North Yorks Mobile Kitchen dish ...


  • Ingredients for stock

  • (Makes 1.5ltr of beef stock)

  • 1kg marrow bones (wet bones with some residue of meat on them like rib, short rib, knuckle, thigh etc)

  • 2 large onions, cut into quarters

  • 2 carrots, peeled and cut into quarters

  • 2 celery stalks, cut in half

  • 350ml bottle of local North Yorkshire Light beer

  • 1 bouquet garni - parsley, bay leaves and thyme

  • 4 garlic cloves, unpeeled

  • 2 bay leaves

  • 10 black peppercorns

  • 1tsp tomato paste

  • 1.5 ltr water

  • Ingredients for gravy

  • 50g beef fat from your butchers

  • 2 onions, finely chopped

  • 1.5 ltr beef stock as above

  • 1 tbsp redcurrant jelly

  • 175ml Yorkshire Beer

  • 2 tsp plain flour

  • 2 tsp water

  • Ingredients for Yorkshire pudding

  • 4 heaped tbsps of plain flour

  • ½ tsp salt

  • 2 eggs, beaten

  • 275ml full fat milk

  • 2 tbsp vegetable or sunflower oil

  • 2-3 tbsp vegetable oil or a blob of goose fat

  • 12 Black Porkies (or similar black pudding sausages)


  • Method for stock:

  • 1.

    Preheat the oven to 230C/450F/Gas 8.

  • 2.

    Put the bones into a roasting pan and sprinkle with the salt flakes and roast for 30 minutes or until well browned.

  • 3.

    Add the onions, carrots and celery and return to the oven until the vegetables are also browned.

  • 4.

    Transfer the bones and vegetables to the stockpot.

  • 5.

    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.

  • 6.

    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.

  • 7.

    As you pour the liquid over the roasted bones and vegetables you will begin to smell how great the stock is going to be!

  • 8.

    Add the bouquet garni, peppercorns, garlic, tomato paste and bay leaves to the stockpot.

  • 9.

    Add water and bring slowly to the boil.

  • 10.

    Skim the fat off the stock and simmer gently for 2 hours.

  • 11.

    Strain, let cool and skim any remaining fat before using.

  • Method for gravy:

  • 1.

    Slice the beef fat into thin strips, you will only need about 10 strips.

  • 2.

    Place the fat in a large frying pan, sprinkle with salt and fry for a couple of minutes until the fat begins to melt.

  • 3.

    Remove any un-melted strips and discard.

  • 4.

    Add the onions and sauté until soft and translucent.

  • 5.

    Add half the beef stock and beer.

  • 6.

    Bring to the boil and simmer for 15 minutes

  • 7.

    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.

  • 8.

    Approx 5 minutes prior to the conclusion of cooking, add the redcurrant jelly and stir so it dissolves into the gravy.

  • 9.

    Season to taste and serve.

  • 10.

    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.

  • 11.

    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.

  • 12.

    Then add the redcurrant jelly.

  • 13.

    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:

  • 1.

    Preheat the oven to 220C/425F/Gas7

  • 2.

    Sieve the flour with the salt into a bowl and make a well in the centre.

  • 3.

    Gradually work in the beaten eggs then whisk in the milk - the consistency should be like single cream.

  • 4.

    Leave the batter to stand for at least an hour.

  • 5.

    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.

  • 6.

    Give the batter a stir and quickly pour into the pan - it’ll sizzle - which is a good thing!

  • 7.

    Bake for about 30 minutes or until it has risen to golden brown perfection.

  • 8.

    Meanwhile cook your sausages over a medium heat in a frying pan for 20-25 minutes.

  • To Serve:

  • 1.

    Place 2 Yorkshire puddings on to each plate and rest 3 sausages in the middle.

  • 2.

    Pour over the gravy and enjoy!

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1018kj
  • Fat Total 68g
  • Saturated Fat 24g
  • Protein 49g
  • Carbohydrate 37g
  • Sugar 14g
  • Sodium 2208mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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