Recipes
Date posted: 04/11/2024
Ingredients
For the roast beef and gravy | |
Colman’s English Mustard powder | 50g |
Everyday Favourites dried thyme | 5g |
Knorr Professional Beef Bouillon Powder | 70g |
Sirloin of beef, trimmed and fat scored | 2kg |
Vegetable oil | 100ml |
Onions, peeled | 500g |
Black treacle | 50ml |
Water | 2ltr |
Arrowroot | 75g |
Red wine | 20ml |
For the Yorkshire puddings | |
Everyday Favourites plain flour | 450g |
Knorr Professional Beef Bouillon Powder | 40g |
Everyday Favourites free range Eggs | 500g |
Milk | 750ml |
Method
The page that you are currently reading is an ad feature
To make the roast beef and gravy- Mix the Colman’s English Mustard, dried thyme and the ¾'s of the Knorr Professional Beef Bouillon Powder together.
- Rub the sirloin with vegetable oil, then coat in the mustard and bouillon. Then allow to sit uncovered in the fridge overnight to allow a crust to form.
- Cut the onions in half through the core, then place on to a gastro tray, place the meat on top and roast at 220°c and roast for 45 minutes or until core temperature reaches 45°c allowing to rest up to a medium.
- Brush on warm black treacle then place back in the oven for 10 minutes more.
- Remove the meat and onions from the tray and place to rest on another tray, covered lightly with foil.
- Pour off any excess fat from the roasting tray, then place the tray on a low heat.
- Add in half the water and remaining Knorr Professional Beef Bouillon Powder to the tray and bring to a simmer, whisk the base of the pan to remove all the roasted bits.
- Add the arrowroot and remaining water to a bowl and whisk. Pour this into the roasting tray whilst whisking, continue to cook for 5 minutes until the sauce has thickened.
- Pass the gravy through a fine sieve into a pan then finish with a little red wine.
- Place the flour and Knorr Professional Beef Bouillon Powder into a bowl and stir together.
- Whisk the eggs and milk together in a separate bowl.
- Pour the liquid onto the dry mix and whisk together.
- Pour the Yorkshire pudding batter into a container to rest overnight.
- Pre-heat the oven to 220°c. Place a Yorkshire pudding tray into the oven with a good splash of oil into each void and pre-heat for 5 minutes.
- Once hot, ladle the batter into the tray, filling each void by half.
- Place the tray back into the oven and cook for 20 minutes.
- When ready, remove from the oven and leave to cool.