The Sunday Roast is to the British what Sunday Brunch is to Americans. It's a Sunday tradition. Nearly every restaurant & pub in the UK offers a variation of the meal on Sunday afternoons. After many attempts, The Two Crabs have finally perfected their Roast, complete with gravy, roasted veg and wonderfully flaky Yorkshire Puddings (at right). Called "Yorkies," they are not actually a pudding; they are more of a biscuit made of flour, milk and eggs that are used for dipping in the gravy. And by biscuit, I mean the American definition of the word, not British "cookies"!
The Two Crabs tried & true Sunday Roast recipe is the result of several attempts, some good, some not so good. Your oven will probably vary. For Americans, the most challenging part of this recipe will be finding a suitable tray to make the Yorkies. Yorkshire Pudding Tins, while common in British culinary shops and grocery stores, are very rare in America. Your best option is to invest in a "Muffin Top Pan" like THIS ONE. They are a bit like cupcake pans, but the indentations are much shallower and wider. Alternatively, you could make your own out of tin foil. Good luck!
Sunday Roast Dinner (serves 4)
3 lb prime rib beef
2 tbsp plain flour
1 tbs dry mustard
5 oz red wine
5 oz beef stock
2 tbs Worcestershire sauce
salt & pepper
bag of small potatoes
two large carrots
Broccoli & cauliflower (optional)
1. Preheat oven to 450F
2. Season the meat with salt and pepper, and rub in the mustard and flour
3. Mix the red wine, stock and Worcestershire sauce
4. Place the meat in a roasting pan and pour the sauce over the meat so it settles into the pan. Put the entire pan in the oven for 15 minutes at 450F.
5. Meanwhile, cut the potatoes and carrots into large golf ball-sized chunks.You can also place your other favorite veg including broccoli, cauliflower, onion slices, etc.
6. Reduce the heat to 375F. Place the veg in the roasting pan around the meat
7. Cook for another 40 minutes for medium rare, or 50 minutes for medium. Baste every 15 minutes with the sauce from the pan bottom.
8. Remove roast from oven and cover with foil and let rest while you make the Yorkies (below). Raise oven temperature to 425F.
1 cup plain flour
1 cup milk
pinch of salt
1 tbs lard for each Yorkie
1. Preheat Oven to 425F
2. Heat the lard in the microwave for a few seconds until it turns to liquid. Place one tablespoon of the liquid lard into each pudding cup
3. Put the Yorkie pan in the oven and heat for 10 minutes until the fat is really hot and beginning to smoke
4. Combine the salt, eggs and milk with a wisk
5. Sift the flour into the batter as you wisk it together (works best with a friend)
6. Remove pan from oven; fill the cups 1/2 way up with batter. No more, no less!
7. Place the pan back in the oven and cook for 20 minutes. DO NOT OPEN THE OVEN DURING COOKING! The puddings will puff up, crisp and turn goldeny brown.
Serve the roast, veg and Yorkshire pudding together. Serve with your favorite gravy!