Braised Beef Yorkshire Puddings
Slow-braised beef, creamy mash, honey-glazed carrots and rich bone marrow gravy, all piled into giant imperfectly-perfect homemade Yorkshire puddings
Ingredients
- Braised beef
- 1 kg beef chuck, diced
- 1 onion, 2 carrots and 2 celery sticks, finely diced
- 3 garlic cloves
- 2 tbsp tomato purée
- 500 ml red wine
- 500 ml beef bone broth
- 400 g tin plum tomatoes
- Rosemary, thyme and bay leaves
- Olive oil, salt and pepper
Yorkshires
- Eggs, milk and plain flour (equal volumes)
- Pinch of salt
- 30 ml beef dripping or duck fat
Carrots
- Baby carrots, olive oil, butter, honey and thyme
Bone marrow gravy
- 2 –3 beef marrow bones
- 1 shallot
- 200 ml red wine
- 400 ml beef bone broth
- 14 g butter and 1 tbsp flour
- 1 tsp Worcestershire sauce
- Thyme, salt and pepper
Instructions
-
Season and brown the beef, then set aside. Soften the diced vegetables, add tomato purée and garlic, then pour in the wine, scraping up the browned bits. Reduce, add broth, tomatoes and herbs, then return the beef. Cover and braise at 150 °C fan for around 3 hours.
-
For the Yorkshires, measure your eggs in a jug and add equal volumes of milk and flour. Season and whisk. Rest for min 30 minutes or overnight, then pour into smoking-hot fat and bake at 220 °C for 20–25 minutes without opening the oven.
-
Roast scrubbed carrots with oil and seasoning at 200 °C fan for 15 minutes. Add butter, honey and thyme, then roast for another 10.
-
Roast marrow bones at 200 °C fan for 20–25 minutes. Soften the shallot in butter, stir in flour, add red wine and reduce by half. Whisk in broth, Worcestershire sauce and thyme. Simmer, then whisk in the roasted marrow and season.
-
Shred the beef and stir through its gravy. Fill the Yorkshires with creamy mash, beef and carrots, then pour over the bone marrow gravy.
Notes
Committed to this collection by the hand of Hunter.