Thursday, June 14, 2012

Yorkshire Popovers

If you are fixing a roast beef for dinner, don’t forget the popovers.  They go hand and hand. 

Although roast beef is getting pricy these days, it can make great leftovers and you usually can make more than one meal out of a roast. 

Today though, I’m talking about making sure you get to use the wonderful dripping for making super simple popovers. 

Roast Beef

Salt and pepper about a 6 pound beef roast and place in your roasting pan, fat side up. Insert a meat thermometer into center of meat. Roast at 325 degrees to desired degree of doneness.

For rare, 18 to 20 minutes per pound, 130 degrees internal temperature.

For medium rare, 22 to 25 minutes per pound, 140 degrees internal temperature.

For well done, 27 to 30 minutes per pound, 160 degrees internal temperature.

Allow roast to stand 20 minutes before carving. To carve, place beef on side and cut across the grain.  Serve with Yorkshire Popovers.

Yorkshire Popovers

2 eggs
2/3 cup milk
2/3 cup sifted flour
1/2 teaspoon salt
3 tablespoons melted butter
Roast beef drippings

Combine eggs, milk, flour, salt and butter. Beat until smooth. Chill 2 hours while roast is baking.

Grease popover tins and place 1 teaspoon roast beef drippings in each. Heat pans at 325 degrees until drippings sizzle. Add 2 1/2 tablespoons batter to each pan (no more than ½ full). Bake at 325 degrees 30 to 35 minutes or until puffed and browned.  Do not open the oven before they are done (have light on in oven and watch through the glass).  Recipe should make 10 popovers.  No popover pan, you can use individual ramekins also.

Roast beef and popovers…it could be what’s for dinner. 

Be happy and may God bless you and yours.  

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