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The Perfect British Sunday Dinner

The British love their Sunday roast dinners- it’s a tradition – and  even when they live across the pond, when the Autumn temperatures draw in and football season starts then the grill is packed away for the summer. Of course ‘Roast Beef and Yorkshire Pudding’ is the most popular roast, especially if it’s a Prime Rib. Problem is though it’s quite an expensive cut of beef to cook to perfection at home so many people go for inferior cuts of meat and save the Prime Rib for when they eat at a steakhouse.

Last night I cooked a 4LB boneless Prime Rib and cooked it in my Sous-Vide machine. Sous -Vide takes the worry about over cooking out of the equation. You decide how you want it cooked and then set the temperature. I wanted mine medium rare so went for 135 degrees and cooked it for 5 hours.

Smothered in Tarragon Mustard and garlic paste and vacuum packed
Cooked in the Sous-Vide machine at 135 degrees for 5 hours
Removed from the vacuum bag and patted dry with paper towels

 

 

 

 

 

The meat is then seared in a hot pan until caramelized
It is left to rest for 10 minutes and then carved. Perfect medium rare

 

 

 

 

 

 

Yorkshire pudding

 Makes 12

 225g all purpose flour

¼ tsp salt

4 eggs

1 cup milk

¼ cup water

Salt and pepper

 ½ cup vegetable oil or good beef dripping

 Preheat the oven to 425 degrees f

 In a large bowl add all of the ingredients together and whisk until smooth.

 Divide the oil between the 12 cup muffin pan and place in the oven until the oil is smoking.

Whisk the batter again and divide between the 12 cups and return the tray to the oven. Bake for at least 15 minutes or the puddings are golden brown and have risen. Serve immediately.

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