Hot Roast Beef Sandwiches

*Hot Roast Beef Sandwiches*
Serves 4

This is a hot roast beef sandwich that I came up with to use up some leftover brisket last week.  I though to myself why not use yorkshire puddings instead of bread.  Why not indeed?  Delicious!

about 1 pound of leftover roast beef, thinly sliced
a quanitity of leftover cooked veg (I used mashed swede/rutabaga)

For the gravy:
560ml beef stock (3 cups)
35g plain flour shaken with 120 ml cold water (1/4 cup flour shaken with 1/2 cup cold water)
(Shake together in a jar until smooth)
salt and black pepper to taste
1/4 tsp each onion, and garlic powder
1 TBS red onion chutney or something comparable
1 TBS creamed horseradish sauce


For the puddings:
2 large free range eggs, at room temperature
1 tsp salt
1 1/3 cups milk, at room temperature (308ml)
1 cup flour (140g)
a little oil or dripping
 
To serve:
cooked vegetables
fat oven chips or leftover roasties

If you are baking oven chips, or making your own, put them into the oven with the oven for about 15 minutes before you put in your yorkshire puddings.
 

Preheat your oven to 230*C/450*F/ gas mark 7.

To make the puddings - Make sure all your ingredients are at room temperature before beginning.  Beat your eggs together in a large measuring jug until very light.  Whisk in the milk.  Sift the flour into a bowl along with the salt.  Make a well in the middle and add the wet ingredients all at once, pouring them into the well, and then whisk them in, slowly incorporating the dry mixture from the sides until you have a smooth batter.  Now, this is the important bit . . . COVER IT AND LET IT SIT ON THE SIDEBOARD FOR ONE HOUR.

Place a small amount of oil or dripping into each cup of 2 yorkshire pudding pans, each with 4 holes. (Alternately you can bake it in a large shallow roasting tin as one piece which you cut into squares later).   Place the tins into the hot oven to heat up until the fat is hot and sizzling.  Remove from the oven and quickly divide the batter amongst each hole, filling them about 2/3 full.  Return to the oven and bake for 20 minutes, until well risen, browned and crispy, reducing the oven temperature by 5*C/10*F every five minutes. 

While they are baking make the gravy and heat the meat and vegetables.  To make the gravy bring the beef stock to a simmer.  Whisk in the flour/water mixture.  Cook, whisking constantly until the mixture bubbles and thickens. Season to taste with salt and pepper. Whisk in the onion powder, garlic powder, horseradish and onion chutney.  Add the cooked beef and heat gently.

To serve place one yorkshire pudding onto each of four heated plates, cup side up.  Fill with a portion of leftover veg and some of the meat and gravy. Place another yorkshire pudding on top and ladle a bit of gravy into the cup until it spills over a bit.  Lay the chips and additonal vegetable aside the puddings and serve immediately.


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