Perfect? Roast Beef with Crispy Wagyu Fat Potatoes and Gravy | My Viral TikTok Recipes
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- čas přidán 17. 06. 2022
- 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 - Jak na to + styl
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. CZcams 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 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.
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!
nothing better than a chef who is all about his trade not acting like a fool. just good honest advice and a clear passion
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.
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 cook a lot because it's my favorite thing to do. I've made incredible dishes that have absolutely blown my friends and families minds. I've also fully fucked up dishes despite doing all I could to make it something special. I appreciate the honesty that Andy brings to the front when he makes videos like this. Your going to make mistakes. Some of them are salvageable. Some aren't. They're all learning experiences.
Never comment on anything ever on CZcams 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
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!
Stumbled across this channel after seeing the little jimny in a short, best cooking channel by far!
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!!!!!
My favorite chef to watch on CZcams. Even when he doesn’t make it to his liking he shows it and tells the truth. None of us are perfect especially when it comes to cooking. Great job as always chef.
Andy, you are a talented chef. I enjoy watching your CZcams 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
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.
Glad I’m not the only one to overcook something
A great chef can make the best out of anything, just like an artist. Prove me wrong
I don't know which I find more interesting. ANDY or how he cooks. 💓
I love that you kept the the overcooked beef in the video. More people should be like you, to not be afraid to not be perfect all the time
the honesty of the mistake that happened is the best part of this video. acknowledge your mistakes and learn from it. love it
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 .
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 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!!!
Love your wife’s touch on the videos , she needs her own channel
Thanks Andy, perfect for my fathers’ day lunch plans.
Thank You. Finally a professional Chef that acknowledges yes pepper does in fact burn. I noticed it burns then taints the fact being used
Love the fact that it was a little overcooked but kept the video the way it is and didn't try to hide it. Great video, cheers!
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!
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.
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.
We need to protect this man at all costs.
Thanks so much for leaving the mistakes in the vid!! Julia Child was my most favourite chef when I was a wee baby. I appreciated that she made so many mistakes on camera and left it in. She didn’t demand an unreachable perfection. She had a potato dish that she needed to invert, it all fell apart, some fell onto the counter. She just picked it all up and plodded on. At the end of the episode she ate it, and happily said she liked to eat her mistakes because they’re still edible, no flavour lost, and more experience was gained. Bravo to you for keeping and eating your “mistake” chef. I would probably over cook my meat too 🥰
This is so crazy you posted this today... I legit just made those potatoes...they are in the oven now with some chicken. Lol 😆 I followed your recipe.
Hi Andy I know this is one of your older videos now, but I cooked this today and it was the best roast beef and even better roast potatoes me and my family have ever had. Thanks for your videos as always
By far the best cooking channel i’ve come across on youtube, and it’s not really close. Your presenting style, your honesty, your enthusiasm, are all top notch. Glad that you’re getting the recognition that you deserve.
" if it grows below the ground, start with cold water. If it grows above the ground, start with boiling water". Tips from the best!
Mate!! Love how real and honest you are as a now, well known chef !! I’m a head chef and can’t cook at home to save my life!!
Brilliant!
Love that he left his mistakes in the video. Cooking reality TV and social media have conditioned us to think everything should be perfect all the time. But s### happens. As well, doesn’t take away from what looks a great recipe.
That roast beef is cooked just right for me and the potatoes look like perfection.
He's on another lever-professional.
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 : - )
I'm 40. Never had roast beef until I was 30. The most iconic roast for me is what I had tonight, a chook
Love all of your videos Andy, makes me feel like I could also try cooking some of the things you make. Also love how calm and collected you always are in the kitchen. Keep the content coming xx
Hey Andy. As a former regular visitor to Toms Kitchen in Chelsea UK. Just wanted to say a huge thanks for all your content! From your restaurant dishes to your home cooking dishes throughout lockdown and beyond! Love your channel and everything you do! Keep up the great work! 🙌
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!!
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. :-)
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!
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? ;)
the honesty and the straight forward style of you is just so great! humble, passionate, real! love your videos. keep it up chef!
Looks delicious, thank you Chef!
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 🙂
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!
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 Mr. Andy for sharing your recipe with us. Very descriptive and detailed. 👌 I'm not a chef but I appreciate your time explaining and my husband too because he reaps the benefits of the food l'lI make through you. 💓 Love the humbleness about the meat, "it happens in real life" very true none of us are perfect. God bless you, Nancy from NYC.
For stuff like Roasts etc. i love my MEATER, perfect pink every time
The elephant in the room haha that was hilarious! Thanks mate. Nice to see you’re human like us too
Loving the full length videos. Keep em coming!
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!
Truly think your content is the most educational of all the food content creators. Love it
That’s why you’re one of my fave chefs Andy. So humble and relatable and very informative. Kudos mate. You’re the best!
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!🤦🏼♀️😂
Andy!!! Great channel. Love the authenticity of what you do. Keep being real!!!!
Thank you!
I have been following your content for a while and this video sums up why I think I like it so much. Leaving that in and talking about it at the end oozes humility! Bravo 👏🏻
Andy is the legend!
Always a pleasure to watch and learn Andy.
Thanks !
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 🙏
Your passion for cooking reminds me of my mom when she was really young. She was a chef for about 30 years. Love your Channel, man \o
I love that your honest in your videos and by no means did you butcher it. It certainly had my mouth watering.
Respect your honesty. If you can sit down and enjoy your mistake perhaps only you are judging your performance. Great informative video
My all time favourite comfort food! Thankyou chef for this. My dad makes this for me ...with all the trimmings...whenever I visit them in Scotland. Just doesnt taste the same anywhere else. Really appreciate yr honesty also. 👌🌻
Looks delicious 😋
The medium roast is perfect for my kids - glad you kept it !
Love your videos!!!!!
Yes!!! First time I’ve heard it on YT - pepper burns! Obviously. Season after. 100%
roast sides ideas potato gratin, croquettes, boulangere and hassle back are best potato sides to a epic roast. Oh and pomme purée
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
my mum always made glazed shallots in red wine with a roast beef. it's still my favorite side.
Love this! Love that you over cooked it (barely). Not perfect, who cares, its still banging! Love your content, keep pumping out the stuff you are doing.
Keepin it real! Got a lot from this video, thank you Chef. 👍
Nothing better than a well cooked slab of roast beef! I could just eat it on its own, constantly picking at at it all day long lol
Y know, i come to realize and only speculate ( my opinion of course) when watching the various chefs do their cuisine based on the commonwealth countries recipes, that the English feel somehow they are superior and number 1 in cooking to, as the Aussies or Kiwi's, or Canadians for that matter. When we know that in the past if everything was boiled to death that was considered cuisine in these countries . Watching this episode and Andys choices it make sense to state, that he has blown that idea out of the water. ( or broth) Good on ya Andy.
Drooling 😋........... Great tutorial Chef!
Great cook. Awesome honesty. It makes it easier for home cooks to accept their own mistakes.
Thanks chef. Love it.
Great video and so authentic. Chapeau.
Killer cook man. Love the honesty too
Thanks Andy, your videos are so wholesome and relatable. I'm always keen to try (and fail) your recipes. FYI your adobo is my go to recipe for harmony days (I'm half filo). ♥️
My favourite CZcams chef, keep these long form videos going pleaaase
New to watching you Andy, and now I have a man crush!, and a huge motivation to get in the kitchen mate, thanks. Daniel.
Love your work Andy.
Yea, not gonna lie but that looked like the driest meat you’ve ever cooked, and IM GLAD YOU STILL POSTED IT!!
Respect.
Damn at least you’re honest . But to me it’s still perfect
Thank you Chef!
The cold water hot water underground above ground theory is a complete epiphany for me. I had no idea.
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!
Voila nice andy❤ tanks for this recept
Never heard the above/below ground method for boiling. Easy to remember!
You're such a great cook keep it up 👍👍👍👍👏😋