Roast Beef & Yorkshire Pudding

[rhodry69]

Hi all,

I would like your help with, you guessed it, roast beef & yorkshire pudding. two things that i can not get to turn out no matter what i try. the yorkie pudding doesn't rise and i can never get the roast best to be juicy & tender. i like rare-medium-rare. medium-rare will suffice. not well done.

I have tried a roast in the crock-pot (slow-cooker), it was juicy but over cooked to my liking. the only couple of times i've been able to get a roast to turn out was a rump roast. they're hard to find here. it turned out amazingly well.

i was told to pre-heat the oven to 450F. season the roast with salt, pepper & thyme. place in roaster, no water, no lid. place in oven and leave until you start to smell the aroma of the cooking roast. then add your liquid (broth, juice, water, etc.), cover, reduce heat to 275F and continue roasting until desired doneness is reached.

any other roast i've tried, no matter the cut, does not turn out. help, please?
what are your suggestions on how to cook a juicy, tender, frozen, seasoned outside round roast? as well as yorkshire pudding.

thanks in advance everyone,

rho

[DessertGuy]

INDIVIDUAL YORKSHIRE PUDDINGS WITH RARE ROAST BEEF
For this recipe you will need three mini-muffin pans, each containing twelve 1-3/4" by 1" cups.

For Yorkshire pudding batter:
1 cup plus 2 tablespoons milk
2 large eggs
1 large egg yolk
1 cup all-purpose flour
1 teaspoon salt
freshly ground black pepper to taste

3/4 cup vegetable oil
3/4 cup sour cream
1 tablespoon plus 1 teaspoon drained bottled horseradish
1 teaspoon chopped fresh flat-leafed parsley (wash and dry before chopping)
1/2 Pound cooked rare roast beef, slices 3/8 inch thick and slices cut into 1-inch pieces

Garnish: 36 small fresh flat-leafed parsley leaves

Make batter:
In a blender blend batter ingredients until smooth and transfer to a bowl. Let batter stand, covered, 1 hour.

Preheat oven to 425°F.

Put 2 mini-muffin pans on 1 baking sheet and put remaining pan on another baking sheet. Spoon 1 teaspoon oil into each cup/ Put first baking sheet in middle of oven 3 minutes to heat oil in cups. Working quickly, pour 2 teaspoons batter into hot oil in each cup and bake in middle of oven 18 minutes, or until pudding shells are golden and puffed. Remove shells from cups with tongs and cool on racks. Repeat procedure with other baking sheet. Shells may be made 3 days ahead and chilled, covered, or 1 month ahead and frozen in airtight containers. Bring shells to room temperature and recrisp in a 300°F. oven 10 minutes.

In a small bowl stir together sour cream, horseradish, and parsley and transfer to a small pastry bag fitted with 1/8-inch plain tip.

Fold a few beef slices into each shell and pipe 1 teaspoon horseradish cream onto each pudding. Garnish puddings with parsley.

Makes 36 hors d'oeuvres.

My only change was to add a hint more horseradish than the recipe called for. Every once in a while I make a Yorkshire Pudding, and for some unknown reason, they just don't "pop" and I cannot figure out why. If yours didn't rise, give them another chance!

[Kitchen Witch]

Yorkshire Puddings

3 large eggs
1/2 teaspoon kosher salt
1 cup all-purpose flour
1 cup cool milk
1/8 cup fat, reserved from roast

Put the eggs in a large bowl and beat with electric beater for 1 minute.
Add salt. Alternating the flour and the milk, add to the eggs. Beat only
until all ingredients are well combined. Cover tightly and refrigerate.
Pour reserved fat into the hot deglazed pan and place in the 450 oven. Let
heat for 3 to 4 minutes. Pour cold batter directly into pan. Cook for 15
minutes.

Yorkshire Pudding for large size roast

9 large eggs
1 tablespoon kosher salt
3 cups all purpose flour
3 cups milk
1/4 cup fat

Make same way and pour into larger heated roasting pan.
I usually make the smaller recipe and usually make the Yorkshires in a
muffin tin. I can get 12 large Yorkshires from the small recipe.
Servings: 4


Roast Beef

Step 1
Preheat the oven
Before cooking your beef, you will need to preheat the oven to 245º or gas mark 9.

Step 2
Prepare the meat
Clean any fat or sinew. Then, leave the meat to reach room temperature for at least two hours prior to cooking. Mix the mustard, olive oil, and herbs in a bowl. Then smear it all over the surface of the meat until evenly covered. Season the meat with salt and fresh ground black pepper.

Step 3
Place the meat in the oven
Place the roasting tin in the middle of the oven and leave it for 15 minutes. Make sure the meat is above the tray, so the juices collect in the tray underneath.

Step 4
Test to see if your beef is ready
For a rare roast, after 15 mins take the temperature of the meat. It should be around 54ºC.For medium rare take the temperature after 20 mins, it should be around 60ºC.For medium , wait 30 mins and test for 65ºCFor well done, 40 mins and 75ºC

Step 5
Let the meat sit Take the meat out and let it sit at room temperature for 15 minutes on the rack. Don't worry, it won't cool down during this time!, This is to allow the juices to seep back into the meat and make it that bit more succulent.

Step 6
Carve and serveThe time has arrived to carve and serve. Remember to use a good, sharp carving knife to cut the meat properly.

[rhodry69]

thx kw.

which yorky pudding recipe do you use that works the best?

[Kitchen Witch]

Yorkshire Pudding

1 cup plain flour
1 cup eggs
1 cup milk
salt

Preheat the oven to hot (425F/220C/Gas 7)
Put a teaspoonful of oil or dripping in each of several muffin tins or, to be truly Yorkshire, a couple of tablespoonfuls in a larger roasting tin and place in the oven until the fat is really hot and beginning to smoke. Meanwhile combine the rest of the ingredients and beat to form a batter of the consistency of double cream.
If you wish you can add mixed dried herbs to add a savory flavor.
When the fat is smoking take the tin out of the oven and place it over a low light so that it doesn't cool as you add the batter.
Pour in the batter If you're using muffin tins don't over fill.
Remember that the puddings will rise and puff up.
Put the tin back into the top of the oven as soon as possible and leave for about 20-25 minutes by which time they will be puffed up and crisp.
Many a grandmother used to make Yorkshire pudding to go with the Sunday roast that was prepared in the true Yorkshire way.
That is, as a first course with just a savory gravy poured over it. After all, the idea of Yorkshire pudding is to fill you up so that you don't want so much of the more expensive meat! If there was any of the pudding left over it was a treat for kids to have it as a desert with Golden Syrup poured over it. Servings: 4




Quick and Easy Yorkshire Pudding

3 eggs
1 cup milk
1 cup all-purpose flour
2 tablespoons butter


Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, beat eggs with milk. Stir in flour. Set aside.
Divide butter evenly into the twelve cups of a muffin tin, about 1/2 teaspoon per cup. Place tin in oven to melt butter, 2 to 5 minutes. Remove tin from oven, and distribute batter evenly among buttery cups.
Bake in preheated oven 5 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake 25 minutes more or until puffed and golden.





YORKSHIRE PUDDING

"It's so easy to make Yorkshire Puddings. What is important is that the lard or oil is almost smoking hot before you pour the mix in. Also, you can use milk and water instead of milk alone.
Using lard to cook with gives the puddings that special flavor. "



4 oz plain flour
½ tsp salt
1 egg, size 4
½ pint milk or milk/water
2 oz oil, lard or dripping
a baking tin (1 big or 1 especially for Yorkshire Puddings)
a small whisk


Put the fat in the baking tin, place it on the top shelf and pre-heat the oven on 450°F.
Mix flour and salt. Make a hollow in the middle and drop the egg in it
Gradually mix flour and egg in with the milk until all floor is absorbed. Now the mix is ready.
If smoke is coming from the fat, you can pour in the mix. The puddings will rise, so don't pour more mix in than a quarter high of the tin.
Bake 30 minutes for a large tin and 20 minutes for a small one.

[rhodry69]

and thanks again.

[Kitchen Witch]

You're very welcomed!

[rhodry69]

kw, your first recipe in post #5 calls for 1 cup of eggs, is that correct?

thx,

rho

[Kitchen Witch]

Yes - or 1 cup egg substitute.