Raw Dry-Aged Beef Tartare is the Best Start to a Beef Feast at Hawksmoor - The Meat Show
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- čas přidán 23. 07. 2017
- On this week’s episode of The Meat Show, host Nick Solares visits chef / owner Richard Turner of highly regarded Hawksmoor restaurant chain, one of Solares’ favorite steakhouses. In a private dining room at the newly minted Borough location of Hawksmoor, Turner prepares a feast fit for a meat show host, highlighting British produce and traditional dishes like roast beef, Yorkshire and suet pudding, and tallow fried chips. Turner is a proponent on grass-fed beef and he is not shy about his opinions. The two discuss the differences between grass and grain finished meat while consuming an epic beef feast.
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Nick the kinda guy to say that beef tartar is a bit overcooked
Tayta ROFL, Love It!!! LOL 😀
Tayta same
Tayta 😂😂
tartare*
Hahahahahahahahahaha..."I prefer my beef tartare a tad more rare."
Nick when he dies = I want to be buried after 30 days. Need to be dry aged first.
Lmfao
pure gold comment
Gotta get a good maillard reaction so you can develop the slow roasted notes
John Wick 3 Awesome. lol
Hahahahahah
If there ever was a vegan superhero, Nick would be the supervillain.
I believe the vegan would be the villain, trying to eat all the plants so the cows have nothing left to eat so no one could have beef.
That guy is cooking with a $30,000 Audemar Piguet on his wrist.....wow
Some chefs do other stuffs too, like investments, restaurants arent always the main money maker
That was the first thing I noticed in the video haha
That just tells you that he's a pretentious git.
He also has a full shelf of books in his kitchen.
BeardedDanishViking Who’s more pretentious, the person who likes watches or a person who speaks condescendingly about him?
Hawksmoor is by far one of the best steaks i've ever had, glad to see it make an appearance!
me too thanks
What is the pricing like? Is it somewhere you could go for a meal out every month or two, or is it a special occasion once a year thing?
It started as mid to upper price wise but they've come to encompass every price point. So it's a weekly/monthly meal out with the option of having the more expensive cuts on a special occasion.
Yeah it depends whether you're going for a special steak or a burger, it wouldn't be hard to spend a lot though.
Oh fair enough. It looks like one of those places where you'll be spending £100+ per person guaranteed.
Profoundly concussive flavors overwhelms the palate.
The crass conviviality of the grass-fed meat when you cut through it, and as you put it in your mouth, the herbaciousness that hits your palate, it's almost as if you're eating seasonal greens salad really.
Give this man a medal , I’m starving now
Dry aged raw beef? This is definitely Nick's heaven.
But, Nick, is this the quintessential platonic ideal ?
Can we take a minute to talk about how beautiful that knife was
Wow did I just hear Nick say rib cap and not spinalis dorsi? This isn't Nick. This is a clone and Eater is holding him hostage.
Hungry By Nature haha I was waiting for the “spinalis dorsi”!
Wow...
He frequently makes that reference.
I bought a SteakAger and I love it. It totally changes the way I think about grilling my steaks the flavor is incredible.
Editing and camera work heavily underappreciated, great work guys keep it up!
I've been to this place many times before, it's amazing.
Am I the only one admiring the Damascus pattern on the chef's knife? Holy shit that's beautiful.
The Nick comments are truely amazing.
Cmon guys he's not that bad what was he gonna say meat is "nice"? At least he doesn't say Maillard Reaction anymore.
He only didn't say maillard reaction because there wasn't one in this recipe.
Did you watch the video until the end?
Had a dry aged tartar at the Whalsebone in Ottawa. Was unbelievably fantastic!!!!
watching this video 6 years ago when it came out i thought it looked amazing and im now even more happy watching this 6 years later knowing im finally goingto london and can eat at hawksmoor
M A I L L A R D R E A C T I O N
Richard Turner was so self confident and dominant, he couldn't find the inner power to say "spinalis dorsi" so he had to say "I love the rib cap!" cause he was afraid of getting a wtf look from him...
I'm surprised he didn't chin him, Solares is a self opinionated arse goblin.
The medium cooked prime rib is the best looking beef I’ve saw 😍
You can see the difference in ideology between these two. Nick is all about the best brings the best, whilst Richard is about the anything can be the best if its done the best way. You can give Richard any type of meat and he will do it justice, whilst Nick believes only certain types of meat can do justice.
What gave you that idea though? Always thought nick was a pretty genuine albeit eccentric guy, but he enjoys good food no matter the price.
That's absolutely not the ideology I see here. Richard uses ingredients of very very high quality, except has a different preference, which is one towards produce more local and ones that are more ethically sound to him. Corn-fed beef isn't a higher quality product, in fact it is much much cheaper than grassfed because you can slaughter the animal much quicker.
Given his past with white supremacy it doesn't surprise me to learn Nick only believes -certain- things can achieve greatness.
OMG! Thin snack rye bread with paper thin sliced onion and a little bit of salt and pepper! To die for!
I like how he in the end says he could go on and on, but he doesnt have any Arguments, just opinions. He clearly showed that before
This looks amazing
It's funny how the owner looks at Nick. You know exactly what he is thinking....
That he's a ferry?
The tartare looks so good
I absolutely loved his explanation of feeding cows! I have never thought of it in those terms.
It's not very accurate though... most cows are fed grass, hay and feeds then the last few months before slaughter they're corn finished. Grain is like candy to cows they love it and it makes them fat, it can cause some gastrointestinal problems just like kids that eat too much sweets can feel sick, however in cows after a few weeks of high calorie foods like grain thier gut becomes accustomed to it and gastrointestinal symptoms usually clear up.
OMG so need to go to this please when next in London ( I live in Perth Australia)
I like how he said it doesn't need rest, but it deff rested enough before they were served the prime rib lol
Very informative video, id like to go to that mans restaurant
I want to try that tartare Korean style with sesame oil and sliced pears.
3:30 That laugh tho.
Chef/owners, perfection on the tartare beef, I like 2 farm fresh raw eggs on mine with a side bowl of whole fat cottage cheese with a lot of fresh cracked black pepper on the cottage cheese, delicious combo
I like the Meat Show. I don't care for Nick. Am alone feeling this way?
No, his whole demeanour seems disingenuous & his language is too contrived sometimes.
The chef looks like an older version of the Unbox Therapy host.
I love steak tartare! I make mine with round steak and I use a food processor. I think it turns out fine. I don't use all those ingredients; just the steak, egg, onion, salt and pepper. I serve it on buttered Westphalian pumpernickel bread, topped with hollandaise sauce. Add a Caesar salad on the side, and you have a complete meal.
I am going to try and make it, how you make it. Thank you for the recipe idea and stay safe and healthy
Raw ground beef on rye. With raw onions, butter, and lots of pepper. Yum!
I love the meat show!
True gentleman
Nick lovin that raw dog
Bravo! 👏
Haven't started the video yet but I'll bet the word ethereal is used in this one
Just went to London to have tartare 😃
0:18 THAT GUYS WATCH THO!! THAT AP IS NICE
Not even corn finished? He's a purist! I'm with Richard!
I love the gaminess of pure grass-fed beef, but I understand why people do corn at the last to remove some gaminess and add a little fat.
Nick and Lucas in the UK?
Please do a joint episode
Nice one
He didn’t say Funky.....it’s a MIRACLE!!! Lol
Uses a nakiri vegetable knife for meat, nice
True, it's not what he should be using but you do want an extra thin blade when cutting beef for a raw preparation so I can't say he's doing it wrong :D
Didn't even mention the sides..brah...those looked so good
Wow!
you're the man
what is the thing to the left of the fries when they're eating the roast?
classic British dish of mince on toast in this video
That guy looks like an actor from "Hostel"
well he is ex military
Dry aged Kobe beef tartare 2 quail eggs olive oil and truffle I made in my home expensive but delicious
Disclaimer it might not be for everyone because normal beef tartare is made with a Less of a marble score so it is chewy
omg this looks amazing
What is the flan or poising looking dish on the bowl?
I think I read that grass-fed beef has omega-3 oils or something that corn-fed beef lacks.
The Chef’s doppelgänger is actor Bob Hoskins!
Can anybody tell me what the side dishes are? What is the cone shapped food item?
Beautiful
anchovy mixed with dry-aged beef. sound good to me
Worchester sauce has anchovies i think. Maybe Roman legions introduced fish sauce to Britain.
That chef must be loaded, considering he's wearing a $35,000 watch.
Joji Sulistyo most chefs make good money, if he owns the steakhouse which I'm guessing is very successful no doubt he'd be able to afford it. There's more blue collar millionaires than white collar
He's a consulting chef at about 5-6 different places and exec chef of a mini-empire while also owning a number of butchers and he writes cookbooks. He makes plenty ^^
what watch is it?
It's a Audemars Piguet ROO chronograph in Rose Gold. It's not a limited or anything but still pricey nonetheless.
I thought it was a Hublot of sorts but the ROO does look very very similar. Hard work pays off I guess. :)
What are those pudding like things on the side?
Are they dipping the roast beef in flan??
We raise grass fed here in the US. Best in the world
What was that stuff in the bowl that they were eating the meat with? The one that looked like stuffed flan.
Suet pudding. Traditionally steak and kidney but Hawksmoor's one usually has cheek and tail in it.
Steak and kidney pudding, bit of a weird thing to did steak in IMO.
Beautiful roast indeed but I could live on that potato and gravy. 😳👍
Godamn that bread looks tasty
what's in the other bowl?
Suet pudding. Traditionally steak and kidney but Hawksmoor's one usually has cheek and tail in it.
Free meal always good
Where i nick? I miss his videos.
I bet that if it wasn't because of the title, ppl would be arguing that it's not raw 😂
ycz04x02 no they wouldn't, tartare is supposed to be raw.
Never had tartare. I need to figure out if anyone serves it in Minneapolis! Smoke on 👉💨
-Jonathan
Please let us know if anyone does. And enjoy. I am hoping to try steak tartare myself.
Here's an idea, you can make it's only about 5 ingredients.
What is the little "pie" they dig into, next to the fries?
dinein1970 Likely steak and kidney pudding. A British classic!
Give it a Google.
I love the fact that he uses a Japanese vegetable knife to chop his fillet. The ultimate middle finger to veggies 😋
What does he dunk it in? I need to know
Yummy
That audemar is the platonic ideal
you can taste the charcoal like seriously
But I heard a lot of people in UK don't like anchovies?
that is indeed quite ~revealing of your beef~
when you're too early to find unoriginal top comments
"We could probably bore the audience all night long".
No one is disputing this.
2:38 prepare to get schooled by the master.
"Would you like a glass of Man The F**k up?"
REKT
What was the name of the bottle of Juiced Anchovies?
Alexander Foghmar Anchovies
Fixed*
Cetara colatura di alici
Grazie!
Prego!
I'm early let me think of a joke
Nicks comentry
nick has a beef with every host.
"Mirin that Audemars.
The Bunny Huggers should see this. 🤣
America, please take this guy back
So many people never heard of Tatar it seems or are way too sensitive regarding raw food
Parmesarn cheese
Nick needs to become more british again.
edge to edge