Mrs. V
1st Lieutenant
- Joined
- May 5, 2017
This is a dinner that my Mother in Law always made for Christmas. It reflects both the Scottish and the English that was her heritage.
The Menu:
Beef Roast
Yorkshire pudding
Brown Gravy with mushrooms
Green vegetable in season.(beans, broccoli, spinach etc).
The meat: (using the crock pot)
Rub with salt and pepper all over. (I like to use Montreal seasonings) Brown all sides in cast iron skillet. Deglaze pan with spirits..either white wine or dry sherry. Add a packet of brown gravy and about a cup of water. (You can add a dash of Worchester sauce her too) Pour this over the roast in the crock pot..cook low, 8-10 hrs..I add a can of mushrooms for the gravy about half way through the cooking time. you could do this in the oven, but you need that for the puddin....besides, it's the holiday and you want some relaxation right??
About 40 mins before you expect the meat to be done, get that Yorkshire pudding going! You need a 400F oven to start. Add a stick of butter to a 9x13 pan. Watch it until the butter is melted, then you add the batter and cook for 10 mins. Reduce heat to 350, bake for an additional 30 mins. That baby should rise and brown on the top.
Batter:
2C miilk
dash of salt
5 eggs
2 C sifted flour.
I wisk the wet all together, then..
add 2C sifted flour. My recipe calls for using a set of rotary mixing blades...I just mix it by hand with a whisk until it's smooth-ish..You do not want to overwork the batter. Then it won't rise. If you do, you will have things best suited for using on the ice..
*tip* eggs should be room temp. Milk needs to be a bit warm. Otherwise you may shock the pan you are using and make a baaad mess when the thing breaks...been there and held the pieces together until I could get the goodies into another pan. MIL used an aluminum and I have had good success with ceramic..but pyrex grade..mine were not, hence the mad scramble one year!
Veggies...I usually do green beans, but I am thinking Broc..or maybe spinach..You need something green. But you could do rutabega and carrot and spinach or chard. Higher carbs. Still delish...And period!
My Husbands peeps were poor, so I imagine they were not working with the best piece of meat..so low and slow seems to fit the bill for many cuts..I am using eye of round. It sure smells wonderful, and when last I poked a for in, fairly tender.
For dessert, we will have Dutch Santa Claus cookies..very spicy..and spritz and snowflake cookies..
One of these days, we will get together and have a great feast. Until then, we will muddle through as best we can.
The Menu:
Beef Roast
Yorkshire pudding
Brown Gravy with mushrooms
Green vegetable in season.(beans, broccoli, spinach etc).
The meat: (using the crock pot)
Rub with salt and pepper all over. (I like to use Montreal seasonings) Brown all sides in cast iron skillet. Deglaze pan with spirits..either white wine or dry sherry. Add a packet of brown gravy and about a cup of water. (You can add a dash of Worchester sauce her too) Pour this over the roast in the crock pot..cook low, 8-10 hrs..I add a can of mushrooms for the gravy about half way through the cooking time. you could do this in the oven, but you need that for the puddin....besides, it's the holiday and you want some relaxation right??
About 40 mins before you expect the meat to be done, get that Yorkshire pudding going! You need a 400F oven to start. Add a stick of butter to a 9x13 pan. Watch it until the butter is melted, then you add the batter and cook for 10 mins. Reduce heat to 350, bake for an additional 30 mins. That baby should rise and brown on the top.
Batter:
2C miilk
dash of salt
5 eggs
2 C sifted flour.
I wisk the wet all together, then..
add 2C sifted flour. My recipe calls for using a set of rotary mixing blades...I just mix it by hand with a whisk until it's smooth-ish..You do not want to overwork the batter. Then it won't rise. If you do, you will have things best suited for using on the ice..
*tip* eggs should be room temp. Milk needs to be a bit warm. Otherwise you may shock the pan you are using and make a baaad mess when the thing breaks...been there and held the pieces together until I could get the goodies into another pan. MIL used an aluminum and I have had good success with ceramic..but pyrex grade..mine were not, hence the mad scramble one year!
Veggies...I usually do green beans, but I am thinking Broc..or maybe spinach..You need something green. But you could do rutabega and carrot and spinach or chard. Higher carbs. Still delish...And period!
My Husbands peeps were poor, so I imagine they were not working with the best piece of meat..so low and slow seems to fit the bill for many cuts..I am using eye of round. It sure smells wonderful, and when last I poked a for in, fairly tender.
For dessert, we will have Dutch Santa Claus cookies..very spicy..and spritz and snowflake cookies..
One of these days, we will get together and have a great feast. Until then, we will muddle through as best we can.
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