Beef Veal: Roast Beef 03 by Recipe Cottage

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	Roast Beef 03

		Traditional Roast Beef with Yorkshire Pudding 2 1/2 kg rolled roast beef ground black pepper 2 cloves, garlic 1 Tbsp dripping 1 Tbsp flour 1 Tbsp flour 2 Tbsp red wine 1 1/4 cups beef stock, or the water from cooked vegetables Ground black pepper 2 cups flour 1 tsp salt 4 eggs 1 1/2 cups milk 1 Tbsp cold water small pieces of dripping Rub the outside of the beef with garlic and black pepper. Sprinkle with flour and place into a preheated roasting dish with melted dripping. Roast at 180C for 25 minutes per 500g of meat for medium rare beef. Cover loosely with foil. Leave to stand for 15 minutes before carving. Gravy:- Place roasting dish over a low heat, add the flour and stir well until you have a light brown mix. Gradually add the wine and stock until the gravy thickens. Check for seasonings. Serve over the roast beef and Yorkshire pudding. Yorkshire Pudding:- Place pieces or dripping into Yorkshire pudding dishes or deep muffin tins. Place these into a 220C oven until they start to smoke. Place all other ingredients in a blender and blend until smooth. Pour batter into the tins, fill 3/4 full. Return to the oven, immediately and bake for 20 - 30 minutes until risen and golden brown. Serve your roast with a selection of steamed, simmered and roasted vegetables.