Marco Pierre White recipe for Roast beef with Yorkshire puddings and gravy

one of my favorite lunches of the week is Sunday lunch and as a boy I always loved roast beef with Yorkshire pudding us it was one of my favorites if I'm gonna roast a joint my favorite is always the rib so here we have a red you'll see from the sirloin into the rib a little olive oil or a little dripping it's your choice what you use I like my beef medium rare I don't always use a meat probe but sometimes I do so with this joint what I would do is take it to 44 degrees Celsius bringing out wrapped in tin foil meat probe back in and allow it to build to 48 degrees Celsius so it's doing two things it's taking it to where I want it and secondly the meats resting you could raise your live on the bone just makes life a lot more difficult it's much easier in the pan to give it a bit of color but really to get a heat inside the joint if you buy your joint off the bone it's always good to ask the butcher a few bones we use with a natural rivet in with our bones the next best thing being cooked on the bone is a few bones underneath then when the Leafs resting we use those both make our gravy so as you can see we've caramelized our beef taking it out in with the bones which acts as a natural trivet put the beef into the oven cooked about 40 45 minutes and then we'll make our gravy gravy's one of those things you have to make at the last minute because what you want is the juices so there's our bones we've got our sediment straight off the juices so as you can see there I've drained off the fat and the sediment a lot of people would just discard it just use a sediment but I was avoid use to make juices with the ground the fats tastes delicious back in gravy but that's option against your choice there as a boy my father used to put the fat back in there's our bones through the sediment 1/2 liter of noir rich beef stock there's two trains of thoughts when it comes to seasoning some people season at the start of cooking some people season at the end of cooking and I'm with that theory season afterwards not before there's no way seasoning can penetrate into the middle of that joint and with the rich beef being so good it does the job for you now we have just a tiny bit of cornflour again and you make your gravy as heavy or as light as you wish I'm not a person who likes really heavy gravy but I like texture and there's my roasting juices as our joint as you can see I like to car might be thick bicarbonate nice and generous you retain texture heat flavor and when meats so good it doesn't have to be sliced great thing because it's tender anyway roast beef on Sunday without Yorkshire puddings is not a proper lunch you have to make great puddings and great gravy so there's our recipe Yorkshire pudding and craving

Channel: Marco Recipes

Views: 986,129

Keywords: Marco Pierre White, marco, knorr, recipe, beef, yorkshire pudding, sunday, roast, gravy, joint, ramsey, gordon, gordon ramsey

Id: t5uox2SpO_w

Length: 3min 7sec (187 seconds)

Published: Tue Sep 05 2017