Sunday Roast and Yorkshire puddings using a Thermomix
Thermomix TM6, Thermomix TM5, Thermomix TM31
(4.9)
Preparation time
86 min
Total time
203 min
Servings
6
Calories / Serving
0 Cals
Difficulty
Average
Elevate your Sunday with a classic! This Sunday Roast features succulent beef chuck, slow-cooked to tender perfection in a rich beef broth with aromatic bay leaves. Golden, crispy Yorkshire puddings rise alongside, light and airy. Accompanied by roasted potatoes, sweet carrots, and vibrant green peas, it's a feast that warms the heart and soul. A touch of pepper and salt, seasoned to perfection, ensures every bite is a symphony of flavor. Get ready for a Sunday well spent!
Ingredients
- 3000 g Beef chuck
- 4 Salts
- 3 Peppers
- 20 g Olive oil
- 2 Onions
- 500 g Beef broth
- 2 Bay leaves
- 4 Eggs
- 250 g Flour
- 200 g Milk
- 100 g Water
- 1000 g Potato
- 500 g Carrot
- 200 g Green pea
Steps
Roast Beef Preparation
- Preheat the oven at 220°C.
- Add 1500 g of beef chuck on a workplan.
- Sprinkle 1 salt adjust according to the tastes on a plate.
- Sprinkle 1 pepper adjust according to the tastes on the plate.
- Add 20 g of olive oil, 2 onions, 1500 g of beef chuck in the food processor bowl.
- Mix manual: 5:00min / 120°C / Speed 1.
- Transfer the beef chuck and onions to a roasting pan.
- Add 500 g of beef broth in a baking dish.
- Add 2 bay leaves in the baking dish.
- Cover the roasting pan with foil.
- Cook in the oven at 220°C.
- Cook in the oven at 160°C during 1h 30.
- Baste occasionally with pan juices.
- Remove the beef chuck from the oven and let it rest for 15 minutes before slicing.
Yorkshire Puddings Preparation
- Preheat the oven at 220°C.
- Add 4 eggs, 200 g of flour, 200 g of milk, 100 g of water in the food processor bowl.
- Sprinkle 1 salt adjust according to the tastes, 1 pepper adjust according to the tastes in the food processor bowl.
- Mix manual: 2:00min / 0°C / Speed 4.
- Pour duck fat into muffin tin cups and heat in the oven until smoking hot.
- Pour Yorkshire pudding batter into the hot muffin tin cups.
- Cook in the oven at 220°C during 20min.
- Bake in the oven for 20-25 minutes until golden brown and puffed up.
Vegetables Preparation
- Peel, and add 1000 g of potato in a cooking pot.
- Add 1 salt in the cooking pot.
- Boil the oven.
- Drain the potatoes.
- Setaside the preparation content on the plate.
- Peel, and add 500 g of carrot in the food processor bowl.
- Place the cooking basket.
- Transfer the carrots into the Thermomix basket.
- Mix steam: 15:00min / 100°C / Speed 1.
- Transfer the carrots onto a plate.
- Wash the food processor bowl.
- Add 200 g of green pea in the food processor bowl.
- Place the cooking basket.
- Transfer green peas to the Thermomix basket.
- Mix steam: 10:00min / 100°C / Speed 1.
- Transfer the green peas onto a plate.
Gravy Preparation
- Strain pan juices into the Thermomix bowl.
- Add 50 g of flour in the food processor bowl.
- Mix manual: 5:00min / 100°C / Speed 3.
- Sprinkle 1 salt adjust according to the tastes, 1 pepper adjust according to the tastes in the food processor bowl.
- Add water if necessary.
- Transfer the gravy to a saucepan.
- Slice the rested beef chuck and arrange on a serving platter.
- Serve Hot.
