It’s one of those proper days.
Cold, a bit drizzly, football on, and something slow cooking in the background. The kind of day that calls for a roast, not because it’s fancy, but because it just fits.
Today it’s brisket, cooked low and slow, and Yorkshire puddings done properly.
And yes — this is one of the very few times I will say it:
Follow the instructions.
The Brisket (Low Effort, Big Reward)
Brisket is one of those cuts that just needs time.
I’ll cook mine for about five hours at 180°C, rubbed with paprika, cumin, salt, and pepper. Then it goes into a tray with some liquid about halfway up — chicken stock, broth, a bit of wine, whatever you have.
It sits, softens, and does its thing.
Just take it out before the Yorkshire puddings go in so it doesn’t catch or burn.
Yorkshire Puddings (No Shortcuts)
This is not the place for substitutions.
No olive oil. It doesn’t get hot enough.
You need vegetable, canola, or sunflower oil. Something that can handle high heat.
Add about half a centimetre of oil into each section of a muffin tray. If it’s your first time, don’t use your best tray — it will never quite look the same again.
Preheat your oven to 230°C. And I mean properly preheated. Wait for the light to go off. Give it a few extra minutes if needed.
If you’re cooking over fire or in a pizza oven, get it close to the flames and rotate it halfway through.
The Batter
- 100g plain white flour (no substitutes)
- 1 cup milk
- 3 eggs
Blitz it if you like to get rid of lumps, then leave it to sit on the bench for up to four hours if you can.
Give it a quick stir before cooking.
The Important Bit (Be Ready)
This is where it all happens quickly.
Once the oven is hot, take the tray out carefully. The oil should be hot, almost smoking, and definitely bubbling.
Working quickly, divide the batter between the muffin sections.
It should sizzle immediately.
Get it straight back into the oven and don’t open the door.
Cook for 18–20 minutes.
What You’re Looking For
They should rise, crisp up, and hold their shape.
Golden, airy, and just slightly dramatic.
Take a photo — this is the moment.
Why It Works
Yorkshire puddings are simple, but they rely on heat, timing, and not interfering.
The hot oil creates the lift, the batter does the rest, and the oven needs to stay closed so they don’t collapse.
It’s not complicated, but it does need to be done properly.
Final Thought
This isn’t everyday cooking.
It’s the kind of meal you make when the weather turns, the house is full, or you just feel like doing something a bit traditional.
Brisket slowly cooking, Yorkshire puddings rising, and a proper Sunday feel to it.
That’s enough.