Yorkshire Beef Pudding
Indulge in the comforting flavors of a classic British Sunday roast with this Yorkshire Beef Pudding recipe. Featuring tender, slow-roasted beef chuck infused with aromatic thyme and bathed in a rich onion-beef stock, this dish is paired with airy, golden Yorkshire puddings for the ultimate combination of savory and satisfying. Perfectly crispy on the outside and fluffy within, the Yorkshire puddings are baked to perfection in a preheated tin with sizzling lard, ensuring that signature rise and texture. Ideal for a family meal or special occasion, this recipe transforms simple ingredients like eggs, milk, and flour into a show-stopping side that soaks up the flavorful juices of the beef. Whether you’re celebrating tradition or exploring classic English cuisine, this hearty dish delivers comfort, flavor, and timeless appeal.
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Recipe Information
Ingredients
- 600 grams Beef chuck roast
- 1 teaspoon Salt
- 1 teaspoon Black pepper, ground
- 2 tablespoons Vegetable oil
- 1 medium Yellow onion, diced
- 500 milliliters Beef stock
- 150 grams All-purpose flour
- 3 large Eggs
- 200 milliliters Milk
- 1 teaspoon Fresh thyme leaves, chopped
- 2 tablespoons Lard or dripping (for pudding tin)
Instructions
Preheat your oven to 200°C (390°F).
Pat the beef chuck roast dry with paper towels, then season with salt and black pepper.
Heat vegetable oil in a large skillet over medium-high heat. Sear the beef on all sides until browned, about 2-3 minutes per side.
Transfer the beef to a roasting pan and set aside.
In the same skillet, add the diced onion and sauté until softened, about 5 minutes.
Pour in the beef stock and scrape the bottom of the skillet to deglaze. Bring the mixture to a simmer, then pour the stock and onions over the beef in the roasting pan.
Cover the roasting pan tightly with foil and roast in the oven for 1 hour, or until the beef is tender.
In the meantime, prepare the Yorkshire pudding batter. In a mixing bowl, combine the flour, eggs, milk, and chopped thyme. Whisk until smooth and lump-free, then let the batter rest for at least 20 minutes.
After the beef has cooked for 1 hour, remove it from the oven and let it rest uncovered. Reduce the oven temperature to 220°C (430°F).
Place a 12-cup muffin tin or pudding tin in the oven to preheat. Once hot, add about 1/2 teaspoon of lard or dripping into each cup. Return the tin to the oven and heat until the fat is smoking hot, about 5 minutes.
Pour the batter evenly into the preheated tin, filling each cup about halfway.
Bake the Yorkshire puddings for 20-25 minutes, or until puffed and golden brown. Do not open the oven during cooking to prevent them from collapsing.
Slice the beef thinly and serve alongside the Yorkshire puddings, spooning any pan juices or onions from the roasting pan over the top.
Nutrition Facts
Calories |
2926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.8 g | 250% | |
| Saturated Fat | 70.5 g | 352% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 1052 mg | 351% | |
| Sodium | 4908 mg | 213% | |
| Total Carbohydrate | 137.6 g | 50% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 15.6 g | ||
| Protein | 156.4 g | 313% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 490 mg | 38% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 2773 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
