Making my first ever roast!

Originally Posted by Bella713

How was it??

Click to expand...

It turned out pretty good!! I did a dry roast, I don't have any way to submerge it?
But basically I put a bit of water in the bottom of the pan, then put salt, garlic salt, pepper and oregeno on the roast. Put it fat side up on the pan, cut up a couple cloves of garlic, stabbed little holes in the roast and inserted the garlic (I LOVE garlic) covered with tin foil and put in my meat thermometer.

It took about 2 hours to get to temperature,then I took it out and let it sit for 20 minutes while the yorkshire cooked and while I whipped the potatoes. I used the drippings for the yorkshire and to make gravy.

The roast was a perfect tinge of red!! ( we all eat very rare meat) and was very flavourful!!

a very good first attempt I think!!
It wasn't tender though,like some of you mentioned (could NOT cut with a fork)

Originally Posted by Rosiemac

Well i'll be blowed!. I didn't know that Linda?!

Click to expand...

I learned to make yorkshire pudding when I was a kid, that was always my contribution to Sunday dinner,now I have to do the roast too since I live onmy own!

Don't be confused by batter puffballs with no substance to them that masquerade as Yorkshire puddings. A real pudding should be raised and crispy only round the edges but sunken in the middle into a soft doughy batter at least 3/4" deep. The point is that these puddings were originally filling foods for poor families who couldn't afford lots of meat and veg. Traditionally they were served before the main course, with onion gravy, so that whatever meagre fare came next wasn't a disappointment. Many Yorkshire restaurants still serve puddings as a starter, though with much more substantial main courses of beef and three veg. Yorkshire folk like their food and lots of it!

My mother had her own specially designated Yorkshire pudding tin which was enamelled metal and rather old and battered (if you'll excuse the pun). She made excellent puddings and always twice as much as we'd want with the roast. The rest would be eaten cold with jam or golden syrup. Lovely stuff!

Here's a recipe for Yorkshire Pudding to serve 4:

4 oz plain flour
1/2 level teaspoon salt
1 egg
1/2 pint milk
1 oz beef dripping or equivalent in juices from the roasting tin (the latter is preferable).

Sift the flour and salt into a mixing bowl and make a well in the centre. Crack the egg into the well and add one-third of the milk. Gradually draw the flour into the liquid by stirring all the time with a wooden spoon until all the flour has been incorporated. Then beat well to make a smooth batter. Add the rest of the milk and beat again to aerate the batter. Leave to stand for 20 minutes.

Put the dripping or beef juices into a medium size tin (about 11" x 7" would be about right I think) and place on the top shelf of an oven heated to 425 deg. F (220 deg. C) for 5 minutes. When really hot, remove from oven, stir the batter and pour quickly into the tin to a depth of about 1/2." Bake for 40 minutes until well risen, crisp and golden with a creamy layer inside.

To cook the beef joint: prick surrounding fat all over with a fork and rub salt in for a crisp brown crust. Set the joint in a tin, fat side up, and put a spoonful of flour in the tin under the joint. This will absorb fat and sediments during cooking to provide a thicker, delicious thickener for the gravy.

Start the joint in an oven heated as above for 15 minutes, then lower the heat to around 375 deg. F (190 deg. C) for the remainder of the cooking time. For rare beef: cook for 15 minutes per 1lb. For medium: 20 minutes per 1lb. For boned and rolled joints: allow 25 minutes per 1lb. When cooked, allow meat to stand for 15 minutes before carving.

If you've got a good joint with a decent amount of fat, the joint shouldn't need any covering with foil. The fat will cook the joint, keep in moisture and add flavour. If you want to be sure that it doesn't dry out, simply baste it a couple of times during cooking. If you're going for traditional, a British joint of beef isn't flavoured with anything but salt and pepper.

I was telling my friend some different food ideas which are economic for her house hold, she doesn't have her mum so she is the mum at home
was telling her of toad in hole which contains the Yorkshire pudding mix!

Can you believe some Australians don't know what it is!?

I found this lovely Scotsman here the other day at the market, bought all of his Irnbru! was going to buy the spotted dick and birds custard until i ran out of money! I will track him down again!

Everyone here gets so disgusted when i mention my favourite pudding!!

I've had Yorkshire pudding when I was in England but seemed kinda like a popover??
Will have to try the ones suggested here.

As for Fran one grocery store sells Birds Custard and Spotted Dick!!
I buy HP sauce and really like the BBQ sauce one as well as some as some of the packaged Coleman mixes!

Originally Posted by GailC

I've had Yorkshire pudding when I was in England but seemed kinda like a popover?? Will have to try the ones suggested here.

Click to expand...

You do get them here, GailC, increasingly and they are even sold as Yorkshire puddings (I hate to say that even some Brits don't know any better) but those of us who know the real thing think these balls of nothing are a travesty. Good luck at trying your own. I hope you enjoy it. It may take a few goes to perfect it. It is one of those things like omelette - apparently very simple but quite tricky to perfect.

Originally Posted by Yosemite

Most of us Canadians I know like a good yorkshire pudding with roast beef Susan. I guess we got it from you Brits.

Click to expand...

Yeppers! I don't have them often, and I sure can't make them, but if I'm in a restaurant and they have roast beef with yorkshire pudding, I'll have that.

I tend to make my roasts in the oven. I put it in a roaster, season it with salt and pepper, add about 1/4 cup of water, cover the pan and roast at 300 degrees until it's done to my liking. Use a meat thermometer if you want accuracy.

Originally Posted by rapunzel47

You didn't really expect that all the Brits who crossed the pond left their favourite foods behind, did you?

Or failed to share them with the poor unfortunates over here who had never met them before?

Click to expand...

I don't know how i didn't think of that?! You can take a girl out of England, but you can't take England out of the girl

Originally Posted by AbbysMom

Would it go OK with a pork roast? I have one in the oven right now and I am tempted to try this.

Click to expand...

Heck yes!. Yorkshires go with any roast meat dinner

Originally Posted by fwan

was going to buy the spotted dick and birds custard until i ran out of money!

Click to expand...

It's years since i've had that!

Originally Posted by GailC

I buy HP sauce

Click to expand...

When it comes to brown sauce that's the only one i buy

Originally Posted by fwan

I found this lovely Scotsman here the other day at the market, bought all of his Irnbru! was going to buy the spotted dick and birds custard until i ran out of money!

I will track him down again!

Click to expand...

Ok, I just have to ask....what is spotted dick and birds custard?? That is one I've never heard of!

Originally Posted by calico2222

Ok, I just have to ask....what is spotted dick and birds custard?? That is one I've never heard of!

Click to expand...

I'm not a Brit but spotted dick is a steamed sponge cake type dessert with raisins or currants in it and Bird's is a brand of custard mix - like Jell-o.

Here you are, a picture of spotted dick and custard plus an explanation from Wikipedia:

http://en.wikipedia.org/wiki/Spotted_Dick

And here is everything you could wish to know about Bird's Custard, again from Wikipedia:

http://en.wikipedia.org/wiki/Bird's_Custard

I was born and raised in NY and my mom and grandma always fixed yorkshire pudding with their roast beef.I do,but I prefer an eye round roast,cooked medium rare.Yum!I have my favorite yorkshire recipe from my fannie farmer cookbook...never fails!With the roast sliced thin...lotsa rich brown gravy...sounds like Christmas dinner!And don't forget the horseradish!There's a price cutter plus in Springfield and they have a big British section.I've never paid attention but I'll have to check it out...sounds very interesting!

Yes. You're right. Horseradish sauce is a must!

Originally Posted by megra

Here you are, a picture of spotted dick and custard plus an explanation from Wikipedia:

http://en.wikipedia.org/wiki/Spotted_Dick

And here is everything you could wish to know about Bird's Custard, again from Wikipedia:

http://en.wikipedia.org/wiki/Bird's_Custard

Click to expand...

Thank you SO much for explaining that! Definitely more appatizing than I was picturing!