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Roast Beast and Yorkshire Pudding

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Rare roast beef with Yorkshire pudding is one of my very favorite meals of all time. Heck, we’ll even have it for no apparent reason! Happy today day! Here are a few tricks to making a delicious beast.

Yorkshire pudding though incredibly simple ingredients-wise takes a couple of tricks. Trick 1: Start with warm ingredients and beat them to frothy. Cold eggs and milk will not work properly. Once the batter is beaten, refrigerate for at least an hour covered. (This allows the flour to do its gluten thing with the egg.) Remove from the fridge just about when you put the beef in so that there is time for the batter to slowly warm. Trick 2: cook it under the beast.

On the beef front, start with a standing rib roast. Don’t get it tied, rolled, or cut from the bone. The ribs provide lots of flavor.

Season the beast simply with an entire head of garlic, peeled with cloves sometimes cut lengthwise then inserted into the beef with a paring knife and a finger. Liberally apply lots of pepper and some salt.

Pop it in an oven preheated to 550. Immediately turn it down to 350. Plan to cook the beast 17 minutes per pound and no more.

Beef roasting at 350 (about 90 minutes in)

Beef roasting at 350 (about 90 minutes in)

Before adding the Yorkshire batter, turn the oven up to 400 and beat the batter to froth one more time. Remove some of the drippings below the beef to make gravy with (put into cast iron skillet). Add half a stick of butter under the roast to compensate. Then pour the batter around the beef.

The batter will rise if all is well.

Yorkshire on the rise under the beef

Yorkshire on the rise under the beef

Remove the beef on time, and check the temperature. Let the beef rest for 15 minutes.

Finished cooking and now resting. Rest your beef before carving!

Finished cooking and now resting. Rest your beef before carving!

Yorkshire with beast removed.  The drippings are ultra delicious.

Yorkshire with beast removed. The drippings are ultra delicious.

Serve to family and friends with a nice Cab.

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Et voilà.

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Wild Boar Rumpus

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How to make wild boar ragù.

Start with a superb epicurious recipe. Get some wild boar (shoulder is best but chops will work as well).

Make sure to seriously brown the boar (stew is flavored best that way) in cast iron (with the clarified onion). Deglaze the skillet with the red wine and use all of the crispy carbon bits when you switch pans.

Switch to copper braising pot for a long stew (notice the carmelization).

Heat tomato to a simmer before adding spices and herbs.

Use fresh herbs. The savory smell in the kitchen is now amazing.

Let the fat render. Cooking time should be 4-6 hours simmering with the lid ajar for two hours, and the lid on once most of the liquid is gone.

During the simmering have an Old Fashioned or three. Walk by the Shenandoah with the dogs.

Serve on fresh fettucini with sharp aged asiago grated over.

Eat with friends, wine, cocktails, cheesy scallops to start, some avocado salad. Adjourn to the bar. Let the dogs in. Laugh. Drink.