**Roasting a Hefty Chunk of Meat**

We're looking at about 180 degrees and the timing will depend on the size of the beef, but at least 20 minutes to get it started and then another 20 minutes for every 500 grams if you want it rare. We just need to take another 20 minutes or so on top of that to get it slightly more well done. Now we're going to put this into our oven and let's roast it away.

We'll also start working on the spuds, your normal potatoes with a few novelty bits. I've never seen those before, but they seem fine. It's ages since I cooked potatoes, so I'm not sure what exactly you do in your channel, but we'll just do our usual thing of putting them into cold water and then bringing them up to the boil.

Now that our beef is in the oven, it's time for Yorkshire pudding. We've got a classic recipe here - just flour, eggs, milk, and a bit of mustard powder. The ratio is key, so we're using one ramekin of flour, eight eggs, and the same amount again for the milk. We whisk all that up until it's smooth and even, then add in our salt and pepper.

Next, we need to parboil our potatoes. They've been cooking for about 4 or 5 minutes already, so just a quick shake will fluff them up and make sure they're not overcooked. Then, we'll give them a good coating of oil, butter, salt, and pepper before putting them in the oven with the beef.

As the beef is roasting away, our potatoes are going to be nice and crispy on the outside, fluffy on the inside. It's all about finding that balance. And speaking of balance, have you ever tried Yorkshire pudding? We've got a few tips up our sleeve - just like in the old days, we're using a traditional method of cooking it in hot oil. But, we can also make a big one and turn up the oven to 220 degrees for about 20 minutes.

Now that everything is roasting away, we need to let it all finish off. We'll open the doors every so often to get a peek at what's going on, but for now, we're just going to leave it all alone. The beef needs at least 10-15 minutes to rest before we can even think about carving it.

Finally, our Yorkshire pudding is done and we get to enjoy the fruits of our labor. It's huge! A big, fluffy piece of goodness that's perfectly cooked. We'll carve up the beef - nice, long slices as thick as you like - and serve it all together with some delicious roast potatoes and a side of gravy.

The gravy is where things get really interesting. We've got a few ingredients in there to give it some flavor - beef stock, red wine, and just a bit of cornflour to thicken it up. And the best part? It's made right here in our kitchen using all sorts of local ingredients. What more could you want?

As we sit down to enjoy our roast dinner, we can't help but feel satisfied. The flavors are all there - rich beef, crispy potatoes, and a side of savory gravy. It's a classic for a reason, after all. And if you're feeling adventurous, why not try making some Yorkshire pudding from scratch? We've got the recipe right here in this article to guide you through it.

**Recommended Listening**

While we cook away, you can tune into our latest podcast episode featuring Brett Domino songs. It's a great way to spend an afternoon, whether you're cooking up a storm or just relaxing with a cup of tea. You can find it on YouTube, iTunes, and Amazon - just search for the title and give it a listen.

**Yorkshire Pudding Tips**

We've got one final tip for you - always make sure your Yorkshire pudding is cooked in hot oil. It's an old-fashioned method that may seem a bit quirky, but trust us, it makes all the difference. And remember, practice makes perfect, so don't be discouraged if your first attempt doesn't turn out exactly as expected. Just keep at it and you'll soon be making Yorkshire pudding like a pro!

"WEBVTTKind: captionsLanguage: ennow it's a true honor to be well be a parent nations to the sources said it's YouTube's Brett Domino and Steven penis hello guys everyday you right yeah right good did you yeah looking forward to it yes now obvious question you've come down to the sort of kitchen to get a foodie problems sorted now give us a clue what is it you're after and we're quite keen to learn how to make a really good roast beef dinner and you've had a good experience before I've been out for you right well you've all intends to make them I can't let me give you all the top tips that that you're gonna do today roast beef with all the trimmings Yorkshire puddings and the best roast potatoes okay so we've got a lovely joint of meat some top side of beef we don't roast that off let me show you how I make perfect roast potatoes and the ultimate Yorkshire puddings okay well obviously we're gonna start with the main ingredient which is our beef that fit of hot oil in a pan and it can just season up a bit of beef so you know like to do that just kind of practicin pepper and some salt over there so yeah you guys King King boots that's good keen on it I don't I don't tend to do it open you're not eating it well picking it yeah yeah a big fan of eating try the mess I didn't really just want to rub all that salt and pepper into there okay and then you've got your nice pop time let's go down and you want to see it all that flavoring okay you just take the peel off of that one to feel it yeah just just peel off the pay off and this is gonna go underneath our beef chunky chunky onion it's just gonna stop it from sticking to the bottom and I'll see that lovely golden color we want to get that all over okay and while we waiting on that we can get over the next job they're less excited you've got perhaps potatoes so if you guys can have a go at peeling a few of these and can I leave you in charge of the special tongs okay so just keep turning them make sure every side is nice and golden so thief your favorite type of roast eyes or these off okay we just pop it on this side as well yeah there we go you just keep saying what whole thing yep hefty chunk of meat and at this point is time to roast it we're looking at about 180 degrees and the timing will depend on the size of the beach but at least 20 minutes to get it started and then another 20 minutes for every 500 grams if you want it rare okay and then we just take another 20 minutes or so on you want it slightly more but how'd you how'd you like your beef a little bit salt pink pink medium rare perfect let's all claim for so put this into our oven get that roasting away now how we doing on these spuds your normal the novelty bits of yours bears I've never that's fine I seem to be fair with most potatoes you want all these rough edges because it's ages ago Chris meant to do that so you can take my flute but they are very rough on this so those who don't know what exactly do you do in your channel we do like quite a lot of covers on YouTube that ring and using keyboards in I'm using keytars okay well great one you'd prefer me that's everyone ball looks like the radio most potatoes I'm always put them take dough into cold water and then bring them up to the boil the bet you've all been waiting for is our race our Yorkshire pudding driver John join your opinon because Espeon is best part of any meal yeah Katie Yorkshire puddings equal ratios as we got we had exactly a ramekin for the flour this is plain flour the same again of eggs now even if you can whisk up this once we've got this going we need the same volume in this case again one ramekin of eight you can whisk that up and then I lost me that looks pretty smooth that is exactly the same ratio against equal quantities of egg flour and milk okay again mix that all in yep you know it's all nice and smooth again and I'll sleep at the green it is our mustard powder so just a little pinch of this oh that's great quite strong and doesn't take like mustard no once it once you've been diluted it please it gives a great for the mustard kick just moves you aside for a second and these potatoes now they've been now parboiling for for 4 or 5 minutes and hard-boiling parboiling so part boiling so not may not cook through so give them a quick shake just to fluff up those edges because that's what makes them nice and crisp it's all these fluffy bits and those dodgy edges that you cut as that's what's gonna go nice and crispy so they can then go into our roasting tray nice bit of oil and a bit makes them go really crispy another butter salt pepper and bread mind the ovens really hot and if you can just stick that into the oven underneath the beef they need about 4 to 5 minutes at the same temperature make a bread stick those in great and we'll leave both of those to roast up and then what that's it now if we can get healthy fat the oven verse says been cooking for putting my beliefs on our and now we're just going to leave it to rest for through 10 15 minutes and also I've seen in the top shelf of the other very very hot can you go by Yorkshire pudding tip yeah now look to preach a tradition you're quite small but we're going to go for one big one and laid it into a hot oil and uniformed perfect now again it's still very hot Steven but straight back into another yep we're going to turn the oven up at this point to 220 degrees and that needs about 20 minutes to rise up but boy we'd open the doors tempting as it is and then we're going to have roast dinner young growing lots of parts to a roast dinner and we've got an all finish off here you got some fiends boiling away the carrot pads can you get the Yorkshire pudding and the roast potatoes out Rick even doesn't favor the beef the big boy beast you can just carve that a couple of nice slices just long slow slices as thick as you like your meat there we go now Yorkshire pudding comes out that just goes onto our plate look at the size of that then big chunks of beef fantastic chunky chunky right and of course we've got the gravy as well what's in the gravy grapes this is beef stock Numan red wine and then just thickened with some cornflour just to give it the consistency we want the plenty of that you said you're after roast beef how about local looks amazing fantastic so for you guys it's a roast beef dinner sorted but upwards really good you compliment it what's that a new album Brett Domino songs up YouTube downloader from iTunes and Amazonnow it's a true honor to be well be a parent nations to the sources said it's YouTube's Brett Domino and Steven penis hello guys everyday you right yeah right good did you yeah looking forward to it yes now obvious question you've come down to the sort of kitchen to get a foodie problems sorted now give us a clue what is it you're after and we're quite keen to learn how to make a really good roast beef dinner and you've had a good experience before I've been out for you right well you've all intends to make them I can't let me give you all the top tips that that you're gonna do today roast beef with all the trimmings Yorkshire puddings and the best roast potatoes okay so we've got a lovely joint of meat some top side of beef we don't roast that off let me show you how I make perfect roast potatoes and the ultimate Yorkshire puddings okay well obviously we're gonna start with the main ingredient which is our beef that fit of hot oil in a pan and it can just season up a bit of beef so you know like to do that just kind of practicin pepper and some salt over there so yeah you guys King King boots that's good keen on it I don't I don't tend to do it open you're not eating it well picking it yeah yeah a big fan of eating try the mess I didn't really just want to rub all that salt and pepper into there okay and then you've got your nice pop time let's go down and you want to see it all that flavoring okay you just take the peel off of that one to feel it yeah just just peel off the pay off and this is gonna go underneath our beef chunky chunky onion it's just gonna stop it from sticking to the bottom and I'll see that lovely golden color we want to get that all over okay and while we waiting on that we can get over the next job they're less excited you've got perhaps potatoes so if you guys can have a go at peeling a few of these and can I leave you in charge of the special tongs okay so just keep turning them make sure every side is nice and golden so thief your favorite type of roast eyes or these off okay we just pop it on this side as well yeah there we go you just keep saying what whole thing yep hefty chunk of meat and at this point is time to roast it we're looking at about 180 degrees and the timing will depend on the size of the beach but at least 20 minutes to get it started and then another 20 minutes for every 500 grams if you want it rare okay and then we just take another 20 minutes or so on you want it slightly more but how'd you how'd you like your beef a little bit salt pink pink medium rare perfect let's all claim for so put this into our oven get that roasting away now how we doing on these spuds your normal the novelty bits of yours bears I've never that's fine I seem to be fair with most potatoes you want all these rough edges because it's ages ago Chris meant to do that so you can take my flute but they are very rough on this so those who don't know what exactly do you do in your channel we do like quite a lot of covers on YouTube that ring and using keyboards in I'm using keytars okay well great one you'd prefer me that's everyone ball looks like the radio most potatoes I'm always put them take dough into cold water and then bring them up to the boil the bet you've all been waiting for is our race our Yorkshire pudding driver John join your opinon because Espeon is best part of any meal yeah Katie Yorkshire puddings equal ratios as we got we had exactly a ramekin for the flour this is plain flour the same again of eggs now even if you can whisk up this once we've got this going we need the same volume in this case again one ramekin of eight you can whisk that up and then I lost me that looks pretty smooth that is exactly the same ratio against equal quantities of egg flour and milk okay again mix that all in yep you know it's all nice and smooth again and I'll sleep at the green it is our mustard powder so just a little pinch of this oh that's great quite strong and doesn't take like mustard no once it once you've been diluted it please it gives a great for the mustard kick just moves you aside for a second and these potatoes now they've been now parboiling for for 4 or 5 minutes and hard-boiling parboiling so part boiling so not may not cook through so give them a quick shake just to fluff up those edges because that's what makes them nice and crisp it's all these fluffy bits and those dodgy edges that you cut as that's what's gonna go nice and crispy so they can then go into our roasting tray nice bit of oil and a bit makes them go really crispy another butter salt pepper and bread mind the ovens really hot and if you can just stick that into the oven underneath the beef they need about 4 to 5 minutes at the same temperature make a bread stick those in great and we'll leave both of those to roast up and then what that's it now if we can get healthy fat the oven verse says been cooking for putting my beliefs on our and now we're just going to leave it to rest for through 10 15 minutes and also I've seen in the top shelf of the other very very hot can you go by Yorkshire pudding tip yeah now look to preach a tradition you're quite small but we're going to go for one big one and laid it into a hot oil and uniformed perfect now again it's still very hot Steven but straight back into another yep we're going to turn the oven up at this point to 220 degrees and that needs about 20 minutes to rise up but boy we'd open the doors tempting as it is and then we're going to have roast dinner young growing lots of parts to a roast dinner and we've got an all finish off here you got some fiends boiling away the carrot pads can you get the Yorkshire pudding and the roast potatoes out Rick even doesn't favor the beef the big boy beast you can just carve that a couple of nice slices just long slow slices as thick as you like your meat there we go now Yorkshire pudding comes out that just goes onto our plate look at the size of that then big chunks of beef fantastic chunky chunky right and of course we've got the gravy as well what's in the gravy grapes this is beef stock Numan red wine and then just thickened with some cornflour just to give it the consistency we want the plenty of that you said you're after roast beef how about local looks amazing fantastic so for you guys it's a roast beef dinner sorted but upwards really good you compliment it what's that a new album Brett Domino songs up YouTube downloader from iTunes and Amazon\n"