Roast Topside of Beef with Yorkshire Puddings and Gravy
Make the ultimate Sunday Roast.
3 hours m
- 1.5 kg Scotch Beef Topside
- 1 tbsp beef dripping or butter
- 1 tsp salt and some freshly ground black pepper
- 8-12 small red onions, peeled and slit in a cross at the pointed end (so that they do not burst in the oven)
- 4 heads garlic, halved horizontally
- A few sprigs of thyme FOR THE YORKSHIRE PUDS
- 225 g plain flour
- pinch salt
- 2 medium eggs
- 300 ml milk mixed with 200 ml water
- Beef dripping
- You will need a 12 hole muffin tin for the puds FOR THE GRAVY (TO ADD TO THE PAN JUICES):
- 100 ml red wine
- 2 tbsp port (or redcurrant jelly)
- 100 ml water
- 1 tbsp Dijon or English mustard
First make the Yorkshire pudding batter. In a large bowl mix the flour and salt, make a well in the centre, break in the eggs and hand whisk in half the liquid, gradually incorporating the flour as you whisk until you have a smooth thick batter with no lumps. Stir in the remaining liquid and leave to stand. Put 1/2 a teaspoon of beef dripping into each of the muffin cups.
Preheat the oven to 210°C. Rub the topside joint with the beef dripping and sprinkle with plenty of salt and pepper. Put the joint into a roasting tin and into the hot oven for 20 minutes to brown. Then reduce the oven temperature to 170°C. Add the onions, garlic and thyme around the beef with about 100 ml of water. Cover with foil and cook for about 2 hours, basting from time to time and adding a little more water if necessary. This will keep the meat moist. Re-cover with the foil each time. Uncover the meat for the last 15 minutes of cooking.
Remove the meat to a warm serving dish with the onions and garlic, cover well and keep it warm. Increase the oven temperature to 210°C.
Place the muffin tin in the oven until the fat is very hot, stir the batter well, then 2/3 fill each muffin cup and return to the oven for about 20 minutes until well risen and golden brown. They should feel firm and in no danger of collapse, so leave them in a little longer if necessary. Meanwhile make the gravy.
Discard any fat from the surface of the pan juices, and with the pan over a medium heat stir in the wine and gather up all the sticky bits, add the water and the port or redcurrant jelly and when melted simmer to reduce the liquid a little. Add the mustard and stir until thickened. Taste and season as necessary.
Slice the beef and serve a couple of slices per person with the soft onions, a piece of garlic, the Yorkshire puddings and a spoon or two of gravy and your favourite green leafy vegetable, such as spinach.