Recipes
Date posted: 30/11/2018
Ingredients
| Everyday Favourites baked Yorkshire puddings (8″) | 10 |
| Potatoes new cut into 1/4 | 500g |
| Red onions - wedges | 300g |
| Pure olive oil glass | 50ml |
| Fresh rosemary | 10g |
| Fresh thyme | 10g |
| Carrot wedges 1/4 cut | 300g |
| Everyday Favourites cooking salt | 4g |
| Blanched greens | 200g |
| Everyday Favourites creamed horseradish sauce | 200g |
| Farmstead brisket | 2.5-3.5kg |
| Red wine | 1 litre |
| Everyday Favourites gluten free fine gravy granules | 500ml |
| Everyday Favourites unsalted butter | 30g |
Method
- Defrost the Yorkshire puddings overnight in the fridge
- In a large tray add the potatoes, red onions, herbs, carrots, salt and oil then roast for 25-30 minutes until the vegetables are cooked and tender
- Seal the beef in a hot frying pan until caramelised and then place into a roasting pan and cover with red wine and beef stock, cook for hours or until tender
- Remove the beef from the cooking liquid and reduce down by 1/2
- Pull the beef from the bone and keep warm - Add the sauce to the meat and check the seasoning , add butter and then keep warm until required
- To assemble, lay the Yorkshire pudding on a board and fill with 100g of the roasted vegetable mix, 20g blanched greens,120g meat and sauce, drizzle with 20g of horseradish sauce and then fold the ends in and roll tight
- Place in the oven for 2-3 minutes, wrap in greaseproof, cut and serve with English mustard dip