How to Make the Ultimate Sunday Roast

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable than beef.

Yorkshire pudding batter

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber while all-purpose flour is more budget-friendly.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and margarine is often less expensive.

beef stock

🥗Healthier: vegetable stock

💰Cheaper: water with seasonings

Vegetable stock is lighter and water with seasonings is cost-effective.

Start by preparing the Yorkshire pudding batter: crack 4 eggs into a mixing bowl and whisk them together.

Sieve flour into the bowl with the eggs and add a generous pinch of salt.

Mix the flour and eggs into a paste, then thin it out with milk and a little cold water until it's runny.

Chill the batter for at least 12 hours.

Preheat the oven to 430°F (220°C).

Fill a muffin tin with beef fat and place it in the oven to heat for about 10 minutes until sizzling hot.

Pour the chilled Yorkshire pudding batter into the hot muffin tin and return it to the oven.

Bake the Yorkshire puddings for about 25 minutes until puffed up, then reduce the oven temperature to 325°F (160°C) for an additional 5-10 minutes to dry them out.

While the Yorkshire puddings are baking, prepare the beef: score the fat cap on the bottom round beef and rub it with a mixture of ground fennel, black pepper, and salt.

Let the beef sit in the refrigerator overnight to marinate.

The next day, parboil the russet potatoes in boiling salted water until they are about 50% cooked, then drain them.

Heat fat in a roasting pan in the oven until hot, then add the parboiled potatoes and roast until crispy.

Blanch the carrots and cabbage, then toss them in melted butter just before serving.

Prepare the gravy by combining flour and beef stock from the roasting pan drippings.

Serve the roast beef with Yorkshire puddings, crispy potatoes, blanched vegetables, and horseradish cream.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens