Perfect? Roast Beef with Crispy Wagyu Fat Potatoes and Gravy | My Viral TikTok Recipes
ฝัง
- เผยแพร่เมื่อ 27 ก.ย. 2024
- In this week's episode I run you through the top three most important items I think make a great sunday roast. Follow along for the cook and you can find the gravy recipe below.
Gravy recipe
Ingredients
- 2 carrots
- 2 onions
- 200ml red wine
- 4 rosemary sprigs
- 3 celery sticks
- 700ml beef stock
- 2 heaped tbsp flour
- Salt and pepper
Method
1. Roast your beef on top of the cut vege
2. Once meat is out and resting, put the flour into the pan and whisk
3. Add the red wine and cook for 5 minutes
4. Add the stock and whisk until there are no lumps
5. Pass through a sieve and check for seasoning - แนวปฏิบัติและการใช้ชีวิต
In a world of image, ego and illusory instagram perfection it's so nice to see a video like this; perfectly imperfect. The greatest successes are a mere consequence of repeated failures. Having a skilled chef proudly demonstrating this offers a lesson that far transcends cooking. TH-cam needs more Andy Cooks!
In 2 words what did you just say and if you must use 3 go ahead
@@darylenejones61043, no BS chef......
Where is the babe
What I particularly enjoy in Andy’s videos - it’s how calm, tranquil and natural he is while cooking.
No rush, no making faces, no overreacting (no matter how awesome the dishes are) - he’s talking to the audience as to adults.
I’m glad you like them! Thanks for the support
Halal chef popped up on my mind when you said no overreacting XD
And he talked Metric!
I respect you so much more for leaving everything in the video. It’s nice to know that world-class chefs make mistakes just like we do. But like you said it still looked amazing and pink to me and I’m sure it tasted incredible.
Respect. 👊🏻👌🏻
I love this guy. Pro chef, “overcooks” it to his standard and posts the video anyway because sh*t happens and it’s still gonna be ace because it’s seasoned, seared and rested really well. Legend!
I have always been fascinated with Yorkshire Pudding... so this would be a cool thing to see you make. This was my Sunday dinner growing up in Texas. English family heritage does not fade easily even after many generations.
Yorkshire pudding is the bombdiggity!!
Best tip is smoking hot oil or lard in the tin, don't open or bang the oven while it's rising.
I could happily eat it a few times a week and often make extra to stuff leftover roast dinner in to have cold.
Though im not, i eat like a stoner so my favourite filling is beef, stuffing (cooked separately, on its own) parsnip, cheese and jam.
Killa!!!
Never comment on anything ever on TH-cam but I'm a chef myself and I agree with I think a lot of people, just by seeing the first three comments that I came across. The best thing about this video is he actually posted it as it was. Andy you obviously know what your doing and I love your videos especially this one, as it is what everyone does at some point and it's more relatable. You explain things very well too, cheers to you.x
Andy, you are a talented chef. I enjoy watching your TH-cam shorts, but they move a bit fast to follow. A longer format like this one will help. I look forward to watching you show us how to tackle meals without feeling intimidated. Thanks for sharing your experience and skills with us. 👍🏼 Cheers from the US! 👍🏼
Thanks Mile!
Short format entertains, longer format informs, that’s the difference in short 😉
@@Lykzabet not for everyone tbh.
I dont watch a lot of shorts.
I cant stand 1 mili second editing.
Its not entertaining for me at all, rather frustrating... but luckily not everyone is like me and people enjoy the shorts.. otherwise many people werent stars as they are now.
@@Happythings354 I hear you, they would be better if they were sorta like teasers to a longer format how to vid, but yes I do find them engaging. Recent data suggests short format holds the attention span of younger folk 🙊🙈🙉
You're just slow. Do both
I love to see your passion for cooking. I headed a restaurant for 5 years when I was a younger man and the fast paced stress filled kitchen got the best of me not ashamed to admit it. Not everyone can run a kitchen I know you understand. God bless you and your family I wish you nothing but success!!!!!
Just seen this gem of a video the other day. It's 34 degrees Celsius here in Melbourne, and I'm currently following this recipe, turning my kitchen into a hot box 😂.
Love your work Andy, your definitely my favourite influencer in the cooking world, big thanks to Josh Weissman for doing the collaboration with you and allowing me to find your stunning videos.
THANK YOU! The pressure to make everything perfectly causes so much anxiety for me and takes away my joy in cooking for those I love. Reminding myself that even professional chefs make mistakes will hopefully take some of that pressure off.
Stumbled across this channel after seeing the little jimny in a short, best cooking channel by far!
I'm so happy your sub count is going up!! You really deserve this success!! I can't wait till you hit 1 million!!🎉🎉✨️✨️🎊🎊🎊
Thanks for the support!
The most important thing is your beef still looked moist. I've found the core temp of larger pieces seems to shoot up after the 45C mark. And the more fat on the outside (Sirloin with that fat cap for example) can increase by up to 15C whilst resting because the fat retains so much heat from the oven.
Glad I’m not the only one to overcook something
Late to the party here, but absolutely love your honesty, I too make mistakes in the kitchen, but hey, the kids still say they loved it!
Nowadays it seems that everyone online make perfect dishes, but so many times maybe they lie or they practice with that dish a lot... You are different, you're real and honest... You're a fantastic chef
I love that your honest in your videos and by no means did you butcher it. It certainly had my mouth watering.
That’s why you’re one of my fave chefs Andy. So humble and relatable and very informative. Kudos mate. You’re the best!
Just started in the industry not too long ago, I have just under a year of experience but watching your videos is really inspiring! Your experience and knowledge to make anything you want and having everything turn out delicious is a skill I want to work towards 🙂
Always a pleasure to watch and learn Andy.
Thanks !
You the man Andy. Loved that you were so honest about the mistake and more importantly not wasting that delicious meat!!
Would love to see more of these types of videos. Perhaps a roast chook next? ;)
Just made this dish…. Thank you so much for your generosity in showing us how to make this! Honestly one of the best things I’ve ever made 🙏
Followed this recipe yesterday making roast for the first time and it turned out unbelievably! Couldn't get hold of Beef Tallow so used vegetable oil instead and the tats still turned out really nice. Thanks Andy you legend!
I always cook a roast beef joint at 100oC. Without searing first. You'd be amazed at how quickly it comes up to temp. A joint that size takes just around an hour to get to 55 in the centre. Then pull it out and let it carry over to 60ish and it's perfect medium. Benefit of doing it that way is that you don't get the overcooked grey band around the outside... because the heat is more gentle it's the same colour pink from a millimetre in, all the way to the centre. And because of the low temperature it's very hard to overshoot. Then after resting, you give it a quick sear in the pan and it's all good. Love your work man.
I like how yeah you overcooked it, but if cooking at home you are not gonna throw it out. Honest cooking, by a good chef.
I don't usually comment but ... you're a real chef , your food looks colorful, beautiful..and from your combination of spices and add-ons I know it tastes amazing ..don't beat yourself up .. thanks for being real !
Thank You. Finally a professional Chef that acknowledges yes pepper does in fact burn. I noticed it burns then taints the fact being used
the honesty of the mistake that happened is the best part of this video. acknowledge your mistakes and learn from it. love it
Great cook. Awesome honesty. It makes it easier for home cooks to accept their own mistakes.
Thanks chef. Love it.
I know it's been a couple of years, but, this was a very intelligent presentation, not waffling, just normal presentation, well done chef.
Wow a you tube chef showing the you tube audience the real world . Well done Andy, maybe you are the guy that can can show people it’s ok to fuck up . We learn . not everything can be perfect, in fact nothing can . Again good job man .
For stuff like Roasts etc. i love my MEATER, perfect pink every time
The medium roast is perfect for my kids - glad you kept it !
Andy!!! Great channel. Love the authenticity of what you do. Keep being real!!!!
Thank you!
Being English I didn't think I could learn anything new about cooking a roast.... but I never knew how to make the roast potatoes fluffy! Thanks Andy really enjoy your content. :-)
roast sides ideas potato gratin, croquettes, boulangere and hassle back are best potato sides to a epic roast. Oh and pomme purée
I love that you didn’t reshoot the the mid-well roast. Thank you for turning self-acceptance into an act of kindness we can give ourselves.
Love your wife’s touch on the videos , she needs her own channel
Loving the full length videos. Keep em coming!
Very humble video in all honestly that meat came out wonderful! thanks for the great tips on roast potatoes learnt some new things
Try it with brisket ! After sealing it in the pan pop it in slow cooker as it’s a tough /gristly cut. 3/4 hours . The gravy is insane!!
Great comment about having a try! I really appreciate the honesty about the "overcooked" meat! As a passionate home cook , I often say that you have to eat a lot of bad mistakes before you get anywhere near good at it! Great video!
We need to protect this man at all costs.
Finally a perfectly cooked beast 😂 gimme the medium-well any day of the week 😋
" if it grows below the ground, start with cold water. If it grows above the ground, start with boiling water". Tips from the best!
Andy, love your great looking and great tasting roast 🥩 beef. I learned a lot from this cooking, especially the making of your gravy.
Bon Appétit!
My favourite TH-cam chef, keep these long form videos going pleaaase
Ah ha, the chef is a human not a robot reminder video. I think when a professional is paid to do a job, the purchaser is more expectant and critical. I remember that when I'm in a restaurant, I'm there because I either can't or don't want to cook something - so am grateful that someone is doing it all for me. Thanks for bringing your game to our homes - always informative and enjoyable. Hello from London : - )
Just love your videos ❤️!!!! So much better than the Food Channel etc.
Thank you for all your wonderful Knowledge!!!
my mum always made glazed shallots in red wine with a roast beef. it's still my favorite side.
The elephant in the room haha that was hilarious! Thanks mate. Nice to see you’re human like us too
Great video and so authentic. Chapeau.
Dude. I love you. You're definitely my new favorite chef! I mess up a lot and get frustrated because I know I can do better, so I go make it again lol. I'm glad you're having a lot of success you deserve it!
Just like the Tronald!
Newer subscriber here from NYC! Your videos are super easy to follow and explained perfectly. Thank you!
Thanks for watching!
Good ol' Kilcoy. I can't even remember how many times I hauled cattle into that plant in my past career.
Love your vids Chef.
Your gravy is the bomb 💥🏆
Rolled roast is a pretty popular style of beef roast around here.
My crew love roasted pumpkin, also parsnips n carrots with balsamic honey glaze. When the Irish backpackers return pumpkin will go off the menu cos they think it's cow chow!🤦🏼♀️😂
Couldn't of said it better my self Andy I'm in the same boat cooking at home to a kitchen is 2 different things
Andy can you please come out with more long form cooks. I get the tic tic videos are catchy but I actually like cooking and really appreciate the long form how-to videos to learn from long term. Thank you and keep up the great work 😁
More to come!
Looks perfect to me
Love your work Andy.
Killer cook man. Love the honesty too
Andy you are a great cook I enjoy watching your shorts would like to see you cook mums meatloaf your twist on a timeless staple….
Never heard the above/below ground method for boiling. Easy to remember!
Respect.
Love it mate ..... And love watching your TH-cam. Keep it up please
Damn at least you’re honest . But to me it’s still perfect
yetenekli insanları izlemek çok keyifli ve güzel oluyor. 👏👏👏
Potato’s are bangin! #priceless!
Thank you for showing your "mistake", ive done that so many times ive lost count! I think oh just a couple more mins & it will be perfect, then i get carried away doing something else & forget about it!
I'm 40. Never had roast beef until I was 30. The most iconic roast for me is what I had tonight, a chook
Always avoided cooking a roast beef. Well no more, its on the menu for this week and I'm buying one of those temperature prongs. Will try to follow your instructions but best of all as long as it is still moist its a winner.
certified proper mate Andy love your content keep up all the great work :)
I like your videos! I dont think you have 1 bad video! great job and I hope for your continued success!
We love your technique here in smarties Andy! Need a Andy Cooks Book now
Drooling 😋........... Great tutorial Chef!
Hey Chef great videos we all love them, Chef could you make Kerala Style Fish Curry 🎉.
I am making this tonite, will follow your recipe...
Ill add sides
Your cheesy cauliflour
Glazed carrots
Roast spuds
Roast kumara
Roast pumpkin
Must have green beans, and
Maybe yorkie pudds.... Yummo
You and Babe are the best ❤️😋😋😋
You're such a great cook keep it up 👍👍👍👍👏😋
Yes!!! First time I’ve heard it on YT - pepper burns! Obviously. Season after. 100%
he is an actual walking W
As a English man it looked amazing but key to a good roast is mash potato, yorkshires and broccoli
Roasted spuds, parsnips, carrots, beetroot are essential.
Yorkshire pudding is equally essential.
Something green ideally, protein and gravy.
Boom!!!
Wild fowl is good, as is venison (plenty of both to be had driving around the countryside!)
Washed down with a real ale, no bubbles, close to room temperature.
Or scrumpy, same deal, no fizz, not too cold.
Parsnip wine, elderflower wine or any vegetable wine goes great to be honest!
And thanks for the honesty.
It helps many to know the real world isn't what is ordinarily seen on the Internet.
Massive respect to you mate.
It looked bangin to me, really good. And your spuds looked Fukkin sweet!!!
Thanks for the awesome videos kia kaha
nothing better than a chef who is all about his trade not acting like a fool. just good honest advice and a clear passion
Voila nice andy❤ tanks for this recept
I need to learn to make this Meat,Gracias Andy
Maaaate just like my mum used to make, looks delicious Andy, I like that you show your mistakes, none of us are perfect, I’d be happy to pay for that
I'm so happy to see someone not season with pepper due to pepper burning. I've left it off for years but always see TH-cam and professional chefs use it before sealing and I disagree wholeheartedly. Pepper is better not burnt.
Love your videos!!!!!
Looks delicious!
I'd like to see how you do your Yorkshire puddings
Keeping it real, and that’s what the gravy is for, baby🎉 The spuds look like a religious experience - I WILL try that method with tallow
Thank you Chef!
Its abit overcooked. But is in no way looking ruined. Perhaps disappointing, but I would still say it looks good. Enjoyable video all the way through, and the kept in flub just made it more relatable.
Love your video. Npw hanging to get your cookbook!!
You have come a long way over the past 12 months 😊
Truth be told, a more medium roast is better for leftovers, if you like to slice it really thin and make cold or hot sandwiches. I like to slice up leftover roast, dunk it quickly in super hot leftover gravy and serve it on a white roll with enough horseradish to make my eyes water. If the meat is too rare, it's more difficult to slice really thinly, and sometimes leftover rare meat has that kind of mineral, bloody taste that is pleasant when it's hot and fresh but not so much in leftovers, IMO. The doneness here would be more than I'd like if I'm having a roast, but perfect for leftovers, and like Andy says... nothing wrong with it at all... it's clearly still juicy and tender and covered with that nice gravy-- that would be a perfect Sunday meal wherever you are.
in the southern part of the US we have a roast dinner but it's pot roast and you put everything in a crock pot or an oven all the veggies and meat and it all Cooks in this the juices and the Greece the way you did this as too many steps when you can just throw it all together and let it cook well pot roast you don't cut it it falls apart and that's a good roast
Dear Chef, could you please show how to prepare Roulades?
Lots of love from Germany for your amazing skills and videos! ♥️
Hello from Dunedin New Zealand 🇳🇿
Do you prefer 180 degrees for a short time or 80 degrees for a longer time to get the core temperature?
Great vid as always by the way. Keep up the good work. I am a passionate amateur cook and you inspire me a lot with your recipes. Thank you