November 6, 2019
Cross rib is a flavourful cut that, unlike some other cuts, can be cooked fast or slow. It makes a classic roast beef, the kind served medium-rare, with crunchy Yorkshire puddings to catch all the extra gravy.
Here’s an idea, particularly if you have roast beef leftovers: make one giant Yorkshire pudding in a cast iron skillet, with a middle deep enough to hold sliced beef and gravy, or even a quick blender hollandaise sauce. It makes for a spectacular presentation, and is a great way to resurrect leftovers. (Bonus: roast beef freezes very well, so you can have a fancy-looking dinner on the table in the time it takes to bake this Dutch baby, which could also be filled with butter chicken or a saucy ragu, or with berries and whipped cream for breakfast or dessert.)
The hollandaise is optional, but easier than you might think; it can be quickly blitzed in the blender, with a spoonful of horseradish to give it some extra kick, if you like. It’s equally tasty with gravy — if you roast your beef in a cast iron skillet, you can place it directly on the stovetop to make your gravy as the meat rests.
Roasted Cross Rib
1 Tbsp canola oil
1 Tbsp butter
2 large eggs
1/2 cup all-purpose flour
1/2 cup milk
1/4 tsp salt
Horseradish Hollandaise (optional):
3 large egg yolks
1/4 tsp Dijon mustard
1 Tbsp lemon juice
2 tsp prepared horseradish (optional)
1/2 cup butter
Preheat the oven to 450°F. Put the oil and butter into a 9-10-inch ovenproof skillet and put it inside as it heats. In a medium bowl, whisk together the eggs, flour, milk and salt.
Carefully pour the batter into the hot skillet and return it to the oven. Bake for 15 minutes, or until puffed and golden.
To make the hollandaise, put the egg yolks, mustard, lemon juice and salt into a blender; cover and pulse until blended. Melt the butter on the stovetop or in the microwave until melted and hot; with the blender on high speed, slowly pour the butter through the hole in the top. Blend until it thickens to a creamy consistency. Thinly slice the roast beef and serve it in the Dutch baby, drizzled with hollandaise or gravy.
- Julie Van Rosendaal
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