Every Sunday, the English, whether with family or friends, at home or at the pub, get together to enjoy a good roast.

But where does this tradition come from and how can we be inspired by it?

Marion Sauveur explains all this to us in the "Club Evasion".

From Buckingham Palace to Somerset County, there is a custom that much of the English seem to respect: Sunday roast.

A time when everyone comes together.

Marion Sauveur explains how to make this tradition cross the Channel, in particular by giving us her recipe for roast beef in the "Club Evasion". 

An 18th century tradition

"On the other side of the Channel, the roast is an institution which dates from the 18th century", recalls Marion Sauveur.

“Back then, Yorkshire families would leave meat in the oven before they left for Sunday mass. And when they got home, the meal was ready. Today, we eat this roast every Sunday, it's a important and festive moment ... at home and in all pubs. "

And now ? 

Today, the roast is still the darling of Sunday meals in England. To do it properly, there is a whole protocol to follow. "The piece of beef must remain at room temperature one or two hours before being put in the oven," explains the columnist. "We start by making incisions in the roast with a knife, to insert strips of garlic, before brushing it entirely with olive oil. We also make Yorkshire puddings ... kinds of salted brioches by mixing eggs , flour and milk. Halfway through the roast, put the puddings in the oven. "

The pro's tip?

Prepare the meat on a skewer and place it on top of the pudding so that the gravy drains onto the buns for extra flavor.

For the "final touch", we recover the juice from the roast.

We heat it over high heat in a pan and then deglaze it with wine.

It only remains to let it reduce, before adding a broth while mixing, before reducing again and adding butter in small pieces.

"When it is melted and fully incorporated into the sauce, turn off the heat. Cut the roast into thin slices and serve topped with this gravy sauce and accompanied by vegetables and its Yorkshire pudding. A delight."

Enough to travel to England this weekend while avoiding quarantine. 

The Sunday Roast recipe 

Ingredients:

For the roast:

  • 1 roast beef of 1kg (tender piece, like the tenderness)

  • 3-4 cloves of garlic

  • 1 tablespoon of olive oil

  • Pepper and salt 

For the Yorkshire puddings:

  • 2 large eggs

  • 100g of flour

  • 100 ml milk

For the Gravy sauce:

  • The cooking juices from the roast 

  • 1/2 glass of red wine or port

  • 500 ml of meat or vegetable broth

  • 1 tablespoon of cold butter, cut into small cubes

Preparation: 

Start by letting the meat rest at room temperature one to two hours before cooking.

With the tip of a knife, make 8 to 10 small incisions in the roast, and insert strips of garlic, before brushing the roast with olive oil. 

Bake the roast in an oven at 220 ° C for 30 minutes for rare cooking. 

Brush the molds for the pudding… before putting them in the oven too, so that the oil is hot. 

Meanwhile, mix the eggs, flour and milk… until the dough is uniform.

Take the mussels out of the oven halfway through cooking and turn the roast over. 

Fill the molds with the pudding mixture. 

Bake the mussels for 15 minutes.

When the roast is finished cooking, cover the roast with aluminum foil, and let stand for 5-10 minutes.

Meanwhile, make the sauce by collecting the juice from the roast and the pieces that have stuck to the dish. 

Heat over high heat until the juice begins to boil.

Deglaze with the wine, and scrape the bottom of the pan with a wooden spatula.

Let reduce, before adding the broth while stirring, before reducing again. 

When the sauce is reduced, add the butter in small pieces until it melts completely. 

Cut the roast into thin slices and serve it topped with this gravy sauce and accompanied by vegetables and its Yorkshire pudding.