Prepare a traditional English festive roast – along with the Yorkshire pudding. Best for roast the thick edge of beef on 7 ribs, this cut is also called prime rib, the meat from it turns out to be very juicy and tender, and tastier all of it there is a medium degree of frying. And on the fat sunk out of meat when baking, it is customary to cook yokkshirsky pudding. It turns out to be simple in composition bread from flour, eggs and milk, which served with meat or gravy. You can also bake Yorkshire pudding not on beef fat, but on butter, as in this recipe, so its taste will be more tender. Share with friends: 
Time: 15 hours 40 min Difficulty: easy Servings: 6-8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Roast
- 1/4 Art. Dijon mustard, not grainy
- 1/4 Art. mustard
- 1 piece of thick edge of beef on 7 ribs weighing 6.5-7 kg., prime rib
- 1 tbsp. l white pepper peas
- 1 tbsp. l black pepper peas
- 1 tbsp. l green pepper peas
- 1 tbsp. l sichuan peas
Yorkshire pudding
- 1.5 tbsp. flour
- 3/4 tsp coarse salt
- 3 eggs, preferably at room temperature
- 3/4 Art. warm water
- 3/4 Art. warm milk
- 0.5 tbsp. butter, melted + optionally for lubrication mold
- Special equipment: round baking dish diameter 22 cm
Recipes with similar ingredients: Dijon mustard, mustard whole grain, beef, white peas, black pepper peas, green peas, Sichuan pepper, flour varieties, eggs, milk, butter
Recipe preparation:
- Roast: In a medium-sized bowl, mix the mustard and pepper. Stir until a paste forms. Put the meat in a roasting pan with the grate in which you are going to cook it. Put the meat greasy side up and spread the whole surface with a paste of pepper. If you will marinate the meat, put it in the refrigerator for the whole night.
- Yorkshire Pudding: In a medium-sized bowl, mix flour and salt. Shuffle. Stir eggs one at a time and then water. Put in the refrigerator.
- Roast: Preheat oven to 175 ° C.
- Remove the meat from the refrigerator about half an hour before cooking. Room temperature meat will be baked more evenly. Sprinkle the meat with salt. When the oven heats up set the roast to medium. Bake meat at the rate 12-15 minutes for every 0.5 kg. weight (2.5-3 hours). Cook bye the internal temperature of the meat will not reach 57 ° C. When the roast will be almost done, get yorkshire batter out of the fridge pudding to bring it to a temperature close to room temperature. Then remove the roasting pan from the oven and let the meat rest for at least 20 minutes before slicing.
- Make Yorkshire Pudding: Increase Temperature ovens to 200 ° C and put inside a Yorkshire baking dish pudding.
- Stir in the dough all the warm milk and a little melted butter. When the baking dish heats up, carefully remove it from the oven and quickly add the remaining melted butter. Pour the dough into butter and place the dish on medium level oven. Bake until yorkshire pudding browned and will not rise, 30 minutes. Cut into 8 pieces and serve immediately with a slice of roast and meat stand out juices.
Note
It’s important to put the meat on the grill installed in the broiler so that it not touching her bottom. So during baking, hot air will be circulate around the whole piece. Meat baking time at 175 ° С calculated according to the scheme 15 minutes for every 0.5 kg. hot. I I cook the roast until the internal temperature of the meat reaches 57 ° C. It turns out so juicy! Despite the Yorkshire pudding traditionally cooked in beef fat, it’s tastier for me to fry it in butter.
