I can make an entire British roast dinner for six people in 90 minutes, but that is as short a time as I can go, given that the roasted potatoes take at least an hour and fifteen minutes to complete. I have a double oven, which helps, and I also use the Instant Pot to cook the meat.
Want to know how to do it?
1. Preheat both of your ovens to 450 deg. F and start preparing the roasted potatoes: bring a large pot of salted water to the boil. While it's heating, peel your yellow roasting potatoes (I use 5 lbs of Yukon Gold potatoes) and chop them into large chunks. Rinse and set aside to wait for the water to boil.
2. Get the meat going in your Instant Pot (IP): pat a dry rub of your choice on a 3-lb beef roast after setting the IP to Sauté mode. When the IP is hot, sear each face of the roast for a few minutes before adding two cups beef broth and scraping up the fond. Set the IP to Meat or Manual for 60-70 minutes, depending on the cut of beef you are using (tougher cuts get longer times).
3. When the potato water is boiling, add 1-2 tsp baking soda to the water before carefully ladeling in the chopped yellow potatoes. Give them a stir and let the water come back to the boil before turning the stove down to medium heat.
4. Get your other roasting vegetables ready. For convenience, I usually use two pounds of bagged baby carrots and six or seven young parsnips that I have peeled and cut into pieces of similar size to the baby carrots (if you are using larger parsnips, make sure you cut out the core, as cores in large parsnips are tough and stringy). Toss the veggies with oil as well as salt and pepper, to taste. Set aside.
5. Make Yorkshire pudding batter: season the flour (about 1 1/2 cups or so) with salt and pepper to taste, along with any other herbs and seasonings you like. Mix in two beaten eggs and then add enough milk mixed with water to make a thick but pourable batter, like pancake batter. Beat the batter to remove lumps. Cover and set aside.
6. Check the potatoes to see if they are fork tender. When they are, drain them in a colander and then shake them around to rough up the surfaces. Let them release some steam and dry a bit while you rub some oil on a large backing sheet. Mix the potatoes with more oil and some salt and pepper, to taste. Spread them out on the baking sheet so that pieces are not touching each other. Put them in one of the ovens for 25 minutes.
7. When the IP is done cooking the meat, let it do a natural release for 15 minutes. Check the tenderness of the roast. When it is done to your liking, slice the meat and return to the broth to keep warm.
8. When the roasted potatoes have cooked for 25 minutes, pull them out and turn each piece over. Put them back in the oven for another 25-30 minutes.
9. When the roasted potatoes go into the oven the second time, get your carrots and parsnips onto another backing sheet and into the second oven (or onto the second rack of the oven if you only have one oven). Check their tenderness when the timer goes off for the roasted potatoes.
10. Prepare mashed potatoes: peel and chop mashing potatoes (I usually use 5 pounds of russets). Rinse and put into a big pot, covering them with water, adding salt, and setting on the stove to boil.
11. You can use this time to prepare boxed stuffing and frozen peas. I also make gravy by making a roux with butter and flour and then mixing in the broth from the meat, seasoning to taste, and bringing to a boil to thicken. Keep all of this warm on the stovetop while everything else finishes up.
12. When the roasted potatoes come out of the oven, put them into a bowl to keep warm. Check the carrots and parsnips for tenderness and adjust cooking times as needed. Turn the heat of the empty oven down to 425 deg. F.
13. Pour a little oil into the cups of a six- or twelve-cup muffin tin. Set the tin into the empty oven to heat--about three minutes (you want the oil sizzling hot). When the oil in the muffin tin is hot, pull out the tin, give the Yorkshire pudding batter a stir, and then carefully fill each cup 2/3 of the way full with batter. Put the tin back in the oven for 15 minutes, or until the puddings are puffy and golden brown.
14. Drain the boiled potatoes, add butter, garlic powder or chopped garlic, cream or sour cream, and salt and pepper. Mash with a potato masher--not an electric mixer!--tasting and adjusting seasonings to your liking.
15. When the roasted carrots and parsnips are ready, dinner is ready to be served.
16. Assign someone else to clean up the mess.You did your part.
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