Braised Beef with Giant Yorkshire Puddings

1. 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.

2. 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.

3. 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.

4. 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. 

5.  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.

6. 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.  

7. Working quickly divide the Yorkshire pudding batter equally between the two dishes and bake for around 12 minutes, or until golden and puffed up. 

8. 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.