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Rachel Shanks's Roast beef with Yorkshires and gravy

Rachel Shanks's Roast beef with Yorkshires and gravy
4.7 64 rating
Prep. 15min
Total 3 h 15min
6 portions
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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
Fiber 5.9 g
Saturated fat 12.3 g
Carbohydrates 29.5 g

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