Reprinted from The Blood Type Diet Website (www.dadamo.com)

Roast Beef and Yorkshire Pudding
Contributed by: Eagle BeachAdded: Sep 10, 2010 at 03:04 PM


Description:

Roast Beef and Yorkshire Pudding is a traditional English meal. Serve with your compliant vegetables. The juices from the roast beef make excellent gravy. Just add onions.

Ingredients:

    Beef:
  • 4 garlic cloves
  • 2 Tablespoon lemon thyme leaves [not in Typebase]
  • 1 Tablespoon black peppercorns
  • 1 Tablespoon wholegrain mustard
  • 4 anchovies [or use a BTD compliant substitute]
  • 2 Tablespoon olive oil
  • 2.7 kilogram rib of beef
  • 6 sweet potatoes
  • 6 Tablespoon olive oil [or ghee]
    Yorkshire Puddings:
  • 175 milliliter fresh Lactofree whole [milk][or use a BTD compliant substitute]
  • 50 milliliter water
  • 2 large eggs and 1 large egg white
  • 1 Tablespoon wholegrain mustard
  • 115 grams plain flour [or spelt][or use a BTD compliant substitute]
  • 1/4 teaspoon sea salt
  • 8 Tablespoons sunflower oil [or ghee]
How to make it:

    Beef:
  1. Heat oven to 220 Celsius or gas mark 7. [425 Fahrenheit]
  2. Grind the garlic, thyme, peppercorns, mustard, anchovies and the 2 Tablespoons of olive oil to a paste.
  3. Rub the mixture all over the beef and put in a large roasting tin.
  4. Roast for 25 mins, then turn down the oven to 160 degrees Celsius or gas mark 3. [325 degrees Fahrenheit]
  5. Remove the pan from the oven, add the potatoes and add in 4 Tablespoons of olive oil.
  6. Return to the oven for another 90 mins for rare or 2 hours for medium rare.
    Yorkshire Puddings:
  7. Make the fresh Lactofree whole up to 225ml by adding water.
  8. Beat the eggs, egg white, mustard and Lactofree together and gradually add the flour and salt.
  9. Take the meat out of the oven, cover and leave to rest, then turn the oven up to 220 degrees Celsius or gas mark 7.
  10. Put 1 Tablespoon of oil into each of 8 large Yorkshire pudding tins and heat for 15 minutes in the oven, with the potatoes on a lower shelf.
  11. Pour the batter into the tins, then cook for 15-20 minutes without opening the oven, until risen and golden.