Sunday Roast (English) — Beef, Yorkshire Puddings, Roast Potatoes and Gravy

• 1.8 kgbeef sirloin roasting joint
• 12 gfine sea salt
• 2 tspfreshly ground black pepper
• 2 tbspprepared English mustard
• 1 tbspvegetable oil
• 3 sprigfresh rosemary
• 1.5 kgMaris Piper potatoes (peeled and cut into 5 cm chunks)
• 80 gbeef dripping
• 140 gplain flour
• 4large eggs
• 200 mlwhole milk
• 50 mlcold water
• 600 gcarrots (peeled and cut into batons)
• 500 gBrussels sprouts (trimmed and halved if large)
• 30 gunsalted butter
• 500 mlbeef stock (hot)
• 2 tspWorcestershire sauce
• 1 tbspredcurrant jelly
• 90 gprepared horseradish sauce

Instructions

1. 1

   Remove the beef from the refrigerator 1 hour before cooking so it loses its chill and roasts evenly. Pat it dry, rub it with the salt, pepper, English mustard and vegetable oil, then tuck the rosemary sprigs under the string or around the joint.

2. 2

   Heat the oven to 220°C and place the beef in a sturdy roasting tin. Roast for 20 minutes, then reduce the oven to 170°C and continue roasting for about 50 minutes for medium-rare, or until a probe thermometer inserted into the centre reads 54°C.

3. 3

   While the beef begins roasting, put the potatoes in a large pan of cold water, bring to a boil and cook for 8 minutes. Drain them thoroughly, return them to the dry pan, and shake the pan hard for 20 seconds to roughen the edges so they crisp properly.

4. 4

   Put the 80 g beef dripping for the potatoes into a separate roasting tin and heat it in the oven for 8 minutes until shimmering. Carefully add the potatoes, turn them in the hot fat, sprinkle with 8 g salt and roast for 55 to 60 minutes, turning twice, until deeply golden and crunchy.

5. 5

   Make the Yorkshire pudding batter while the potatoes roast. Whisk the plain flour, eggs, milk, cold water and 3 g salt until smooth, then let the batter rest for at least 25 minutes so the flour hydrates and the puddings rise better.

6. 6

   When the beef reaches temperature, transfer it to a warm board and rest it uncovered for 25 minutes. Increase the oven to 220°C, put 1 tsp beef dripping into each cup of a 12-cup muffin tin, and heat the tin for 7 minutes until the fat is smoking hot.

7. 7

   Pour the Yorkshire pudding batter quickly into the hot muffin tin, filling each cup about half full. Bake for 18 to 20 minutes without opening the oven door, because a sudden drop in heat can collapse the puddings.

8. 8

   Cook the carrots in boiling salted water for 7 minutes and the Brussels sprouts for 5 minutes, using the 4 g salt for the vegetable water. Drain well, return them to the warm pan with the butter, and toss for 1 minute until glossy.

9. 9

   Pour most of the fat from the beef roasting tin, leaving about 2 tbsp of pan juices and browned bits behind. Set the tin over medium heat, stir in 2 tbsp plain flour for 1 minute, then gradually whisk in the hot beef stock, Worcestershire sauce and redcurrant jelly.

10. 10

    Simmer the gravy for 5 minutes, scraping the base of the tin until it is smooth and savoury. Carve the rested beef across the grain and serve it with roast potatoes, Yorkshire puddings, vegetables, gravy and horseradish sauce.