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