Why not try this Sunday classic cooked on the barbecue. Lid down vents open to create the perfect roasting enviroment for succulent meat joints.
Must have accessory:
- 1.5kg topside of beef
- Beef dripping
- 3 eggs
- 115g flour
- 50ml milk
- Salt & pepper
- Horseradish sauce
- 100g watercress, to garnish
Weber® Digital Pocket Thermometer
- Roast the beef over an indirect medium heat for approximately 1 ½ hours. Use the Weber Audio Digital Thermometer to set your beef to cook to the desired level.
- Meanwhile, prepare the Yorkshires. Sift the plain flour in to a bowl. To make the batter, tip the flour into a bowl and beat in the eggs until smooth. Gradually add the milk and carry on beating until the mix is completely lump-free. Season with salt and pepper, and then pour the batter into a jug.
- Once the beef is beef is cooked, remove from the barbecue to rest.
- Meanwhile, preheat a Yorkshire pudding tray with a little of the dripping in each compartment for approximately10 minutes. Remove the roasting tray from the grill, pour in the batter, and immediately return to the grill. Bake lid down for 15 to 20 minutes, until golden brown and crispy, making sure not to lift the lid for the first 20 minutes.
- Carve the beef into small strips. Assemble the Yorkshire puddings by adding a dash of horseradish and a strip of the beef on top. Finish with sprigs of watercress.