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Roast beef and Yorkshire pudding, roast potatoes and creamed horseradish

Roast beef and Yorkshire pudding, roast potatoes and creamed horseradish is built on Vegetable Oil, English Mustard Powder, Sea Salt, Freshly Ground Black Pepper, and Salt. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 2 tbsp
• 2 tbsp
• 2 tbsp
• 1 tbsp
• 1/2 tsp
• 2 tbsp
• 1 tbsp
• 1 tsp

Method (preview)

1. 1

   Roast beef and Yorkshire pudding, roast potatoes and creamed horseradish

2. 2

   A simple Sunday roast with all the wonderful trimmings. Making your own Yorkshire puddings and creamed horseradish adds a special touch.

3. 3

   Heat a large frying pan over a high heat.

4. 4

   Rub the beef with the vegetable oil, then sear in the hot pan for 3-4 minutes, turning occasionally, until browned all over.

5. 5

   Remove from the pan and set aside.

6. 6

   In a bowl, mix together the mustard powder, sea salt and freshly ground black pepper.

7. 7

   Rub the mixture all over the seared rib of beef.

8. 8

   Place the halved onions and chopped root vegetables into the bottom of a roasting tin.

9. 9

   Rest the rib of beef on top of the onions and vegetables.

10. 10

    Pour enough water into the tin to come 1cm/½in up the sides.

11. 11

    Roast the beef in the oven for 30 minutes, then reduce the oven temperature to 160C/320F/Gas 2.

12. 12

    Then, for every kilo of meat, cook for a further 25 minutes (for medium; for rare, cook for 20 minutes per kilo; for medium, cook for 30 minutes per kilo; for well done, cook for 40 minutes per kilo).

13. 13

    Meanwhile, for the roast potatoes, cook the potatoes in a pan of boiling water for 3-4 minutes.

14. 14

    Drain and shake in a pan to roughen up the surfaces of the potatoes.

15. 15

    Place the goose fat in a roasting tin and place into the hot oven until melted.

16. 16

    Sprinkle the semolina over the potatoes, tossing well to coat.

17. 17

    Season with salt and freshly ground black pepper.

18. 18

    Cook for 45 minutes to one hour, turning the potatoes over occasionally, until golden-brown and crisp all over.

19. 19

    Keep the oven on at the same temperature.

20. 20

    Make a well in the middle, then add the beaten eggs.

21. 21

    With a fork, draw the flour into the beaten egg to combine.

22. 22

    When the egg and flour are well mixed, gradually whisk in the milk, until the batter has the consistency of single cream.

23. 23

    Set the batter aside to rest for one hour.

24. 24

    Pour in 5mm/¼in of oil or goose fat into the well of a Yorkshire pudding tin.

25. 25

    Place into the oven for 5-6 minutes, or until it is smoking hot.

26. 26

    Give the Yorkshire pudding batter a stir, then carefully pour into the tin (it may spit).

27. 27

    Bake the Yorkshires in the oven for 30 minutes, or until risen and golden-brown.

28. 28

    For the creamed horseradish, mix all of the horseradish ingredients in a bowl until well combined.

29. 29

    To serve, carve the beef into thick slices and arrange on serving plates.

30. 30

    Spoon the roast potatoes and roasted onions and root vegetables alongside, and place a Yorkshire pudding next to the beef.

31. 31

    Spoon the creamed horseradish over or around the beef as desired.