Mix all the ingredients together for the Yorkshire puddings, cover in cling then chill in the fridge overnight.
Pre heat the oven to 200°C.
Put the beef onto a large tray. Add the onions, garlic and herbs and roast in the oven for 1 hour. Set aside to rest.
Remove the onion skins and then chop the onions into small pieces. Remove the herbs and garlic.
Pop the roasting pan onto the hob and add the chopped onions, stock and wine and bring to the boil. Reduce the liquid by half and season to taste.
Heat the beef dripping in individual Yorkshire pudding tins in the oven until smoking hot. Carefully pour in the Yorkshire pudding batter into the hot beef dripping and then bake for 50 minutes to an hour, until golden.
Place the carrots in a pan with the star anise sugar and butter and just enough water to cover. Bring to the boil and cook until just soft.
Slice the beef, pop onto plates with roast potatoes, carrots, Yorkshire puddings and gravy.
Mix all the ingredients together for the Yorkshire puddings, cover in cling then chill in the fridge overnight.
Pre heat the oven to 200°C.
Put the beef onto a large tray. Add the onions, garlic and herbs and roast in the oven for 1 hour. Set aside to rest.
Remove the onion skins and then chop the onions into small pieces. Remove the herbs and garlic.
Pop the roasting pan onto the hob and add the chopped onions, stock and wine and bring to the boil. Reduce the liquid by half and season to taste.
Heat the beef dripping in individual Yorkshire pudding tins in the oven until smoking hot. Carefully pour in the Yorkshire pudding batter into the hot beef dripping and then bake for 50 minutes to an hour, until golden.
Place the carrots in a pan with the star anise sugar and butter and just enough water to cover. Bring to the boil and cook until just soft.
Slice the beef, pop onto plates with roast potatoes, carrots, Yorkshire puddings and gravy.
