Sunday Beef Dinners With Gordon Ramsay

We're creating barbecue-style

beef

brisket with crispy coleslaw and sweet potato wedges that will be perfect for you. Now you love barbecues, so help me grill this delicious piece of brisket. Look at it beautiful, it is a very tough cut of meat. so you have to cook it slowly so that it is very rich and tender. Are we going to roast it outside? We're actually going to put the barbecue flavor in there, but we're going to cook it in the oven. Well, powdered mustard. Well, here we have some celery. seed then a little salt there okay what is this here cumin two again good good now this cayenne pepper absolutely good two teaspoons of that there also good now what I want you to do fresh pepper there I will give you that a little bit of mix you roll up your sleeves and then I want you to rub all that spice into the breast almost like you're massaging it there good girl come on holes put your hands nice and flat good girl that's nice and well coated with spice so put gas in the roasting pan.

What we have to do now with all those spices is brown them in a couple of tablespoons of olive oil in the tray. Well done, it's getting real hot now that you get your brisket. and all those spices stayed there nicely, so now we're going to start coloring them as you start to brown, you smell those spices, yeah, all the spices that are left on the plate we're going to use, yeah, I want you to get the onions right. And cut them carefully, not too thin, but just like you're cutting them, take your time, smell those spices now, good girl, thank you, wash my hands, I can rub my eyes.

Damn, Holly was such a bad job, not the onions, oh no, don't rub them. your eyes don't rub your eyes we have the color in the brisket okay yeah take it out literally for 30 seconds okay onions in the tray please okay you see it's starting to smell a little like barbecue now stir a little , good now. good spoonful of jaggery, what does jaggery do for jaggery? I'm going to start caramelizing the onions from there, my bailey is in, please, good girl, oh yes, please, sure, you want to take over, watch out, that tray is very, very hot. tablespoon of tomato puree, roast that on the bottom of the tray to really rub it in between the onions, good girl, now look at the color of the onions, now it's time to have a drink for the brisket, okay, a bottle of beer Please, so come in, put yours there, I'll put mine here, good, good health to you and your breast, good health, bring it to the ball, okay, this is where it gets really exciting, I want you to raise your breast and put it on. on top of the onions she says good girl and then I want you to pour the broth all over please I'm using

beef

broth but it will work with chicken broth or even vegetable broth once the broth has boiled cover it good. with aluminum foil and just pinch the ends flatten that out and then just twist it all the way around so it's nice and tight that's the hard work done thank you just pop it in the oven for three and a half hours and while it's cooking you can get Continue with the garnishes, first job, intensely flavored sweet potato wedges, start by making a spice mix in a dry pan, toast the coriander seeds until beautifully aromatic, then put them in a mortar, add salt and grind, then smoked paprika, dried oregano, cayenne pepper and mix the spice mixture ready now simply cut the sweet potatoes into wedges, add olive oil and coat them well with the spice mixture on a baking sheet and in a preheated oven for 30 minutes , until they are halfway up.

The irresistible sweet potato wedges are now ready to finish my meat. that smell just travels everywhere oh ah, now look at that so we can let it sit. What does it mean to rest? Resting means that you have cooked a joint and let it relax so that the meat is much tastier. tender, okay, coleslaw traditionally you would mix cole slaw with mayonnaise, that's mayonnaise, this time we will do it a little differently, so I would like to put the yogurt in the bowl please, everything, I will start cutting the white cabbage and red cabbage now from there a good spoonful of mustard, please give it a good mix, a little touch of salt and pepper, okay, now a little bit of cider vinegar, so a little bit of cider vinegar, okay while I crush this.

Okay, I would like you to please take the red cabbage and open it up and mix it at the same time and then fold it in there when I start shredding and see how it comes together. Yeah, right, that's all the red cabbage now. the white so it gives that nice vinegary acidity to the salad and the yogurt keeps it nice and fresh a little bit more in one more thing so add some fresh chopped chives and that will give it this nice light onion flavor so chives in how it is now try it with the chives there delicious so I would like you to fill the bowl I'm going to very carefully lift my breast how did it shrink?

It's been in the oven for almost three and a half hours so it's cooked slowly and it's just sitting there, oh my gosh, let me show you what it looks like. I'll start cutting it and see how soft that looks and this is what it means to help dad cook, this is the benefit that you can try First, before anyone else, that's so good it tastes delicious and see all that wonderful flavor. The last job is to create an incredibly quick and delicious sauce and reduce the spicy juices and onions that the meat was cooked in, then add cider vinegar and you're done.

I have a bright spicy barbecue sauce that smells good, right? Wow, that's breast and a half. Now you can put the rest in the sauce pot. It's a very rich and rich spicy barbecue onion sauce that, honey, is the perfect way to Serve the brisket right, you're ready if you bring me the sweet potato. I have the brisket. Wow come on donny by the way well done thank you this is a true American beauty. Beautiful beef brisket roasted low and slow with three potato wedges and yogurt. Megan Jack Tilly Big Coleslaw, deep smoky flavors bring the taste of the American South to your kitchen.

Here's my favorite beer beef with mustard dumplings and helping in the kitchen is my youngest Tilly. The first is the first. I would like you to season the stew. fillet a good spoonful of flour mixture yes, good girl, what is the flower dad going to do? The flower helps brown the meat. Our seasoned flour will also help add flavor and thicken the stew. I feel a little like marshmallows. They feel a little marshmallowy. Don't you notice the size of the pieces of meat? I'm going to literally cut my carrots, they're going to be similar. Similar size.

That's right, does that mean they will cook equally? That's now. These are small pearl onions. I'm going to put them in the hole too everything has to stay the same, otherwise it might burn oh, we've seen burnt garlic before oh matilda, she promised you weren't going to mention that what is that time and what are the bay leaves, the good one bailey girl a tablespoon of oil on the meat goes first, okay, in a very pretty color, it has a beautiful color, remember the carrots, the thyme in the good girl, the garlic, the pearl onions, in good condition, that one really good mix.

Dad's stews are very easy to prepare, as long as at first you give it a little love now that everything is wonderfully golden that container that is beer and that is going to deglaze the pan adding beer or stout helps to tenderize the meat and give it a delicious, hearty flavor and that's the only way I want you to try beer in a stew, yes I'm going to add a couple of teaspoons of tomato puree please, in fact three please, because it's so good, there's one last thing there, cover the address state with the bee broth, mix it a little with dad please.

Wow, that's so good, it's not even cooked yet. Do you save all these vegetables when you serve them? Oh yeah, is the garlic going to burn? No, excuse me, right? And we always put the lid on with a little bit, just a little bit. so it can breathe, that's right, don't make the stew all watery in the oven at 150, please, teal for about two and a half hours and now you can focus on your task, fun time to prepare two delicious and hearty classics of potato on a bubbly twice-baked squid. roast potatoes start by baking large potatoes in an oven preheated to 180 degrees, shred a third of the kale and sauté in butter and add a splash of water until tender.

After about half an hour, the potatoes should be crispy on the outside and cooked through on the inside. the middle cut them in half and scoop out the center of the soft potato, then mash them with a couple of pieces of butter, mix in the cabbage and season to taste, pour this mixture back into the potato skins and into the oven for 10 minutes more or until the tops are nice and crispy and golden brown, two delicious, hearty classic potatoes in one, twice baked, bubbly, squeaky, roast potatoes, okay, task done, yes, gravy, chew, stew, let's get on with it our delicious and hearty pet art, I've been looking forward to this, you and me, chef.

I'm going to prepare the pears, so if you peel them, I'll cut them top and tail into quarters. Pears soften in the oven very, very quickly, so we are going to put them in a tart, you will have to leave them whole in half or in quarters. What is that ginger? That's right, stem ginger, so take stem ginger and fresh ginger, then add the stem ginger, a little stem ginger syrup, good girl and some brown sugar to the quartered pears and then just take a little fresh ginger. It's a little bit different to grate this because it doesn't really come out like cheese, no, I'm going to make it a little spicy now that we have some lemons, a little bit of lemon zest, just what we need to do. now it's giving it a nice little mix now this is a sweet cake you can buy this stuff where you make it it's very easy to make so give me your finger that's my central point I want you to make the pears spin like this in a very nice circle, it's Not difficult?

Because the pairs keep sliding everywhere. Yeah, we've egg washed the outside and I'm going to show you a little trick so you can lift it up and see the egg wash acting like a little bit of glue, that's right, curl this with your finger and the paste forms this nice little shelf like a bag of money. Are you going to do something with the leftover pears? Oh yeah, start building that and you'll see we've got the fresh ones. ginger and those little bits of stem ginger, let me surround Mike with your glue, we could stick it right on top.

Tilly's last job is to give our cake a nice dusting of icing sugar to caramelise it and color the pears beautifully, it's a bit like snow isn't it now the icing is the pastry, so the pastry has a really nice shine there too, finally the lemon on top and then you put it there 180 and you go in and you smell the meat smells delicious, wow, it's even gone down a little bit more, can't you see? That's what I want you to do. I was hoping you would ask me. Just try a little. What's that taste like?

Now I am no longer allowed to add flour. Please, I am using self-rising flour. a fluffy result, but if you like meatballs, use all-purpose flour, then the essential meatball suet that makes the meatballs nice and moist, thank you, followed by a generous spoonful of grain mustard. Two fingers start twisting your fingers and I have a touch of warm water here your fingers are now a little whisk your fingers are getting tired right now put your hand there now you should get all that dough together I'll show you the best way to get it nice and clean sprinkle the flour on your hands rub them together, everything that will come off is a good way, right?

Now you have this wonderful dough ball mixture, how soft is that little bit of flour in your hands, okay, roll this lengthwise and then I want you to fall like this. in your hand, let's smell that mustard there, hey, come on, never trust yourself with something like that, yes, please, fool, gently, let's go in at 12 o'clock, one, 12 in the middle, put it back on the oven for 20 minutes to cook the meatballs now if you open the door for dad I'm going to take out that cake oh, it smells so good, doesn't it? Our pear tart has been in the oven for 35 minutes, look at that good looking baby, will you?

I would like you to start dusting, yes please, kindly and gently in every way. Good girl. Little taps. Others will love it. It looks a bit like a snowy cake. Isn't that a good job? Now, very carefully, bring it to the table. How nice? They look delicious, okay, I'll check the meatballs now look, they've doubled in size. Definitely a final sprinkle of chopped parsley and our stew is ready for the table. I might have to try it quickly before we leave, just to check. I mean, we don't have to be sure, we have to be very sure that it's a delicious hearty beef stew with meatballs along with the loaded twice baked potatoes and we're ready, this is my best hearty dinner, a comforting and rich stew of beef with mustard meatballs and bubbling twice-baked roast potatoes and to make sure your sweet tooth is completely satisfied, a rich and spicy pear and ginger galette on the menu is a succulent rare beef filet with a sauce of velvet served with roasted truffle, new potatoes,dishes designed to make your special occasion a To remember and end our Ramsay gathering with a bang, I recruited sous chef Jack to help me prepare us a blind chocolate and pistachio semifreddo.

Now I know you love chocolate. Okay, we'll split this up so it melts nicely. and evenly, okay, that passes for a memory and you can't put the chocolate in direct contact with the gas, yes, okay, otherwise it will break, it will break four eggs in that food mistake, of course, hold on like this on the side and then with the fingers inside. and take it out, okay, okay, now you're breaking eggs with one hand, pretty, I need some muscles, okay, start whisking and I'll add some sugar, come on, let's do 30.seconds each ready, okay, come on , give it a well of 13 years, come on, some muscles, 10 seconds left nine eight seven six five four three two one, here we go, it's your turn to sugar, come on, you see, the secret to beating vigorously is changing hands every ten seconds yes, now I'm going to start with the chocolate, I'm going to stir it now the secret behind this is to make it very nice and thick and that's set, okay, your turn, come on, change, change again, yes, of course, also the chocolate.

Let some of the cream cool a little bit, why put the cream in separately because first I'll get it nice and thick if you start whipping, I'll add the vanilla to maximize the flavor of a vanilla bean. Cut the pot in half lengthwise and scrape out those wonderfully aromatic seeds for more flavor. Also place the pod, but remember to take it out once it is infused so that we have three components: the melted chocolate, yes, the sugar, yes, and the beaten eggs. the cream with the vanilla, then mix the melted chocolate with the sugar and the egg to get a rich chocolate ganache, smell how delicious I am, now I'm putting the cream on, so just mix that and look at that. how beautiful it looks and that, my son, here is a chocolate semifreddo, now they taste like pistachios, sprinkle them now, take your baking tray, cover it with plastic wrap so that it is easy to take out once it hardens and then just pour that. that's a real treat, so you fold it, okay, this is like ice cream in any sense, yes, as it hardens, you cut it, it's like this delicious block of chocolate ice, then place your semifredo in the freezer for about three hours to adjust properly. that pan is really hot recognize that steak, this is a rolls-royce cup of meat, so we have to treat it with some respect, okay, yeah, wipe off all that seasoning, yeah, in the pan and get it really nice and hot , hello even guys kiss mmm kiss some garlic and thyme there cooking with these aromatic herbs and the garlic will add flavor to the meat because it is a steak, it has almost no fat, so it browns and finishes quickly and also burns .

Now I'm going to put some butter in there, I'm going to continue frying all those herbs, now drizzle that with the butter, look dad, are we just going to eat this or are we going to have something with that? Now we are going to serve some beautiful baked potatoes with truffle and green sauce. in the oven for eight to ten minutes and that's next, my super special baked new potatoes, wash and drain the small new potatoes and pour them onto a baking tray, drizzle with olive oil, then season with a touch of salt and freshly ground black pepper, place in a preheated oven at 180 degrees Celsius and bake for 35 minutes until crispy on the outside and soft throughout, transfer to your serving plate and grate over fresh Parmesan cheese.

Last but not least, shave beautiful slices of earthy black truffle over the cheesy potatoes, bake new potatoes with a luxurious touch. indulgent, but it couldn't be simpler to make the right sounds a birthday anchovies a little anchovy oil there okay, I love anchovies after that we have some capers garlic with the anchovies and the capers okay, a touch of salt , just a touch because you could just soften the really that's right so the holes diesel mustard sherry vinegar gives it a nice mix now this is where it starts to go to a whole different level a little bit of fresh mint and a little bit of fresh parsley I want half there pureed a touch of olive oil on the rest of the mint a touch of salt pepper excited yes, no flavor, I would love some of these, what do they taste like fat?

Oh, maybe you need to try a little more just to check, stop, you can't. kiss any boy now before the kids put an end to all the old people sounds i need a distraction and i think my b phillip will do the job well look at this baby with the hot holes look at that singed and look how juicy and tender it is take that out and let it sit there with a little spoon just while it sits and rests, obviously, as early as the meat cools, south of the other marinades that goes to the table very carefully, please, the teals take care of the baked potatoes, please send me a photo. now look at that pretty wow and then you take your chocolate and grate it she's beautiful how delicious is that let's get one don't drop it please okay I'm going to my room now jack this is my best special occasion dinner . the most tender and rare beef fillet with a powerful velde sauce, served with extravagant truffled new potatoes and a sublime chocolate and pistachio semifreddo.