Request: Roast Beef Recipe

[bruce bowser]

On Friday, March 1, 1991 at 9:40:03 AM UTC-5, Karen Hayward wrote in (where else? but) rec.food.cooking:
> agon...@nmsu.edu (Agustin Gonzalez-Tuchmann) writes:
> > Hi
> >
> > Can anyone give me a recipe for roast beef? I mean what
> > kind of meat should I buy, etc. I prefer simple
> > recipes.
> >
> Roast Beef and Yorkshire Pudding
> Put the beef in a roasting pan with fat side uppermost.Melt 60g (2oz)
> of butter and brush some over the meat and pour rest into the pan.
> Season with salt and pepper.
> Cook uncovered in the middle of a hot oven for about 20 minutes and then
> reduce the heat to moderately hot for the rest of the cooking time.
> Allow 20 mins per 500g (1 lb) plus an extra 20 mins for meat on the bone.
> Allow 25 mins per 500g (1 lb) plus an extra 25 mins for rolled meat.
> Baste from time to time with the cooking juices.
> Serve with roast potatoes,a green vegetable,Yorkshire Pudding and gravy.
> Yorkshire Pudding
> 125g (4 oz) plain flour
> a pinch of salt
> 1 egg
> 315 ml (1/2 pt) milk
> 1 dsp melted butter
> 60g (2 oz) pan drippings from roast beef
> Sift the flour and salt into a mixing bowl.Make a well in the centre of
> the dry ingredients and break the egg into it and pour in half the milk
> and the butter.Beat thoroughly to make a smooth batter then add the rest
> of the milk.
> Heat the dripping in a medium size roasting dish until it sputters.Pour
> in the batter and cook for 30-40 minutes until puffed and golden.
> Cut into squares and serve with beef.
> These can also be made in muffin tins.
> Cook Yorkshire Pudding about 30mins before meat finishes roasting.
>
> Basic cuts of Beef to use for roasting.
> Topside,rump,round,sirloin,standing ribs,wing ribs,rolled ribs,silverside,
> blade roast.
> Look for beef that is firm,bright red,fine grained flesh and has pale
> yellow fat.
> Karen.
> (and no Bear,we are not having this for tea Saturday night,so stop
> drooling...8-)....)

Wow. I've never had Yorkshire Pudding. It looks like gravy.