Beef dip is one of those classic meals that everyone loves. I love it too- especially because beef dips are really easy to make and are the best way to feed lots of hungry people. Because a beef dip cooks slowly (simmering for hours in a tenderizing, succulent broth) you get the added benefit of being able to use a lean and less tender cut of roast. The end result is a delicious meal that doesn’t break the bank and that satisfies everyone… and then there are the leftovers! They can easily be re-heated and served again in their original form as a beef dip- or they can be transformed into my new favorite way ever to enjoy beef- Yorkshire Beef Bites.
My aunt Jane, who is to good food as Rembrandt is to art or Stradivarius is to violins, graciously shared her Beef Dip recipe with us young ‘uns many years ago and we’ve been making good use of it every since. There’s something about the juicy, tender meat and the brothy, rich jus that makes her version of the dip a treat for even the most discerning taste buds.
It is my brother Dave who deserves the credit for the Yorkshire Beef Bites. His affinity for really good pub food elevates this greasy, salty genre of nosh to new heights. Dave is positively obsessed with good eats and his food fetish is always a joy to experience.
Family is always my best inspiration!
Aunt Jane’s Beef Dip
1/2 c. soya sauce
1 beef bouillon cube
1 bay leaf
1 Tbsp peppercorns
1 tsp crushed dried rosemary
1 tsp dried thyme
1 clove garlic, cut up
1 beef roast, any cut
In the morning, place your roast into the crock pot (you can even do this from frozen if time is of the essence). Pour the rest of your ingredients in and then fill the crock pot up with water until the roast is almost covered. Cook on low for 8-10 hours (if cooking from frozen set temperature to high for 4 hours, then reduce to low). Once cooked, remove beef roast from it’s brothy bath and shred it with a fork. Serve on a toasted bun with broth in a bowl on the side for dipping.
Dave’s Yorkshire Beef Bites
4 c. leftover shredded beef roast
1 1/2 c. leftover beef broth dip
1 c. mayonnaise
1/3 c. horseradish
7/8 c. white flour
1/2 tsp salt
1/2 c. milk
1/2 c. water
2 eggs, beaten
To really get the Yorkshire puddings right, you’ll want to start making these two hours before you plan to eat. Begin by mixing the following ingredients together in your blender: flour, salt, water, milk and beaten eggs. Whiz it together for 2 minutes then pop the batter into the fridge for an hour to settle.
Remove the batter from the fridge and let it warm to room temperature for 30 minutes.
Preheat oven to 400F and place 1 Tbsp of butter in each tin of your muffin baking tray. Pop your muffin tray into the oven to melt the butter and get the tray nice and hot.
Give your batter a quick stir and then pour batter into each hot muffin tin, filling 1/2 of the way. Pop it back into the oven for 10 minutes. Then reduce the heat to 350F and cook another 10-15 minutes- until the puddings are well risen and golden brown all over. Remove from oven and wait a few minutes before popping your puddings out of their cups.
Heat your leftover beef in the 1 1/2 c. of leftover broth in a pot on the stove on low.
In a separate bowl, combine the mayonnaise and horseradish. Set on the table for dipping later.
To serve, cut a hole in the top of each pudding (careful- hot stream will come out when you do this). Fill the pudding with the leftover broth-soaked beef. Dip your beef bites into the horseradish mayonnaise and enjoy!