The other day we had a roast for late lunch / early dinner. It was absolutely magnificent. Instead of buying a chunk of normal beef (incredibly overpriced at the moment in the shops) we bought a pack of corned beef and roasted it up. It’s a bit unusual, yes, but it tasted fantastic!
All we did was soak the corned beef in cold water overnight to de-salt it, and the next day drained it, dried it well, and cooked it like an ordinary roast beef. Served with lots of gravy, yorkshire puddings, spuds, parsnips and onions it was a very delicious meal. (The gravy was made in the roasting pan with meat stock, dry sherry, a touch of sugar, and thickened with cornflour).
The Yorkshire pudding recipe was from the Practical Professional Cookery book (1992; 3rd Edition), and cooked in a muffin tray:
2 eggs (We often add an extra egg for a greater rise!)
100ml oil or 100g beef dripping
- Sift the flour and salt in to a basin and make a bay
- Add the eggs and half the milk. Whisk until smooth.
- Gradually add the remaining milk and the water. The texture should resemble that of double cream.
- Allow to rest for 1 hour.
- Place oil/fat in a small roasting tray or 2x 18cm saute pans and heat in the oven (we used a 12 hole deep muffin tray, and have – in the past – used a bread tin).
- When oil/fat is very hot pour the mixture into the tray(s) (equally divided if using more than one/using a muffin tray).
- Place in a hot oven at 210C. Cook until risen, crisp and brown (15-20 minutes – slightly less if using a muffin tray or individual moulds).
- For the last 5 minutes or so turn the pudding(s) over in its/their pan(s). This will allow it to drain off some of the fat and improve the crispness.
- If making a whole large pudding, cut in to portions for service.
This dish would also be great served with some blanched spinach, beans and/or peas.