Sunday, October 24, 2010


Well this to me is the most important day for dinner.

As much as I like to have dinner at my kitchen or dining room table for every meal , I know that is not always possible with everyones busy schedules . If you just make a concious effort to have a nice roast beef, turkey,roasted chicken or ham for Sunday dinner it makes the whole week of work worth it all.

Included is a recipe for roast beef dinner and yorkshires. Do we not all remember our parents having Sunday dinner , if not, then it is your turn to start the traditon in your kitchen.

Roast Beef Recipe

3 to 3 1/2 lbs of Boneless Rump Roast (pick a end cut with a lot of fat marbling)
Olive oil
8 slivers of garlic
Salt and pepper
You will need a meat therometer
Gravy you will need beef stock and corn starch

1 Roast should be at room temperature (remove from refrigerator 1 hour before cooking - keep it wrapped). Preheat the oven to 375°F.

2 With a sharp knife make 8 small incisions around the roast. Place a sliver of garlic into each incision. Take a tablespoon or so of olive oil and spread all around the roast. Sprinkle around the roast with salt and pepper. Place the roast in a roast pan with a rack . The roast is placed fat side up so that as the fat melts it will bathe the entire roast in its juices. Place small baby potatoes coated in Olive Oil around the roast . Cut carrots on an angle or use baby carrots with some chunks of onions and celery to add flavour when you make the gravy.

3 Brown the roast at 375°F for half an hour. Lower the heat to 225°F. The roast should take somewhere from 2 to 3 hours additionally to cook. When the roast just starts to drip its juices and it is brown on the outside, check the temperature with a meat thermometer. Pull the roast from the oven when the inside temperature of the roast is 135° to 140°F. Let the roast rest for at least 15 minutes, tented in aluminum foil to keep warm, before carving to serve.
Serves 4-6.

Turn your oven up to 450 degrees to get ready for the yorkshire pudding.

To make the gravy:

Remove the dripping pan from the oven and place on the stove top at medium heat. . Add some beef stock to the drippings to deglaze (loosen the drippings from the pan). Dissolve a tablespoon of cornstarch in a little water and add to the drip pan. Stir quickly while the gravy thickens to avoid lumping. You can add a little butter if there is not a lot of fat in the drippings. Add salt and pepper to taste. Cover pot and keep warm on stove...

Recipe for Yorkshire Pudding (Grumpy's moms recipe)

3 eggs

1/2 cup milk

3/4 cups of flour

Cook at 450 degrees for 10 minutes in muffin tins . Then lower to 350 and bake for 35 minutes or more. Make sure you start in cold greased pans. NEVER OPEN OVEN TIL DONE.....
This makes enough for two or three people . All you have to do is double the recipe to make enough for a family.

You now have some roast beef left over for cold roast beef sandwiches for lunches.

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