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Braised Beef with Giant Yorkshire Puddings
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Slowly braised beef in an aromatic, umami, red wine sauce served in a giant Yorkshire pudding with all the trimmings.Ingredients
Method
Ingredients
Yorkshire pudding wraps
- 75g plain flour
- Pinch salt
- 2 large eggs
- 125ml milk
- Vegetable oil, for cooking
Braised beef
- 2 tsp olive oil
- 400g diced beef braising steak
- Salt and pepper
- 1 large carrot, peeled and sliced into 1 inch pieces
- ½ onion, peeled and sliced into 1 inch pieces
- 1 tbsp Bart chopped garlic
- 1 tbsp Bart umami paste
- 150ml red wine
- 150ml beef stock
- 2 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 Bart bay leaf
- ½ tsp Bart rosemary
- ½ tsp Bart Thyme
To serve:
- Roast potatoes
- Greens, such as tender stem broccoli or cavolo nero
- Stuffing
- Gravy
Method
- Heat the oil in a heavy-bottomed casserole dish over a medium-high heat. Add the braising steak and season well with salt and pepper. Fry stirring often until deeply browned. Remove and set aside on a plate.
- Add the carrot, onion, and garlic to the pot, season well and fry for 2 minutes. Stir in the umami paste and fry for a further minute.
- Add the red wine to deglaze the pot. Cook for 1-2 minutes before adding the beef back into the pot along with the beef stock, Worcestershire sauce, mustard, bay leaf, rosemary, and thyme.
- Bring to the boil before reducing the heat and simmering for around 2 and a ½ hours until tender, stirring occasionally. Meanwhile prepare the Yorkshire puddings and another other trimmings.
- In a large bowl mix together the flour and salt. Beat in the eggs until fully combined. Gradually add the milk, whisking until you have a lump-free batter. Transfer to a jug, cover and set aside.
- When the beef has nearly finished cooking preheat the oven to 220C/200C fan. Add 1 tbsp of vegetable oil into two 20cm round oven-proof dishes, such as a cast iron dish or frying pan, and place into the hot oven for 15 minutes until very hot.
- Working quickly divide the Yorkshire pudding batter equally between the two dishes and bake for around 12 minutes, or until golden and puffed up.
- Remove the beef and vegetables from their juices with a slotted spoon and shred with a fork. You can use the leftover juices to make a gravy. Serve the Yorkshire puddings topped with the beef, your choice of trimmings, and plenty of gravy.
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