ROAST BEEF WITH YORKSHIRE PUDDINGS

No roast beef meal is complete without Yorkshire puddings, or ‘gravy soakers’ as our children used to call them.

Serves 6

         FOR THE ROAST BEEF

         2 tablespoons rice bran or canola oil

         1 onion, finely chopped

         2 carrots, diced

         2 sticks celery, diced

         ½ red capsicum, seeded and diced

         3 cloves garlic, halved

         2kg lean rump, fillet or topside of beef

         FOR THE GRAVY

         2 tablespoons red wine

         1½ cups beef, chicken or vegetable stock

         3 teaspoons chutney or tomato sauce (ketchup)

         ½ teaspoon brown sugar or apricot jam or quince jelly

         2 teaspoons cornflour mixed to a paste with 2 tablespoons cold water

         FOR THE YORKSHIRE PUDDINGS

         2 eggs

         1 cup plain flour

         ½ teaspoon salt

         ½ cup milk

         ½ cup water

Preheat the oven to 200°C.

Pour the oil into a large roasting dish. Add the onion, carrot, celery, capsicum and garlic and toss in the oil, then place the beef on top. Roast for 10 minutes, then cover with foil, making a gash in the top. Reduce the temperature to 170°C and roast for 1–1½ hours, or until the beef is tender, removing foil 15 minutes before end of cooking time. Remove to a platter, cover loosely with foil and rest for 25 minutes.

To make the gravy, pour off any excess fat and place the pan over medium heat. Stir in the wine, stock, chutney or tomato sauce and brown sugar or jam or jelly and bring to the boil. Strain into a small saucepan and bring back to the boil. Thicken with the cornflour paste, season with salt and pepper to taste and keep warm.

Turn the oven temperature up to 200°C and have ready a 6 x ½-cup muffin pan.

To make the Yorkshire puddings, place the eggs, flour, salt, milk and water in a bowl and whisk until very smooth. Place the pan in the oven for 5 minutes, then remove and brush with canola or rice bran oil.

Divide the batter mixture evenly among the prepared tins and bake for 20 minutes, or until puffed and golden brown.

Serve the beef, gravy and Yorkshire puddings with roasted root vegetables, crunchy roast potatoes and green beans.