Incredible Sunday Roast Beef | Big Night In | Sorted Food

Hello, I'm Mike, this is Ebbers, and this is FridgeCam. If you like food, I think you're going to want to stick around, because coming up in the fridge today, I point at parts of Jamie's anatomy in a demonstration of beef roasting joints. But first, you know when you put on your favourite pair of jeans every Wednesday and Sunday at 4pm, and you find a £10 note in them? That's kind of like today, because this is a FridgeCam with a big night in it. Oh, kapow! I'm impressed. So what we have, a nice roast beef top side, polenta-crusted, herby roast potatoes, maple mustard carrots, Yorkshire pudding, and a phenomenal gravy. Wow, wow, wow, wow. Hold it there. Just look at it and smell it, and tell me that you don't want to applaud that. Look, straight in with the applause. Let's eat it first. Cheers. I'd say beef is like sex. Any beef is good beef. Was there a particular tekkers that you guys used in order to get this best beef? So straight up, we're cooking it on a trivet, so you're protecting it from the hot metal tray, and then we generously seasoned it. Oh my word! I have not been affected by onions that badly in a long time. Get me a camera now if I can get an Oscar for this. So this is top side. Relatively lean, but it has that kind of layer of fat on one side. Rub it in a little bit of oil and put it on top of our trivet, and then we bake it. We're going to look for about a medium in the middle. High oven, 240 for about 20 minutes. That'll give you a nice colour. Then turn the oven down to 200, and give it between 10 and 15 minutes per half kilo. And we used a temperature probe because we wanted the biggest bit of the beef to be about 50 degrees, because then by default you have some more well done if people want that, but the rest is perfect, and it's got to rest a good 45 minutes. This is the first time I've had a roast dinner where I've wanted to eat carrot. I like that you've gone for the full carrot rather than having to go down that decision of battens or circles or what. But we still did make a decision. We tapered. James is the only carrot talk in this studio. You then want to parboil them, take them out of the water, and prime them in a frying pan with a shot of olive oil, and start to burn them. Yeah, you want that kind of blackening char, because that's where the flavour comes, and then brush them, English mustard, maple syrup, and it kind of glazes and goes shiny and glossy, and you get that little bit of warmth from the mustard, but the sweetness from carrot and maple. That gravy is nice. So you take the roasting tray out, and while your beef is resting, you've got all that trivet and roasted veg, you've got all the juices that have dripped out of the beef, that you put on the stove, sprinkle over some flour, mix it all in, because that will just start to help thicken it. Good beef stock. You can't drink from the boat! Hayley does it, so therefore it's okay. That's not okay! It's drinkable, though. It's very good, and the reason is good beef stock, and then right at the end, once it's bubbling away, strain off all the veg, and then you add a little bit of mustard, and literally like a tablespoon or two of cream. Tiny, tiny bit to enrich it. Literally a tablespoon or two. The thing is, though, you cannot have a roast dinner without roast potatoes. How do they rate? These are amazing. These are the best roast potatoes I've ever had. What's on the outside? So, instead of basically pitting them and parboiling them, skip that step, peel them, then basically cut them up, take them to a pan with salt, pepper, oil, and then polenta. And then these are going to roast in the oven when the beef comes out for about 45 minutes. For the first time ever, I'm going to put polenta on my shopping list. Listen to how crispy those are. That's your polenta. Now we're going to use parsley, rosemary, sage, tarragon, and thyme. A little extra drizzle of olive oil if it needs it. Chopped up. And lastly, I don't think you can have roast beef in England, any roast, without that pudding from the Yorkshire Dales. It's made from three ingredients. Flour, eggs, and milk. Four ingredients, beef dripping, and that's where it gets good. We're making a giant one. Tear and share at the table. Back in the oven, and that needs 220 degrees Celsius for 25 minutes. Marianne, best of friends. Not going to lie, in this episode, Mike looks like Captain Guy-liner from Once Upon a Time. I asked my mum to go and get some Jaffa cakes. Watched this, got inspired, made my own, got grounded, wasted her time. I made something I feel like the mum now. Jamie tries so hard, dot, dot, dot. Yes? Is it just me, or does anyone else miss Skinny Ben? My mirror does. I'd like to know whether Barry was a hindrance or a help. At one point, just because I'm weird, it felt like I was in prison break. We made you have a shower. No. He made you hold the inside of his pocket. Yeah. No, you just kept grabbing it. Weird. People do this at home, right? It's normal, yeah? Yeah. What's the point of having a tea towel holder when you've got a back pocket? There's no way you can't. I have a question. Lana has asked, what goals as a channel did we all set for this year? And one personal goal each. Sorted, it's be the first. Take food in a different direction, because there's so much of it out there. On a personal level, and I think this is a shared goal between Barry and myself, I want to pass my motorbike test. Okay. I want to be in leather. Which is interesting, because I think that's pretty much where the aftertaste is going. Mike? Oh, mine's easy. Be less fat. So, what do you think? Leave a like and a comment, and let us know how you found the return of Big Night Inn. Do you know what, Mike? I think that fridge cam had everything. It had the world's greatest roast potatoes. The world's greatest gravy and beef. In fact, everything perfect for a Sunday roast. But, if you stick with us now, then this is happening. It's utterly ridiculous. We're talking about the parts for Cal. I just, I mean, this is the new Lojay. You're right, you look a bit moody. Just get on with it. Okay, so we've talked about topside and how to roast that. Now, let's look at the other parts of Anatomy of a Cow. I've had wine.