Crockpot Cola Beef, and Yorkshire Puddings........

To my mind this is the only way to cook a roast of beef now. Its foolproof and so, so simple, and the gravy is so, so good.

Ingredients:

Cheap Roast of Beef, DO NOT waste your money on an expensive cut
1 packet onion soup mix (if you do not have that sub: a couple of beef bullion cubes and a finely chopped onion)
1 can Cola...........any type will do, it doesn't have to be "The Real Thing"
1 can condensed mushroom soup (optional, and I never use it)



Put meat in crockpot, then onion soup mix, then cola, cover and cook for 10 hours on low.



About an hour before the end mix a couple of teaspoons of cornstarch/cornflour with some water and mix that in the liquid, that will thicken the gravy.

Remove meat and carve. The gravy is to die for, its so good.



Yorkshire Puddings, who doesn't love a fluffy light Yorkshire Pudding covered in gravy......For some reason though people seem to think Yorkshire Pudding's are difficult to make, and if they do make them they feel like dead weights in your stomach.

The key to making a good Yorkshire Pudding is making sure you use a hot oven and the lard/shortening in your pan is smoking hot when you put the mixture into it. I never use vegetable oil. The recipe I use is from the Be-Ro Flour Home Recipes book, I have the 40th edition, not sure what edition they are now on, its a British recipe book.

Ingredients:

4 0z (1 cup) All Purpose flour
pinch salt
1 egg
1/2 pint (1 cup) milk
shortening or lard



First get a 12 cup muffin pan, and put a dab of either shortening or lard in each cup. Put this pan into the oven and turn the oven on to pre-heat to 450 oF.



While the oven is heating with the muffin pan in it, mix flour and salt in a large jug, make a hollow in the bottom and drop in the egg, gradually add the milk, stirring all the time. I use a hand whisk to do this with.

When the oven has reached it's temperature, remove the muffin pan, at this point the fat will be smoking. Pour a little of the Yorkshire pudding mix into each cup (that's why we used a jug, makes it so much easier) and put back into the oven, don't dilly-dally, as you want to get the pan back in the oven as soon as possible.



Bake for around 20 minutes, until golden brown.



We had this with cabbage for supper and it was good.

***** UPDATE:

Just extra info. The cola tenderizes the meat. There is no cola or sweet taste what so ever in the gravy, you wouldn't even know there was cola in there.*********