Roast housekeeper’s cut with Yorkshire puddings 

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

Ingredients

  • 3kg housekeeper’s cut of beef
  • Oil Salt and pepper
  • 1 splash water

 For the Yorkshire puddings

  • 4 eggs
  • 100ml full fat milk
  • 100ml plain flour
  • 1 pinch salt
  • Oil or beef dripping, to grease 

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.

Method:

  1. 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.
  2. For the Yorkshire puddings, place all the ingredients in a blender and blend. Pre-heat the oven to 190ºC/gas mark 5.
  3. In a muffin tray, place 1 tablespoon of the oil or beef dripping to each mould and grease all sides.
  4. 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.
  5. Serve the beef and Yorkshire puddings with roast veg and gravy.

Recipe Series: Beef it up

We Irish sure do like our beef, which is why we teamed up with executive head chef Ryan Stringer of Ely to share some of their most-loved beef recipes covering everything from the ‘perfect’ steak to a slow-cooked pie or a sophisticated Carpaccio

Recipes in this series:

Ryan Stringer

Ryan Stringer