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  3. How to Cook Roast Rump Joint with Yorkshire Puddings
Farmison Roast Beef Rump

How to Cook Roast Rump Joint with Yorkshire Puddings

  • 30 mins
  • 1 hour 30 mins
  • easy
  • 4
jeff baker
Recipe by
Jeff Baker

Ingredients

  • BEEF RUMP JOINT
  • Beef Rump Joint
  • Fine sea salt and a pinch of ground white pepper
  • A little Goose or Duck fat
  • Onion
  • Carrots
  • Celery or celeriac
  • 1 bay leaf
  • Sprig of thyme
  • A few black peppercorns
  • Essential Cuisine beef stock
  • YORKSHIRE PUDDINGS
  • 3 x very fresh hens eggs medium
  • 250 ml semi skimmed milk
  • 200 g good quality plain flour
  • Fine sea salt and a pinch of ground white pepper
  • Duck / goose fat or beef dripping
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Introduction

The beloved Beef Roast with Yorkshire Puddings is a true taste of British tradition. Follow my simple recipe to ensure perfectly tender Beef every time.

Method

Roast Rump Joint with Yorkshire Puddings

  1. Remember to remove your joint out of the packaging, pat dry and bring to room temperature
  2. Pre heat your oven to 200 oc temperature fan assisted or 215 oc without a fan
  3. Season the joint just prior to roasting
  4. Choose a large, heavy based roasting tray, ideally with deep sides and handles for easy movement
  5. Massage a little goose or duck fat into the joint if it does not have a generous coating of fat then season with good quality fine sea salt
  6. Make a trivet by roughly chopping equal amounts of onion, carrot and celery or my preferred choice of celeriac, the root of the celery, then add a bay leaf, sprig of thyme and a few black peppercorns
  7. Place the beef fat side up onto the trivet which should line the base of the tray
  8. Place in the centre of oven and roast for 20 minutes, then reduce the temperature to 170 oc and continue roasting for 15 minutes per 500g reaching a core temperature of minimum 54 oc
  9. Remove from the oven and pop onto a clean tray. Keep warm by covering with a sheet of tin foil then resting for a minimum of 20 minutes before carving, leaving the roasted vegetables in the tray for the gravy
  10. For the gravy I make up 500 ml of essential cuisine beef stock, then deglaze roasting tray with this stock, stirring all the caramelized juices from the tray then pass through a fine sieve pushing all the juices from the vegetables into a clean sauce pan. Bring to the simmer, thickening if required by whisking in a teaspoon of corn flour mixed with a little cold water and reduce until you reach a rich glossy gravy.

Yorkshire Puddings

  1. Pre heat oven to 200ºc
  2. Blend all ingredients until smooth except the chosen fat
  3. Place a teaspoon of fat into each Yorkshire tin
  4. Place the tins into the oven
  5. When fat is very hot carefully pour the batter into the moulds 3/4 full
  6. Bake for 18 to 20 minutes, until well risen and cooked through
  7. This will make approximately 12 medium sized Yorkies

At Farmison we have a extensive range of both modern and heritage cuts on offer, please visit our main site for detail on individual products

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