By Sue Lau | Palatable Pastime
I don’t usually fall for pictures or food posted to places like FaceBook or Pinterest, but every once in awhile, I see something that makes me stop dead in my tracks and say “Wow! I want that. I want that NOW!”
And a friend of mine happened to share a photo of a British Burrito, which is apparently an item across the pond in a British gastropub. There wasn’t much to go with it but a description: beef wrapped in a giant Yorkshire pudding with gravy on the side. I read the article accompanying, and there was little more except saying they rolled out the Yorkshire pudding before filling it.
So I was on my own.
And I had just happened to have a CAB chuck roast defrosted,which I had planned to cook in the slow cooker as a Cubano style beef roast with Mojo Criollo. Except I was out of naranja agria (sour orange juice) and as luck would have it, before I could go shop for that missing item, the photo of the British burrito popped up.
So what I have done is switch gears until I cook another beef roast, so hang tight for that until I get the Cuban Roast made. And I set out cooking a savory beef roast in the slow cooker, along with a sauce reduction, giant Yorkshire puddings and a bit of Cabot’s Horseradish cheddar cheese. I like the idea of horseradish with beef. And since I can’t imagine *any* burrito without cheese, that cheese won the day.
The Yorkshire puddings really aren’t a pudding as many people understand it. They are actually sort of like popovers, and the giant ones I use here are made exactly the same way I would make Dutch Baby pancakes, with the exception of using beef drippings topped up with butter instead of all butter in that recipe (and of course, no powdered sugar sprinkled on top! Yikes!)
And the only other thing was that rolling out the Yorkshire puddings, as I discovered, doesn’t work nearly as well as just leaving it as is, tucking in the sides and rolling up. Trying to flatten them just causes them to split around the edges, and that’s not the best thing.
Bill and I both loved these! I hope you enjoy them as much as we did. They certainly are a bit different!
- 3-3.5 pound Certified Angus Beef Boneless Chuck roast or English roast
- 2 teaspoons cracked black pepper
- 1 teaspoon salt
- 1 tablespoon Herbes de Provence
- 2 tablespoons olive oil
- 1 large onion, sliced
- 6 garlic cloves, coarsely chopped
- 1 tablespoon all-purpose flour
- 2 cups beef broth
- 1/4 cup tomato paste
- 2 teaspoons Dijon mustard
- 1/4 cup Worcestershire sauce
- 1 sprig fresh rosemary
For each Yorkshire Pudding (you will need four of these):
- 3 large eggs
- 2/3 cup room temperature whole milk
- 2/3 cup all-purpose flour
- 1/8 teaspoon salt
- 2 tablespoons beef roast drippings
- 2 tablespoons melted butter
- 4 ounces Cabot Horseradish cheddar cheese, shredded
- Pat roast dry and rub liberally with salt, pepper and herbes de Provence.
- Heat oil until hot in a large skillet; sear beef on both sides until well browned, then place in the slow cooker.
- Add onions and garlic to skillet and cook until soft; quickly stir in the flour to coat.
- Add beef broth, tomato paste, mustard, Worcestershire sauce and rosemary; cook and stir until lightly thickened.
- Pour sauce over beef in the slow cooker and cover; cook on low for 6-7 hours or until beef reaches an internal temperature of 190ºF. (you will be able to twist and pull the beef with a fork).
- Remove beef to a large plate, trim away fat and discard fat, and shred with forks.
- Strain fat/drippings from sauce and reserve.
- Place the strained sauce into a saucepan and reduce by about half; keep warm.
- To make Yorkshire puddings, heat oven to 450ºF.
- Preheat a 10-inch cast iron skillet in the oven.
- Each Yorkshire pudding will serve two people, so you need to plan on four. You can cook more than one at once if you place the oven racks right and have enough pans.
- Mix each pudding separately (not all together in the same bowl).
- Beat eggs until frothy, then whisk in the milk, flour and salt until it becomes a smooth thin batter. You can do this in a blender if you like.
- When the skillet is hot and the batter ready, pour the drippings and butter into the skillet and swirl it around, coating the bottoms and sides of the skillet.
- Pour the batter into the skillet and bake in the preheated oven for 18-25 minutes, when it should be puffed and golden.
- To prepare burrito, gently slide the pudding out of the pan onto a plate.
- Place some beef and cheese in the center of the pudding. tuck in the sides and roll like a burrito.
- Serve with sauce reduction as a dipping sauce.
From the kitchen of palatablepastime.com
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