Julia Child: The Way To Cook Meat

[Music] hello i'm julia child welcome to this volume of our video cookbook the way to cook meat everything from hamburgers and pork chops to a flaming beef tenderloin here's the table of contents notice that each recipe has a reference number which will appear in the upper right hand corner this will make it possible for you to know exactly where you are moment by moment furthermore these numbers correspond to the recipe numbers in the booklet that accompanies this tape let's begin so so when you think of meat you think of beef and when you think of beef you think of steaks and when you think of steaks you think of a great big thick juicy broiled or barbecued steak brown on the outside beautiful and juicy inside a marvelous way to cook beef but there's another very good way which is pan frying for that you want a thinner steak about a half an inch thick and the good thing about pan frying is it's brown on the outside juicy inside and it makes its own juices for a wonderful sauce i'm going to saute these in a heavy duty no stick pan and i'm setting the heat to high into the pan goes about a teaspoon of good oil and a tablespoon of butter while the butter and oil heat be sure to dry all the steaks off because they won't brown if they're damp at all notice i've left a little space between each steak so that they'll really brown and after a minute flip them over and brown them for a minute on the other side now one minute was just right for these steaks now rapidly a little salt and pepper and arrange them on a hot serving platter so here's the beauty of a little pan fried steak you've got these juices i'm going to make this a nifty little sauce i'm going to take a little dollop of shallots there and a clove of garlic and then we're going to have some red wine that's about half a cup or so a good glug glug of any kind of good red wine let that boil down until it thickens lightly this is known as a deglazing sauce it's a universal technique for finishing off all kinds of sautes i happen to use red wine but i could have used white wine or beef stock or even cream no matter what you use the technique is always the same that's boiled down and reduced until it's very lightly syrupy then in goes a little bit of soft butter and a little pinch of parsley just swirl that around till the butter melts there as quickly as that the sauce is made and it goes over our steaks [Music] ah that's beautiful how about the great american hamburger it's been around for years but even so there's still some points to know about it for one thing is the choice of meat you've got to have enough fat 20 to 25 because the fat makes for juiciness and also adds to the meat flavor another tip season the raw meat before you cook it there's an egg here two tablespoons of sour cream to moisten the meat a bit of herb i'm gonna put in about a good pinch of thyme or italian seasoning about half a teaspoon of salt several grinds of pepper and the grated onion there that's about two tablespoons now i'm going to thoroughly mix it up now be sure and taste that for seasoning tastes pretty good to me could put in some more salt but i think that's just right now form it into pates i've got a pound and a half of ground chuck here and that should be just enough for four nice hamburgers i'm dividing it into four and i think another tip is you don't want to mat it down i try and form it as much as i can with a fork and smooth around the sides with your hands and they're ready for sauteing here's my trusty no stick frying pan i've just filmed it with a little bit of oil about a teaspoon full and here are my hamburgers and just before frying them just to give them a little crust i'm dredging them very lightly with flour and in they go to the hot pan after about two minutes when they're nicely browned on one side turn them over now how to tell how they're done you've got to practice touch them if it's very squashy it's very rare if there's just a little bit of springiness that means it's medium rare and if it's no springiness at all it means they're well done now to serve it a nice toasted bun a little bit of shredded lettuce the burger and rather than onions and pickles and relish and all those fixings how about a mexican salsa sauce now that's a hamburger [Music] if what you're looking for is an elegant little meal but you want to do it very quickly find yourself three nicely trimmed tenderloin steaks and cut them into one-inch chunks like this now i have a tablespoon of butter and a teaspoon of oil in my pan and when that's really very hot in goes my meat these meat tubes have all been thoroughly dry in they go and i'm going to just toss and saute them in that butter until they're brown but they're not to be cooked through there you see that's nicely brown but they're still not done inside that's just what i want because they're going to get a little further cooking later and you want tenderloin to remain rare and now into those little juices in the pan put in a little about a tablespoon of shallots let those cook for just about a moment so they'll soften you have to be careful with shallots they burn easily now deglaze the pan with a little madeira that's just two or three tablespoons let that boil down a minute now a big dollop of cream i'm going to put in about half a cup there let that boil down for a minute or two now is the time to season the meat with a little salt and pepper just a sprinkling shake it around and see that sauce is just very lightly thickened now in goes the meat and it just needs a minute or two to warm through that was why it was cooked very rare to begin with and then after it's completely warmed through you can serve it as is and accompany it with vegetables like peas and mashed potatoes or what i like to do while it's warming through is add another vegetable like there's some fresh sauteed fresh mushrooms and some little sauteed diced potatoes that really makes a very nice dish just let that all warm through together and toss it around about the only thing missing here is a fine bottle of red wine a little green salad and a couple of vips [Music] a carefully chosen perfectly cooked pork chop is moist succulent and tender and when you're looking for them choose chops that are one inch thick and also look very carefully for pale pink flesh and these little white marks of marbling the marbling is fat and because pork has to be well done in this close grain you need the fat to lubricate it now let me show you how to cook them first thing i like to do is to give them a little spiced marinade i've got a teaspoon of salt there in the number of grinds of pepper and then about a quarter teaspoon each of all spice and thyme and mix that all up and rub it on a little bit of it on each side of the chops this gives them a lovely flavor even if you can only give them 20 minutes it will help but you can do them several hours or overnight you will note that with a marinade of any length from 20 minutes to 24 hours i always refrigerate the meat it's a very good habit to get into and now before sauteing i'm going to dry the meat off that you'll do that with any saute so dry it nicely on each side have your pan just filmed with cooking oil over moderate heat and let that brown slowly for five minutes now that's five minutes you see that's only very lightly browned and the heat is moderate all the time it's making this very low cooking noises let that brown five minute floor there that's five minutes on that side now spoon out accumulated fat and this is going to be final cooking of pour in just a little about an eighth of an inch of dry white wine vermouth or chicken stock cover the pan cook it five minutes more there now turn them one final time and you're gonna cook them five minutes more at this very slow simmer covered you know a lot of people overcook pork and that's a shame pork is done at an internal temperature of 140 degrees this is well over that it's been 20 minutes but if you have any doubts at all just take one of these chops and cut into it it should be gray with the faintest little touch of pink see that's perfectly done and it's still juicy so don't overcook it these chops are now ready to serve look at those beautiful thick pork chops laid on a bed of braised red cabbage and the whiny pan juices overall that's lovely what a shame good veal is so terribly expensive and it's so good to eat when it's pale pink like this one if you've got a private butcher who has a bottom or top round get him to cut your little thin slices like this about 3 8 of an inch thick and you've got beautiful veal scallops but very often you can find good veal in a supermarket look for very very pale pig you can take a rib chop like this and cut out just the central portion here as i've done here trim it off cut it in half into 3 8 inch pieces and then pound it between a piece of pieces of saran wrap until that's a quarter of an inch thick and that enlarges it and tenderizes it and now that's ready to cook they're my little veal scallops all nicely dried off got hot butter and oil in the pan into the scallops these go very very fast just a minute on each side now rapidly turn them on the other side they don't brown very much just a little bit now all ready to go out we just want to season them very lightly with salt and pepper and out they go onto the platter [Applause] cover them and keep warm while sauteing the next batch now the juices a little bit of butter that remain we're going to do one of our usual deglazing sauces there was about a teaspoon of shallots in there cook them just a moment not too much and then put in a little bit of veal or chicken stock let that cook down a moment now that's just thickened slightly now i want to put in a little bit of lemon squeeze it through a towel so you don't get any seeds that's about maybe a teaspoon and then we're going to put in some parsley and a little soft butter and as soon as that's melted it's ready to pour over sauteed veal scallops in this lovely buttery sauce indication of what's in it the parsley and the lemon if you're looking for a quick economical dinner party dish don't overlook the lowly supermarket slice of ham you can turn it into something wonderful here i have the usual butter and oil for such sautes i've dried off the ham trimmed off excess fat and then brown it for about a minute that's been about a minute it's very very lightly browned and heated now brown it about a minute on the other side now i'm going to give it a little special flavor about a sprinkling of shallots about a half tablespoon full some pepper and then either some madeira or port that's just two or three tablespoons in there and then cover that and let it steep very slowly for five minutes delicious smell with that madeira it's really a wonderful addition put that onto a hot platter and cover it then i put a little bit of cream in there not too much let that boil down there now that has gotten to be just very lightly thickened i'm going to spoon just a little coating of that over the ham then i have some called fresh peas and i'm going to heat them up in the sauce and use them as a decoration isn't that going to be nice they're surrounded by a border of creamy mashed potatoes who would ever think this tasty dish started out with a slice of supermarket ham ask any 10 good cooks what some of their favorite foods are and cow's liver will always be on the list calves river has a very special taste and texture and it's just like nothing else but they're two precautions one be sure it's real casual and you could tell because it's a pale terracotta color if it's a dark coffee color don't buy it second precaution is don't overcook it it should be a tender pink inside now one of the great things to have with sauteed liver are carefully sauteed fresh sweet onions i have in my trusty pan here a teaspoon of oil and a tablespoon of butter and i'm going to heat that up over moderate heat now the butter is melted i've got about three cups of onions in they go in goes about a quarter teaspoon of salt toss them around to coat them with the butter and then put on the cover and the heat is moderate and they'll steam until they're tender now that will take about 10 minutes and toss them around and look at them while they're cooking to make sure that they're not burning and then you want to taste it very carefully those should be really tender and then you want to brown them so turn up the heat and keep tossing them around and it'll take four or five minutes of careful cooking to brown them nicely here are my onions nicely and lightly brown and here is the liver i asked my butcher to be sure and trim it very carefully to take off an outside membrane which if left on could make the liver shrivel to make sure to remove any tough veins and also now i have seasoned it lightly with salt and pepper so that's ready to go i'm going to take the onions out of the pan because i'm going to saute the onions in this saute the liver in this same pan so i'm going to do use our same system of a teaspoon of oil and a tablespoon of butter and let that heat up and in the meantime and just before sauteing this is dreads the liver lightly in flour and always remember this is only at the last minute minute because if you do it ahead of time the flour gets gummy and there's the butter and oil nicely heated in goes the liver and this cooks very very quickly just about a minute on each side now turn that on the other side that's just barely brown and as you notice the pan is not crowded otherwise it looks okay about a minute on this side this is done really in a minute it should be slightly squashy to the touch because it's going to get a little more cooking now in go the onions again and in a little bit of either chicken stock the dry flight's removed and this is going to finish off this way with a rapid boil and as that rapidly reduces the sauce thickens lightly and it's done liver and onions a subtle masterpiece and it'll never be better than when you cook it yourself at home in your own kitchen beef pot roast a dish full of flavor that comes from a very tough piece of meat that's from part of the animal that gets lots of action like the shoulder or like the leg now here is a piece from the shoulder the chuck that makes a beautiful pot roast at a reasonable price and here's a piece from the leg that's a top round and i like it because after cooking you can make nice neat slices out of it the first thing to do is to brown and sear the meat on all sides and while doing that i'm also sauteing a cup eats of sliced onions carrots and celery aromatic vegetables which will give a nice taste to the sauce now let's see if that bottom is brown if that's nicely ground that'll take a few minutes then turn it on another side and just keep turning and browning and standing over it until it's nicely done all over oh take a look at that good that's doing nicely there's our meat very nicely browned all over here the vegetables lightly sauteed and in goes the meat and you know this is a casserole that's not too big you don't want to have to use too much liquid that's going to come later so i'm salting the meat lightly and then in goes red wine you could use white wine if you want and i need about two or three cups or maybe even more there's a whole bottle that's four cups of red wine it all boils off all the alcohol boils off so you can use as much as you want now use either water or beef stock and cover it it's about one half to two thirds covered now i want some tomatoes i'm just going to use a whole tomato here it's not peeled seeded or juiced or even cored there's two tomatoes and they go now we want herbs in there i have parsley that's mostly stems there's some peppercorns and either whole cloves or allspice two or three cloves there's a nice handful of dried thyme and there is whole garlic and there's a bay leaf and you want to tie that up in washed cheesecloth so it won't float around and speckle the sauce and now just bring that up to the simmer there now that is after simmering you notice that's just a very slow boil you want to maintain it just like that throughout its cooking so now cover it and i'm going to come back and look at that every half hour to make sure everything is going just as it should be there that's been an hour and i'm going to turn the meat so it will have uniform cooking throughout there it is on it's nicely brown bottom i'm gonna cover it and i'm gonna turn it again in an hour now that's been three hours and it ought to be done just gonna test it and see how that is yep a fork pierces it pierces it tenderly so it is done i'm gonna take it out and now look at those beautiful juices in there which have a wonderful flavor with all the vegetables and the meat and so forth so you want to strain that out and then take a spoon and press all the nice flavorful juices out of those vegetables and there's fat on that you've got to get the fat out and here's a great gadget this is known as a degreasing pitcher you pour all of your juices into that and then watch the fat which is collecting up on the top there see it's slowly rising leave it leave it a minute or two and then when you think it's all risen there's a little bit of fat in the spout there so pour that out and then pour the clear juices you see what's so clever is that it has a spout at the bottom where all the clear juices are you just have to keep pouring stolen watts for the fat to appear in the spout it's almost there keep your eye on it and i'll stop before they're all gone just so it's not to get any fat in it now then you've got about as fat free liquid as you can imagine and i'm now going to bring that up to the simmer because we're going to thicken it now taste them very very carefully for seasoning that's very good but if it's not strong enough boil it down you may want a little more tomato paste or something like that in it to make it a beautiful flavor now i'm going to thicken it and i'm going to use cornstarch i have two tablespoons of cornstarch and then you have to mix it with some cold liquid i'm using my usual french vermouth and then stir that all up so this cornstarch is completely melted and then you don't want to have your liquid at the boil which it is not quite here and that goes i've got about oh i should say two and a half cups of sauce liquid in there so i'm going to put that amount of corn starch and then bring that up to the simmer it must simmer for two minutes you see looking at that the sauce is just lightly thickened that is just right and ready to go if it weren't thick enough just add a little more cornstarch and repeat the process the most endearing thing about a pot roast is that it waits for you as a matter of fact it slices much more easily if it's done ahead beef stew it's a country cousin to the pot roast it's done almost exactly the same way except rather than having a whole big piece of meat you have meat in chunks you can use chalk but i like to use bottom or top round because i like these nice big pieces and count on two to three per person now brown the meat on all sides just as we did for the pot roast and note when you're browning me leave a little bit of space between each piece a little brown if you have too much meat for the pan do it in two batches now that's all nicely brown want a little bit of salt on there a little tiny bit more so we'll get all over and then here just as for the pot roast there's some cooked carrots and onions in goes the meat and in goes the liquid and again i'm going to use red wine but you could use white wine or just beef stock that's about two or three cups in there proportions aren't terribly important and then add a little bit of beef you want enough liquid just to barely cover the meat i mean not even covered it's almost what they call in french a fleur so that the meat is sticking out like little flower heads and then there's some chopped tomato and there's in her bouquet stick that all around down the bottom then bring that to the simmer and when it's simmering cover the pot in two and a half to three hours when the meat is tender pour the contents through a sieve just as we did for the pot roast return the meat to the pot and press the juices out of the vegetables in the sieve then degrease the sauce as you did for the pot roast return the cooking liquid to the mead now a mixture of cornstarch and wine as before added to the sauce as a thickener let it simmer for two to three minutes there now look at that beautifully just slightly and beautifully flavored and you can serve it just as is or a nice trick here would be to put in some vegetables to go with it these are turnips carrots and potatoes just cooked through i'm going to put them in to warm up with the stew only about four or five minutes baste them with the sauce and it'll be ready to serve a heartwarming beef stew it's a meal in itself but it's more than that this is a master recipe for all meat stews lamb stew lamb shakes veal stew veal shanks pork stew if you've got this one under your belt you've got them all once you've done a pop roast how about trying a variation a stuffed flank steak here's a flank steak a paddle shaped piece of meat weighs about one and a half to two pounds and then with a very very sharp knife you want to make a pocket in it so cut very very carefully so that you're only cutting through the middle you don't go through the ends you don't go through this long side and you don't go through that end there and there's a pocket which you can stuff season it a little with a little salt and pepper and here's the stuffing here and all this is is one and a half cups of hamburger two or three tablespoons each of chopped boiled ham chopped black olives chopped popped pine nuts or almonds and hard cheese one egg a clove of purely garlic pureed garlic and some ground rosemary season it all up mix it together like this and in it goes it's going to take that whole thing and just sort of spread it around in there and then you want to skewer that pocket closed easiest ways to take these little skewers that you get at the market that they do for turkeys i don't know what they do with them for turkeys but they work very well for frank's flank steak and just sort of knit that into the meat and that'll close it two or just enough so that's okay so now that's ready to go now it has to be brown just as for the pot roast there now that is browned on both sides in the casserole in which it's going to cook and i have here the usual lightly cooked carrots and onions which are going to flavor the sauce and about a cup and a half of chopped tomatoes and red wine or whatever liquid you would like to cook it with in this case i want the red one to about come about the half way up you can see why you want not too big a casserole because you'd have to use too much liquid then i'm going to put in a little meat stock in there that's about two-thirds covered there's the her bouquet and then when it comes to the simmer cover it in the two hours it's going to take it to cook turn and baste it twice this will ensure uniform cooking and flavor throughout there that flank is done i'm going to take it out and now we have to fix up the sauce in the usual way that means straining it out those beautiful juices as usual there is our that's that funny looking herb look out it looks like a dead mouse now degrease it and if you don't have a degreasing pitcher you can do it perfectly well by hand just tip the pan up and then just spoon that fat off the surface this takes quite a while but you can do it with a little patience i'm going to thicken these delicious cooking juices with a bermanier and that is equal parts of soft buttered flour mashed together into a paste and beaten into your liquid i've got about two cups of liquid there so i'm using about two and a half tablespoons of butter and flour paste then bring that up to the simmer there after a couple of minutes of simmering that sauce is just beautiful i'm going to put my meat back in and then i'll reheat it when i'm ready to serve [Music] stuffed flank steak you can do the same type of thing with breast or veal or lamb or a rose shoulder it makes the meat go much further and you get such marvelous flavor especially when you serve it with a beautiful red wine sauce like this here's what's left of yesterday's beautiful whiny beef stew i'm awfully glad they didn't eat it all because it gives me the chance to turn it into the great american hash what you want with the very good hash is beautiful crusty outside and then tender moist inside start the hash with one cup of minced onions sauteed in two tablespoons of butter then because we're going to add some liquid to the stew you want a thickening so i'm putting in about a tablespoon and a half of flour stir that around so it's absorbed by the butter and let that cook for two or three minutes that's cooked for two minutes to cook the flour and now i've let it cool off and i'm going to add some liquid in this case i happen to have some liquid from my stew which was slightly thickened but you could use just meat stock or whatever you had on hand like milk or chicken stock then let that come up to the simmer and now i have my meat and that could be any kind of meat but just chop it by hand i've got about say a cup and a half there this is very loose is that the proportions i also happen to have some vegetables which served with the stew i'm going to put them in proportions are not important here i'm also going to put in some diced potato and that was a boiled potato and then stir that all around and if you feel that it is a little bit too thick the way this seems to be a little too thick now i'm just going to add some plain stock in there it could be chicken stock or milk or even cream if you're doing a turkey hat stirring that all around and now this is the very important point what i'm trying to achieve here is a beautiful brown lovely edible crust on the bottom i don't want just to burn bottom and to achieve this we have to reduce the juices and it's the juices that form the crust and actually you have to count on 40 minutes in all to make a really good hatch the first step is to cover the pan and let the hash cook over moderate heat for 10 minutes now in 10 minutes a light crust will have formed on the bottom of the hatch you can see that now this seems like a very strange thing to do but i'm going to mix that all into the hatch because what i want is a nice crusty texture throughout the hash and i'm going to cover that and let it cook 10 minutes more another question of form i'm going to stir that again into the hash now this is cooked a total of 30 minutes it's been turned and the crust has been turned in twice this is the final phase now you want to taste it very very carefully for seasoning i think the salt and pepper are all right i think a little bit of dried herb would be good i'm going to put in a little thyme in there and then to fatten it up half a cup of grated swiss cheese and some parsley just for prettiness i'll stir this all around again and then it's to get its final crusting get that well mixed in there pat it down and this cooks another about another 10 minutes uncovered now the hash is done it's going to be easy to unmold because it's in the no stick pan you can use the conventional method of turning your serving platter upside down over it reverse the two and serve it crusty side up but if you have a big enough audience you can have the fun of flipping it and luckily you're looking at this on a video cassette you can turn back and see the flipping motions the hand and the body english so here we go there you are ready to serve there's only one problem with this beautiful hat there's never enough of it take a look at four beautiful steaks there is a t-bone there's a porterhouse a rib steak a sirloin these are all top quality beef two inches thick but you have a problem if you want to broil or barbecue them because by the time the meat is cooked through the outside will be burnt black and tough but there is a solution so the next time you yearn for red meat take your nice thick steak put it in an oiled pan and put just rub a little bit of oil on the top of it then get your broiler red hot and stick it as close as you can under the broiler to sear the top of the meat now that'll take two or three minutes but keep your eye on it now that ought to be nicely brown oh look at that that's beautiful well there's a bit of fat in the pan and i'm going to suck that out because i don't want that to catch fire under the broiler but i want to save all the juices because they're going to make a nice little sauce now i want to salt the meat lightly and then turn it over to sear it on the other side num num that looks pretty good to me that's another two or three minutes now that should be nicely browned i'm going to take that out and baste it rapidly with some of the canned juices salt it very lightly put it on a lower rung that's about the upper third of the oven and change from broil to bake at 375 until it's done which will be about 10 or 15 minutes now i've let that cool off about five minutes so the juices won't run too much now let's see what we got here it ought to be just beautiful i'm giving it a slant cut look at that lovely rare beef that's just about perfect i just love roast pork loin but it takes so long to cook that has to be well done here's the solution butterfly it here's what i've done i've had this butterflied loin in the refrigerator all night yesterday i went to the supermarket and i bought myself a tide bone pork loin and i undid all the ties that they had so carefully put on then i slashed a little bit where it was too thick and then to give it a lovely flavor i put on that same spice salt marinade that we used for the pork chops and then before refrigerating it i oiled it all up and it's been in the fridge all night it's now ready to roast now i have my oven preheated to 375 as you can see here i've sprinkled the top with the little shallots and garlic and in it goes that's in the middle level and that'll take about an hour to roast to an internal temperature of 140 degrees now that's been about an hour i just want to check the temperature i basted it two or three times while it was cooking and i'm going to stick the thermometer in that heaviest part yep that is 140 and that's just what i want it to be so i'm now going to turn it over i think i'll pull it out a little more to get a better purchase on it turn it over we're going to brown it on the other side and let it finish cooking what i'm going to do to make it look nice is slash right into there's a very thin coating of fat there this is going to be decoration and extra flavoring and then sprinkle on some coarse salt just rub it in a little bit that is hot but i can do it now i've got to raise the rock because i'm going to finish it as a broil going to give it a lovely brown topping i don't want it too close to the broiler this is going to take 15 to 20 minutes it has to reach a temperature of 162 about now set the broiler [Music] butterflied loin apart and when you cut a nice slice off it it should look just like this juicy moist and just perfectly done when you just can't take another lobster savannah and when you're tired of caviar and gross in an overheated house how about a great big roast rib of beef nothing will please your carnivorous friends more and nothing is easier here's a magnificent animal this is five ribs fully trimmed weighing about 13 pounds from the loin end there's your loined end rib 12 up to rib seven all you do to cook it you'll be almost amazed at how easy it's to do that's why it's so expensive it is just rub each end with a little soft butter plop it into a pan and then into a 325 degree oven and then come back and look at it again in half an hour after 30 minutes baste with pan juices 60 minutes baste 90 minutes baste add chopped onions and carrots two hours based take temperature now that's been just about two hours and a half and it ought to be done i'm gonna take its temperature right through the thick part there that's 125 that's just right that's going to be nice pinky rare so out it comes i'm going to put it here on the heat and you want it to let it rest 20 20 to 30 minutes before carving because that gives the juices time to retreat into the flesh and i'm going to make my little og gravy here so spoon out extra fat in the pan good well that's just about all of the fatal they're not many juices there because we've cooked it rare so i've poured in a little bit of homemade beef stock and just let that simmer up with the vegetables until it's lightly syrupy now just boil that down to concentrate the flavor a little bit and there's your own juice gravy it's kind of a loose juice and just pour that into a hot gravy bowl and you're ready to go [Music] and now let's see where the metra dotel at simpson's on the strand stand it on then and carve it into thick juicy slices if you're going to a restaurant and order a roast tenderloin of beef you're going to pay plenty for it but you can have just about the same meal at home for much much much less i would say five times less so watch out at your butchers for when they have a special on whole tenderloins of beef they'll usually come in shrink wrap it'll be covered with fat take your knife cut off that fat don't be scared of it cut it right down to the meat when you get all that fat off you'll notice that you have three pieces you have a kind of a chain of meat here which you separate which has fat on it take that fat off keep that chain for a tenderloin it's okay there'll be another piece over here take that off and i've already butterflied that and that makes a steak for two there are two meals already and here's the third meal for company there'll also be a membrane on the meat just shave that off as much as you can this little end here is called the the filet mignon or tenderloin tips fold that under the meat to make the meat fairly even in circumference all around and then take some white butchers cotton twine and make ties all along the length at three inch intervals there it is in the buttered baking dish and i've basted it with clarified butter nothing but the best for a tenderloin it's going into a preheated 400 degree oven in the upper third level so it will brown nicely and then baste it and turn it every six to eight minutes with clarified butter it'll take 35 to 45 minutes here's our beautiful tenderloin of beef roasted to an internal temperature of 125 degrees beautifully seasoned few little juices around final touch of cracked peppercorns and now close your eyes and imagine you're in one of the great restaurants of new york city the metro hotel is pouring around a little bit of fine cognac and now [Music] the flaming finish when you decide to have a roast leg of lamb for dinner get yourself a great big one and keep the guest list small because you want to have all those wonderful leftovers cold roast lamb lamb sandwiches moussaka stuffed cabbage leaves well to get back to the lamb here is a big beautiful leg of it that's eight pounds and this is a whole leg of lamb i've had this complicated hip bone hip and tail assembly removed that's a real knife stopper if you take it out it makes carving much easier you'll also find there's quite a bit of excess fat there's quite a bit on this underside and then there's here up toward the end and you want to just shave that off see how much fat i got off there about practically half a pound they're just a very light coating of fat on they help with the cooking now when you buy the lamb ask your butcher to be sure that to leave you the whole shank sometimes they'll cut it at the knee and bend it back and that makes carving difficult you want the shank as you'll see later then underneath remember where the hip went in there was that big flap of me i just skewered and laced it against the rest of the lamb so it won't overcook now you can roast it just as is but i like a mustard coating on them i think it gives it a marvelous flavor and besides once the coating is on you don't have to baste it i have a third of a cup of dijon type mustard in there here goes a large clove of mashed garlic i'm going to put in two or three drops of soy sauce that helps to brown the lamb and also gives it a nice flavor in my little mortar here i have about half i'll put in about half a teaspoon of ground rosemary and now i'm just going to beat in like making a mayonnaise two or three tablespoons of olive oil [Applause] that makes a nice noise there now i'm just going to take a rubber spatula and paint a nice coating of that on the other side of a lamb nice thing about this also you can get the lamb all ready for the oven well before and i think some of this nice flavor goes into it just a thin coating all over and then the lamb goes onto a rack on my roasting pan and then i put a coating on the top it's going to take this eight pound leg about an hour and a half to cook and it needs a little rest before carving i've got my oven preheated to 350 degrees and it goes and in an hour and a quarter i'll come back and take its temperature while that lava's roasting i'm going to make a little sauce for it i you know i had that big old hip bone i've chopped that up and browned it with some with a chopped onion and now so that the sauce will have a little thickening i'm going to sprinkle in two tablespoons of flour and just stir that around and let that brown very lightly for a minute or two while that's browning i'm gonna just chop up a little celery you have to be careful with the lamb sauce if you put too much junk in it like carrots and i don't know what it's not going to taste like lamb there's some garlic i'm just going to cut that in half now that's browned slowly enough i'm now going to add some chicken stock that's neutral but it will give it give it a little strength and then in goes the celery and garlic i'm also going to put in about a half cup of good white vermouth and i'm just going to cover that and let that simmer for an hour and a half to two well that's been just about an hour and a half and it should be done i checked it 15 minutes ago and it wasn't quite up there now take your minced meat thermometer and stick it into that heavy portion of the meat and it should read 125 takes a little few seconds for it to come up to scratch there there that is it i'm going to take it out and this is a very important to in your timing allow half an hour extra for the lamb to rest it must rest before you carve it because when it's just done the meat juices are bursting out you have to give them time to go retreat back into the meat so that your meat will be juicy when you slice it there's our finished sauce simply strained degreased and seasoned to taste and you can see why it's wonderful to have this shank on it makes carving so easy and this is the way to carve oh look at that beautiful meat juicy and pink my only question is are there going to be any leftovers it used to be that we mere mortals could never aspire to a rack of lamb but now even supermarkets have them and when you buy it you'll probably have to do a little trimming the way i'm doing now it comes with a big layer of fat and meat on top which you want to take off but there's some nice meat here that you can use for ground lamb recipes and then for elegance and be to get rid of quite a bit of a fat you cut in between the bones and scrape them off so that they look very nice and neat like this and this is the whole rack these two eight ribs here and to give them flavor for roasting i'm going to paint them with a bit of mustard coating that is just mustard mixed with a little bit of olive oil and some ground rosemary and that gives them a very nice flavor for roasting one plus in these little racks of lamb is that they cook in less than 30 minutes first step sear them for 10 minutes in a 500 degree oven there 10 minutes are up now second phase of the cooking move these out of the that hot oven turn the temperature down to 400 and rapidly spread with fresh white bread crumbs we show that those are fresh and then we have a little melted butter just sprinkle that on 15 to 20 minutes more and they're done [Music] roast rack of lamb fit for a king a queen or even a mere mortal [Music] well i hope you've enjoyed all this on meat and i hope you'll enjoy the rest of our six part series that we call the way to cook this is junior child bon appetit foreign [Music] you

Channel: Kitchen Basics

Views: 24,071

Rating: 4.909091 out of 5

Keywords: Julia Child, The French Chef, Meat, The Way to Cook

Id: zmAyIpid-BA

Length: 58min 11sec (3491 seconds)

Published: Sun Aug 02 2020