He has a real passion for good food beautifully cooked so very interesting to watch. The first thing I ever slow cooked was a turkey when I was 14 (am now 70 so a long time ago) and left to cook the Christmas dinner on my own, my mother away convalescing following time in hospital. She was Irish and one of her sisters used to send us a turkey, that she or another member of the family had killed, from her farm every year and I would help my mother clean it out, preparing it for cooking. Except for the year in question when I had to do everything myself. I cleaned the turkey out, stuffed it and sewed it up but didn't know how long to cook it for or at what temperature. Nevertheless, once stuffed etc, placed it in the roasting tin, covered with lard, strips of bacon and foil and in the oven on the lowest heat and left it to cook overnight, so something like 10/12 hours. It was fabulous and I cooked turkeys like that for years afterwards. Did the same with a large pork joint some years ago for Boxing Day dinner, and my mother complimented me on how beautiful and moist it was, asking how I'd cooked it. Having said all that, I must try some of what Gordon has done. I love experimenting with food, always have done.
Beautiful story, you started out a such a young age, that is so rare to see nowadays. When I have my kids I would love to make sure they learn young, that stays with you for life. Happy cooking! :D
The smells of slow cooking spread around the house and impart a unique warmth matched only by the flavour of the food. These dishes have a deep soul. Happy hungry! Cheers, Domenico.
Seriously. If you want to eat real beef (the grassfed kind) you're paying a pretty penny for offal, sinew, everything before considered food for paupers. On the one hand, beef should never have been and never should be "cheap". On the other hand, we the consumers are definitely being fleeced, the animals abused, and who wins?
I cooked the beef short ribs today with dumplings added in the last 30 mins and served it with sauté potatoes and purple sprouting broccoli. It was a nice rich and wholesome meal. The best part is that there is enough left over for tomorrow. Thanks Gordon.
Absolutely love it!!! I’ll have my hands full trying to perfect these. Cooking at home is something I love to do. Typically very simple meals but I like to entertain from time to time. God I wish I had your skills!!!!
Gordon is a Zen Master. His passion comes through in every dish he makes. His recipes always deliver superb results. But if you're the type that can't be bothered, you'll never get there. Years ago, I made scrambled eggs with Gordon's technique and astounded my family. Been a fan since.
Gordon Ramsay really is one of the finest cooks ever to come from the UK. He was well trained under Marco, but ever since has developed the great skills needed to be without peers in the culinary world. I say this as a pretty good chef myself. He is a top kiddie. If you can learn from him do it. Forget all the bluster and showmanship. Underneath is a master. I learnt from the great Michel Roux Snr. We all have our gods.
He destroyed the meat by letting the wine in with the meat while the alcohol was still there. Also, number one rule in cooking with wine is use the wine you would drink. In other words, him saying that you can get away with cheap wine is yet another offense. He's cocky for no reason. He's more of a celebrity than he is a chef. If you want to learn how to properly make a good short rib, go to a real chef like Thomas Keller. Now that man is a proper Chef.
This is awesome! One thing some are upset about Gordon Ramsay is something I love: always saying, at each and every step how beautifull it smells, taste or feel like. And here is my take. It's just about confidence you can cook something great! If you cheer for a veggie, encourage salt or spice, appreciate loudly the produce you're working on at every step, it's a real endeavour on yours believing the outcome will be great. Like people talking to their flowers in a garden to make them feel good. Talking and encouraging everything you use and put into a recipe will make you commit to it. You're encouraging yourself. Extra bonus, it makes you taste more along the way, at every step of the process, and that's the way. For that, thank you Gordon Ramsay, please keep on exagerating the joy you transmit when you cook! It makes us better cooks.
Brain: "We don't have the time or energy to employ slow cooking! We have a tight enough weekly schedule as it is where we can only cook for ourselves maybe twice a week. The most time that we can allot is maybe an hour, at the most." Stomach: "And yet, here we are, aren't we?"
Love how you turn your head from side to side when you're done with the dish admiring it, just like a true artist because that's what you are - a true artist!
Very nice ways to showcase inexpensive cuts of meat. It's still cold here so these slow warm comfort foods look delicious. The fennel and pork belly sounds great. And those short ribs looked sooooooo good ☺️
Fr. Its so sad to see a video saying "this is the best beef sandwich recipe" and getting excited to make it only to hear "first, take your wagyu and..."
The recipe is amazing! Easy to make and the result exceeded all expectations. Thank you very much 😊 very clear, concise ❤ thank you so much, good luck to you
The best thing of all is, not having to listen to a ton of yackety yak and just getting straight down to the nitty gritty. It,s this kind of video that brings me back for more.
Thanks so much, I used your beef rib recipe a few weeks ago and it was amazing! wow, hubby said it was one of the best meals ever, will def make it again
thank you, Gordon., I love pork and fennel combo Please consider doing some of these old recipes with a slow cooker and air fryer as they are cheaper to run against our massive electricity bills. Having advice on timing and adjusting from you in a video would be amazing, thank you x
8:13 He's using kalamata olives, while yes they are dark brown/black, they taste like more like a green olive. So people in the US, be sure to use the kalamata if you want to follow the recipe as close as you can.
I hope you will get this message #GordonRamsay I'm a senior citizen and I watch your Ultimate Cooking Course on Roku each week. This Old Bird is not a good cook but I have learned so much from you. Thank you for sharing with us. Have a blessed week - John 3:17
I've slow roasted at 250 °F = 121 °C for 3.5 to 8 hours depending on size and cut of meats. 170°to 180°C = 338° to 356°F. Roasting those for a couple hours just doesn't seem to fit into the slow group. Besides the obvious fact that Gordon is levels above me... what am I missing in the slow roasting definition?
Love these cheap cuts of meat recipies off the "legends", appreciate them helping us surfs out, got the meat now just need save up enough ££ to buy the dishes.utensil's etc, cheers Gordy, you really are a man of the people.😚
Thank you so very much for the lamb breast recipe! I found some at the supermarket today for a really cheap price and I was thrilled to see you make it! I know it's going to be delicious, thanks again
Hey Mate, I just love the way you present it's quite simply brilliant. I love slow cooked meat. could you please also do a video for slow cooked goat meat, please !!!
At 2:47 for the short ribs, you said 170-180 degrees for 2.5 hours. Do you mean Farenheit or Celcius? Since we are slow cooking and you pre-cooked the meat, I don't want to guess since Gordan is British!
Beef short ribs are one of my favourite cuts, but they're not cheap. In New Zealand, alongside once cheap cuts like lamb shanks, they're now the same price per kg as sirloin. Same for offal, liver and kidney used to be so cheap, not now!
I remember when I was young I loved extremely lean cuts like skirt or round. My parents were thrilled. They could make me cheap stuff & I had no desire for their tenderloin or steak. Those cuts were cheap. Then the low fat recommendations started to pour out of the medical community & we watched those prices start to soar. Skirt steak & flat iron began to be as expensive as fillet. Now, as keto gains acceptance, we're seeing pork belly & shoulder start to soar in price. So I agree, there are no cheap cuts any more
i Bought a leg of lamb the other day for easter, it was $13.90 NZ per kilo (about 6 pounds?) pork belly is $17.99 per kilo, as are beef short ribs. Both dearer than leg of lamb on easter special, but usually the same price. Even oxtail which used to be poor peoples food, is round $18.00 per kilo
Not everyone will realize or check if the temperature is Fahrenheit or Celsius so stating during the video which one you're using might help people cook good food properly.
He has a real passion for good food beautifully cooked so very interesting to watch. The first thing I ever slow cooked was a turkey when I was 14 (am now 70 so a long time ago) and left to cook the Christmas dinner on my own, my mother away convalescing following time in hospital. She was Irish and one of her sisters used to send us a turkey, that she or another member of the family had killed, from her farm every year and I would help my mother clean it out, preparing it for cooking. Except for the year in question when I had to do everything myself. I cleaned the turkey out, stuffed it and sewed it up but didn't know how long to cook it for or at what temperature. Nevertheless, once stuffed etc, placed it in the roasting tin, covered with lard, strips of bacon and foil and in the oven on the lowest heat and left it to cook overnight, so something like 10/12 hours. It was fabulous and I cooked turkeys like that for years afterwards. Did the same with a large pork joint some years ago for Boxing Day dinner, and my mother complimented me on how beautiful and moist it was, asking how I'd cooked it. Having said all that, I must try some of what Gordon has done. I love experimenting with food, always have done.
Beautiful story, you started out a such a young age, that is so rare to see nowadays. When I have my kids I would love to make sure they learn young, that stays with you for life. Happy cooking! :D
I don’t mind at all of seeing new or older videos… it just helps me remember that meal … and also keeps me in the kitchen 💚
How old is that Video
The smells of slow cooking spread around the house and impart a unique warmth matched only by the flavour of the food. These dishes have a deep soul. Happy hungry! Cheers, Domenico.
Eye Roll
I remember when there was such a thing as a "cheap" beef cut.
Exactly...short ribs aren't "cheap" anymore.
Seriously. If you want to eat real beef (the grassfed kind) you're paying a pretty penny for offal, sinew, everything before considered food for paupers. On the one hand, beef should never have been and never should be "cheap". On the other hand, we the consumers are definitely being fleeced, the animals abused, and who wins?
You’re so funny… haha. Cheap beef❤️
@@blackeyedsusan727 especially nasty is American beef
Thanks to those cooking show, no more cheap cuts
0:21 Slow Cooked Beef Short Ribs
5:30 Slow Braised Stuffed Lamb Breast
10:40 Slow Roasted Pork Belly w/ Fennel
Thank you 💋
08:42 Should have tasted the sauce *before* plonking raw meat in it.
I cooked the beef short ribs today with dumplings added in the last 30 mins and served it with sauté potatoes and purple sprouting broccoli. It was a nice rich and wholesome meal. The best part is that there is enough left over for tomorrow. Thanks Gordon.
Looking at the gourmet dishes that you have cooked that Healing food is what stands out from the crowd. You are the best chef.
Absolutely love it!!! I’ll have my hands full trying to perfect these. Cooking at home is something I love to do. Typically very simple meals but I like to entertain from time to time. God I wish I had your skills!!!!
Gordon is a Zen Master. His passion comes through in every dish he makes. His recipes always deliver superb results. But if you're the type that can't be bothered, you'll never get there. Years ago, I made scrambled eggs with Gordon's technique and astounded my family. Been a fan since.
I like the humbleness and wholesomeness of Chef Gordon Ramsay's homecooking videos
Humble? Gordon? Yeah I know, it's the food.
I can’t wait to make those short ribs. A perfect winter comfort food!
Gordon Ramsay really is one of the finest cooks ever to come from the UK. He was well trained under Marco, but ever since has developed the great skills needed to be without peers in the culinary world. I say this as a pretty good chef myself. He is a top kiddie. If you can learn from him do it. Forget all the bluster and showmanship. Underneath is a master. I learnt from the great Michel Roux Snr. We all have our gods.
He destroyed the meat by letting the wine in with the meat while the alcohol was still there. Also, number one rule in cooking with wine is use the wine you would drink. In other words, him saying that you can get away with cheap wine is yet another offense. He's cocky for no reason. He's more of a celebrity than he is a chef. If you want to learn how to properly make a good short rib, go to a real chef like Thomas Keller. Now that man is a proper Chef.
🤓
@@alphashepherd9731 Hate is a very strong word and it isn't appropriate in this case. I'm just calling it like I see it.
This is awesome! One thing some are upset about Gordon Ramsay is something I love: always saying, at each and every step how beautifull it smells, taste or feel like. And here is my take. It's just about confidence you can cook something great!
If you cheer for a veggie, encourage salt or spice, appreciate loudly the produce you're working on at every step, it's a real endeavour on yours believing the outcome will be great. Like people talking to their flowers in a garden to make them feel good. Talking and encouraging everything you use and put into a recipe will make you commit to it. You're encouraging yourself. Extra bonus, it makes you taste more along the way, at every step of the process, and that's the way.
For that, thank you Gordon Ramsay, please keep on exagerating the joy you transmit when you cook! It makes us better cooks.
Wow, that's an awesome way to sum it all up lol. Great job!!!
I will definitely be trying these. Many thanks Gordon and team 👍
@Sveta no one cares
Same here
I've followed and made the short ribs recipe about 5 times now. Perfection! It's become a family favorite.
Is that 170F or 170C?
170C
What kind of red wine did you use?
Brain: "We don't have the time or energy to employ slow cooking! We have a tight enough weekly schedule as it is where we can only cook for ourselves maybe twice a week. The most time that we can allot is maybe an hour, at the most."
Stomach: "And yet, here we are, aren't we?"
I really like these videos, the actual choice of recipes, the instructive directions from Gordon and the passion he brings with his dishes.
4:55 awwww he is so respectfull i swear his passion is 10/10
Love how you turn your head from side to side when you're done with the dish admiring it, just like a true artist because that's what you are - a true artist!
Very nice ways to showcase inexpensive cuts of meat. It's still cold here so these slow warm comfort foods look delicious. The fennel and pork belly sounds great. And those short ribs looked sooooooo good ☺️
Fr. Its so sad to see a video saying "this is the best beef sandwich recipe" and getting excited to make it only to hear "first, take your wagyu and..."
I think that Gordon Ramsey is a food genius, these three dishes look delicious and easy to make, I will certainly be making these.
The recipe is amazing! Easy to make and the result exceeded all expectations.
Thank you very much 😊 very clear, concise ❤ thank you so much, good luck to you
Both I and the wife watched this, but just could not chose our favourite of the three dishes, they were all amazing.
Very well-presented information. Everything is concise and to the point. Thank you!
The best thing of all is, not having to listen to a ton of yackety yak and just getting straight down to the nitty gritty. It,s this kind of video that brings me back for more.
It’s so nice having videos I can watch and know that this is exactly how things should be done for ultimate flavor.
Good job seasoning the onions too
For veggie side dishes I enjoy as many good veggies in as possible with a good sauce
This is proper cooking. I get so hungry everytime I see people cook like this. Delicious!!
I'm not even hungry and I'm salivating over all these dishes.
Incredible Gordon!! I don’t know which one I’m gonna do first. All I know is I’m seriously drooling!
Thanks so much, I used your beef rib recipe a few weeks ago and it was amazing! wow, hubby said it was one of the best meals ever, will def make it again
Is it 170° celsius for the oven part?
Its crazy how i thought cooking was boring. Now im here watching him cook and me eating entertained.
thank you, Gordon., I love pork and fennel combo Please consider doing some of these old recipes with a slow cooker and air fryer as they are cheaper to run against our massive electricity bills. Having advice on timing and adjusting from you in a video would be amazing, thank you x
8:13 He's using kalamata olives, while yes they are dark brown/black, they taste like more like a green olive. So people in the US, be sure to use the kalamata if you want to follow the recipe as close as you can.
I hope you will get this message #GordonRamsay I'm a senior citizen and I watch your Ultimate Cooking Course on Roku each week. This Old Bird is not a good cook but I have learned so much from you. Thank you for sharing with us. Have a blessed week - John 3:17
I don't know how to cook... but I can follow instructions... the braised short ribs came out AMAZING!!!! Gordon Ramsay is a rock star!!!!!!
Glad I’ve just eaten…or I’d be salivating!
My mouth is watering and I'm running down the hall to find my Dutch oven!!! Thanks.. Cheers!
Wow. These look absolutely delicious 😍 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
The beef short ribs are amazing, Chef! And I love your advice about which wine to use. If I can find lamb breast, I will make it for my father.
In New Zealand they are known as lamb flaps with the bones in, they sell for plenty because pacific islanders, and Maori love them
Will add this to my Sunday family cuisine 💕💕💕🙏🏽
I would love to see Gordon come up with some meals for people who don't like other people. Some really tasty recipes for one person to eat.
I just take any recipe and cut it down. If it says it serves 4 use a quarter everything.
@@ginger_nosoul or treat it as meal prep and have leftovers for a 2nd or 3rd day!
I've slow roasted at 250 °F = 121 °C for 3.5 to 8 hours depending on size and cut of meats. 170°to 180°C = 338° to 356°F. Roasting those for a couple hours just doesn't seem to fit into the slow group. Besides the obvious fact that Gordon is levels above me... what am I missing in the slow roasting definition?
He works on rest, they dont roast for 8 hrs 🤣😂🤣
@@sepupr21 Wait, so how long does he roast them in the oven?
13:30, slow roast the pork belly at 180˚C for 2 1/2 hours.
If you want to roast something really slow, 58 - 60˚C for 4 - 8 hours, depending of meat and size.
Love these cheap cuts of meat recipies off the "legends", appreciate them helping us surfs out, got the meat now just need save up enough ££ to buy the dishes.utensil's etc, cheers Gordy, you really are a man of the people.😚
Makes it look so easy.
Amazing all three cooks!! Can’t wait to implement them for my family 😎 all about slow cook and having that right seat , its everything if you ask me!!
Thank you so very much for the lamb breast recipe! I found some at the supermarket today for a really cheap price and I was thrilled to see you make it! I know it's going to be delicious, thanks again
and gordon knows where the lamb sauce is lol.
I doubt Gordon will see this comment but He is by far my favourite chef in the world!
Crispy skin pork belly lmfao that crackle is so rubbery that it'd be inedible, just like Gordon's renowned grilled cheese he really nailed this one!
Hi from sunny Cyprus. Years ago I used Instead of thin sliced lamb, beef and also added finely sliced rings of red onion and capers
Amazing. We love slow cooked recipes and this is why we named our food show, channel The Slow Fire Chef :)
Love it i love your cooking everytime i eat something and tasted it after eating sometimes food can get disgusting and i know how to tasted food.
2.5 hours at 180 degrees in January 2023 is a luxury most of us cannot afford
Slow cooking total meals in one pot is my favorite. Gordon is always right on. Amazon car hop trays.
Was that 170-180 degrees F or C?
Big big difference!
Hey! Don’t quit, God gave you this path cause he knows you’re built for it 😤. Keep pushing,the reward is gonna be even better!
I don't even eat meat but will be trying these recipes out on my family. Thank you for sharing. 🙂
You can see so much of
Marcos teaching and influence in Gordon’s style and garnishing techniques here. Great looking beef!
Beef stock : perfect
Chicken stock: ok
Vegetable stock: fu*k off
love it gordon love it you are amazing at your cooking
I like slow cooking because it make it very tender
I'm impressed by the quality of your content.
i would love to know what roasting pans you use or at least the size. They seem incredible and perfect.
Hey Mate, I just love the way you present it's quite simply brilliant. I love slow cooked meat. could you please also do a video for slow cooked goat meat, please !!!
Thanks a lot my dear chef for sharing this wonderful and delicious plate of the gastronomic video
Omggg the recipe of the pork belly in the minute 10:40 is the recipe that Jay of enhypen made on his recent en-log 😱😱😱😱💘
I really like the recipes and Gordon too!
I wouldn't say I like your attitude But I like your cookie ideas.
I absolutely LOVE pork cheek and beef cheek for my ragu.
add the beef stock to the pan
9:03
Did exactly that. The firemen should be here any minute
Why am i crying..watching this? salivating..and crying.
My friends ! It looks so delicious. Your cooking skills are amazing. Thank you for the good food.😍🧡🧡
고든 램지는 요리의 신이다!!😃😋👍👍👍
Great food and a great cook and I've been pronouncing oregano wrong all these years.
Beef braised short rib was an amazing recipe came out perfect!!!
Yum! I need a slow cooker / crockpot version of this instead of the oven part . Help please 🙏🏼
What instruction do you need for a crock pot? 😂
Cook on low 10-12 hrs
Cook on high 6-8 hrs
Brown the meat on a skillet first.
Cooking will never go old
Hey let's go. I'll give these a shot!
@Sveta begone bot
At 2:47 for the short ribs, you said 170-180 degrees for 2.5 hours. Do you mean Farenheit or Celcius? Since we are slow cooking and you pre-cooked the meat, I don't want to guess since Gordan is British!
For sure Fahrenheit, if that was Celsius that would burn this to a crisp in that much time…
what temperature to sear the short ribs???!!! the scene withe searing the adding garlic and wine. would love to know!!!
My hubby introduced me to this channel,n honestly I enjoy the videos alot since I love eating 😂🤣💃😘☺️
I was always afraid of cooking short ribs because I was clueless how to do them right. These look amazing. I think I can do it! Thank you!
Did you try it out?
Not yet but will definitely give it a try.
Beef short ribs are one of my favourite cuts, but they're not cheap. In New Zealand, alongside once cheap cuts like lamb shanks, they're now the same price per kg as sirloin. Same for offal, liver and kidney used to be so cheap, not now!
Wow so good
i would add the bacon and mushrooms to the sauce
The best way to experience slow cooking is to order any meal at any restaurant when you have tickets to show that starts tonight.
I remember when I was young I loved extremely lean cuts like skirt or round. My parents were thrilled. They could make me cheap stuff & I had no desire for their tenderloin or steak. Those cuts were cheap. Then the low fat recommendations started to pour out of the medical community & we watched those prices start to soar. Skirt steak & flat iron began to be as expensive as fillet. Now, as keto gains acceptance, we're seeing pork belly & shoulder start to soar in price. So I agree, there are no cheap cuts any more
Oh that lamb looks amazing, I don’t think I’ve ever seen that cut though
Gordon Ramsey, can you do a video on slow cooking beef (chuck roast or other cheap or tough cuts)?
i Bought a leg of lamb the other day for easter, it was $13.90 NZ per kilo (about 6 pounds?) pork belly is $17.99 per kilo, as are beef short ribs. Both dearer than leg of lamb on easter special, but usually the same price. Even oxtail which used to be poor peoples food, is round $18.00 per kilo
Why do I keep getting notified of this videos Atleast once every year
I love the way he took #great time to explain this. #Kindness may not be his specialty, but he gets the job done right. #noevil
Not everyone will realize or check if the temperature is Fahrenheit or Celsius so stating during the video which one you're using might help people cook good food properly.
It's Celsius obviously
"stir in a heaped teaspoon of tomato puree"
*proceeds to add 3/4 cup of tomato puree*
Wow
So much Passion! Love it,
Looks absolutely fantastic
Only one man can whisper and shout at the same time, and that man is Gordon Ramsay 😂😂😂
Wooow 😍😍
I love you♥️
Your recipe is very good 👍
Thank you so much 🌹🌹🌹🌹