Yorkshire pudding with braised meat and fresh piccalilli
– 750 g neck of beef or chuck steak*(stewing steak) or I used sukade lapjes from Marqt
– 2 glasses red wine
– 1 tbsp Dijon Mustard or Savoyard mustard
– 1 bay leaf
– 1 piece thyme
– 2 sprigs sage
– Seasoned flour
– 1 tbsp tomato puree or pulp
– 200 grams pancetta or bacon
– 250 gram mirepoix of mixed chopped onions, carrots , leeks cut into small cubes
– 1 tbsp flour
– 1 Litre veal or beef stock or a cube then I used OXO cubes !!
Cut the meat into large pieces, marinade in the mustard mixed with 1 glass of the red wine for a few hours. Remove from the marinade and drain, keep the marinade, fry the meat in 4 batches in a deep casserole in a little goose fat or dripping until brown, continue until all the meat is fried. Keep in a bowl.
Pour some cold stock into the pan to loosen any meat residue and pour over the meat.
Clean the pan carefully and fry the pancetta slowly until the fat runs, add the mirepoix, fry for a few minutes adding a little more fat or oil if necessary, sprinkle on a little flour and brown lightly then add the remaining glass of red wine and tomato puree cook for a few minutes, return the meat to the pan and pour over the stock. Cover the pan with a good fitting lid and cook very slowly on the heat or preferably in the oven for 2-2½ hours at 160º C. Remove the lid for the last half hour to allow to thicken. Keep an eye on it that it does not dry out too much, season to taste.
115 g flour (add more flour and the Yorkshire pudding becomes heavier
A pinch of salt
1 ½ dl sparkling water or water
1 ½ dl milk
1 tsp vinegar
1 tsp grained mustard
60 g beef dripping of duck fat
Sieve the flour with the salt, into a deep bowl make a well in the centre, break in the eggs and add and some of the liquid, beat well, gradually incorporating the flour, beat well to get rid of any lumps and then add the remaining liquid and vinegar and mustard. Set aside. I was always taught to let the batter stand for a while but not everyone agrees.
Spoon 2tbsp of fat into the individual moulds use muffin forms for an individual Yorkshire pudding or a 22 cm square cake tin for a larger one, or if you are making Toad in the hole and heat in the oven until smoking hot, carefully slide out of the oven, do not take out of the oven it cools too much, but don’t burn yourself. Immediately pour about 30ml of batter into each mould, slide back into the oven. Bake for 10-15 minutes; do NOT open the oven door.
Serve the Yorkshire puddings with the warm braised meat inside or next too on the plate and a little piccalilli in a pot if desired or make your own
You can also serve it with onion gravy
Or naturally with your roast beef on Sundays
Garnish with a little salad or watercress
Salad or watercress