Beef Sunday Roast

Ingredients

• beef, a roasting joint such as sirloin or topside, about 700 g
• potatoes, roasting potatoes, peeled and halved
• 12 floretsbroccoli
• carrots, peeled and sliced
• 140 gall-purpose flour, for the Yorkshire pudding batter
• 4eggs, for the Yorkshire pudding batter
• 200 mlmilk, for the Yorkshire pudding batter
• sunflower oil, a drizzle for each hole of the Yorkshire pudding tin
• gravy, to serve; a beef stock or dripping gravy, ready-made or homemade
• salt, to taste
• black pepper, to taste

Method

1. 1

   Heat the oven to 200°C (390°F). Roast the beef joint and the potatoes for about 45 minutes, checking the potatoes now and then so they don't overcook. Lift the beef out, cover it loosely with foil and leave it to rest for at least 15 minutes before slicing — resting keeps it juicy and frees the oven up for the Yorkshire puddings.

2. 2

   About 30 minutes before serving, make the Yorkshire puddings: heat oven to 230°C (450°F). Drizzle sunflower oil into a Yorkshire pudding tin or muffin tin and place in the oven to get very hot.

3. 3

   Beat together the flour, 4 eggs, and milk until completely lump-free. Season with salt and pepper. Pour into a jug.

4. 4

   Carefully pour the batter into the hot tin holes. Return to the oven and bake undisturbed for 20–25 minutes until puffed up and deep golden. Serve immediately.

5. 5

   Meanwhile, cook the broccoli florets and carrots in a pan of boiling water until tender, about 5–7 minutes. Drain.

6. 6

   Plate up the sliced beef and potatoes with the vegetables and Yorkshire puddings. Add gravy as desired.