Recipe Index

Ingredients

• 3 free-range eggs
• 7 oz plain flour
• 10 fl oz full-fat milk
• 4 tbsp beef dripping or vegetable oil, to cook
• 3 lb 5 oz diced beef shin
• 6 tbsp olive oil
• 2 onions, diced
• 1 garlic bulb, peeled and crushed
• 1 fresh rosemary sprig
• 6 tbsp oil
• 1 tbsp butter
• 14 fl oz Rioja or other full-bodied red wine
• 1¾ pints beef stock
• 2 tbsp yeast extract
• Salt and freshly ground black pepper
• 2 lb 4 oz potatoes
• 5 tbsp vegetable oil or beef dripping
• 1 garlic bulb
• 1 fresh rosemary sprig
• ½ tsp salt
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp dried rosemary
• 1 Savoy cabbage, cored and thinly sliced
• 1 oz unsalted butter
• 2 garlic cloves, chopped
• ½ lemon, juice only
• 7 oz stuffing
• 10 fl oz beef gravy
• 4 tbsp horseradish cream

Method

1. Beat the eggs with the flour until thick, gradually add the milk until smooth, and rest the Yorkshire batter covered in the fridge overnight, bringing it out an hour before cooking.
2. Marinate the beef shin in a shallow dish in the fridge overnight with the olive oil, diced onions, crushed garlic bulb, rosemary sprig, and pepper.
3. Heat the oven to 400°F, sear the beef in a large heavy pan until browned all over, then add the onion and garlic with the butter, scraping up the sediment, and cook for 10 minutes until softened and coloured.
4. Add the red wine and beef stock, cover the pan with foil and a lid, and cook in the oven for 4 hours, reducing the temperature to 325°F after the first 30 minutes.
5. Boil the potatoes in salted water until tender and fluffy, drain them in a colander, and leave them to steam dry.
6. Heat the vegetable oil or beef dripping in a roasting tin, add the smashed garlic bulb to infuse, then add the potatoes with a good pinch of salt and roast at 425°F, reducing the heat to 350°F as they go in, for 35 to 40 minutes, turning halfway and adding the rosemary, until crisp and golden.
7. Mix the ½ teaspoon of salt with the onion powder, garlic powder, and dried rosemary and sprinkle the seasoning over the roast potatoes as they leave the oven.
8. Raise the oven to 425°F, heat 3 tablespoons of beef dripping or vegetable oil in an ovenproof frying pan, add a quarter of the batter, cook for 30 seconds, then bake at 375°F for 15 to 20 minutes until browned and cooked through; repeat to make 4 Yorkshire puddings.
9. Strain the beef cooking liquid into a saucepan, reduce it by half over medium-high heat, season with salt, and stir in the yeast extract.
10. Cook the shredded cabbage in a large saucepan with 3 tablespoons of boiling water, a good pinch of salt, the unsalted butter, and chopped garlic cloves, stirring for a few minutes until coated and beginning to soften, then cover off the heat for 2 minutes and finish with black pepper and the lemon juice.
11. Fill each Yorkshire pudding with stuffing, buttered cabbage, a good helping of beef, scrunched roast potatoes, a little reduced gravy, and a dollop of horseradish cream, then roll each one up into a wrap.

Prep: 12 h · Cook: 2 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data