Traditionally, the housekeeper’s cut would have been kept for the farmer himself. It has a nice wrap of fat on it, making it ideal for roasting.
Serves 6 to 8
- 3kg housekeeper’s cut of beef
- Oil Salt and pepper
- 1 splash water
- 4 eggs
- 100ml full fat milk
- 100ml plain ﬂour
- 1 pinch salt
- Oil or beef dripping, to grease
- To roast, simply season and rub the meat with olive oil. Place in an oven tray and add some water – this stops the meat from burning at the bottom and also keeps it moist by releasing steam. Roast in a preheated oven at 200ºC/gas mark 6 for 20 minutes, then reduce to 160ºC/gas mark 2V. Allow one hour per kg cooking time in the oven, then add 30 minutes more. If you have a temperature probe that is oven-friendly, then place it in the meat and when the temperature reaches 58ºC, it will be a perfect medium. Allow another 30 minutes for the joint to rest before carving.
- For the Yorkshire puddings, place all the ingredients in a blender and blend. Pre-heat the oven to 190ºC/gas mark 5.
- In a muffin tray, place 1 tablespoon of the oil or beef dripping to each mould and grease all sides.
- Place the muffin tray in the oven until smoking hot, then remove and fill with the Yorkshire batter half-way full. Return to the oven for 15 – 20 minutes and leave. Do not open the door as it may cause the batter to drop.
- Serve the beef and Yorkshire puddings with roast veg and gravy.
Tip: Vary the roast veg depending on what’s in season, such as beetroot, parsnips and carrots during the colder months or green beans and asparagus in the summer.
Recipe credit: Ryan Stringer
Photography credit: Harry Weir