with an epic beef-bone gravy & horseradish sauce
By Jamie Oliver
A roast dinner is hard to beat, and this super-charged version will send your taste buds out of control. To get the Yorkshire puddings bang-on, I’ve enlisted the force of science, via the Royal Institute of Chemistry. Scientifically precise, this method will give you beyond brilliant results, every time.
Serves: 6 with leftovers
Total time: 6 hours and 20 minutes
Yorkshire Pudding (makes 6)
4 large free-range eggs
150g plain flour
175ml whole milk
50g beef dripping
2kg beef bones, with bone marrow
2 large leeks
2 red onions
2 heaped tablespoons plain flour
100ml red wine
2kg whole dry-aged sirloin of beef
40g black peppercorns
3 sprigs of fresh rosemary
6 heaped tablespoons half-fat crème fraîche
3cm piece of fresh horseradish
extra virgin olive oil
1 tablespoon white wine vinegar
- Preheat the oven to 180ºC/350ºF/gas.
- For the Yorkshire puddings, whisk the eggs, flour, milk, 25ml of water and a pinch of sea salt to a smooth batter. Ideally pop in the fridge overnight, removing when you preheat the oven, but, as a minimum, leave to rest at room temperature for at least 30 minutes.
- For the gravy, place the bones in a large roasting tray. Trim, wash and roughly chop the leeks, and quarter the unpeeled onions, then add to the tray and roast for 45 minutes, or until golden brown.
- Remove the bones and veg to a large pot, keeping the tray of juices to one side. Top up the pot with 2.5 litres of water, bring to the boil, then reduce to a simmer for at least 2 hours 30 minutes, or until the liquid has reduced by half.
- Once the stock has reduced by half, place the roasting tray over a medium heat on the hob, add the flour and stir well to pick up any sticky bits from the bottom of the tray.
- Pour in the wine and port, leave to bubble away for 1 minute, then gradually whisk in a few ladles of the stock, before tipping back into the stock pot. Simmer gently for a further 2 hours, or until you reach your desired consistency.
- Strain the gravy, skimming off any fat from the surface, then adjust the seasoning, if needed. Keep aside to reheat at the last minute.
- When you’re ready to prep and cook the beef, remove from the fridge and leave to come up to room temperature. Preheat the oven to full whack (240ºC/475ºF/gas 9).
- Carefully score the beef fat in a crisscross fashion, then rub with 1 tablespoon of olive oil.
- Tip the peppercorns into a blender with 1 tablespoon of salt, strip in the rosemary leaves, then blitz to a fine dust. Sprinkle the flavoured dust over the beef, and pat all over.
- Place a large roasting tray over a medium-high heat, carefully sear the beef on all sides to seal, then remove the tray from the heat and transfer to the oven.
- Immediately reduce the temperature to 180ºC/350ºF/gas 4 and roast for 50 minutes – this will give you medium-rare (cook for a little longer, if you prefer), then remove to a board. Cover and leave to rest for 30 minutes.
- Turn the oven up to 220ºC/425ºF/gas 7 and adjust the oven shelves to the centre position.
- Divide the dripping evenly between a 6-well deep Yorkshire pudding tray. (8.3g per well, if you want to be super-scientific about it!), then place on the middle shelf of the oven for 5 minutes, or until the fat is smoking hot.
- Quickly but carefully pour the batter evenly between each well – the wells should between half and three-quarters full. Immediately return to the oven and bake for 25 minutes, or until they have quadrupled in volume, are deep golden all over and sound hollow when tapped.
- For the horseradish sauce, tip the crème fraîche into a bowl, finely grating in the horseradish, then mix in the vinegar and 1 tablespoon of extra virgin olive oil. Taste and season to perfection.
- Carve and serve up the beef, adding a Yorkshire pudding to each plate, then drizzle with gravy (reheat, if needed). Delicious served with pinches of lemon-dressed watercress and crispy roast potatoes.
Make your Yorkshire pudding batter in a large jug – it’ll make your life so much easier when you’re pouring it into the smoking hot fat. To get ahead, make your gravy the day before you need it.
Recipe © Jamie Oliver. Photography © Jamie Oliver Enterprises Limited, by Ella Miller.