BTW cooking three roast beef joints together was super useful to me. I've never seen this before, but I'm only an enthusiastic amateur, but it helped me to understand the different styles and outcomes. Many thanks.
@AuntieLiz8 сағат бұрын
Thank you! Pls do share with others you might find it useful too!
@Sekaitunes2 күн бұрын
I need someone that looks at me the way auntie Liz looks at the beef cuts in the thumbnail 😳
@guttergrowler195722 күн бұрын
You are the prettiest chef ever. Auntie Liz! ❤
@Drunk3nMonk3y722 күн бұрын
Foiyoh! Uncle Roger will come after you
@TheLurker2 күн бұрын
The absolute bravery of wearing a white t-shirt while carving that much beef....
@FloridaBard89Күн бұрын
Shes a professional.
@Emolga627420 сағат бұрын
Nobady is looking at he shirt. 🍈 🍈
@EatCarbs2 күн бұрын
Oh man.. I am so hungry now. I love to do either a hot beef sandwich with mash and gravy for a dish sandwich with lots of hot horseradish. Thanks for the video auntie Liz
@2smoulder2 күн бұрын
Your recipes and cooking methods are always top class and this video cooking demonstration, especially for this time of year, is the best of the best. I will try all of these cuts over time and these will be on my go to list. Thank you Chef.
@supernoobsmith57182 күн бұрын
Very different than American cuts. All look good. That lean cut is just called the rump here. In your neck of the woods the rump is further forward. I love the lean cuts. Top round (American name) and eye of round are great when rare and sliced deli-slicer thin. Fat is flavor, but so is lean muscle.
@wongjefx980Күн бұрын
Eye of round is slow cooker in winter roast for me. So dry...need lots of gravy.
@supernoobsmith5718Күн бұрын
@@wongjefx980 Oh man, I implore you to try a reverse seer. 300 till it hits 122F, rest 45 minutes tented, then seer in 450F oven. So juicy. Just don't overcook and slice deli thin. Just try it. That meat is too lean for slow cooking. I have pics of my roasts and they are juicy.
@davidlevine169722 минут бұрын
Great video! i've been a Chef since 1972, and during that time i have served an insane amount of roasted beef of all kinds. one of my favorite things to do with the leftovers is making a sandwich with the following: Garlic Butter Grilled Baguette halves thinly sliced/shaved Rare Beef either Bearnaise of Charon Sauce Fresh Watercress served with potatoes fried in beef fat. (working in hotels there is always beef fat to play with.) mmmmmmmmmmmmmmmmmmmmmm my favorite is a well aged Rib Roast.
@hazardo43783 сағат бұрын
The flour and mustard dusting is a nice trick for the malliard reaction improving your gravy. I like to coat the beef in a mixture of English mustard powder and maple syrup paste for the same reason ;)
@ryanbonner25Күн бұрын
we're so lucky to live in a beef country! you just cant beat beef [and lamb] as delicious, and unbelievably neutrient-dense meals!
@BlueCollarBachelor2 күн бұрын
Auntie Liz is the best!
@alexbarger688422 сағат бұрын
Appreciate the meat prep and comparison. After watching your video I definitely want to roast a fore rib. Brazed short ribs are my absolute favorite.
@AuntieLiz8 сағат бұрын
Go for it!
@WeerdBeard2 сағат бұрын
For leftover roast beef, I like to make spring rolls with lettuce or cabbage, red onions, blue cheese, and either brown sauce or wasbi mayo.
@toxicmustardwasabi2 күн бұрын
A Michelin chef who looks like Florence Pugh should have way more subscribers.
@padders10683 сағат бұрын
Liz! Yes Chef! It's hard to choose a favourite, as they all have their pros and cons. Topside is great value for money and probably the best for sandwiches, for days to come as it's so lean, on soft white bread with mayo, horseradish, salt and pepper to your taste (or however you like it). Sirloin and Forerib are both delicious hot, but not so good for sandwiches, as rendered hot fat is delicious, but solid and cold not so good. I'm sure you'll find plenty of ways to use the leftovers for delicious meals. 🙂😋😎❤
@julienprevost54099 сағат бұрын
That is a fantastic video. Very informative. Thank you very much.
@AuntieLiz8 сағат бұрын
Glad it was helpful!
@ryulee4582 күн бұрын
Auntie Liz that looks so delicious my favorite meat is the ribeye 😃👍👍
@AuntieLizКүн бұрын
Good choice
@royaguirre3026Күн бұрын
All the cuts look delicious but I would choose the sirloin every time!
@AuntieLizКүн бұрын
Good choice
@bonwatcher2 күн бұрын
The topside is great for leftovers to make beef dip sandwiches.🤤
@馬伕Күн бұрын
Auntie, thanks for the content. In California, butchers cut what we call Tri Tip. Definitely something to try. I grew eating it, and always thought that it was Chinese food.😂😂😂😂😂
@Opalinus2 күн бұрын
Newly subscriber but long time fan! Really cute and fun way to share facts using the stickynotes
@rogerf9613Күн бұрын
You 🔥🔥🔥🔥🔥🔥🔥🔥! Your videos are so much fun to watch!
@AuntieLizКүн бұрын
Glad you like them!
@Drunk3nMonk3y722 күн бұрын
Nice to see it being cooked in a normal sized kitchen in a normal cooker.
@kylieunlikelyКүн бұрын
Thank you very much. That was really helpful!
@woodsman10518 сағат бұрын
I cook my sirloin roast in a large slow cooker. I'll coat it with powdered buttermilk, dill, and garlic powder in addition to the salt and pepper. Then, ill blast it with a large propane torch to sear it in a few seconds. From there, into the crock for a few hours on low. Always comes out perfectly.
@bertmacdonald337Күн бұрын
Aunty Liz Rocks!
@AuntieLizКүн бұрын
Very kind
@natashafrance7172 күн бұрын
Aunty Liz 🙌 so glad to be this early 👍❤️
@robertmarks713Күн бұрын
As soon as you said it I paused the video to say... YES PLEASE! We want to know how you would roast potatoes with that beautiful golden juiciness. Please tell me you put them in a bag or a pot and just shake the beep beep beep out of them to get the extra crispy bits.
@AuntieLizКүн бұрын
Ahuh watch the video!
@t0msie2 күн бұрын
Another fantastic video
@seraphuziel21 сағат бұрын
Great vid. on any of those would sous vide with a sear after or would that kill gravy drippings? beef ideas: beef noodle, bahn mi, philly cheese, beef dumplings, stock from the bones (whats the diff between that n bone broth?), beef Pho , beef teriyaki.
@AuntieLiz8 сағат бұрын
Bone broth is typically just bones and water. Stock involves veg/herbs. Yes can sous vide
@ryanbonner25Күн бұрын
looking juicy, so it the beef. yummy!
@AuntieLizКүн бұрын
It was!
@keondrickdrake31152 күн бұрын
Love this lady😊
@mxwtubemxw2 күн бұрын
Please advise what was the temperature that you "Turned Down" the Topside to ? How long at 230 before this ? What Temperature was the remaining Time ? Thank you 🙂
@mxwtubemxwКүн бұрын
I have read your notes - All Good - Many Thanks 🙂
@kevowski2 күн бұрын
I like to sear topside in dripping all over for a nice crust then sous vide at 56°C for 24 hours😊
@masteryung8203Күн бұрын
Absolutely perfect Aunty.
@AuntieLizКүн бұрын
Thank you so much
@jdb9388Күн бұрын
Love when Liz handles meat
@AuntieLizКүн бұрын
Everyone does
@GrandPa_BBQer_Game_Cat2 күн бұрын
Thanks Chef Liz.
@kanaihufuemana94892 күн бұрын
Thank you, that was great content. I need meat now. 😀😀😀
@AuntieLizКүн бұрын
Glad you enjoyed
@lobabobloblawКүн бұрын
Uncle Roger’s going to be on the lookout for the perfect roast now 🥁
@bobbyhussain97332 күн бұрын
Hello. What’s the difference between a cote de boef and fore rib? Does it depend on which rib bone is used? Or is it that the fore rib has a cap? (Not the cap you’d put in toy guns from the 80’s). And, for topside we slice it when it’s cold and still pink, served with sauce tartare and french fries.
@AuntieLizКүн бұрын
Cote de boeuf is usually french trimmed, cleaned bone - bit same part as the forerib.
@DGT869 сағат бұрын
Haiya peanut allergy guy you had one job! 😂
@BexEvans2 күн бұрын
Stovies!! Since moving out of Scotland I miss stovies so much and no one every shows how to make it properly
@HectorBrocklebankHBFash2 күн бұрын
Stoved mince and potato to give its Sunday name. But you're right! Less prime, more stovies.
@rbarrowclough14 сағат бұрын
I cooked a rib to 50 internal and my family were convinced it was raw. Which it was not!!! What you going to do.🤯
@AuntieLiz8 сағат бұрын
Eat perfect rib. Disown family
@philipp5942 күн бұрын
I just love to sous vide a whole rack of short ribs. Cheap tasty and looks great when carving table side. I just wish there was a nicer way to finish the outside than glazing them. Any advice?
@dwanehectorКүн бұрын
Great vid! Where did you find your chopping board? 8:32
@AuntieLizКүн бұрын
Boos block
@gregbrunner5992 күн бұрын
looks beautiful. But here, all that would be cooked either via smoker or charcoal grill and smoked. Much better flavor with meat. Ovens tend to be blandish. But the finish product you had looked delicious
@AuntieLiz2 күн бұрын
Sounds good but in UK im not going to my oitdoor kitchen till summer. 10c is too cold to be near the smoker
@sfllaw2 күн бұрын
In cold climates, we use a welding blanket for insulation and a wireless probe to monitor the cook from indoors. You can get amazing low-temperature smoked meats with winter barbecue.
@gregbrunner599Күн бұрын
@@AuntieLiz I may not shovel my sidewalk or driveway from winter snow at -10Fahrenheit, but will clear the path to the grill and smoker etc outside and be grilling. Cook year round outside, rain shine blizzard sleet hurricane, still grilling meat and making pizza out doors. makes it more fun and a makes the beer taste better when cold and frosty
@Cyapow2 күн бұрын
I always struggle with topside and find it too tough. I get a rump and cook it on like 70C for a few hours and it comes out pretty soft. Is there any better tips to make topside tender?
@AuntieLiz2 күн бұрын
Treat it the same! Just the type of meat though, where the cow works it a lot. Can slow braise it too
@MartiniSiu2 күн бұрын
The Potatoes were wildly god tier
@markthespark62402 күн бұрын
2:53. Sorry Children!
@b.c.d.95432 күн бұрын
damn you beat me to it!
@markthespark62402 күн бұрын
The joys of being in Australia 🇦🇺 and awake on a Sunday night!!😂
@seminky53412 күн бұрын
Over rated.
@JustBigL662 күн бұрын
absolutely great video. the only suggestion i would have is to tone down the color grading just a bit. but i see what you were going for there. you just look a bit orange xD
@AuntieLiz2 күн бұрын
Ahh yeh I’ve been trying out a pop of 2700 kelvin across to the back but in a few scenes it’s hitting lizs face so appears really yellow. Must note this for next week. - Steele
@BuzzingRocks2 күн бұрын
Umm 😋 meat 🍖 Great video. 😎
@MisterBaker52 күн бұрын
Yorkshire pudding stuffed with leftover roast beef and horse-raddish sauce.
@im4broke6432 күн бұрын
10:15...this cutting board is unique, where did you get it? This makes me want Arby's roast beef sandwich, I've never cooked a roast beef that taste like theirs.
@AuntieLizКүн бұрын
Boos block
@bornfreeprepperthailandКүн бұрын
English roast is the most easy thing to cook. Try cooking a Peking roast duck, crispy pork, char sui or crispy baby piglet. Not much of a challenge for a Michelin chef?
@AuntieLizКүн бұрын
Easy.
@AuntieLizКүн бұрын
Done char siu and siu yuk. Duck is next
@bornfreeprepperthailand10 сағат бұрын
@@AuntieLiz The crispy duck that carves from the duck and eaten with pancakes please. It’s not easy to make. Looking forward to it good luck ❤️👍🙏
@srewutube2 күн бұрын
I cant believe with that meat and bone she made it the whole video without even a double entendre! But now I want to see her take those drippings and make a gravy.
@AuntieLizКүн бұрын
There were a couple hidden… but i tried to behave
@paulwagner688Күн бұрын
Did the roasts come aged? If not, how did you do it and for how long?
@AuntieLizКүн бұрын
They were all 32 day dry aged. Did you see how dark the sirloin was? Also 48 hours uncovered in my fridge w salt + pepper. Was absolutely perfect
@SimplySergMX_arts23 сағат бұрын
Gorgeous auntie Liz ❤
@fajarsetiawan866520 сағат бұрын
Topside is better for braising in rich fatty stew, which is basically a Rendang, lol
@Miv51miv512 күн бұрын
I have a huge pet peeve when it comes to youtube/tv chefs. When you mention oven temperature, PLEASE, for the love of all that is cooked and eaten, tell us what type of heat. Upper, lower, fan, no fan, convection, grill etc. It makes a HUGE difference.
@AuntieLizКүн бұрын
Alrighty! Noted
@scottieb8313Күн бұрын
Elizabeth !! IM SORRY mate , i'm a CHEF from New Zealand !! , BUT your PRIME RIB is Honestly WAY to REAR / RAW FOR a "ROAST beef" / SUNDAY ROAST , ... SURE if it was a BEEF "STAKE" sure . perfect cooking , .. / BLUE / RARE / MED RARE ETC , But its not .. And for a family meal / with KIDS etc .. with a roast potatoes / greens , like beans or peas etc , and a Gravy .. it just WAY to rare !!!!!!!!! , .. any way just subscribed , Hope everything is awesome , !!
@William.NКүн бұрын
Did you only add the herb butter to only one side of the forerib?
@AuntieLizКүн бұрын
I only had a small amount 😅 but it wouls just fall off it i did the otherside
@fredericjoseph1902Күн бұрын
i always start by THE BONE HUuuuummmm
@sambomcl2 күн бұрын
One can never have too many probes - Aristotle
@alexanderalejo57082 күн бұрын
This gorgeous chef really knows her meat. the way she slaps it.....
@grantmetzmaker48212 күн бұрын
Uncle Roger wants to be those cuts of meat =D
@Scootermagoo2 сағат бұрын
For my fellow americans the 4rib is a ribeye.
@adeadcrabКүн бұрын
you know shes got that good good
@Vivin.72 күн бұрын
Im hungry now.
@b.c.d.95432 күн бұрын
Yea....I just put like 50 bucks worth of roast beef in my online shopping cart ........
@R0gue0ne2 күн бұрын
Isn't your husband vegan? Lol. As for left over beef, slice thin and chop in some cheese on a griddle for a Philly cheese steak.
@AuntieLiz2 күн бұрын
No way. I couldnt marry a vegan
@JustBigL662 күн бұрын
btw i dont know if its only for me but the affiliate links immediately closes when you click on it
@vespantino2 күн бұрын
How much did the temp rise while resting ?
@AuntieLizКүн бұрын
Oo good questionn! they raised around 5-7c. I took out at 50c, kept it just resting on my stove top so not even anywhere warm.
@Cellestino-q4xКүн бұрын
These all look great, but I feel like the explanatory section of the actual cooking process was somewhat glossed over. I’m really none the wiser as to what you did with the meat in the oven than I was when the video started.
@hermingabor3652Күн бұрын
Wooooaaawww
@jamesburrell677Күн бұрын
WHY NO MSG? FUIYOHH! ;P
@z0rgMeister2 күн бұрын
Leftover beef stroganoff *flies away*
@TheTobes99Күн бұрын
"I'm surrounded by meat for KZbin" - Yeah, KZbin...
@AuntieLizКүн бұрын
Haha
@apollo5751Күн бұрын
If Chef Elizabeth were any prettier I'd never look at the food.
@alish2alish2 күн бұрын
The meat look good. Auntie Liz has such a nice accent, so soothing. And where's Uncle Roget - she looks so THICC, Hayiah 😑
@angusli6288Күн бұрын
is it only me think that she looks like Florence Pugh?
@fredericjoseph1902Күн бұрын
WAaat She keeped serious after THaT NONIN' The BONE Line .....? BRAaavoo Aunt LiZZZz ;; but NO Hiihiihi
@Emolga627420 сағат бұрын
Looks raw
@yangbakonyak41452 күн бұрын
Auntie liz cute 🥰 auntie
@illman88762 күн бұрын
Americans: WTF is "topside"
@henrywicker97122 күн бұрын
Top round
@peetiegonzalez18452 күн бұрын
It's getting to the point where Auntie Liz has such form in making outrageous innuendo during these videos that now everything she says invites a bit of skepticism. If it were me and the lads in a private chat we'd be going "oo-er" every 2 minutes... but irregardlesslessly... we still appreciate the instructions on How To Cook When The Missus Is Off On Her Best Mates Birthday Do In Magaluf Wait Isn't She A Bit Old For Magaluf? Is This Thing Still Typing How Do I Turn It Off KAREN? KAREN
@herby2208712 күн бұрын
Is auntie liz pregnant 😮
@AuntieLiz2 күн бұрын
Food baby
@HectorBrocklebankHBFash2 күн бұрын
@@AuntieLiz😂
@RobertWalker-d5jКүн бұрын
Stop worrying about animal fat is not unhealthy quite the opposite the human body makes its own it is what the brain needs to function optimally, Sugar and carbs are the enemy not meat and eggs.
@AuntieLizКүн бұрын
I agree, but a lot of people do still find it hard to process/consume animal fats.
@wademiyataki92212 күн бұрын
Leftovers???🤣🤣🤣
@Lord_MalkiorКүн бұрын
Buttering that steak with herb butter was downright sensual. 🤌
@AuntieLiz8 сағат бұрын
I wish i had more of it
@RodzilagunzКүн бұрын
"Usually I go for 2 bones. but 1 will do"...........sorry children.
@AuntieLizКүн бұрын
I knownsorry
@PhilBang-f1v2 күн бұрын
Prachtweib
@tbdlater56902 күн бұрын
I only follow for the asian content. Lacking that, there's nothing new here.
@hueyjackie6383Күн бұрын
Im so turned on.
@TheHellfiremissileКүн бұрын
I think she is AI
@AuntieLizКүн бұрын
i don't understand what this means
@frankfurter7260Күн бұрын
WTF are pounds. Please use dollars like normal people.
@AuntieLizКүн бұрын
I live in the UK, its not natural for me to talk in $
@DavidRaichelt2 күн бұрын
*EXTREM YUMMY* ..Ok Mei Mei.. I'm on my way.. from Germany to United Kingdom ? Easy.. 😁🥩🍗🍖🧆🍜🧉☕🍽️