you
look at this beautiful Yorkshire kitchen
and it’s got this incredible range in it
this actually was a profound sort of
turning point in cooking because you
know without the Industrial Revolution
they wouldn’t have been able to make
things like this which really changed
the home so I’ve got this fired up I’m
going to do roast beef with oven-roasted
potatoes and they’re going to be
absolutely gorgeous
let’s find beefs best friend rosemary
when you see all these pretty boys
beautifully cutting up things a little
bit of that taste nice rubbish you know
you watch the girls in Italy doing it
it’s bash wallop hand up it rub it all
over so what I’m trying to say is you
can’t be there’s no way to be polite
about flavor
you know the gadgets like this now this
was what the Industrial River always
have it easier to do the whippin that
would take a masher
Oh bend a bit of metal put a hand on it
mash potatoes all yeah it just used to
be a spoon before then I remember
talking to the geezer in the public of a
day about the Yorkshire pudding it goes
I just remember me mum whipping things
for hours hours she just used to whip
and whip for hours making sponges and
Yorkshire pudding but you know now you
got the whipper
so that was the invention of the gadget
everything was changing but this you
know this was the oldest kitchen gadget
this is that biblical stuff
pouring some olive oil and smother your
meat that is what it’s all about
and you know it will burn and it will
fall off but by then it’s done its job
and it’s kissed the meat with all that
loveliness on this sort of rib cut of
beef you’ve got these big slobbery bit
of fat so I kind of tend to just poke it
out and just chop it up and actually
they just melt away much better
rub the chopped fat right into me and
then season it to the max this is two
and a half kilos I’m going to cook this
at about an hour okay hard and fast
about two hundred and fifty degrees
Celsius it’s about 480 Fahrenheit and
then I’ll show you what to do next
as soon as your meat comes out of the
oven brush it with a little fat to stop
it drying up then kiss those resting
juices with the tablespoon of
Worcestershire sauce and then a little
tablespoon of honey right and that’s
going to make the whole thing shine and
it’s going to be amazing cover with foil
and a couple of T tails and then let it
rest for about half an hour I’ve got
some sort of wedges of potatoes that
have been parboiling for about 10
minutes here parboiling as much as you
dare that way they’re going to be more
fluffy and eventually more crispy now
the spuds can get roasting in the same
mood trade-hit the spuds with a whole
load of bay leaves
Rose means on the don’t peel it it will
be sweet and caramelizing gorgeous and a
bit of a bit a big bit of potato will be
insane you know all the dripping and
that is going to be on these spuds now
kind of look a bit worse for wear
they’re chuffed out they’re bruised up
they’re kind of rough they’re ready but
in 45 minutes in a roasting hot oven
they’ll just go crackling crisp and
gorgeous so I’ll put them at the top
let’s start talking about our lovely
lump of beef I want to kind of like just
strip away some of the traditional just
carve a bit and the kind of thing and
without even using a knife naturally
what happens is this meat will just peel
right so just put it away these are
totally different bits of meat they’re
going to taste totally different first
of all let’s have the ribs off okay so
we just slice down here all right
this is going to be gorgeous then we’ve
got the iMeet here the nice thing about
you doing this is that generally people
are doing this on their plates so you’re
actually saving them a job and you’re
making carving quite straightforward and
quite easy then we’ve got this bit here
I call this the cap that’s my favourite
bit okay for whatever reason this is a
bit I always fight over and it’s more
common like that brisket you sort of
flavor delicious and it’s got all the
crispy skin here just slice it into inch
chunks right so if you’re wondering why
I’m doing this it’s because a slice of
something
tastes totally different to a chunk of
something or a tear of something you can
see there’s that goodness on the board
that’s also equals flavor so just toss
this in itself and then of course on
that lovely iMeet have nice carved roast
beef classic stylee
three teaspoons of the grated
horseradish good pinch of salt and a
little swig of vinegar and that will
make the most gorgeous horseradish cream
if you have beautiful fresh horseradish
just a little pile of it it’s so so good
really hot if this is your homemade
gravy just here so it’s just a slightly
different approach on your typical roast
beef so we’ve got these lovely potatoes
all the little gnarly bits and the
garlic the sweetness of the garlic is
unbelievable egg crispy days William you
know before the Industrial Revolution
roast dinners were absolutely for the
rich there’s no two ways about that and
as the Industrial Revolution kicked into
full effect the wealth was going from
the very rich all the way down the
classes more people could afford
properly it was still expensive it was
still a big deal but more people started
having our classic Sunday roast and that
to this day is what it’s all about and
long may it continue
you
look at this beautiful Yorkshire kitchen
and it’s got this incredible range in it
this actually was a profound sort of
turning point in cooking because you
know without the Industrial Revolution
they wouldn’t have been able to make
things like this which really changed
the home so I’ve got this fired up I’m
going to do roast beef with oven-roasted
potatoes and they’re going to be
absolutely gorgeous
let’s find beefs best friend rosemary
when you see all these pretty boys
beautifully cutting up things a little
bit of that taste nice rubbish you know
you watch the girls in Italy doing it
it’s bash wallop hand up it rub it all
over so what I’m trying to say is you
can’t be there’s no way to be polite
about flavor
you know the gadgets like this now this
was what the Industrial River always
have it easier to do the whippin that
would take a masher
Oh bend a bit of metal put a hand on it
mash potatoes all yeah it just used to
be a spoon before then I remember
talking to the geezer in the public of a
day about the Yorkshire pudding it goes
I just remember me mum whipping things
for hours hours she just used to whip
and whip for hours making sponges and
Yorkshire pudding but you know now you
got the whipper
so that was the invention of the gadget
everything was changing but this you
know this was the oldest kitchen gadget
this is that biblical stuff
pouring some olive oil and smother your
meat that is what it’s all about
and you know it will burn and it will
fall off but by then it’s done its job
and it’s kissed the meat with all that
loveliness on this sort of rib cut of
beef you’ve got these big slobbery bit
of fat so I kind of tend to just poke it
out and just chop it up and actually
they just melt away much better
rub the chopped fat right into me and
then season it to the max this is two
and a half kilos I’m going to cook this
at about an hour okay hard and fast
about two hundred and fifty degrees
Celsius it’s about 480 Fahrenheit and
then I’ll show you what to do next
as soon as your meat comes out of the
oven brush it with a little fat to stop
it drying up then kiss those resting
juices with the tablespoon of
Worcestershire sauce and then a little
tablespoon of honey right and that’s
going to make the whole thing shine and
it’s going to be amazing cover with foil
and a couple of T tails and then let it
rest for about half an hour I’ve got
some sort of wedges of potatoes that
have been parboiling for about 10
minutes here parboiling as much as you
dare that way they’re going to be more
fluffy and eventually more crispy now
the spuds can get roasting in the same
mood trade-hit the spuds with a whole
load of bay leaves
Rose means on the don’t peel it it will
be sweet and caramelizing gorgeous and a
bit of a bit a big bit of potato will be
insane you know all the dripping and
that is going to be on these spuds now
kind of look a bit worse for wear
they’re chuffed out they’re bruised up
they’re kind of rough they’re ready but
in 45 minutes in a roasting hot oven
they’ll just go crackling crisp and
gorgeous so I’ll put them at the top
let’s start talking about our lovely
lump of beef I want to kind of like just
strip away some of the traditional just
carve a bit and the kind of thing and
without even using a knife naturally
what happens is this meat will just peel
right so just put it away these are
totally different bits of meat they’re
going to taste totally different first
of all let’s have the ribs off okay so
we just slice down here all right
this is going to be gorgeous then we’ve
got the iMeet here the nice thing about
you doing this is that generally people
are doing this on their plates so you’re
actually saving them a job and you’re
making carving quite straightforward and
quite easy then we’ve got this bit here
I call this the cap that’s my favourite
bit okay for whatever reason this is a
bit I always fight over and it’s more
common like that brisket you sort of
flavor delicious and it’s got all the
crispy skin here just slice it into inch
chunks right so if you’re wondering why
I’m doing this it’s because a slice of
something
tastes totally different to a chunk of
something or a tear of something you can
see there’s that goodness on the board
that’s also equals flavor so just toss
this in itself and then of course on
that lovely iMeet have nice carved roast
beef classic stylee
three teaspoons of the grated
horseradish good pinch of salt and a
little swig of vinegar and that will
make the most gorgeous horseradish cream
if you have beautiful fresh horseradish
just a little pile of it it’s so so good
really hot if this is your homemade
gravy just here so it’s just a slightly
different approach on your typical roast
beef so we’ve got these lovely potatoes
all the little gnarly bits and the
garlic the sweetness of the garlic is
unbelievable egg crispy days William you
know before the Industrial Revolution
roast dinners were absolutely for the
rich there’s no two ways about that and
as the Industrial Revolution kicked into
full effect the wealth was going from
the very rich all the way down the
classes more people could afford
properly it was still expensive it was
still a big deal but more people started
having our classic Sunday roast and that
to this day is what it’s all about and
long may it continue
you
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