Seven Wells Family Butchers -

SEVEN WELLS Seven Wells Dot

FAMILY BUTCHERS

8 West Street, Oundle, PE8 4EF Seven Wells Dot Tel: (01832) 273522
Mon - Fri 7am - 5pm Sat 7am - 1pm

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The Meat Box for One

Todays Recipe
Roast Rib of Beef on the Bone

Top 5 Recipes
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Recipes

Select Recipes by Main Ingredient:

Beef | Lamb | Pork |

Main Ingredients
Roast Beef and Yorkshire Pudding	Preparation Time: 30 minutes Cooking Time: 190 minutes
4-5kg wing rib or strip loin of beef , preferably hung. 115g strong white flour , sifted 115g self-raising flour , sifted 3 large eggs 400ml milk 1 tbsp chopped thyme 1 tbsp chopped sage beef dripping , for the trays salt and freshly ground pepper
Other Ingredients
For the herbed Yorkshire puddings: 115g strong white flour , sifted 115g self-raising flour , sifted 3 large eggs 400ml milk 1 tbsp chopped thyme 1 tbsp chopped sage beef dripping , for the trays salt and freshly ground pepper

Method
1. Remove the beef from the fridge about 30 minutes before you plan to cook it. 2. Preheat the oven to 220°C/gas 7. 3. Mix together the mustard, maple syrup and water. Massage the mustard mixture into the beef. 4. Place the dripping in a heavy-based roasting tray and heat on a high heat on the hob. 5. Season the beef with salt and freshly ground pepper. Once the dripping is hot, add in the beef and cook briefly on all sides. 6. Transfer the beef in the roasting tray to the oven and roast for 20-25 minutes. 7. Baste the beef with fat from the tray. Reduce the oven to 180°C/gas 4 and roast the beef for a further 2 hours 20 minutes to 3 hours, depending on the weight of the joint. 8. Meanwhile, prepare the Yorkshire pudding batter. Mix the sifted flours together in a large mixing bowl. Break in the eggs and add a little of the milk. 9. Whisk thoroughly until well blended. Gradually beat in the rest of the milk making a smooth batter. 10. Mix in the thyme and sage and season with salt and freshly ground pepper. Set aside the batter to rest for 15-20 minutes. Meanwhile, place the Yorkshire pudding trays in the oven alongside the beef to heat through. 11. Once the joint is cooked, allow a further 30 minutes resting time in a warm place. 12. While the beef is resting, cook the Yorkshire puddings. Increase the oven temperature to 220°C/gas 7. 13. Add the dripping to the hot Yorkshire pudding trays and return to the oven for 5-8 minutes to heat through. 14. Pour the batter mixture into the hot trays, where it should bubble as it comes into contact with them. Bake for 20-25 minutes until risen and golden brown. 15. Serve the roast beef with the Yorkshire puddings.

Method

1. Remove the beef from the fridge about 30 minutes before you plan to cook it. 2. Preheat the oven to 220°C/gas 7. 3. Mix together the mustard, maple syrup and water. Massage the mustard mixture into the beef. 4. Place the dripping in a heavy-based roasting tray and heat on a high heat on the hob. 5. Season the beef with salt and freshly ground pepper. Once the dripping is hot, add in the beef and cook briefly on all sides. 6. Transfer the beef in the roasting tray to the oven and roast for 20-25 minutes. 7. Baste the beef with fat from the tray. Reduce the oven to 180°C/gas 4 and roast the beef for a further 2 hours 20 minutes to 3 hours, depending on the weight of the joint. 8. Meanwhile, prepare the Yorkshire pudding batter. Mix the sifted flours together in a large mixing bowl. Break in the eggs and add a little of the milk. 9. Whisk thoroughly until well blended. Gradually beat in the rest of the milk making a smooth batter. 10. Mix in the thyme and sage and season with salt and freshly ground pepper. Set aside the batter to rest for 15-20 minutes. Meanwhile, place the Yorkshire pudding trays in the oven alongside the beef to heat through. 11. Once the joint is cooked, allow a further 30 minutes resting time in a warm place. 12. While the beef is resting, cook the Yorkshire puddings. Increase the oven temperature to 220°C/gas 7. 13. Add the dripping to the hot Yorkshire pudding trays and return to the oven for 5-8 minutes to heat through. 14. Pour the batter mixture into the hot trays, where it should bubble as it comes into contact with them. Bake for 20-25 minutes until risen and golden brown. 15. Serve the roast beef with the Yorkshire puddings.

We supply our beef to our restaurant
Why not try it at the Benefield Wheatsheaf ?

Department for Environment, Food and Rural Affairs

This project is supported under the England Rural Development Programme by the Department for Environment, Food & Rural Affairs and the European Agricultural Guidance and Guarantee Fund.