Name: Gluten-Free Yorkshire Pudding Burrito
Prep time: 45 min
Yield: 3
Ingredients: 500 grams beef brisket; 700 ml gluten-free beef stock; 2 carrots, head and tail removed, chopped in half; 2 onions, peeled and chopped in half; 3 garlic cloves, crushed; Salt and cracked black pepper; Oil; A sprig of rosemary; 200 grams gluten-free cornflour; 300 ml Hi-Lo milk or almond milk if you're dairy-free; 6 eggs; Spiced braised red cabbage; Carrot puree; Gluten-free stuffing; Red wine gravy or gravy

Gluten-Free Yorkshire Pudding Burrito

A Yorkshire pudding burrito is a good excuse to think beyond a plain wrap. I make the batter and fillings in their stated stages before rolling it all together.

Prep Time

45 mins

Serves

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Before You Start — Chef's Notes, Ingredient Swaps & Why This Recipe WorksClick to read

Chef’s notes

My first preparation check: Cut your beef brisket into four pieces to speed up cooking. Pat dry with kitchen paper towel and season with salt and cracked black pepper.

Ingredient swaps

Use the flour and binder specified below. A different gluten-free blend can absorb liquid differently; I am not promising a straight swap unless the recipe explicitly gives one.

Why this recipe works

Caramel changes quickly once the sugar colours. Keep the other ingredients measured and close by so you can follow the next stage without leaving the pan.

For more help, browse Kitchen Skills and gluten-free label guidance.

Method

Beef Brisket:Preheat your oven to 160°C.

Cut your beef brisket into four pieces to speed up cooking. Pat dry with kitchen paper towel and season with salt and cracked black pepper.

Heat a large ovenproof dish over high heat with enough oil to cover the base. Sear the beef brisket until it’s a nice golden caramelized colour.

Turn off the heat. Add the carrots, onions, garlic, and beef stock to the dish.

Cover the beef brisket with parchment paper, poke a small hole in the center of the parchment, then cover with tinfoil.

Place the dish in the oven and cook for 2-3 hours until the beef is tender and falls apart with a fork.

Once done, remove the dish from the oven and discard the carrots, onion, garlic, and rosemary.

Using two forks, shred the beef brisket and return it to the dish with the juices. Pop it back in the oven for about 10 minutes to let the beef soak up the juices.

Remove from the oven, allow to sit, and set aside.

Yorkshire Puddings:Combine all ingredients in a bowl and mix thoroughly. Place the mixture in the fridge for at least half an hour.

Preheat the oven to 230°C or the highest temperature it can go.

Pour about 50 ml of oil into a large ovenproof dish, ensuring it covers the bottom.

Place the dish in the oven until the oil starts to smoke. Remove from the oven and immediately pour in the Yorkshire pudding mixture.

Bake until golden brown and risen.

Remove from the oven and slice into three parts depending on the desired size of your burrito. This recipe will make 3-4 burritos.

Putting it Together:Take one slice of the Yorkshire pudding and layer it with carrot puree, beef brisket, spiced braised red cabbage, and gluten-free stuffing.

Roll it up like a burrito, then serve with red wine gravy or your favourite gluten-free gravy.

Yum!

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