Roast Girello and Yorkshire Pudding


YorkieThe Bon Appetit Lamb was quite a hit, so decided to apply the same technique to a Girello roast. Girello is sometimes called eye of round and is taken from the beef hind quarter. It can be a little dry as a roast, so makes an ideal candidate for the braising treatment.

The ideal accompaniment for beef roast is Yorkshire Pudding.  Judging perfect Yorkshire Pudding is an entirely subjective matter, irrespective of tongue-in-cheek science. The quantities below produced a batch of 12 mini-puddings with holes in the top for sauce, plus some squidge clinging to a crisp, outer crust.

Girello Braise and Yorkshire Pudding

Preheat oven to 150°C. Choose a large, heavy, ovenproof pot that will just fit your roast. Heat 1/4 cup of oil in the pot over high heat and sear a neat 1 kg beef girello roast on all sides, shaking the pot occasionally to prevent the meat from sticking and burning, until nicely browned – about 10 minutes. Transfer beef to a plate. Add 3 chopped red onions to the same pot, and when they begin to soften and 3 carrots and 3 sticks of celery, both chopped. Reduce heat to medium and cook, stirring regularly, until vegetables take on some colour, about 15 minutes. Add a tin of tomato paste (140g), and cook for 1 minute, then tip in a tin of tomatoes (410g) and bring to a simmer, scraping up any crust that has stuck to the bottom of the pot. Pour enough hot water from a recently boiled kettle to raise the level of the liquid to just below the depth of the vegetables. Rest meat on vegetables in pot along with any juices that have accumulated on the plate, add 3 sprigs of rosemary and cover with a sheet of baking paper. Cover pot with lid and transfer to oven. Braise for 2-3 hours.

Make batter for puddings while meat is braising. Whisk 3 eggs and 1 egg white in a jug with 75ml each milk and water. (That’s about 300ml in total.) Tip 225g of flour into a wide bowl. Make a well, pour egg and milk mixture into the centre, then whisk steadily to incorporate the flour. Work slowly to avoid lumps. Pour batter into a jug, cover, and rest while meat is in the oven.  Pour a teaspoon of vegetable oil into each cup of a 12 x 1/2 cup muffin tray. Centre the muffin tray on a larger tray or baking disk to capture any oil that might bubble over while the puddings are cooking.

Remove pot from oven. Boost oven temperature to 225°C. Slide trays into oven while it heats up. Transfer beef to a plate, cover with foil and rest in a warm place. Strain remaining contents of pot into a saucepan, and reduce over high heat.  Discard vegetable pulp.

When oven is hot and oil is smoking in the muffin cups, work swiftly and remove tray from oven. Promptly fill each cup with batter – filling each to within about 1 cm of the top. Batter should sizzle as it hits the oil; this is part of the theatre of Yorkshire Puddings. Return tray to oven as quickly as possible, and bake for 20-25 minutes or until puffed and golden. If you are lucky, the puddings will develop a hole in the top as they puff and crisp, making an ideal receptacle for gravy. Perch a pudding on each serve of roast and pour the reduced sauce inside.

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