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Beef in stout with yorkshire puds
Beef in stout with yorkshire puds
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Prep Time:
20 minutes
Cook Time:
195 minutes
Total Time:
215 minutes
Achieve perfect, airy Yorkshire puddings with a hot, heavy pan and oil.
Ingredients:
  • 1.5kg piece beef blade, tied at 2cm intervals to form an even shape
  • 20g butter
  • 2 onions, halved, thinly sliced
  • 2 tsp thyme leaves
  • 2 bay leaves
  • 22.20 gm tomato paste
  • 40.00 ml plain flour
  • 750ml (3 cups) Guinness stout
  • 8 pitted prunes, finely chopped
  • 2 bunches baby carrots, trimmed
  • 50g roasted peeled hazelnuts, roughly chopped
  • 40.00 ml chervil or flat-leaf parsley
  • 4 eggs
  • 200g (1 1/3 cups) plain flour
  • 500ml (2 cups) milk
  • 13.80 gm olive oil
Instructions:
  • Season the beef generously with salt and pepper. In a large casserole, melt butter with oil over medium heat. Sear the beef on all sides for 6 minutes until nicely browned. Set the beef aside. Add onions, herbs, and 1 teaspoon of salt to the casserole and sauté for 8 minutes until the onions are softened. Stir in tomato paste and flour, cooking for 1 minute, then add stout. Return the beef to the casserole with prunes, bring to a simmer, cover, and cook for 2½ hours, turning halfway through. Finally, add carrots and continue to cook for an additional 30 minutes, or until the beef is tender.
  • In a food processor, blend together eggs, flour, milk, and 1 1/2 teaspoons salt until smooth. Pour the batter into a jug and let it rest for 30 minutes before proceeding.
  • Strain out beef and carrots from the sauce. Simmer the sauce over medium heat for 30 minutes or until it reduces by half.
  • Preheat the oven to 250C with a 12-hole (1/3-cup/ 80ml) muffin pan inside. Once heated, carefully take out the pan, add 1/4 teaspoon of oil into each hole, and place back in the oven until the oil is smoking. Fill each hole with batter and bake for 25 minutes or until puffed.
  • Separate the beef, rip it into large pieces, and add it back to the sauce with the carrots. Plate the dish, sprinkle with nuts and chervil, and enjoy with Yorkshire puddings.

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