ROAST BEEF & YORKSHIRE PUDDING

If you are roasting a joint of beef then you must make Yorkshire Puddings! De boning meat always is the fastest option to use.

Cook when the oven is up to temperature, usually no more flames just glowing embers.

Ingredients:

2 kg of beef (Blade, Rib on the Bone or Topside)
4 large onions with skins on
6 – 8 medium to large potatoes with skin on
Sliced Butternut Pumpkin with lots of ground black pepper Fresh garlic (optional)

Method:

• Place the beef, potatoes, and onions in a large roasting dish, brush with Olive oil and season
• Insert fresh garlic into the beef (optional)
• Place in oven in terracotta dish and rotate dish every so often
• Let it sizzle away for approximately 45 minutes
• Place your pumpkin on a smaller tray alongside the beef or alternatively cook while beef is resting at the mouth of the fire
• Take some the juices from the tray to make the gravy and set some aside for the Yorkshire Pudding