This recipe for housekeeper’s cut is a simple way to create a tasty roast dinner without paying too much for the meat. Served with local in season vegetables this is a Sunday Roast that can’t be beat!
“Traditionally, the housekeeper’s cut would have been kept for the farmer himself. It has a nice wrap of fat on it, making it ideal for roasting.”-
Serves 6 to 8 people
For the Yorkshire puddings:
- 4 Butlers Organic Eggs
- 100ml Village Dairy Organic Milk
- 100g Dunany Organic Plain Flour
- 1 pinch Wild Atlantic Sea Salt Flakes
- Soul of Crete Bio Organic Olive Oil
For the Gravy:
- To roast, simply season and rub the meat with olive oil. Place in an oven tray and add some water – this stops the meat from burning at the bottom and also keeps it moist by releasing steam. Roast in a preheated oven at 200ºC/gas mark 6 for 20 minutes, then reduce to 160ºC/gas mark 2V. Allow one hour per kg cooking time in the oven, then add 30 minutes more. If you have a temperature probe that is oven-friendly, then place it in the meat and when the temperature reaches 58ºC, it will be a perfect medium. Allow another 30 minutes for the joint to rest before carving.
- For the Yorkshire puddings, place all the ingredients in a blender and blend. Pre-heat the oven to 190ºC/gas mark 5.
- In a muffin tray, place 1 tablespoon of the oil or beef dripping to each mould and grease all sides.
- Place the muffin tray in the oven until smoking hot, then remove and fill with the Yorkshire batter half-way full. Return to the oven for 15 – 20 minutes and leave. Do not open the door as it may cause the batter to drop.
- Serve the beef and Yorkshire puddings with roast veg and gravy.
TIP: For the most flavoursome vegetables buy what’s in season locally, such as Beetroot, Kale, Spinach and Asparagus from the Organic farm of Denis Healy, Kiltegan, Co. Wicklow and John Edwards West Wicklow Organic Potatoes.