Roast Beef on Bone with Gravy and Yorkshire Pudding

Ingredients

• 1 kg chopped meat bones
• 4 Tbsp sunflower oil
• 2 servings of soup vegetables (e.g., carrot, leek, celery, onion; total about 500 g)
• 2 Bay leaves
• 6 juniper berries
• 6 allspice berries
• 2 tsp sweet paprika powder
• 2 tbsp Tomato paste
• 500 ml dry red wine
• 1 l meat broth
• 1 sprig rosemary
• Salt
• ground pepper

Instructions

1. 1.

   For the braising sauce, sear the meat bones in a large pot with sunflower oil until well browned on all sides. Meanwhile wash, trim and chop the soup vegetables. Sauté the vegetables in the pot, seasoning with bay leaves, juniper and allspice. Sprinkle paprika over them and stir in tomato paste. Deglaze with red wine and meat broth and bring to a boil.

2. 2.

   Tie rosemary with kitchen twine and add it to the pot. Simmer the contents for about 1½ hours on low heat. Strain the resulting sauce through a sieve and reduce it in a smaller pot until thickened. Season with salt and pepper.

3. 3.

   For the pudding, whisk eggs, milk, 150 ml water, 1 tsp salt, a few turns of pepper and a pinch of sugar together with a hand mixer. Sift flour over the egg mixture and stir into a smooth batter. Cover and rest for 15 minutes. Grease 12 muffin cups with clarified butter. Preheat an oven to 200 °C (Oven/Convection) for 5 minutes. Remove from oven, pour batter into hot cups and bake on the middle rack for about 30 minutes.

4. 4.

   Meanwhile trim the roast beef steak by removing any sinews from its surface. Season the meat heavily with salt and pepper. Heat rapeseed oil in a pan and sear the meat all over until browned. Roast in a preheated oven at 200 °C (Oven/Convection) for about 40 minutes, or until an inserted thermometer reads 55–60 °C. Remove from oven, cover with foil and rest for 10 minutes. Slice thinly and serve with gravy and Yorkshire pudding.