Classic food combinations remain popular because they work so well together and are very hard to improve. Roast beef yorkshire pudding and horseradish is one of those. What will make a difference is having the very best ingredients such as our very tasty Scotch Beef.
Best Scotch Beef
Beef from Morley Butchers is a truly premium product. We look for beef that has come from slow growing animals that have enjoyed a natural lifestyle and wholesome diet. Our suppliers are Mac Duff Beef a family business based in Scotland. They produce and source cattle with the final taste being of the prime importance.
The meat they supply to Morley Butchers is well marbled and matured on the bone for between 21 and 28 days (or longer) for extra flavour. This produces a succulent, full flavoured joints for our customers. The last part is the preparation using our traditional butchers skills to provide our customers with a perfect looking joint for their table.
More on our Beef here >>
The quantities below will feed eight people.
Ingredients for Roast Beef Yorkshire Pudding Horseradish Relish
2.7kg/6lb rib of beef, French-trimmed and chinned, boneless rib From Morley Butchers
15ml/1tbsp English mustard powder
Salt and freshly milled black pepper
1 Large onion, peeled and cut into quarters
1 bulb garlic, cut in half widthways
1 Carrot peeled and cut into quarters
For the Yorkshire puddings:
175g/6oz strong plain flour
2 large eggs, beaten
5ml/1tsp fresh thyme leaves
30ml/2tbsp sunflower oil or beef dripping
For the best gravy:
25g/1oz plain flour
450ml/¾pint good hot beef stock, homemade, if preferred, or water
300ml/½pint full bodied red wine
For the horseradish relish:
90ml/6tbsp horseradish sauce or 75ml/5tbsp fresh horseradish root, peeled and grated
45-60ml/3-4tbsp crème fraîche
15ml/1tbsp wholegrain or Dijon mustard
Juice of ½ lemon
Cooking Method for Roast Beef Yorkshire Pudding Horseradish Relish
Preheat your oven to Gas mark 4-5, 180-190°C, 350-375°F.
Place the beef rib on a chopping board, score the skin, pat dry with absorbent kitchen paper and rub the mustard over the surface of the joint. Season well with plenty of salt and pepper.
Place the joint on a metal rack/trivet in a large roasting tin, add the onion, carrot and garlic underneath and open roast for the preferred calculated cooking time, basting occasionally. If the bottom of the pan seems a little dry, add a little extra beef stock or water.
For cooking times: Rare: 20 minutes per 450g/1lb plus 20 minutes Medium: 25 minutes per 450g/1lb plus 25 minutes
1 hour before the end of the cooking time prepare the Yorkshire pudding. In a large bowl sift the flour and salt together. Make a well in the centre of the bowl and whisk in the eggs, thyme and enough milk to form a smooth, thick batter, about the consistency of double cream. Cover and leave the batter to rest in the refrigerator for about 30 minutes.
When the beef is cooked transfer the beef to a plate and loosely cover with foil and keep warm. Retain the contents of the roasting tin for the gravy.
To cook the Yorkshire puddings: increase the oven temperature to Gas mark 7, 220°C, 425°F and add the oil or beef dripping evenly in a 12-hole muffin or Yorkshire pudding tin and preheat in the oven for 5 minutes.
Re-whisk the batter, just before using, adding any extra milk to return to the consistency of double cream and pour into a jug. Remove the hot tin from the oven and evenly pour the batter into each hole, return to the oven and cook for 30-35 minutes, or until golden brown and crisp.
Meanwhile, prepare the gravy, spoon off any excess oil from the tin, leaving about 30m/2tbsp of any rich, beefy juices. Place the roasting tin over a medium heat and sprinkle over the flour. Stir well with a small whisk or spoon, add a little stock and stir again, scraping the base of the pan to release any sediment.
Add the remaining stock, wine and any meat juices from the platter, adjust the seasoning, if required and simmer for 8-10 minutes, stirring occasionally or until reduced to a well-flavoured gravy. Strain before serving.
To prepare the horseradish relish, mix all the ingredients together, spoon in to a serving bowl and serve as an accompaniment.
This Roast beef yorkshire pudding recipe comes from the Simply Beef and Lamb website – give them a visit for some more meaty recipes