My husband went shopping again and this time brought home a beef joint perfecting for roasting. I took it out in the morning to thaw, precisely the day that I had plans to meet some friends for lunch.. I wan’t quite thinking straight or could remember exactly how long it required to be done to perfection. So, on my way home from our luncheon, I was panicking a bit and needed some reassurance.
I checked out Jamie Oliver’s recipe, which helped with the times, and in addition offered inspiration for accompaniments, that I had not even thought of! duh… how can you have a beef roast, especially in England, without the traditional gravy and Yorkshire pudding!
Of course, pudding in England is not exactly what one would expect across the pond… and in all honesty, I’ve only had it once in a restaurant and didn’t like it, and that’s not even mentioning it’s was not Paleo. I think the culprit for not falling in love with this English tradition were that my expectations were along the lines of the cream-like dish the Americans call pudding, instead of the bread-like English version.
But either way, I was determined that my not-so-traditional Beef Roast must be accompanied by some version of “Yorkshire pudding”, one that soaked up the juices and the gravy….so, I used the following recipe for a basis, and took it from there. Purists will gawk at my recipe for sure, but the results were so nice for my palate, that I’ve created a bread! (So it pays to experiment in the kitchen for sure… ;-))
The gravy I made from the drippings of the beef roast, which since it included apples, has a unique flavour that is quite delightful!
PALEO “YORKSHIRE PUDDING”
- 2 eggs, which equal about 1/2 cup
- 1/2 cup coconut milk
- 1/4 cup chestnut flour
- 1/4 cup ground arrowroot
- 1/4 cup ground almonds
- 1 tablespoon coconut flour
- pinch of sea salt
- 1/2 teaspoon baking soda
- If you make these alongside the roast beef, the oven should already be at 200C (approximately 390F). If not, then preheat the oven to that temperature.
- In a bowl, beat the eggs, milk and a pinch of salt. Add the flours and baking soda and mix well. Allow to sit for about 5-7 minutes until the mixture thickens to a pudding consistency.
- Pour into paper muffin holders or a greased muffin tin, and bake for about 12 minutes.
- 1 medium red onion, chopped
- 3 cloves garlic, minced
- ground arrowroot
- drippings from the roast beef, as much as possible
- olive oil
- In a saucepan over medium to low heat, heat the olive oil and sauté the onion and garlic until tender. Reduce heat to low.
- Add about 1 tablespoon (adjust to the amount of liquid you will be adding) of arrowroot. Mix well.
- Immediately add the liquid drippings of the roast beef.
- Stir until the gravy is thick.
- 2 kilo roasting beef joint
- 4-5 carrots, cut in large chunks
- 3 medium red onions, quartered
- 4 celery stalks, cut in large pieces
- cherry tomatoes, about 20 small
- 4 apples, peeled and cut into large pieces
- 5-6 garlic cloves, minced
- coarse sea salt
- freshly ground pepper
- olive oil
- freshly ground rosemary
- Preheat the oven to 240C (460F).
- Rinse and prepare the vegetables and the apples.
- Place in an oven proof dish and drizzle with olive oil and sprinkle some sea salt and pepper over top. Mix well.
- Rinse the beef and place on top of the bed of vegetables and apples. Drizzle with olive oil and season with the salt, pepper, garlic, and rosemary.
- Reduce the oven temperature to 200C (390F).
- Bake for 1 hour, for a medium-well roast beef, turning over after 30 minutes.
- Bake about 15 longer for medium-slightly pink. (Adjust according to the weight of the beef, of course.)
- Serve with “yorkshire pudding” and gravy over the beef and vegetables, if desired.