- 30 mins
- 8 - 10
- 1 whole rolled topside beef
- 1 celeriac
- Yorkshire Puddings:
- 8 medium eggs
- 500ml milk
- 400g plain flour - approx
- Lard or beef dripping
- Large bunch of watercress and mixed salad leaves
- Ready salted crisps
Get your BBQ fired up and piping hot or preheat the oven to Gas 4-5 180C 350F
Weigh the beef joint and calculate the cooking time :
20 minutes per 450g (1/2kg) Plus add 20 minutes cooking – For Rare Beef
25 minutes per 450g (1/2kg) Plus add 25 minutes cooking – For Medium Beef
30 minutes per 450g (1/2kg) Plus add 30 minutes cooking – For Well Done Beef
Take the celeriac roughly peel and cut into thin slices, then place into a large roasting tin in a single layer.
Take the beef joint and position it directly onto the oven shelf or on a wire rack and place the tray of celeriac under the joint to catch the juices.
Roast from 20 minutes to half an hour depending on the calculated cooking time – making sure you toss and turn the veg around so it bastes and browns in the juices – Baste the joint too.
Cooking this dish on the BBQ can result in cooking times varying depending on the amount of heat, so the simplest way to test how well the meat is cooked is by checking the resting temperature;
Rare: Temperature after resting in a warm place: 55–60°C
Medium rare: Temperature after resting in a warm place: 61–65°C
Medium: Temperature after resting in a warm place: 66–70°C
Well done: Temperature after resting in a warm place: 71–75°C
Make the Yorkshire Puddings:
Preheat the oven to Gas 6 200C 400F
Put the eggs, milk and salt into a large bowl or mixer and whisk together well, then give this mixture a short rest before adding the flour.
Make sure to add the flour bit by bit until you create a batter that has the consistency of double cream.
Tip: The more flour you add the denser the yorkshire pudding will be, so if you want them fluffy make sure you don’t add too much.
Tip: To create the perfect Yorkshire puddings you need to make sure that the tins or dishes are really hot before pouring in the mixture.
Once the tins or dishes are piping hot, take care when removing them from the oven, then add a small spoonful of fat or lard into each one followed by the batter. Make sure you fill about ½ to ¾ of the way up the tins/dishes and quickly place them back in the oven for approximately 30 minutes or until fluffy and golden brown.
Allow the beef to rest in a warm place covered with foil for 20-30 minutes before cutting.
Next take the watercress and leaves and place them in your serving dish. Drizzle them with the juices from the beef and add the celeriac slices followed by the beef joint.
Scatter with crisps (Alex’s special ingredients) and serve with the Yorkshire puddings.
Watch Alex's video below for a step by step guide.