Boned and Rolled Rib of Welsh Beef with Garlic & Herbs served with Walnut Yorkshire Puddings
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Saturday 6th June 2015
- Boned and rolled rib of Welsh beef (allow approx 100g-175g (4-6 oz) raw meat for boneless joints per person)
- 3 Cloves garlic, cut in half
- Sprigs of fresh rosemary, mint, sage and parsley
- 45ml (3 tbsp) Port
- Walnut oil
- 175g (6 oz) Plain flour
- 2 Eggs
- 300ml (½ pt) Milk
- 50g (2 oz) Walnuts, finely chopped
- Walnut oil
- Preheat the oven gas mark 4-5, 180°C, 350°F. Weigh the joint and calculate the cooking time: Rare - 20 minutes per 450g/1⁄2kg (1lb) plus 20 minutes Medium - 25 minutes per 450g/1⁄2kg (1lb) plus 25 minutes Well Done - 30 minutes per 450g/1⁄2kg (1lb) plus 30 minutes
- Using a sharp knife make an insertion in the meat in the fat pocket area. Push into this hole the garlic and the herbs.
- Place joint in foil lined roasting pan. Pour over the port, season and a little walnut oil. Place in a preheated oven and cook for the calculated cooking time, basting the joint occasionally.
- Walnut Yorkshire Puddings: Sift flour into a bowl, make a well in the centre of the flour and add the eggs. Using a whisk slowly work the eggs into the flour, adding a little milk at a time to make a smooth pourable batter. Add the walnuts and pour the mixture into a jug to rest.
- When the meat is cooked remove from the oven and allow to rest, reserve the juice to make the gravy (add a little extra port and reduce the juices).
- Increase the oven temp to Gas 9, 240°C, 475°F.
- Using a teaspoon pour a small amount of oil into each section of a mini muffin or pattie tin and put in the oven to preheat for 2-3 mins.
- Remove tin and pour in the batter, quickly replace in the oven and cook for 15-20 mins or until well risen and golden.
- Serve the carved beef with festive fare of your choice.