Baked Beef Brisket and Yorkshire Pudding

A two-in-one dish. First, we get a piece of excellent baked brisket, and any remaining meat juices in the baking sheet soak the pudding, turning it from empty text into a real meat pie.

Ingredients

• 2.5 kg of beef brisket in one piece
• 2 cloves of garlic
• 4-5 sprigs of thyme
• olive oil
• salt, freshly ground black pepper
• For the pudding:
• 5 eggs
• 500 ml cream, 20% fat
• 250-300 g flour
• 1 sprig thyme
• salt, freshly ground black pepper

Directions

1. At least 2 hours before cooking, crush the garlic, peel and chop. Put in a mortar, rub into a paste with a pinch of salt. Pour some oil into the mortar and mix until smooth. Season generously with pepper.
2. Rub the resulting mixture over a piece of meat on all sides. Cover the meat with thyme and wrap in plastic wrap. Leave at room temperature for 2 hours or refrigerate (up to 24 hours).
3. Place the meat on a greased wire rack in the baking sheet. Pour 2 cups of water into a baking sheet and place the entire structure in an oven preheated to 140 ° C. Bake 2 tsp.
4. Remove the meat and baking sheet from the oven. Drain the juice and fat into one large or small baking dish, and place back in the oven on a baking sheet or wire rack in the lower third to keep the mixture warm while the dough is cooking. Place the grill with meat over it again. Increase the oven temperature to 230 ° C.
5. Whisk the eggs and cream in a bowl for the batter. In another bowl, sift the flour and salt with a slide, pour the egg-cream mixture into the depression, knead the batter. Remove the thyme leaves from the twig and chop.
6. Pour the dough into a hot pan with meat juice, sprinkle with thyme. Bake pudding and meat for 25-30 minutes. Serve very hot together.