Beef Yorkshire pudding wrap

Succulent beef shin, crispy rosemary potatoes, and buttery cabbage in Yorkshire pudding wrap . This hearty dish combines the best elements of a traditional roast dinner in a convenient handheld format, perfect for a comforting meal any day of the week.

This Yorkshire pudding wrap recipe falls into the Nutri-Score D category, indicating it’s a less healthy option. The high content of beef, full-fat milk, and beef dripping contribute to its saturated fat content. However, the dish does include vegetables like cabbage and potatoes, providing some nutritional value. As with many indulgent dishes, moderation is key when enjoying this flavourful wrap.

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Ingredients

For the Yorkshire pudding

• eggs 3 free-range
• plain flour 200g/9oz
• full-fat milk 300ml/10fl oz
• beef dripping or vegetable oil 4 tbsp, to cook

For the beef

• beef shin 1.5kg/3lb 5oz, diced
• olive oil 6 tbsp
• onions 2, diced
• garlic bulb 1, peeled and crushed
• fresh rosemary 1 sprig
• oil 6 tbsp
• butter 1 tbsp
• rioja or other full-bodied red wine 400ml/14fl oz
• beef stock 1 litre/1¾ pint
• yeast extract 2 tbsp
• salt and freshly ground black pepper to taste

For the roast potatoes

• potatoes 1kg/2lb 4oz
• vegetable oil or beef dripping 5 tbsp
• garlic bulb 1
• fresh rosemary 1 sprig
• salt ½ tsp
• onion powder 1 tsp
• garlic powder 1 tsp
• dried rosemary 1 tsp

For the buttered cabbage

• savoy cabbage 1, cored and thinly sliced
• unsalted butter 30g/1oz
• garlic cloves 2, chopped
• lemon ½, juice only
• salt and freshly ground black pepper to taste

To serve

• stuffing 200g/7oz
• beef gravy 300ml/½pt
• horseradish cream 4 tbsp

Method

Preparation

1. Prepare the Yorkshire pudding batter the night before. Combine eggs and flour in a bowl, beating until thick. Gradually add milk, mixing until smooth. This overnight resting allows the flour to fully hydrate, resulting in a better texture.
2. Marinate the diced beef shin overnight in olive oil, diced onions, crushed garlic, rosemary, and pepper. This process helps tenderize the meat and infuse it with flavour.

Cooking the Beef

1. Preheat the oven to 200C/180C Fan/Gas 6.
2. Sear the marinated beef in a large, heavy pan until browned all over. This step creates a flavourful crust on the meat.
3. Add the onion and garlic from the marinade to the pan. Reduce heat and add butter, scraping any beef sediment from the bottom. Cook for 10 minutes until the onions and garlic have softened and coloured.
4. Pour in the red wine and beef stock. Cover the pan with foil and a lid, then transfer to the oven.
5. After 30 minutes, reduce the oven temperature to 160C/140C Fan/Gas 2. Continue cooking for a total of 4 hours. This slow cooking process breaks down the tough fibers in the beef shin, resulting in tender, flavourful meat.

Preparing the Roast Potatoes

1. Preheat another oven to 220C/200C/Gas 7.
2. Peel and rinse the potatoes. Boil in salted water until tender and fluffy. Drain in a colander and leave to steam dry. This removes excess moisture, helping to create crispier potatoes.
3. Heat vegetable oil or beef dripping in a roasting tin in the oven.
4. Smash a garlic bulb with the back of a knife, leaving the skin on. Briefly add to the hot oil to infuse flavour.
5. Add the potatoes to the tin with a pinch of salt. Roast for 35-40 minutes, turning halfway through. Reduce oven temperature to 180C/160C Fan/Gas 3 when you put the potatoes in.
6. Add rosemary sprigs in the last few minutes of cooking. Once done, sprinkle with a mixture of salt, onion powder, garlic powder, and dried rosemary for extra flavour.

Cooking the Yorkshire Pudding

1. Increase oven temperature to 220C/200C/Gas 7.
2. Heat 3 tablespoons of beef dripping or vegetable oil in an oven-proof frying pan until very hot. The high heat is crucial for a well-risen Yorkshire pudding.
3. Add a quarter of the batter to the pan. Cook for 30 seconds, then transfer to the middle shelf of the oven.
4. Reduce oven temperature to 190C/170C/Gas 3 and cook for 15-20 minutes, until browned and cooked through.
5. Remove excess oil by placing on kitchen towel. Repeat with remaining batter.

Finishing Touches

1. Strain the beef cooking liquid into a saucepan. Simmer over medium-high heat until reduced by half. Season with salt and yeast extract to taste. This creates a rich, concentrated gravy.
2. For the buttered cabbage, bring water to a boil with salt, butter, and crushed garlic cloves. Add shredded cabbage, stir until coated and softened. Cover, remove from heat, and let steam for two minutes. Season with salt, pepper, lemon juice, and a final knob of butter.
3. To assemble, layer stuffing, buttered cabbage, beef, potatoes, gravy, and horseradish cream on a Yorkshire pudding. Roll up to serve.

Suggested Wine Pairing

Majestic: Château Maris Organic Minervois

This robust red blend from the Languedoc region complements the rich beef flavours perfectly. Its notes of dark fruits and herbs enhance the rosemary-infused elements of the dish, while the wine’s structure stands up well to the hearty Yorkshire pudding wrap.

Tesco: Tesco Finest Côtes du Rhône Villages

A medium-bodied red with flavours of ripe berries and a hint of spice, this wine pairs wonderfully with the slow-cooked beef. Its smooth tannins and balanced acidity cut through the richness of the dish, making each bite more enjoyable.

Sainsbury’s: Taste the Difference Douro

This Portuguese red offers a mix of dark fruit flavours and a touch of oak, which matches well with the beef and roasted potatoes. Its full body and slight tannic grip provide a pleasant contrast to the soft textures of the Yorkshire pudding wrap.

What can you serve with this

1. Roasted root vegetables: A medley of carrots, parsnips, and swede roasted with herbs complements the beef and adds more seasonal flavours.
2. Green salad: A light, crisp salad with a tangy vinaigrette balances the richness of the wrap.
3. Pickled onions or gherkins: Their acidity cuts through the fattiness of the beef and adds a pleasant crunch.
4. Extra gravy: Serve a small jug of hot gravy on the side for dipping or pouring over the wrap.
5. Creamed horseradish: Offer extra horseradish for those who enjoy a stronger kick with their beef.

Nutri-score Health Check

This beef Yorkshire pudding wrap recipe has been assigned a Nutri-Score of D. Here’s a brief explanation of how this score was determined:
The recipe contains high amounts of saturated fats from the beef, beef dripping, and full-fat milk. It also includes refined carbohydrates from the flour used in the Yorkshire pudding and the potatoes. These factors contribute negatively to the score.
On the positive side, the dish does include some vegetables (cabbage and onions) and provides a good source of protein from the beef. However, these beneficial elements are outweighed by the high-calorie and high-fat content of the overall dish.
It’s important to note that this score has been automatically calculated from the ingredients in the recipe and is only a guide. The Nutri-Score system is designed to give a quick overview of a food’s nutritional quality, but it doesn’t take into account portion sizes or how often the food is consumed as part of a balanced diet.

Recipe FAQ

Can I make the Yorkshire pudding batter in advance?

• Yes, it’s recommended to make the batter the night before and refrigerate it. This resting period helps develop a better texture.

What cut of beef is best for this recipe?

• The recipe calls for beef shin, which is ideal for slow cooking. However, you could also use other tough cuts like chuck or brisket.

Can I use vegetable oil instead of beef dripping?

• Yes, you can substitute vegetable oil for beef dripping, but beef dripping will give a more traditional flavour.

How long can I store leftover beef Yorkshire pudding wraps?

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.

Can I freeze the cooked beef?

• Yes, the cooked beef can be frozen for up to 3 months. Thaw in the refrigerator before reheating.

What can I use instead of Rioja wine?

• Any full-bodied red wine will work well in this recipe. Alternatively, you can use extra beef stock for a non-alcoholic version.

Is there a vegetarian alternative for this recipe?

• While the beef is central to this dish, you could create a vegetarian version using roasted vegetables and vegetarian gravy.

Can I make this recipe gluten-free?

• Yes, use gluten-free flour for the Yorkshire pudding and ensure your stock and other ingredients are gluten-free.

How can I make the Yorkshire puddings rise better?

• Ensure your oil is very hot before adding the batter, and don’t open the oven door while they’re cooking.

What’s the best way to reheat the Yorkshire pudding wrap?

Reheat in a preheated oven at 180°C/160°C Fan/Gas 4 for about 10 minutes, or until hot throughout.