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North Yorks Mobile Kitchen dish ...
Method for stock:
Preheat the oven to 230C/450F/Gas 8.
Put the bones into a roasting pan and sprinkle with the salt flakes and roast for 30 minutes or until well browned.
Add the onions, carrots and celery and return to the oven until the vegetables are also browned.
Transfer the bones and vegetables to the stockpot.
De-glaze the roasting tin with half the bottle of beer to release all those lovely caramelised meaty juices from the bottom of the tin.
Place the roasting tin on the stovetop and bring the beer and juices to the boil then add the beery liquid from the roasting tin into the stockpot.
As you pour the liquid over the roasted bones and vegetables you will begin to smell how great the stock is going to be!
Add the bouquet garni, peppercorns, garlic, tomato paste and bay leaves to the stockpot.
Add water and bring slowly to the boil.
Skim the fat off the stock and simmer gently for 2 hours.
Strain, let cool and skim any remaining fat before using.
Method for gravy:
Slice the beef fat into thin strips, you will only need about 10 strips.
Place the fat in a large frying pan, sprinkle with salt and fry for a couple of minutes until the fat begins to melt.
Remove any un-melted strips and discard.
Add the onions and sauté until soft and translucent.
Add half the beef stock and beer.
Bring to the boil and simmer for 15 minutes
At this point the longer you simmer the gravy the thicker it becomes, so how long you reduce the liquid is up to you but we recommend a minimum of 15 minutes to allow the flavours to intensify.
Approx 5 minutes prior to the conclusion of cooking, add the redcurrant jelly and stir so it dissolves into the gravy.
Season to taste and serve.
NB - If your gravy still isn’t at thick as you like, make a smooth, wet paste (the consistency of double cream) with the flour and water.
Add the paste slowly to the gravy stirring all the time and cook for a further 2 minutes so as to cook out the flour.
Then add the redcurrant jelly.
The leftover stock can be frozen in ice cube trays and when solid transferred into food bags and kept for up to 6 months in the freezer.
Method for Yorkshire pudding:
Preheat the oven to 220C/425F/Gas7
Sieve the flour with the salt into a bowl and make a well in the centre.
Gradually work in the beaten eggs then whisk in the milk - the consistency should be like single cream.
Leave the batter to stand for at least an hour.
Meanwhile, place the oil or goose fat in to Yorkshire pudding tins and place it in the oven for at least 5 minutes, until it’s smoking hot.
Give the batter a stir and quickly pour into the pan - it’ll sizzle - which is a good thing!
Bake for about 30 minutes or until it has risen to golden brown perfection.
Meanwhile cook your sausages over a medium heat in a frying pan for 20-25 minutes.
Place 2 Yorkshire puddings on to each plate and rest 3 sausages in the middle.
Pour over the gravy and enjoy!
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