# Roast Beef and Yorkshire Pudding

## Description:
A classic English dish consisting of tender roast beef, roasted with herbs and vegetables, accompanied by fluffy Yorkshire puddings. This comforting meal is often served with gravy and is a traditional favorite during the holidays.

## Instructions:

1. **Preparation:**
   - 1.5kg (3lb) beef chuck or brisket (preferably with some fat for flavor)
   - 2 tbsp olive oil
   - 2 onions, chopped
   - 2 carrots, chopped
   - 2 celery stalks, chopped
   - 4 cloves garlic, minced
   - 2 tbsp fresh thyme leaves (or 1 tbsp dried thyme)
   - 2 bay leaves
   - 500ml (2 cups) beef stock
   - Salt and freshly ground black pepper

2. **Roasting the Beef:**
   - Preheat your oven to 160°C (325°F).
   - Heat the olive oil in a large oven-safe pan over medium-high heat. Season the beef with salt and pepper. Sear the meat on all sides until browned, about 2-3 minutes per side.
   - Remove the beef and set it aside. In the same pan, sauté the onions, carrots, celery, and garlic until softened, about 5 minutes.
   - Return the beef to the pan, add thyme, bay leaves, and beef stock. Bring to a simmer, then transfer to the oven. Roast for 2-2.5 hours or until the internal temperature reaches 63°C (145°F) for medium-rare. For medium doneness, cook until 68°C (154°F).

3. **Making Yorkshire Pudding:**
   - 120ml (1/2 cup) milk
   - 120ml (1/2 cup) water
   - 180g (1 1/2 cups) all-purpose flour
   - 3 large eggs
   - 1 tsp salt
   - 2 tbsp butter, melted
   - (Optional) 100g (3.5 oz) bacon, cooked and crumbled

4. **Baking the Pudding:**
   - Preheat your oven to 220°C (425°F).
   - In a large bowl, whisk together milk, water, flour, eggs, and salt until smooth. Stir in melted butter and bacon (if using).
   - Place 12-15 pudding batter into greased muffin cups (about 3/4 full). Bake for 15-20 minutes or until puffed and golden brown.

5. **Serving:**
   - Slice the roast beef and keep it warm.
   - Serve with the Yorkshire puddings, gravy (made from the roasting pan juices), and your choice of vegetables.

## Allergens:
- Milk
- Eggs
- Gluten (from flour)

## Cooking Time:
- Preparation: 30 minutes
- Cooking: 2.5 - 3 hours (plus cooling and resting time)
- Total: Approximately 3 hours 30 minutes

## Substitutes:
- **Milk:** For those with lactose intolerance, use soy, almond, or oat milk.
- **Eggs:** Omnivores can use regular eggs, while vegans can opt for a flax egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water per egg).
- **Flour:** If gluten-free, use a 1:1 gluten-free flour blend.
- **Beef:** If traditional beef is unavailable, beef chuck or brisket from grass-fed cattle is a good substitute. For a vegetarian option, consider a seitan or soy-based alternative that mimics the texture of meat.