain flour|
|3 tbsp||fat from the roast beef|
|For the roasted vegetables:|
|1 ½ kg||potatoes, cut into pieces|
|4 large||parsnip, quartered|
|6 tbsp||vegetable oil|
|salt and freshly ground black pepper|
InstructionsPreheat the oven to 180°.
For the meat, allow about 20-25 minutes per 450g plus 20-30 minutes extra depending on how well you like your meat cooked. Season the surface of the meat with salt and black pepper and place in a large enough roasting tin. Add the oil. Cook the meat for the calculated time less 40 minutes, basting occasionally.
To make the Yorkshire pudding:b
For the batter, put the flour and a pinch of salt in a bowl. Add the eggs and then the milk. Beat well Stir in 150 ml cold water. Cover and leave to one side until later.
To make the roast vegetables:
Put the potatoes in a large saucepan and just cover with cold water. Bring to a boil and then drain, reserving the water. Return them to the pan and shake vigorously to soften the edges and leave to one side.
Place the carrots and parsnips in a large saucepan and cover with the reserved water and bring just to the boil. Drain, reserving 750ml of the water for the gravy.
Forty minutes before the end of the calculated cooking time for the meat, remove the meat from the oven and add all the vegetables to the roasting tin. Season generously and toss well. Return to the oven.
Ten minutes before the end of the calculated cooking time, remove the meat from the oven and pour off 3 tablespoon roasting fat. Return the meat to the oven and pour a little of the fat into each of 18 bun tins. Increase the oven temperature to 220°C and place the tins at the top of the oven for the fat to heat up.
Remove the meat from the oven but leave the vegetables to cook. Wrap the beef in kitchen foil and leave to rest.
Stir the batter for the pudding and then remove the tins from the oven. Pour in the batter and return to the oven. The puddings take about 25-30 minutes, to rise and crisp.
After 25 minutes, check on the puddings and quickly remove the vegetables from the oven. Use a skwewer to check whether the vegetables are tender and cooked right through. Transfer to a warmed serving plate or dish.
To make the gravy:
Stir the flour into the meat juices in the roasting tin and cook over a gentle heat until absorbed and browned. Stir in the reserved vegetable water. Simmer until lightly thickened. Add gravy browning, if desired. Season the gravy, strain into a warmed jug.
Serve with the gravy with the meat, vegetables and Yorkshire puddings.
ca. 40 min
Grade of difficulty:
Calories per portion:
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Reference: Classic roast dinner recipe
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