Traditional British Sunday Roast

By ngaldi

Ingredients

• Yorkshire Pudding
• 1 cup flour
• 1/2 teaspoon salt
• 2 eggs, lightly beaten
• 1 cup milk
• Roast Beef and Gravy
• 1 8 - 12 pound rib roast of beef
• 4 ounce piece beet fat
• salt and freshly ground black pepper
• 2 tablespoons flour
• 1 1/2 cups red wine
• Roasted Vegetables
• 4 pounds russet potatoes, peeled and quartered
• 1 1/2 pounds small carrots, peeled and trimmed
• 1 1/2 pounds parsnips, peeled, trimmed, and quartered lengthwise
• salt 1 cup flour
• freshly ground black pepper
• For the horseradish cream
• 1 cup heavy cream
• 1/4 cup prepared horseradish
• 1 teaspoon white wine vinegar
• salt and freshly ground black pepper
• Brussels Sprouts
• 3 pounds brussels sprouts, trimmed
• salt
• 3 tablespoons butter
• Peas
• salt
• 1 1/2 pounds shelled fresh or frozen peas
• 2 tablespoons butter

Details

Servings 8

Preparation

Step 1

Yorkshire puddings

Sift together flour and salt into a mixing bowl. Add eggs and milt to flour, whisking constantly, until batter is smooth. Cover with plastic wrap and refrigerate overnight.

Roast Beef and Gravy

Preheat oven to 325°. Put bef, meaty side up, and beef fat into a heavy-bottomed roasting pan and generously season with salt and pepper. Roast meat until internal temperature reaches 120° for rate, 130 - 135° for medium rare, and 140° for medium, 3 - 4 1/2 hours.

Roasted Vegetables

Put potatoes, carrots, and parsnips into a large pot of cold salted water and bring to a boil over high heat. Reduce heat to medium and parboil vegetables, about 10 minutes. Drain, reserving 1 1/2 cups of the cooking water, and set both aside. (Vegetables may be cooked up to 1 hour ahead).

Horseradish Cream

Whisk cream in a medium bowl until medium-soft peaks form. Fold in horseradish and vinegar, season to taste with salt and pepper. Transfer to a serving bowl and refrigerate until ready to sue. (Cream may be made up to 1 hour ahead).

Transfer roast to a warm serving platter or a carving board and loosely cover with foil. Increase oven temperature to 450°. Discard rendered piece of beef fat, then pour off all but about 3 tablespoons of the pan drippings into a bowl. Set pan and bowl aside.

To finish the roasted vegetables, put about 1/2 cup of the reserved drippings from the bowl into another large roasting pan and put into oven until fat is hot. Meanwhile, put flour and salt and pepper to taste into a large, wide bowl. Dredge potatoes, carrots, and parsnips in seasoned flour, shaking off excess. Remove pan from oven, add flour coasted vegetables, and turn to coat in the fat. Return pan to oven and roast vegetables, turning several times, until golden, 30 - 45 minutes.

To finish the yorkshire puddings, put about 1 teaspoon of the reserved drippings from the bowl into each mold of two 4-mold yorkshire pudding tins or about 1/4 cup of the drippings into a large baking dish and put into oven until hot. Stir prepared batter until smooth, then pour into hot molds or dish and immediately return to oven. Bake until puffed and golden brown, about 30 minutes.

To make the gravy, put the reserved pan with the drippings on top of stove and heat over medium heat until hot. Add flour and cook, stirring constantly, until lightly browned, about 1 minutes. Add wine and cook scraping up any browned bits, until reduced by half, about 8 minutes. Add the reserved vegetable cooking water and cook for 3-4 minutes more. Stir in any meat juices accumulated from platter and season to taste with salt and pepper. Keep warm over low heat.

Put the brussels sprouts into a medium pot of cold salted water and bring to a boil over high heat. Reduce heat to medium and cook until just soft, about 10 minutes. Drain, return to pot, and cover to keep warm.

Bring a medium pot of salted water to a boil over high heat. Add peas and cook until soft, 3-8 minutes. Drain, return to pot, and cover to keep warm.

To serve the Sunday roast, transfer roasted vegetables to a warm serving platter. Unmold yorkshire puddings or cut into large pieces and transfer to a serving plate. Transfer gravy to a warm gravy boat. Transfer brussels sprouts and peas to 2 separate warm serving dishes, add butter to each, and season to taste with salt. Carve roast at table and serve with roasted vegetables, yorkshire puddings, gravy, brussels sprouts, peas, and horseradish cream.