Main
Braised Beef with Giant Yorkshire Puddings
Slowly braised beef in an aromatic, umami, red wine sauce served in a giant Yorkshire pudding with all the trimmings.
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.
