Sunday Beef Dinners With Gordon Ramsay

we're creating bbq style beef brisket with crunchy coleslaw and sweet potato wedges which will be right up her street holly now you love barbecues right so gonna help me barbecue this delicious piece of brisket brisket look at it beautiful it's a very tough cut of meat so it needs to be cooked slowly so it gets really nice and tender are we barbecuing it outside we're gonna actually put the barbecue flavor on there but we're gonna cook it in the oven okay so mustard powder okay here we have some celery seed next a little bit of salt in there okay what's this here cumin two again nice good now this one cayenne pepper absolutely right right two teaspoons of that in there as well good now what i want you to do fresh pepper on there i'll give that a little mix roll up your little sleeves and then i want you to rub all that spice into the brisket almost like you're massaging it in there good girl come on holes get your hands nice and flat on there good girl now that's nice and coated okay in the spice so gas on roasting tray on what we've got to do now with all those spices is sear them in a couple of tablespoons of olive oil into the tray well done good that's getting nice and hot now you get your brisket and all that spice lay that in there nicely okay so now we'll start coloring it as you start to sear in you smell those spices yep all that spice left on the plate we're gonna use yeah i want you to get the onions nice and carefully slice them down not too thin but just like you're chopping them take your time smell those spices now good girl thank you wash my hands i can rub my eye damn holly was homework that bad no the onions oh no don't rub your eyes don't rub your eyes we've got the colour on the brisket okay yeah take that out literally for 30 seconds okay onions into the tray please nice you see it's starting to smell slightly barbecuey already give that a little stir nice now one nice tablespoon of brown sugar what does the brown sugar do for the brown sugar i'm gonna start caramelizing the onions right from there my bailey's in please good girl oh yes please right you want to take over good careful that tray is very very hot a tablespoon of tomato puree roast that off at the bottom of the tray to really rub it in amongst the onions good girl now look at the color of the onions right now time for a little drink for the brisket okay one bottle of beer in please so you go in you put yours in there i'll put mine here good uh good health to you and your brisket good health bring that to the ball okay now this is where it gets really exciting i want you to lift the brisket up and put it on top of the onions in she goes good girl and then i want you to pour the stock all the way around please i'm using beef stock but it will work with chicken stock or even vegetable stock once the stock has come to the boil cover tightly with foil and just pinch in the ends flatten that down and then you just twist all the way so that's nice and tight that's the hard work done thank you simply pop it in the oven for three and a half hours and as it cooks you can get on with the side dishes first job sweet potato wedges with some serious flavor start by making a spice mix in a dry pan toast coriander seeds until beautifully aromatic then put them in a pestle and mortar add salt and grind [Music] next smoked paprika dried oregano cayenne pepper and mix spice mix done now simply cut your sweet potatoes into wedges toss in olive oil and thoroughly cover with the spice mix onto a baking tray and into a preheated oven for 30 minutes turning halfway irresistible sweet potato wedgies are ready now to finish off my beef see that smell just sort of travels everywhere oh ah now look at that so we can leave that to rest what does resting mean resting means where you've cooked a joint and you just leave it to relax so it'll make the meat so much more tender okay right coleslaw traditionally you would mix slaw with what mayonnaise that's right mayonnaise this time we're gonna do it a little different so i'd like to put the yogurt into the bowl for me please all of it i'll start slicing the white cabbage and the red cabbage now from there a nice tablespoon of mustard in there please give that a nice mix up nice little touch of salt and pepper okay now a little cider vinegar so a little splash of cider vinegar in there okay as i shred this okay i'd like you please then to get the red cabbage and just open up into that and mix in at the same time and then you fold that in there as i start shredding see how it's coming together yeah right that's all the red cabbage now the white so you've got that nice vinegary tartness to the slaw and the yogurt keeps it nice and fresh nice little bit in one more little thing so put some nice chopped fresh chives in there and that will give you this nice light onion flavor so chives in [Music] how's that now taste it with the chives in there delicious so i would like you to fill up the bowl i'm going to very carefully lift out my brisket how comes it shrunk it's been in the oven for nearly three and a half hours so it's been cooked slowly that sits on there oh my goodness me let me just show you what this looks like i'll start slicing it and see how soft look at that and here's the thing about helping daddy cook here's the perk you get to taste it first before anybody that is so good that tastes delicious see all that wonderful flavor in there last job is to create an incredibly quick and delicious sauce gas on and reduce the spicy juices and onions the beef cooked in then add in cider vinegar and you've got a brilliant tangy barbecue sauce that smells nice doesn't it wow that is brisket and a half now the rest of it you can go in the gravy pot that's a really nice rich spicy barbecue onion gravy that my darling is the perfect way to serve brisket right you ready if you carry the sweet potato for me i've got the brisket wow let's go donny well done by the way thank you this is a real american beauty gorgeous low and slow cooked barbecue beef brisket with three potato wedges and yogurt coleslaw megan jack tilly big deep smoky flavors that bring the taste of the american south to your kitchen here's my favorite beef and ale with mustard dumplings [Music] and helping in the kitchen is my youngest tilly [Music] tilly first things first i'd like you to season the stewing steak a nice spoon of flour mix yeah good girl what's the flower going to do dad the flower helps to brown the beef our seasoned flour will also help to add flavor and thicken the stew i feel a bit like marshmallows they do feel a little bit marshmallow don't they look at the size of the chunks of the beef i'm going to cut my carrots literally be similar similar size that's right does that mean they'll cook equally that's right now these are little pearl onions i'm going to put them in hole as well everything has to stay the same otherwise it could burn oh we've seen burned garlic before oh matilda she promised you weren't going to mention that what is that time time and what are they bay leaves bailey's good girl tablespoon of oil in the beef goes in first okay in a really nice color got a beautiful color remember the carrots thyme in good girl garlic pearl onions in good give that a really good mix up [Music] daddy stews are very easy to make providing at the beginning to give it a little bit of love now that's all beautifully browned that bin that is beer and that's going to deglaze the pan adding beer or stout helps to tenderize the beef and give it a hearty delicious flavor and that's the only way i want you to taste beer in a stew yeah i'm going to add in a couple of teaspoons of tomato puree please in fact three please because it's so nice there's one final thing in there cover the steering state with the bee stock give that a little mix with daddy please wow that's really nice it's not even cooked yet do you keep all these vegetables in when you um serve it to be oh yes is the garlic going to be burnt no excuse me right and we always put the lid with a little bit just a little bit so it can breathe that's right not make the stew all watery into the oven at 150 please teals for about two and a half hours and now you can focus on your homework fun time to knock up two delicious hearty potato classics in one twice baked bubbling squid jacket potatoes start by baking large potatoes in a preheated oven at 180 degrees shred one third of your savoy cabbage and saute in butter and add a dash of water until tender [Music] after about half an hour your potatoes should be crisp on the outside and cook through in the middle slice them in half and scoop out the soft potato center then mash with a couple of knobs of butter mix in the cabbage and season to taste spoon this mixture back into your potato shells and into the oven for a further 10 minutes or until the tops are nice and crispy and golden two delicious hearty potato classics in one twice baked bubbling squeak jacket potatoes [Music] right homework done yep beef juice chewing stewing let's get on with our delicious hearty pet art i've been looking forward to this you and i chef i'm gonna prep the pears so if you peel i'll top and tail into quarters pears go soft in the oven very very quickly so we're going to put them on a tart you'll need to leave them whole half or in quarter what's that in there ginger that's right a stem ginger so you stem ginger and fresh ginger next add your stem ginger a little of the stem ginger syrup good girl and some brown sugar to your quartered pears and then just grab some fresh ginger off you go so it's a bit of a different one to grate this because it doesn't really come through like the cheese no i'm gonna make that a little bit zesty now we've got some lemons some lemon zest in there right what we need to do now is give that a nice little mix now this is a sweet pastry you can buy this stuff where you make it it's so easy to do so give me your finger that's my center point i want you to get the pears going around like that in a really nice circle it's difficult isn't it because the pairs keep on sliding all over the place yeah we've egg washed the outside and i'm going to show you a little trick so you lift that up so see egg wash acting like a bit of a glue that's right crimple this with our finger and the paste performs this nice little shelf like a little money bag are you going to do anything with the spare pears oh yeah you start building that up then you see we've got the fresh ginger and those nice little bits of stem ginger let me get round mike with your glue we might glue just on top tilly's last job is to give our tart a good dusting of icing sugar so that caramelizes it and colors the pears beautifully it's a bit like snow isn't it now that glaze is the pastry so the pastry has this really nice shine on there as well finally the lemon on top and then put that there 180 and in she goes you smell the beef smells delish wow it's even gone down a bit more hasn't it look at that i want you to just i was hoping you'd ask just have a little taste [Music] how's that taste now i'm not allowed anymore dumpling time flour in please i'm using self-raising flour for a fluffy result but if you like your dumplings hard use plain flour next the dumpling essential suet that makes the dumplings nice and moist thank you followed by a generous dollop of grain mustard two fingers start rolling the fingers round and i've got a touch of warm water here your fingers are now a nice little whisk your fingers are getting tired right now put your hand in there now you should bring all that dough together i'll show you the best way to get that nice and clean sprinkle the flour on your hands rub them together all that will come off that's a good way isn't it now you've got this wonderful dumpling mixture how squidgy is that a little flour on your hands okay roll these lengthways and then i want you to fall in like that in your hand off we go smell that mustard in there huh come on you never trust you with something like that yes please silly gently let's go in at 12 o'clock one o'clock 12 in the center put that back into the oven for 20 minutes to cook the dumplings now if you open the door for daddy i'm going to take out that tart oh it smells so nice doesn't it our pear tart has had 35 minutes in the oven look at that baby that looks good would you like me to start dusting yes please nice and gently all the way around good girl little taps the others are gonna love this it looks a bit like a snowy cake doesn't it good job now very carefully carry that to the table how nice does that look delicious okay i'll check on the dumplings now look they've sort of doubled in size whoa definitely a final sprinkle of chopped parsley and our stew is ready for the table i might have to have a quick taste before we go just to check i mean we don't have to be sure we have to be very sure that is an amazing hearty beef stew with dumplings right the twice baked loaded potatoes and we are ready this is my ultimate hearty dinner a comforting rich beef stew with mustard dumplings and twice baked bubbling squeak jacket potatoes and to make sure your sweet tooth is completely satisfied a rich and zingy pear and ginger galette on the menu is a succulent rare beef fillet with salsa velvee served with roasted truffle new potatoes dishes designed to make your special occasion one to remember and to end our ramsay get together with a bang i've enlisted willing sous chef jack to help me make us a blind chocolate and pistachio semi-freddo now i know you love chocolate right we'll break this up so it melts nice and evenly all right that goes over a memory and you can't put the chocolate in direct contact with the gas yeah okay otherwise it will split crack four eggs in that food blooper of course hold on like that on the side and then your fingers in and pull out okay good nice now you're cracking eggs with one hand nice one i need some muscles okay start whisking and i'll fold in a bit of sugar come on let's do 30 seconds each ready okay come on jack give it some 13 year old welly come on some muscles 10 seconds to go nine eight seven six five four three two one all right here we go your turn for sugar let's go you see the secret to whisking vigorously is changing hands every ten seconds yep now i'm gonna start the chocolate i'll stir that up now the secret behind this is getting it really nice and thick and that's like established okay your turn come on change change again yeah of course also the chocolate leave that to slightly cool down a touch from there cream in why putting the cream in separately because i'm gonna get it nice and thick first if you start whisking that i'm gonna get in the vanilla to maximize the flavor from a vanilla bean cut the pot in half lengthways and scrape out those wonderfully aromatic seeds for extra flavor put the pod in as well but remember to take it out once it's infused so we've got three components the melted chocolate yes sugar yes and the eggs whipped up and the cream with the vanilla next mix in your melted chocolate with the sugar and egg saby on so you got a nice rich chocolate ganache smell how delicious i'm now i'm putting the cream and so you just whisk that in now look at that how gorgeous is that looking and that my son here's a chocolate semi-freddo now they taste [Music] pistachios right sprinkle them in now get your baking tray you line that with cling film so it's easy to pull out once it sets and then you just pour that in that is a real treat so you fold that over okay this is like ice cream in any way yeah as it sets you slice it it's like this nice chocolate ice block delicious then put your semifredo into the freezer for around three hours to set right jack get that pan nice and hot recognize that fillet of beef this is a rolls-royce cup of beef so we've got to treat it with some respect okay yeah mop up all that seasoning yeah into the pan and get that really nice and hot hello till guys kiss mmm kiss [Music] little bit of garlic and thyme in there cooking with these aromatic herbs and garlic will add flavor to the beef because it's a fillet of beef there's hardly any fat on there so you sear it quickly ends as well gets seared i'm gonna now put some butter in there continue frying all those herbs now baste that with the butter see dad are we just having this or are we gonna have something with it now we're gonna serve some beautiful baked potatoes with truffle and a salsa verde into the oven eight to ten minutes that's all next my super special baked new potatoes wash and drain small new potatoes and tip into a baking tray drizzle with olive oil then season with a touch of salt and freshly ground black pepper place into an oven preheated at 180 degrees celsius and bake for 35 minutes until crisp on the outside and soft all the way through transfer to your serving dish and grate over fresh parmesan cheese last but not least shave gorgeous earthy black truffle slivers onto the cheesy potatoes bake new potatoes with a lavish twist indulgent but couldn't be simpler to make [Music] right sounds a birthday anchovies little touch of anchovy oil in there okay i love anchovies after that we've got some capers garlic in with the anchovies and the capers okay a touch of salt one only a touch because you could just soften the actually that's right well then holes diesel mustard sherry vinegar give that a nice mix now this is where it starts to go to a completely different level some fresh mint and some fresh parsley i want half of it in there pureed a touch of olive oil in there in the rest of the mint a touch of salt pepper excited yeah no taste i'd love some of these what's it taste like fat oh might need to try a tiny bit more just to check stop you can't kiss any boys now before the kids polish off all the sounds of elderly i need a distraction and i think my b phillip will do the job nicely look at this baby hot holes up look at that seared and look how juicy and tender that is take that out and let that sit on there a little spoon just while it sits and rests obviously so early as the beef cools down that south of the other marinades that goes to the table very carefully please teals taking over the baked potatoes please all right send me photo now look at that nice [Applause] wow and then you just get your chocolate and you grate it [Music] she's gorgeous how delicious is that let's get one do not drop that please okay i'm going up to my bedroom now jack this is my ultimate special occasion dinner the tenderest rare beef fillet with punchy salsa velde served with extravagant truffled new potatoes and a sublime chocolate pistachio [Music] semifredo you

Channel: Gordon Ramsay

Views: 1,642,885

Rating: 4.9536419 out of 5

Keywords: Gordon, Gordon Ramsay, Ramsay, Ramsey, Chef Ramsay, Recipe, Recipes, Food, Cooking, Cookery, Gordon Ramsay beef, Gordon Ramsay beef fillet, Gordon Ramsay roast, Gordon Ramsay roast beef, Gordon Ramsay beef recipes, Gordon Ramsay stew, Gordon Ramsay brisket, Gordon Ramsay barbeque, Gordon Ramsay bbq, brisket recipes, beef fillet recipes, beef, beef recipes, easy beef recipes

Id: Es3B8Swni14

Length: 25min 35sec (1535 seconds)

Published: Sun Feb 21 2021