World Flavors Cookbook

Sunday Roast (Beef)

The crown jewel of English dining; a whole roasted joint of beef served with roast potatoes, Yorkshire puddings, vegetables, and rich gravy.

Cuisine: England

Ingredients

• 2kg Beef rib or topside joint
• Potatoes for roasting
• Carrots, parsnips, and greens
• Yorkshire pudding batter (eggs, flour, milk)
• Beef stock and red wine for gravy
• Horseradish sauce

Instructions

1. Season and sear the beef, then roast to preferred doneness.
2. Parboil potatoes, shake to roughen edges, and roast in hot fat (drippings) until crispy.
3. Roast parsnips and carrots alongside.
4. Bake Yorkshire puddings in very hot fat.
5. Make gravy using the roasting tin juices.
6. Rest the meat for 20 minutes before carving.
7. Serve all components together with a dollop of horseradish.