00:00:28look at this beautiful Yorkshire kitchen
00:00:31and it’s got this incredible range in it
00:00:34this actually was a profound sort of
00:00:36turning point in cooking because you
00:00:38know without the Industrial Revolution
00:00:39they wouldn’t have been able to make
00:00:41things like this which really changed
00:00:42the home so I’ve got this fired up I’m
00:00:45going to do roast beef with oven-roasted
00:00:47potatoes and they’re going to be
00:00:49absolutely gorgeous
00:00:50let’s find beefs best friend rosemary
00:00:53when you see all these pretty boys
00:00:55beautifully cutting up things a little
00:00:57bit of that taste nice rubbish you know
00:01:00you watch the girls in Italy doing it
00:01:01it’s bash wallop hand up it rub it all
00:01:03over so what I’m trying to say is you
00:01:05can’t be there’s no way to be polite
00:01:07about flavor
00:01:08you know the gadgets like this now this
00:01:12was what the Industrial River always
00:01:14have it easier to do the whippin that
00:01:15would take a masher
00:01:16Oh bend a bit of metal put a hand on it
00:01:18mash potatoes all yeah it just used to
00:01:20be a spoon before then I remember
00:01:21talking to the geezer in the public of a
00:01:23day about the Yorkshire pudding it goes
00:01:25I just remember me mum whipping things
00:01:27for hours hours she just used to whip
00:01:30and whip for hours making sponges and
00:01:33Yorkshire pudding but you know now you
00:01:35got the whipper
00:01:36so that was the invention of the gadget
00:01:38everything was changing but this you
00:01:42know this was the oldest kitchen gadget
00:01:44this is that biblical stuff
00:01:47pouring some olive oil and smother your
00:01:49meat that is what it’s all about
00:01:53and you know it will burn and it will
00:01:55fall off but by then it’s done its job
00:01:56and it’s kissed the meat with all that
00:01:58loveliness on this sort of rib cut of
00:02:01beef you’ve got these big slobbery bit
00:02:03of fat so I kind of tend to just poke it
00:02:05out and just chop it up and actually
00:02:08they just melt away much better
00:02:12rub the chopped fat right into me and
00:02:15then season it to the max this is two
00:02:17and a half kilos I’m going to cook this
00:02:20at about an hour okay hard and fast
00:02:23about two hundred and fifty degrees
00:02:24Celsius it’s about 480 Fahrenheit and
00:02:28then I’ll show you what to do next
00:02:39as soon as your meat comes out of the
00:02:41oven brush it with a little fat to stop
00:02:43it drying up then kiss those resting
00:02:46juices with the tablespoon of
00:02:47Worcestershire sauce and then a little
00:02:50tablespoon of honey right and that’s
00:02:53going to make the whole thing shine and
00:02:55it’s going to be amazing cover with foil
00:02:58and a couple of T tails and then let it
00:03:01rest for about half an hour I’ve got
00:03:06some sort of wedges of potatoes that
00:03:10have been parboiling for about 10
00:03:12minutes here parboiling as much as you
00:03:14dare that way they’re going to be more
00:03:17fluffy and eventually more crispy now
00:03:21the spuds can get roasting in the same
00:03:23mood trade-hit the spuds with a whole
00:03:25load of bay leaves
00:03:26Rose means on the don’t peel it it will
00:03:29be sweet and caramelizing gorgeous and a
00:03:31bit of a bit a big bit of potato will be
00:03:32insane you know all the dripping and
00:03:35that is going to be on these spuds now
00:03:38kind of look a bit worse for wear
00:03:40they’re chuffed out they’re bruised up
00:03:41they’re kind of rough they’re ready but
00:03:43in 45 minutes in a roasting hot oven
00:03:46they’ll just go crackling crisp and
00:03:48gorgeous so I’ll put them at the top
00:03:53let’s start talking about our lovely
00:03:57lump of beef I want to kind of like just
00:04:00strip away some of the traditional just
00:04:02carve a bit and the kind of thing and
00:04:04without even using a knife naturally
00:04:06what happens is this meat will just peel
00:04:09right so just put it away these are
00:04:12totally different bits of meat they’re
00:04:14going to taste totally different first
00:04:16of all let’s have the ribs off okay so
00:04:18we just slice down here all right
00:04:20this is going to be gorgeous then we’ve
00:04:23got the iMeet here the nice thing about
00:04:25you doing this is that generally people
00:04:28are doing this on their plates so you’re
00:04:29actually saving them a job and you’re
00:04:31making carving quite straightforward and
00:04:33quite easy then we’ve got this bit here
00:04:35I call this the cap that’s my favourite
00:04:38bit okay for whatever reason this is a
00:04:40bit I always fight over and it’s more
00:04:42common like that brisket you sort of
00:04:44flavor delicious and it’s got all the
00:04:46crispy skin here just slice it into inch
00:04:48chunks right so if you’re wondering why
00:04:51I’m doing this it’s because a slice of
00:04:52something
00:04:53tastes totally different to a chunk of
00:04:56something or a tear of something you can
00:04:58see there’s that goodness on the board
00:05:00that’s also equals flavor so just toss
00:05:02this in itself and then of course on
00:05:06that lovely iMeet have nice carved roast
00:05:09beef classic stylee
00:05:21three teaspoons of the grated
00:05:24horseradish good pinch of salt and a
00:05:26little swig of vinegar and that will
00:05:28make the most gorgeous horseradish cream
00:05:30if you have beautiful fresh horseradish
00:05:33just a little pile of it it’s so so good
00:05:38really hot if this is your homemade
00:05:40gravy just here so it’s just a slightly
00:05:43different approach on your typical roast
00:05:46beef so we’ve got these lovely potatoes
00:05:49all the little gnarly bits and the
00:05:52garlic the sweetness of the garlic is
00:05:53unbelievable egg crispy days William you
00:05:59know before the Industrial Revolution
00:06:00roast dinners were absolutely for the
00:06:03rich there’s no two ways about that and
00:06:05as the Industrial Revolution kicked into
00:06:07full effect the wealth was going from
00:06:10the very rich all the way down the
00:06:11classes more people could afford
00:06:13properly it was still expensive it was
00:06:15still a big deal but more people started
00:06:18having our classic Sunday roast and that
00:06:21to this day is what it’s all about and
00:06:23long may it continue
00:06:27you
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