Rick Stein’s Roast Topside of Beef with Yorkshire Pudding
For the ultimate guide to a classic roast beef and Yorkshire pudding, look no further than this recipe from Rick Stein.
From the book
Rick Stein’s Food Stories
The companion to the hit BBC2 series
100 new recipes, from the classics with a twist to new favourites
A celebration of Britain's food scene today
Introduction
I have to admit to having written two recipes for beef and Yorkshire pudding in previous books, but they were both for sirloin. This recipe is for topside, which is cheaper and much more readily available, but needs to be cooked at a lower temperature after the initial high temperature period. I also wanted to highlight the importance of Yorkshire pudding, which, in this case I favour making as a single large showstopper in a roasting tin. I was lucky enough to have a conversation with Elaine Lemm when filming at the Star Inn at Harome near Castle Howard in North Yorkshire for my Food Stories series. Elaine quotes food historian Jennifer Stead and a famous essay of hers, ‘Yorkshire pudding and parkin’. In this she says, ‘The fact that they require spanking-hot fat, explosions as the batter hits it, fierce heat, and crisp results, may explain why it has often been said that only Yorkshire folk – those possessing the Yorkshire temperament – can make a true Yorkshire pudding.’ Sounds a bit like the legendary Yorkshire cricketer Freddie Truman to me. In case you don’t have a food temperature probe, I have given some accurate cooking times for the beef by weight, but I suggest you buy one. It’ll change your life!
Ingredients
| 2kg | topside, rolled with a good layer of fat |
| 1 | onion, thickly sliced |
| 1 | carrot, thickly sliced |
| salt and black pepper | |
| For the gravy: | |
|---|---|
| 1½ tsp | plain flour |
| 500ml | beef stock or hot water |
| For the Yorkshire pudding: | |
| 225g | plain flour |
| ½ tsp | salt |
| 4 | eggs |
| 300ml | whole milk |
| 150ml | water |
| To serve (optional): | |
| Roast potatoes | |
| Cheesy leeks | |
| Glazed carrots | |
| Horseradish sauce and/or mustard |
Essential kit
You will need: two roasting tins, one for the beef and and a roasting tin about 20 x 30cm in size for the Yorkshire pudding.
Method
Preheat the oven to 230°C/Fan 210°C. Weigh the joint of beef. Put the onion and carrot slices into the centre of a roasting tin. Rub the beef joint with salt and pepper, then put it on top of the vegetables and place the tin on the top shelf of the oven. Roast for 30 minutes to brown the meat.
Lower the oven temperature to 160°C/Fan 140°C, then time the beef cooking from this point. Allow the following times per 500g: 10 minutes for very rare meat, 12 minutes for rare, 15 minutes for medium and 20 minutes for well done. For example, cook a 2kg joint for 40 minutes if you want very rare meat. If you do have a temperature probe, check the meat towards the end of the cooking time, using the guide on page 275.
Make the Yorkshire pudding batter. Sift the flour and salt into a bowl, make a well in the centre, then break in the eggs. Using a balloon whisk, beat the eggs and flour together well, then gradually beat in the milk and water to make a smooth batter. Make sure that it is free of lumps and has the consistency of double cream, then leave to rest for 30 minutes.
When the beef is done, remove it from the oven and transfer it to a carving board. Increase the oven temperature to 220°C/Fan 200°C. Cover the beef with foil and leave it to rest in a warm place for 30 minutes. Pour the excess fat from the roasting tin into a small bowl, leaving a teaspoon or so in the tin.
Add about 2 tablespoons of the beef fat to another roasting tin, about 20 x 30cm in size. Place it in the oven for 5–10 minutes until the fat is really hot, then pour in the pudding batter. Place in the oven immediately and cook for 25–30 minutes until well risen and golden brown. Don’t open the door for at least the first 15 minutes.
To make the gravy, place the beef roasting tin directly over a medium heat on the hob and, if the onion slices are not already a rich brown, cook them for a few more minutes. Sprinkle in the flour, stir well and then add a little beef stock or water and scrape the base of the tin with a wooden spoon to release all the cooking juices. Gradually add the rest of the beef stock or water and simmer until reduced to a well-flavoured gravy. Strain into a clean pan, season and keep hot. Uncover the beef and pour any juices into the gravy.
Carve the beef into thin slices. Serve the roast beef on warmed plates with the Yorkshire pudding, roast potatoes, cheesy leeks, glazed carrots, the hot gravy and some horseradish sauce and/or mustard. If the vegetables the beef was cooked with look acceptable, they could be served too.
Tip: If you prefer to make individual Yorkshires, put half a teaspoon of beef fat into each hole of a 12-hole muffin tray. Place it on the top shelf of the oven for 5 minutes until the fat is very hot. Remove and pour enough batter into each hole to fill it three-quarters full. Put the tray back in the oven and cook for 25–30 minutes until the Yorkshires are puffed up and golden. Don’t open the oven door for at least the first 15 minutes.
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