Ingredients
Method
1.Place the beef joint in a dish, then add in the wine and rosemary. Leave to marinate for at least 1 hour or preferably overnight.
2.Remove the beef, reserving the marinade for the sauce. Make small holes around the beef with the tip of a sharp knife and insert the garlic slices.
3.Heat the olive oil and butter in a saucepan large enough for the beef. Brown the meat on all sides, add the onions to soften, then add the chopped tomatoes. Add in the reserved wine marinade and bring the liquid to a boil before lowering to a simmer. Then add the bay leaf, cloves and the salt and pepper.
4.Leave to simmer for 90 minutes to 2 hours, stirring occasionally, adding water to keep the meat half covered.
5.In the meantime, make the Yorkshire pudding batter by combining the eggs, milk and salt in a jug.
6.Sift the flour into a bowl, then pour in half the egg mixture and whisk together gently.
7.Add the remainder of the mixture and whisk to combine, being careful to avoid overworking the batter. Return the batter to the jug and rest in the fridge for at least 30 minutes.
8.Once the beef is cooked, remove and set aside to rest.Preheat oven to 210°C and pour 1 tbsp rice bran oil into each of 12 muffin tin holes.
9.Heat the tin in the oven for 4 minutes or until the oil is hot. Then give the Yorshire pudding batter a quick stir in its jug and pour into each one of the holes until half full. Bake for 15-20 minutes until golden.
10.While the Yorkshire puddings are baking, make a gravy by simmering the beef sauce until it reduces and thickens slightly. Alternatively, add 1 tsp cornflour mixed with water.
11.Once ready, remove the Yorkshire puddings from the oven, then turn out and leave to stand for a few minutes to drain any remaining fat.
12.Serve together with slices of the roast beef, lashings of gravy and peas.
Using secondary cuts of meat is not only economical, they’re often tastier than the “prime cuts” – just remember they usually need to be slow-cooked to avoid being tough.
Note
