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A joint of beef roasted in the oven, served with puffed Yorkshire puddings and gravy — Britain's Sunday classic.
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The Sunday roast is a traditional British meal where families gather on Sunday afternoon, and roast beef is its star. Yorkshire pudding, made with the fat from the roast, is a batter of eggs and milk that puffs up tall, crisp outside and moist inside. It's served drenched in gravy made from the meat juices, with roast potatoes and vegetables.
Bring the beef to room temperature and rub with salt and pepper. Mix the flour, eggs, milk, and a pinch of salt into a batter and rest 30 minutes.
Brown the beef on all sides in a frying pan, transfer to a roasting tray, and arrange large pieces of potato and carrot around it.
Roast at 200°C for 40–50 minutes, wrap in foil, and rest 20 minutes.
Put 1 tsp oil in each cup of a muffin tin and heat in a 220°C oven, then pour in the batter and bake 20 minutes until tall and puffed (don't open the door).
Add a little flour, beef bouillon, and 300ml hot water to the juices left in the roasting tray and reduce to make gravy.
Slice the meat thinly, serve with the puddings and vegetables, and pour over the gravy.