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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.


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