So there I was four days ago (Friday 1st of November, 2024) sitting at the counter at Mei Mei eating my Nasi Lemak and drinking my coffee with my son beside me having Singapore Curry. As I ate I sat and watched chef Liz in the back of the kitchen quickly and quietly breaking down chickens. The food was great, and we were very happy we’d managed to get seats during the Borough Market lunch rush. As I watched I was thinking that the kitchen was well-staffed, and Liz could have been somewhere else…Filming a video, working at home, out with friends and family, or even down the pub having a pint. Instead she was quietly working through the dirtiest and least-glamourous task that needed doing in the kitchen. I appreciate that commitment to the business, the staff, and the customers. Respect.
@@AuntieLiz you don’t want that👈🤥. You don’t hurt your dog🐶🤥. You don’t hurt your parrot😍🤗🦜🤥. I’m not a hypocrite✅♥️😎👍. Choose kindness. TH-cam, delicious vegan food 🌱👍
I recently moved to the U.S. and wanted to cook a Sunday roast for my extended family. I bought a 4-pound piece of top round/top side beef for five adults and two kids, and it turned out perfect! Here’s how I prepared it: - The night before, rub the beef with salt and pepper. - Take out of the fridge at least one hour before cooking. - Sear for 1-2 minutes on each side. - Cover in a homemade Dijon mustard and crushed garlic paste. - Place beef on a trivet or rack in a roasting tray. - Cook in the oven at 350°F (176°C) for 45-55 minutes, or until the internal temperature reaches 110°F (44°C). - After cooking, let it rest and lightly cover it with tin foil for 30 minutes. The internal temperature rose to 138°F (59°C) during this time. The result was delicate, juicy, and seriously tasty!
BTW cooking three roast beef joints together was super useful to me. I've never seen this before, but I'm only an enthusiastic amateur, but it helped me to understand the different styles and outcomes. Many thanks.
Great video! i've been a Chef since 1972, and during that time i have served an insane amount of roasted beef of all kinds. one of my favorite things to do with the leftovers is making a sandwich with the following: Garlic Butter Grilled Baguette halves thinly sliced/shaved Rare Beef either Bearnaise of Charon Sauce Fresh Watercress served with potatoes fried in beef fat. (working in hotels there is always beef fat to play with.) mmmmmmmmmmmmmmmmmmmmmm my favorite is a well aged Rib Roast.
My Nan used to make a very simple dish with the leftovers. She’d layer sliced potatoes, onions and the sliced beef with lots of black pepper. It was why there was always such a big pot of ‘The Sunday gravy’ as it was spooned on between each layer. A simple leftover ‘Hot Pot’ that would make the house smell unreal while it was cooking slowly in the oven. The best part was that first crispy top layer of potatoes.
Also, back at Easter, I bought a rib joint from Waitrose for my brother to cook. I am pretty good at cooking, but he is excellent. So the Sunday after Easter we had a joint that was the three smaller ribs from a five rib cut. Some Waitrose stores now have a glass cabinet full of 35 day, dry aged beef. The joint weighed 3.2kg and cost about £84. But it was absolutely amazing in flavour. There was plenty of leftovers too. It gave us 11 portions overall. Although my mum and sister don't eat lots.
Auntie, thanks for the content. In California, butchers cut what we call Tri Tip. Definitely something to try. I grew eating it, and always thought that it was Chinese food.😂😂😂😂😂
I'm used to roasting chicken , pork and occasionally lamb and aim for 70c internal temperature. I was amazed that you're aiming for 50c internal and that the cooking time was so short.
Your recipes and cooking methods are always top class and this video cooking demonstration, especially for this time of year, is the best of the best. I will try all of these cuts over time and these will be on my go to list. Thank you Chef.
Yes, I was impressed that chef could keep clean, especially when nibbling a few bits of the meat. At the very least I would have dropped a slice onto the board and the juices would have splashed up.
Standing rib roast- Chuck end ribs 7-9. Reverse seared with compound butter (combine montreal steak seasoning, thyme, minced onion and a pinch of red pepper flakes)
Hi, went to Mei Mei today and saw you there!!! That was one if the best foods I have ever had, I was craving more all day and still craving it now. The chicken was so crispy and the sauce was amazing. You need to bottle up and sell that chilli sauce. Thank you so much!!
Oh man.. I am so hungry now. I love to do either a hot beef sandwich with mash and gravy for a dish sandwich with lots of hot horseradish. Thanks for the video auntie Liz
Liz! Yes Chef! It's hard to choose a favourite, as they all have their pros and cons. Topside is great value for money and probably the best for sandwiches, for days to come as it's so lean, on soft white bread with mayo, horseradish, salt and pepper to your taste (or however you like it). Sirloin and Forerib are both delicious hot, but not so good for sandwiches, as rendered hot fat is delicious, but solid and cold not so good. I'm sure you'll find plenty of ways to use the leftovers for delicious meals. 🙂😋😎❤
Tri Tip steaks (they're small), seasoned with salt and a little pepper, rested for 2 - 12 hours in the fridge then vacuum sealed. Sous Vide at 135 degrees for whatever the chart suggests for time, let it rest for 15 minutes in the bag to recover as much of the juice as possible, open the bag saving all the juice for sauce or stock making, now or later. Pat dry with paper towels and in good weather it's outside crusting with a proper torch (Guga style) or inside in a really hot cast iron pan with just a little avacado oil. Turn when the pan lets go of the steak and brown the edges. No need to rest, Sous Vide kept most of the juices inside all along.
The flour and mustard dusting is a nice trick for the malliard reaction improving your gravy. I like to coat the beef in a mixture of English mustard powder and maple syrup paste for the same reason ;)
I cook my sirloin roast in a large slow cooker. I'll coat it with powdered buttermilk, dill, and garlic powder in addition to the salt and pepper. Then, ill blast it with a large propane torch to sear it in a few seconds. From there, into the crock for a few hours on low. Always comes out perfectly.
Please advise what was the temperature that you "Turned Down" the Topside to ? How long at 230 before this ? What Temperature was the remaining Time ? Thank you 🙂
As soon as you said it I paused the video to say... YES PLEASE! We want to know how you would roast potatoes with that beautiful golden juiciness. Please tell me you put them in a bag or a pot and just shake the beep beep beep out of them to get the extra crispy bits.
Fat = Flavour = Healthy Nourishment. Ignore those who say that fat is not healthy for you ... they have now been proven wrong! Sugar is bad for you; fat is good for you. I wanted to climb into my computer screen and sample that deliciousness.👍🏻
Shoot it went down to 150c after 12-20 mins to finish cooking through - the probes were really handy in letting me see what temp it was at while i was having my tea
Tip from a butcher: Ask your butcher to not clean up the topside. Leave the cap and the fat on and everything. Cleaning up the sinew at the backside is easy enough. This way it'll be even cheaper per pound and you get enough fat for the entire thing.
Hello. What’s the difference between a cote de boef and fore rib? Does it depend on which rib bone is used? Or is it that the fore rib has a cap? (Not the cap you’d put in toy guns from the 80’s). And, for topside we slice it when it’s cold and still pink, served with sauce tartare and french fries.
Personally as a matter of taste, I prefer my beef slightly better done, but that's just a preference. Best and only left over beef recipe is a sandwich; good bread, English mustard and lots of thinly sliced beef.
Great vid. on any of those would sous vide with a sear after or would that kill gravy drippings? beef ideas: beef noodle, bahn mi, philly cheese, beef dumplings, stock from the bones (whats the diff between that n bone broth?), beef Pho , beef teriyaki.
Lovely! A couple of questions: If you cook the rib roast to 50 why doesnt it overcook when you turn up the temp to sear it? (The other two are cooked to 50 and then taken out of the oven, after all). This question might be unfair since you're talking English cuts, but that top bit that you cut off the rib before you carved it is already removed when we buy a prime rib in the US. What do US butchers do with that bit? What does it get sold as, do you know?
I just love to sous vide a whole rack of short ribs. Cheap tasty and looks great when carving table side. I just wish there was a nicer way to finish the outside than glazing them. Any advice?
I always struggle with topside and find it too tough. I get a rump and cook it on like 70C for a few hours and it comes out pretty soft. Is there any better tips to make topside tender?
10:15...this cutting board is unique, where did you get it? This makes me want Arby's roast beef sandwich, I've never cooked a roast beef that taste like theirs.
Elizabeth !! IM SORRY mate , i'm a CHEF from New Zealand !! , BUT your PRIME RIB is Honestly WAY to REAR / RAW FOR a "ROAST beef" / SUNDAY ROAST , ... SURE if it was a BEEF "STAKE" sure . perfect cooking , .. / BLUE / RARE / MED RARE ETC , But its not .. And for a family meal / with KIDS etc .. with a roast potatoes / greens , like beans or peas etc , and a Gravy .. it just WAY to rare !!!!!!!!! , .. any way just subscribed , Hope everything is awesome , !!
I am a fan of auntie Liz but I think she needs updating on what is healthy. Everyone should check out the lectures given by the top cardiologist in the USA who is called Dr Pradip Jamnadsa. The first one I watched was titled 'the fat lie'. The most unhealthy thing she cooked in this was the flour. I'm glad she did not use sunflower or vegetable oil as seed oils are the biggest cause of all the major health conditions. Quality meat and animal fats are the most healthy things you can eat.
Very different than American cuts. All look good. That lean cut is just called the rump here. In your neck of the woods the rump is further forward. I love the lean cuts. Top round (American name) and eye of round are great when rare and sliced deli-slicer thin. Fat is flavor, but so is lean muscle.
@@wongjefx980 Oh man, I implore you to try a reverse seer. 300 till it hits 122F, rest 45 minutes tented, then seer in 450F oven. So juicy. Just don't overcook and slice deli thin. Just try it. That meat is too lean for slow cooking. I have pics of my roasts and they are juicy.
I cant believe with that meat and bone she made it the whole video without even a double entendre! But now I want to see her take those drippings and make a gravy.
So there I was four days ago (Friday 1st of November, 2024) sitting at the counter at Mei Mei eating my Nasi Lemak and drinking my coffee with my son beside me having Singapore Curry. As I ate I sat and watched chef Liz in the back of the kitchen quickly and quietly breaking down chickens. The food was great, and we were very happy we’d managed to get seats during the Borough Market lunch rush. As I watched I was thinking that the kitchen was well-staffed, and Liz could have been somewhere else…Filming a video, working at home, out with friends and family, or even down the pub having a pint. Instead she was quietly working through the dirtiest and least-glamourous task that needed doing in the kitchen. I appreciate that commitment to the business, the staff, and the customers. Respect.
@@Maitreya0208 Steele here, Liz’s Husband. I just read this comment to her as she’s working again today. She said it made her day 😅 - thank you 🙏🏻
@@AuntieLiz I’m glad I could make her day. Her cooking certainly made our day on Friday. Cheers!
@@AuntieLiz you don’t want that👈🤥. You don’t hurt your dog🐶🤥. You don’t hurt your parrot😍🤗🦜🤥. I’m not a hypocrite✅♥️😎👍.
Choose kindness. TH-cam, delicious vegan food 🌱👍
@@AuntieLiz YOU PUT THE BUTTER IN THE FRIDGE!?!?
I need someone that looks at me the way auntie Liz looks at the beef cuts in the thumbnail 😳
They way she paused and smiled a bit after she said "I normally go for two bones but one will do" made me chuckle. She knows.
The joys of working in a brigade!
we're so lucky to live in a beef country! you just cant beat beef [and lamb] as delicious, and unbelievably neutrient-dense meals!
I recently moved to the U.S. and wanted to cook a Sunday roast for my extended family. I bought a 4-pound piece of top round/top side beef for five adults and two kids, and it turned out perfect!
Here’s how I prepared it:
- The night before, rub the beef with salt and pepper.
- Take out of the fridge at least one hour before cooking.
- Sear for 1-2 minutes on each side.
- Cover in a homemade Dijon mustard and crushed garlic paste.
- Place beef on a trivet or rack in a roasting tray.
- Cook in the oven at 350°F (176°C) for 45-55 minutes, or until the internal temperature reaches 110°F (44°C).
- After cooking, let it rest and lightly cover it with tin foil for 30 minutes. The internal temperature rose to 138°F (59°C) during this time.
The result was delicate, juicy, and seriously tasty!
BTW cooking three roast beef joints together was super useful to me. I've never seen this before, but I'm only an enthusiastic amateur, but it helped me to understand the different styles and outcomes. Many thanks.
Thank you! Pls do share with others you might find it useful too!
Superb and an excellent overview of the different cuts. I was drooling just thinking of how tasty that perfectly cooked meat looked. Well done!
Great video!
i've been a Chef since 1972, and during that time i have served an insane amount of roasted beef of all kinds. one of my favorite things to do with the leftovers is making a sandwich with the following:
Garlic Butter Grilled Baguette halves
thinly sliced/shaved Rare Beef
either Bearnaise of Charon Sauce
Fresh Watercress
served with potatoes fried in beef fat. (working in hotels there is always beef fat to play with.)
mmmmmmmmmmmmmmmmmmmmmm
my favorite is a well aged Rib Roast.
Sooo good thanks for sharing
Thanks
Thank you!!
My Nan used to make a very simple dish with the leftovers. She’d layer sliced potatoes, onions and the sliced beef with lots of black pepper. It was why there was always such a big pot of ‘The Sunday gravy’ as it was spooned on between each layer. A simple leftover ‘Hot Pot’ that would make the house smell unreal while it was cooking slowly in the oven. The best part was that first crispy top layer of potatoes.
Thanks for sharing. Sounds glorious
Also, back at Easter, I bought a rib joint from Waitrose for my brother to cook. I am pretty good at cooking, but he is excellent. So the Sunday after Easter we had a joint that was the three smaller ribs from a five rib cut.
Some Waitrose stores now have a glass cabinet full of 35 day, dry aged beef. The joint weighed 3.2kg and cost about £84. But it was absolutely amazing in flavour. There was plenty of leftovers too. It gave us 11 portions overall. Although my mum and sister don't eat lots.
That is awesome!
A Michelin chef who looks like Florence Pugh should have way more subscribers.
Auntie, thanks for the content. In California, butchers cut what we call Tri Tip. Definitely something to try. I grew eating it, and always thought that it was Chinese food.😂😂😂😂😂
I'm used to roasting chicken , pork and occasionally lamb and aim for 70c internal temperature. I was amazed that you're aiming for 50c internal and that the cooking time was so short.
You are the prettiest chef ever. Auntie Liz! ❤
Foiyoh! Uncle Roger will come after you
Your recipes and cooking methods are always top class and this video cooking demonstration, especially for this time of year, is the best of the best. I will try all of these cuts over time and these will be on my go to list. Thank you Chef.
The absolute bravery of wearing a white t-shirt while carving that much beef....
Shes a professional.
Nobady is looking at he shirt. 🍈 🍈
Auntie Liz can do whatever the frick she wants dude @mrnigelng would approve
Yes, I was impressed that chef could keep clean, especially when nibbling a few bits of the meat. At the very least I would have dropped a slice onto the board and the juices would have splashed up.
@@Emolga6274 I am.
Standing rib roast- Chuck end ribs 7-9. Reverse seared with compound butter (combine montreal steak seasoning, thyme, minced onion and a pinch of red pepper flakes)
Hi, went to Mei Mei today and saw you there!!! That was one if the best foods I have ever had, I was craving more all day and still craving it now. The chicken was so crispy and the sauce was amazing. You need to bottle up and sell that chilli sauce. Thank you so much!!
That chili sauce is excellent, I agree!
Auntie Liz is the best!
Oh man.. I am so hungry now. I love to do either a hot beef sandwich with mash and gravy for a dish sandwich with lots of hot horseradish. Thanks for the video auntie Liz
I’ve just discovered your channel, thank you very much
For leftover roast beef, I like to make spring rolls with lettuce or cabbage, red onions, blue cheese, and either brown sauce or wasbi mayo.
Liz! Yes Chef! It's hard to choose a favourite, as they all have their pros and cons. Topside is great value for money and probably the best for sandwiches, for days to come as it's so lean, on soft white bread with mayo, horseradish, salt and pepper to your taste (or however you like it). Sirloin and Forerib are both delicious hot, but not so good for sandwiches, as rendered hot fat is delicious, but solid and cold not so good. I'm sure you'll find plenty of ways to use the leftovers for delicious meals. 🙂😋😎❤
Nice to see it being cooked in a normal sized kitchen in a normal cooker.
Starving now after watching this video 😅
Tri Tip steaks (they're small), seasoned with salt and a little pepper, rested for 2 - 12 hours in the fridge then vacuum sealed. Sous Vide at 135 degrees for whatever the chart suggests for time, let it rest for 15 minutes in the bag to recover as much of the juice as possible, open the bag saving all the juice for sauce or stock making, now or later. Pat dry with paper towels and in good weather it's outside crusting with a proper torch (Guga style) or inside in a really hot cast iron pan with just a little avacado oil. Turn when the pan lets go of the steak and brown the edges. No need to rest, Sous Vide kept most of the juices inside all along.
The flour and mustard dusting is a nice trick for the malliard reaction improving your gravy. I like to coat the beef in a mixture of English mustard powder and maple syrup paste for the same reason ;)
"Usually I go for 2 bones, but 1 will do" FUIYOH!!!!!
I cook my sirloin roast in a large slow cooker. I'll coat it with powdered buttermilk, dill, and garlic powder in addition to the salt and pepper. Then, ill blast it with a large propane torch to sear it in a few seconds. From there, into the crock for a few hours on low. Always comes out perfectly.
Thanks for sharing chef Liz❤❤
My pleasure 😊
Great presentation - thank you very much
Glad it was helpful!
You're good !! Very good. Thank you.
Thank you
Auntie Liz that looks so delicious my favorite meat is the ribeye 😃👍👍
Good choice
Please advise what was the temperature that you "Turned Down" the Topside to ?
How long at 230 before this ?
What Temperature was the remaining Time ?
Thank you 🙂
I have read your notes - All Good - Many Thanks 🙂
I loved this gal. Every beef roast she cooked came out perfect. Do you across the pond folks dip your prime rib in aju and horseradish while u eat?
Yss
Fuiyoh Auntie Liz is back!
The topside is great for leftovers to make beef dip sandwiches.🤤
Appreciate the meat prep and comparison. After watching your video I definitely want to roast a fore rib. Brazed short ribs are my absolute favorite.
Go for it!
@AuntieLiz Please do more videos with Nigel NG/Uncle Roger
Aunty Liz Rocks!
Very kind
Thanks for the video! I think we are going to try a sirloin for christmas dinner this year 😄
You should!
You can tell you never got those joints from a supermarket. You can see the quality just by looking at the meat.
I always always try support my local butchers
Aunty Liz 🙌 so glad to be this early 👍❤️
All the cuts look delicious but I would choose the sirloin every time!
Good choice
That is a fantastic video. Very informative. Thank you very much.
Glad it was helpful!
How long for the resting and do you always leave it uncovered?
Thank you very much. That was really helpful!
You 🔥🔥🔥🔥🔥🔥🔥🔥!
Your videos are so much fun to watch!
Glad you like them!
Newly subscriber but long time fan! Really cute and fun way to share facts using the stickynotes
As soon as you said it I paused the video to say... YES PLEASE! We want to know how you would roast potatoes with that beautiful golden juiciness. Please tell me you put them in a bag or a pot and just shake the beep beep beep out of them to get the extra crispy bits.
Ahuh watch the video!
Fat = Flavour = Healthy Nourishment. Ignore those who say that fat is not healthy for you ... they have now been proven wrong! Sugar is bad for you; fat is good for you. I wanted to climb into my computer screen and sample that deliciousness.👍🏻
her hair is pure fire 🔥
You started high for the Sirlion when and how much did you turn it down to please. It ALL looked Amazing !
Shoot it went down to 150c after 12-20 mins to finish cooking through - the probes were really handy in letting me see what temp it was at while i was having my tea
I think
I might love this woman
What’s the internal temperature of the topside and sirloin after it’s rested ?
She’s class this chef
Would the topside equate to what is called a top round roast in the US?
Yes
@@AuntieLiz Thanks, love your vids! If I ever make it across the pond, I'll definitely come check out your place
Great. Now I'm starving.
I like to sear topside in dripping all over for a nice crust then sous vide at 56°C for 24 hours😊
Another fantastic video
Nice to see you reference Delia.
Uncle Roger’s going to be on the lookout for the perfect roast now 🥁
looking juicy, so it the beef. yummy!
It was!
Tip from a butcher: Ask your butcher to not clean up the topside. Leave the cap and the fat on and everything. Cleaning up the sinew at the backside is easy enough. This way it'll be even cheaper per pound and you get enough fat for the entire thing.
Hello. What’s the difference between a cote de boef and fore rib? Does it depend on which rib bone is used? Or is it that the fore rib has a cap? (Not the cap you’d put in toy guns from the 80’s). And, for topside we slice it when it’s cold and still pink, served with sauce tartare and french fries.
Cote de boeuf is usually french trimmed, cleaned bone - bit same part as the forerib.
Personally as a matter of taste, I prefer my beef slightly better done, but that's just a preference.
Best and only left over beef recipe is a sandwich; good bread, English mustard and lots of thinly sliced beef.
Great vid. on any of those would sous vide with a sear after or would that kill gravy drippings?
beef ideas: beef noodle, bahn mi, philly cheese, beef dumplings, stock from the bones (whats the diff between that n bone broth?), beef Pho , beef teriyaki.
Bone broth is typically just bones and water.
Stock involves veg/herbs.
Yes can sous vide
Love when Liz handles meat
Everyone does
Can we universally agree on what to call these cuts, now I have to look up what else these are called in my neck of the woods
Lovely! A couple of questions: If you cook the rib roast to 50 why doesnt it overcook when you turn up the temp to sear it? (The other two are cooked to 50 and then taken out of the oven, after all). This question might be unfair since you're talking English cuts, but that top bit that you cut off the rib before you carved it is already removed when we buy a prime rib in the US. What do US butchers do with that bit? What does it get sold as, do you know?
Absolutely perfect Aunty.
Thank you so much
Rib of beef is my favourite
Chef what were the final temperatures for the joints after resting?( i assume the fattier forejoint was a bit higher ?)
2:53. Sorry Children!
damn you beat me to it!
The joys of being in Australia 🇦🇺 and awake on a Sunday night!!😂
Over rated.
Love this lady😊
I just love to sous vide a whole rack of short ribs. Cheap tasty and looks great when carving table side. I just wish there was a nicer way to finish the outside than glazing them. Any advice?
Auntie liz, with Christmas coming up, show us your turkey secrets!
Mmm sooo dry, Xmas duck next ❤️
that prime rib looks peng!
I need to know what peng means please. I like it regardless. :)
Umm 😋 meat 🍖
Great video. 😎
I just want to say, that is phenomenal quality beef. Looks dry aged, maybe fairly old? Retired dairy cow, maybe?
The Potatoes were wildly god tier
Brilliant content, really well presented, but hope you can improve the lighting to make the colours shine.
Noted!
I always struggle with topside and find it too tough. I get a rump and cook it on like 70C for a few hours and it comes out pretty soft. Is there any better tips to make topside tender?
Treat it the same! Just the type of meat though, where the cow works it a lot. Can slow braise it too
Thank you, that was great content. I need meat now. 😀😀😀
Glad you enjoyed
Did you only add the herb butter to only one side of the forerib?
I only had a small amount 😅 but it wouls just fall off it i did the otherside
Did the roasts come aged? If not, how did you do it and for how long?
They were all 32 day dry aged. Did you see how dark the sirloin was? Also 48 hours uncovered in my fridge w salt + pepper. Was absolutely perfect
Great vid! Where did you find your chopping board? 8:32
Boos block
10:15...this cutting board is unique, where did you get it? This makes me want Arby's roast beef sandwich, I've never cooked a roast beef that taste like theirs.
Boos block
Thanks Chef Liz.
Elizabeth !! IM SORRY mate , i'm a CHEF from New Zealand !! , BUT your PRIME RIB is Honestly WAY to REAR / RAW FOR a "ROAST beef" / SUNDAY ROAST , ... SURE if it was a BEEF "STAKE" sure . perfect cooking , .. / BLUE / RARE / MED RARE ETC , But its not .. And for a family meal / with KIDS etc .. with a roast potatoes / greens , like beans or peas etc , and a Gravy .. it just WAY to rare !!!!!!!!! , .. any way just subscribed , Hope everything is awesome , !!
Stovies!! Since moving out of Scotland I miss stovies so much and no one every shows how to make it properly
Stoved mince and potato to give its Sunday name.
But you're right! Less prime, more stovies.
Gorgeous auntie Liz ❤
What probe brand are those thanks
Typhur sync quad - details and link in description
Topside at the coop was £7 something a kg today, the coop is expensive imo, compared to supermarkets anyway
I am a fan of auntie Liz but I think she needs updating on what is healthy.
Everyone should check out the lectures given by the top cardiologist in the USA who is called Dr Pradip Jamnadsa. The first one I watched was titled 'the fat lie'.
The most unhealthy thing she cooked in this was the flour. I'm glad she did not use sunflower or vegetable oil as seed oils are the biggest cause of all the major health conditions. Quality meat and animal fats are the most healthy things you can eat.
Very different than American cuts. All look good. That lean cut is just called the rump here. In your neck of the woods the rump is further forward. I love the lean cuts. Top round (American name) and eye of round are great when rare and sliced deli-slicer thin. Fat is flavor, but so is lean muscle.
Eye of round is slow cooker in winter roast for me. So dry...need lots of gravy.
@@wongjefx980 Oh man, I implore you to try a reverse seer. 300 till it hits 122F, rest 45 minutes tented, then seer in 450F oven. So juicy. Just don't overcook and slice deli thin. Just try it. That meat is too lean for slow cooking. I have pics of my roasts and they are juicy.
My dog is called Bartok, he says get the RIB every time Because he gets the bone
Enjoy your dinner :D
I cant believe with that meat and bone she made it the whole video without even a double entendre! But now I want to see her take those drippings and make a gravy.
There were a couple hidden… but i tried to behave
i love your necklace . What is the length and style?
No idea, its an hierloom