Traditional roast beef is an emblematic dish of British cuisine that has gained popularity in many Latin American countries, where it is often adopted and adapted with local variations. Its origin dates back to the Tudor era in England, when roasting techniques began to be perfected in royal and noble kitchens. In countries such as Mexico, Argentina, and Chile, roast beef is also known as "rosbif" or "asado inglés," maintaining the essence of a juicy, well-seasoned roasted meat. In these regions, it is usually served with local side dishes, although Yorkshire pudding, a classic English accompaniment, is increasingly recognized and valued.
Yorkshire pudding is a preparation made from flour, eggs, and milk that is baked until it achieves a spongy and golden texture. Traditionally, it is cooked in molds with very hot animal fat, which gives it its characteristic volume and flavor. Together, roast beef and Yorkshire pudding form a perfect combination that reflects the richness of British cuisine and its influence on global gastronomy.
How to prepare traditional roast beef with Yorkshire pudding
For this recipe, you will need basic ingredients such as rolled roast beef, ground pepper, garlic cloves, fat, and flour. The preparation begins by rubbing the meat with garlic and black pepper to enhance its flavor. Next, it is dusted with flour and placed in a preheated roasting pan with melted fat.
Roast the meat at 180 °C for 25 minutes per 500 grams for a medium result. Then, cover it lightly with aluminum foil and let it rest for 15 minutes before slicing, which will allow the juices to redistribute and the meat to become more tender.
To prepare the gravy, place the roasting pan over low heat and add a tablespoon of flour, mixing well until a light brown mixture is obtained. Gradually incorporate two tablespoons of red wine and 1 1/4 cups of beef broth, or the water from cooked vegetables, until the gravy thickens. Taste and adjust the seasoning with ground black pepper to taste.
The Yorkshire pudding is prepared by placing small pieces of fat in pudding molds or deep muffin tins and placing them in an oven at 220 °C until they begin to smoke. Meanwhile, blend in a blender two cups of flour, a teaspoon of salt, four eggs, 1 1/2 cups of milk, and a tablespoon of cold water until a smooth batter is achieved.
Pour the batter into the molds, filling them three-quarters full, and quickly return them to the oven to bake for 20 to 30 minutes, or until the puddings rise and are golden brown.
Finally, serve the sliced roast beef accompanied by the hot gravy and the Yorkshire puddings, along with a selection of steamed, boiled, or roasted vegetables to complement the dish. Enjoy this delicious and traditional combination that will delight your guests!
