Roast Beef, Yorkshire Pudding, Winter Vegetables and Red-Wine 'Au Jus'

For the Roast:
1 3-rib beef roast, bones attached (ask your butcher to remove the bones and tie the meat back onto them for easiest carving)
Coarse salt and freshly ground black pepper
2 tablespoons olive oil

For the Yorkshire Pudding:
4 large eggs
1 1/2 cups whole milk
1/2 teaspoon coarse salt
1 1/4 cups all-purpose flour
4 tablespoons vegetable oil (or beef drippings)

For the Vegetables:
1 large celery root
6 carrots
4 parsnips
1 pint pearl onions
12 brussels sprouts
For the Au Jus:
3 thyme sprigs
2 garlic cloves, unpeeled but smashed
1 red onion, thinly sliced
2 plum tomatoes, halved or 2 canned plum tomatoes, drained
1 cup red wine
2 1/2 cups beef stock

At least 30 minutes and up to three days before the meal, make the Yorkshire pudding batter: In a blender, combine the eggs, milk, flour, and salt. Blend until well combined and place in the refrigerator until ready to use.

  • One hour before cooking, take the meat out of the refrigerator to let it come to room temperature.
  • Preheat the oven to 400 degrees.
  • Generously salt and pepper the meat on all sides. Heat a large cast iron pan over high heat until it is very hot. Add the 2 tablespoons olive oil. Sear meat until brown on all sides, about 3 minutes on each side. Transfer the meat to a large roasting pan and roast for 20 minutes.
  • Prepare the vegetables: Cut top and bottom off celery root, then peel, quarter and slice crosswise, about 1/3-inch thick. Peel carrots and parsnips and cut into 2-inch pieces. To peel the onions, drop in boiling water for 3 minutes, then cool in a strainer under running cold water. Trim the ends and pull off skins.
  • After the roast has cooked for 45 minutes, add the sliced vegetables, onions and Brussels sprouts to the roasting pan. Toss the vegetables with any drippings. Continue roasting for 45 minutes more, for a total of 1.5 hours; for medium-rare meat, the roast should cook 15 minutes for each pound of meat. Using a meat thermometer, check the meat until it reaches 115 degrees for rare or 125 degrees for medium rare.
  • Once the meat is cooked, remove the roast to a carving tray and cover loosely with a large piece of tinfoil. Allow to rest for about 15 minutes before carving.
  • Pour off all but a teaspoon of the drippings from the roasting pan and set aside. Make the gravy: Place the roasting pan over medium heat and add the thyme, garlic and onion and cook until the onion is softened. Add the tomatoes, wine and stock and bring to a boil, mashing the tomatoes into the liquid, until reduced by half. Pass the gravy through a sieve, pressing the vegetables to extract their flavor. Bring back to a boil and reduce to a thicker consistency, measuring a little more than 3/4 cup. Season with salt and pepper.
  • Make the Yorkshire pudding: Increase the oven temperature to 425 degrees. Put 1 teaspoon of the oil (or beef drippings) into each section of a 12-hole Yorkshire pudding tray or muffin tray and put into the oven on the top shelf until very hot, almost smoking. As soon as you take the tray from the oven, pour in the batter in to three-quarters full (it should sizzle) and immediately put back into the oven. Bake until the Yorkshire puddings are well risen, golden brown and crisp, about 15 to 20 minutes. Don’t open the oven door until the end or they might collapse.
  • To serve: Snip the twine from the beef and remove the ribs from the meat. Carve the beef thinly. Serve with the warm gravy, Yorkshire puddings and roasted vegetables.

Posted on Desember 26, 2009, in RECIPES and tagged , , , , , . Bookmark the permalink. Tinggalkan komentar.

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