A Julie Recipe-Roast Beef with Guinness Gravy
This recipe includes Yorkshire Puddings too!
Prep Time: 20
Cooking Time: 150
- For roast beef
- 3 cloves garlic
- 1 tbsp olive oil
- 1/4 cup whole grain mustard
- 1/2 tsp ground black pepper
- 2.5 kg beef roast (my preference for flavour is a rump roast)
- 2 tbsp plain flour
- 1 cup beef stock
- 1/2 cup Guinness
- 1/4 cup Fountain Barbecue Squeezy
- 2 tbsp Fountain Worcestershire Sauce
- For Yorkshire Pudding
- 100g self raising flour
- 1/2 tsp salt
- 1/4 tsp ground white pepper
- 2 eggs
- 450ml milk
- Roast Beef:
- Preheat oven to 180*C
- Combine garlic, oil, mustard and pepper in a bowl. Spread all over the top and sides of the beef roast. Bake on a rack over an oven try for the desired time – allow 1 ¼ hours for rare, 1 ¾ -2 hours for medium, 2 ¼ to 2 ½ hours for well done. Times will vary according to your oven too.
- Remove the beef to a warm place and cover with foil to rest for at least half an hour.
- Pour the oil off the roasting pan and reserve to make the Yorkshire puddings.
- Combine the flour with stock and stir to remove any lumps.
- Place the beef roasting pan on the stove top over medium heat and pour in half a cup of boiling water. Use a spatula to scrape up any tasty brown bits from the bottom of the pan. Add the stock and flour and bring to the boil, stirring. Cook for 3-4 minutes until thickened. Add Guinness, Fountain BBQ sauce and Fountain Worcestershire sauce. Taste and add salt as required. Strain into a jug for serving.
- Yorkshire Pudding:
- Increase oven heat to 220*C
- Combine all dry ingredients and add eggs and milk. Stir to remove any lumps.
- Pour reserved oil and drippings from beef roast into a 12 cup patty cake or muffin tin. Fill to about 1/3. (Don’t worry - the oil will serve to cook the puddings but does not all absorb into them.) Place the tray in a hot oven for 10 minutes or until the oil is smoking hot.
- Very carefully, divide the batter between the patty cases. They will start to cook immediately. Put the tray back in the oven for around 15 minutes or until the puddings are golden and puffed.