Need a recipe for the Utimate Roast Beef and Yorkshire Pud

[MmeLindt]

for my English class. I want to make something typically British, and this is what they have asked for.

They are mainly French or Swiss so we have to save the reputation of British cuisine, which is viewed as awful here.

Hi There

In my opinion the finest recipe for traditional
Roast Beef and Yorkshire Pudding is that published by Nigella Lawson. I have cooked this countless times, and it never fails to impress.

Firstly, select the best quality joint of beef that you can afford. She opts for a rib, and I concur.Roast for 15 minutes per pound plus 15 minutes for rare beef, and 20 minutes per pound plus 20 minutes for more well done.

Secondly, for the roast potatoes, use King Edwards.Par boil them for 10 minutes, and then roll them in rice flour, cook them in Goose fat. This will give the most amazing, mouhtwatering, and crispy roasts that you have ever had.

For the Vegetables, select what is in season, and ensure that you do not overcook them. Include parsnips, and roast these in the oven drizzling them in Maple syrup. For the Mash you can do no better than King Edwards again.

For the Yorkshire pudding batter, use 4 large eggs, half a litre of milk, and 250 mills of flour, mix the milk and eggs together, add a pinch of salt, and leave for 15 minutes before adding the flour, then after adding the flour, leave until needed

For the gravy, use the juices from the meat, bisto, and a beef stock cube.

I guarantee you will love this meal.

first, catch your cow...

sorry, not helpful

what words4swords said

ooh! are you going to do apple crumble and custard for pudding?

Nigella is good - she bases her beef and yorkshire recipe on Jane Grigson (English Food is the book title, I think) which I cook all my roasts from. The Yorkshire is wonderful - she does it in a slightly different order to most recipes and it works brilliantly - rise, gets crisp, really light. So Jane Grigson (via Nigella if she is easier to get hold of)

I would do rib or rolled sirloin. Rolled sirloin barely needs any cooking time - done in less than an hour when I do it for 4 people - which still seems wrong to me, but that is because my mum used to cook the hell out of it! Far better to leave it bloody and then allow it to rest. So don't be scared if the cooking time you calculate seems quite short.

Definitely put some red wine into the gravy. Getting the gravy right is really important.

Oh, thank you all.

Now I just have to brave the French supermarket to see if I can get the cuts of meet that I need.

No worried about only cooking it for a short time, they are French and as such used to bloody beef.

Catching a cow is easier than you might imagine, there are some in the fields less than a minute from our house.

Ok, had a look at meat. How much do I need. There will probably be 10 - 15 people there.

They don't need to have huuuge portions though and they are all dainty ladies.

buuuuump

Just googled - looks like 6-10 oz per person.

Ok. So that would be about 200g per person, so 2.5kgs?

Thanks.