BBQ Recipes | Roast Beef & Yorkshire Puddings | Red Tractor

Alex James' BBQ Recipes

Proper Roast Beef and Yorkshire Puddings

Added 24 Apr 2015

This should feed a large family gathering of 8 – 10


  • 1 whole rolled topside beef
  • 1 celeriac
  • Salt
Yorkshire Puddings:
  • 8 medium eggs
  • 500ml milk
  • 400g plain flour - approx
  • Lard or beef dripping
  • Large bunch of watercress and mixed salad leaves
  • Ready salted crisps 

To make the Roast Beef

  1. Preheat the oven to Gas 4-5 180C 350F
  2. Weigh the beef joint and calculate the cooking time :
  3. 20 minutes per 450g (1/2kg) Plus add 20 minutes cooking – For Rare Beef
  4. 25 minutes per 450g (1/2kg) Plus add 25 minutes cooking – For Medium Beef
  5. 30 minutes per 450g (1/2kg) Plus add 30 minutes cooking – For Well Done Beef
  6. Take the celeriac and roughly peel to remove any knobbly bits.  Cut into thin slices.  Place into a large roasting tin in a single layer.   
  7. Place the beef joint directly onto the oven wire shelf or on a large wire rack and position the tray of celeriac under the joint to catch any dripping juices.
  8. Roast for the calculated cooking time – turning and moving the veg around so that it bastes and browns in the juices – Baste the joint too


To make the Yorkshire Puddings:

  1. Preheat the oven to Gas 6 200C 400F
  2. Into a large bowl or mixer place the eggs, milk and salt and whisk together.  Give this mixture a short rest before adding the flour.
  3. Add the flour a little at a time until you create a batter the consistency of double cream.
  4. Heat the Yorkshire pudding tins or dishes in the oven until really hot.  Carefully remove and add a small spoonful of fat to the tins/dishes (the fat should melt immediately) followed by the batter – fill about ½ to ¾ of the way up the tins/dishes and return quickly back to the oven for around 30 minutes or until light, fluffy and beautifully golden.
  5. Allow the beef to rest in a warm place covered with foil for 20-30 minutes before cutting.
  6. Place the watercress and leaves on a large serving board – drizzle with cooking juices from the meat – add the celeriac slices followed by the beef joint.  Scatter with crisps and serve with Yorkshire puddings – That’s Proper Roast Beef!!!




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