Rachel Shanks's Roast beef with Yorkshires and gravy

Rachel Shanks's Roast beef with Yorkshires and gravy

4.7 63 ratings

Prep. 15 min

Total 3 h 15 min

6 portions

Ingredients

Yorkshire puddings

milk
100 g
plain flour
140 g
sea salt
½ tsp
cold water
100 g
eggs
4

Roast beef with wholegrain mustard crust

vegetable oil plus extra to grease
20 g
onion cut into wedges (4 cm)
200 g
celery cut into pieces (3 cm)
100 g
carrot cut into pieces (3 cm)
100 g
red wine
4 tbsp
roast beef (e.g. rib roast, rump and sirloin - see Tips)
2000 - 3000 g
sea salt to season
1 - 2 pinches
ground black pepper to season
1 - 2 pinches
fresh thyme leaves only
1 sprig
water
650 g
wholegrain mustard
1 tbsp
tomato paste
20 g
Chicken stock paste (see Tips)
2 tsp
Worcestershire sauce
1 - 2 dashes
broccolini trimmed
2 bunches
asparagus trimmed
2 bunches
plain flour
30 g
VEGEMITE® (optional)
1 tsp

Difficulty

easy

Nutrition per 1 portion

Sodium 997 mg

Protein 120.4 g

Calories 3986.9 kJ / 949.3 kcal

Fat 36.5 g

Fibre 5.9 g

Saturated Fat 12.3 g

Carbohydrates 29.5 g

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