Roast Beef in an Italian Michelin Two-Star Restaurant with Alessandro Negrini and Fabio Pisani

[@italiasquisita]

All'interno del video manca un'informazione fondamentale: la temperatura al cuore del Roast-beef all'uscita dal forno deve essere di 48° c. Nei primi 7 minuti di riposo raggiungerà poi i 52/55° c. Buon divertimento e non dimenticate di taggarci su Instagram se riproducete il piatto! ... The video lacks a fundamental information: the core temperature of the Roast-beef at the exit from the oven must be 48 ° c. In the first 7 minutes of rest it will then reach 52/55 ° c. Enjoy and don't forget to tag us on Instagram if you prepare the dish!

[@DjCamme98]

Proprio quello che stavo per chiedere, grazie mille!!

[@izikgoldstein]

Per quanto tempo deve stare in forno circa?

[@chapito436real3]

Ppp

[@ninaelsbethgustavsen2131]

To me it's quite a novelty watching roast beef being served with a green pesto style salsa ! 🤗 I used to work in a delikatessen, some decades back, so I've made roast beef a few times.... Our slicer was a more modest machine that the red Berkel, but still did the job. I usually serve finely sliced roast beef with eighter a horseradish sauce, or a tartar sauce. Ocationally I'd make slightly thicker slices. Plating them up with Waldorf salad. 😘

[@shanolelinate7225]

Per quanto tempo? Van bene 45 minuti a 200 C ventilato?

[@edjarrett3164]

I’m a trained cook and have visited England and lived in Italy. This was a fun video to watch, as we have Italians perfecting an English favorite. It was awesome. They did English roast good. It was truly fun to watch.

[@fcorsair]

Il rispetto per la materia prima è incredibile, si può percepirne perfettamente la squisitezza anche attraversò uno schermo. Complimenti davvero ai due chef

[@raffaeledessi9072]

🤣

[@johnnyeyez78]

I just watched for 15 minutes while two guys handled a piece of roast beef like it was a faberge egg.

[@miki199921]

Underrated comment

[@latze74]

there's no better way to handle ..err...your meat.

[@deploynz]

@@latze74 lol

[@chinchansay2012]

Cos Italians know how to dramatise, get it?

[@MrLevrevod]

really important.. . as if a rocket was developed))

[@FordyHunt]

It's very strange as an Englishman seeing Italian chefs say something good about our food! Lovely dish.

[@lucapuzzoli8363]

lol you are right.

[@OUigot]

Well? It's more like Italian chefs making an English dish their way and "then" saying how great it is.

[@FordyHunt]

@@OUigot true 😅

[@adam7565]

Yes but that its not a Sunday roast beef isn't?

[@davidtaylor2054]

Yes - looks delicious. But there's absolutely nothing English about it at all. That's an Italian dish.

[@lucafonzari8898]

Cucina classica ad altissimi livelli! Ciò che manca agli Istituti Alberghieri ad oggi. Tanta roba!

[@dittagecoeco2738]

Io l'alberghiero l'ho fatto, non ci saranno stati gli altissimi livelli, ma le basi e la teoria sì ed é con quelle che si inizia. Tant'é che dal mio umilissimo alberghiero é uscita una stella michelin, tuttora in attività e l'unica della mia città

[@dittagecoeco2738]

Ah dimenticavo, al mio alberghiero ci insegnavano anche cose come il riconoscimento della temperatura alle labbra che mostra qui lo chef per il controllo cottura. Quindi, non so che dirti, fai un alberghiero prima di giudicare, forse

[@dittagecoeco2738]

@@lucafonzari8898 veramente non sono mica io la stella, per fortuna ancora non parlo di me in terza persona. Devo ammettere che spesso le generelizzazioni mi avviliscono

[@alfredocappa6204]

@@lucafonzari8898 eh, caro,bambino....forse supponente sei tu.Fra l altro tutto nasce commentando una ricetta abbastanza,se vogliamo,banale...

[@malto_cortese]

Ogni volta che cerco qualcosa che mi rilassi e mi intrattenga mi guardo un video di Italia Squisita - anche uno vecchio. Un dolce appuntamento con vera maestria e puro piacere per gli occhi. Grazie per il vostro lavoro.

[@mariagrande2396]

I

[@marcorossi1255]

Io pure Giovanni! Quasi tutte le mattine con il caffè

[@oneitalia2312]

❤️VIVA ITALIA❤️

[@EEveritt_42]

That background track makes me feel like I am selecting my Mii character to do some bowling in 2009.

[@jamespayter6948]

It's lovely seeing top foreign chefs giving English cuisine some respect. I am the first Englishman to put my hands up and say that italian food reigns supreme, but you have to understand that here in England we are limited by our environment. We don't have the weather for basil, and tomatoes, and good wine (yet). It's nice to see people not just making stupid tribal jokes, but actually cooking tradiitonal English food. Bravo Italy!

[@rabbitphobia]

My mother would occasionally cook a roast BUT it was horrible she cooked great Italian but not roast beef/lamb so when my friends would say they were having a roast and sounded really excited about it I would almost feel sorry for them judging from my past experience of it when I was older I had a roast done by my (anglo) girlfriends mum and it was bloody beautiful... I now make roasts myself live and learn hey.

[@paulmaxwell8851]

I grew up with English parents in Canada, eating roast beef, I thought. I never liked it. Now, after watching this video, I realize I have NEVER had roast beef, but instead pot roast. Why do people get the two mixed up? My wife and I watched this video twice and followed Alllesandro's and Fabio's instructions. Finally, at age 62, I have had roast beef! It was amazing and far, far nicer than a pot roast sitting in a pan of water. Because of the high temperature needed and the tremendous amount of smoke generated, we cooked it on our barbeque. By the way, be careful you don't overcook it! I removed the roast from the heat once the interior temperature reached 135F and as it rested the temperature rose to 145F, the perfect medium rare. Toward the end, check it every five or ten minutes because overcooked roast beef is not great. Thank you, guys, for the excellent video!

[@paulmaxwell8851]

Before you ask, we do use Celcius here but my meat thermometer is American so it reads only in Fahrenheit. Your target temperature of 145F for medium rare is 63C. Don't go past it or your meat will be ruined!

[@toshikoy8955]

Wow😋

[@fun_ghoul]

@@paulmaxwell8851 It's kinda a pain in the ass to have weather reports in Celsius and recipes in Fahrenheit, eh? I've been forcing myself to more fully metricate for a while, especially with regard to baking (READ: switching from volume measurements to weights). Cheers from Ottawa.

[@fun_ghoul]

@Drew Peacock "Needlessly insulting," says the troll with a weeks-old account whose initial comment was conceived specifically to demean. 🤔

[@johnweimer3249]

As being from the states I’m not sure what you consider medium rare. Rare is finished at 125°, medium rare is finished at 135° and medium is finished at 145° as for myself I pull my roast at 115° to finish at 125°. I do like mine more on the rare side. Peace.

[@tsminnal]

I love Italians, personality and their cuisine. A beautiful gift from the creator.

[@tbrowniscool]

I'm English and think Italian food is the best in the world. I'm glad they left the empire building to us ❤❤

[@SheldonBeldon]

I can't believe he checks the probe with his bottom lip, what an interesting and cool way to test the temp- an amazing technique that would have worked long before thermometers existed. Also hilarious interaction at 8:25 about the clove of garlic they're adding.

[@EGOCOGITOSUM]

we do it with fish too

[@albtribe8864]

Its a basic Technic and yes, before thermometers a cook used to do that

[@TheGunnCat]

That's basic on the job technique.

[@SheldonBeldon]

@@TheGunnCat I am not a trained chef and haven't seen that practiced in america.

[@incidentlyaniguana2193]

@@SheldonBeldon Because thermometers exist. Or because you know how cooked a piece of meat is without sticking things in it and letting juices out.

[@LuckyM83]

La salsa è una bomba e lo dico da chef. La cottura è magistrale. Complimenti

[@zimzimma5688]

Two excellent Italian chefs, cooking a British classic, taught to one of them by a French master (RIP Michel Roux) with an Italian twist in the sauce. Looks great, personally I wouldn't use a meat slicer (if I had one) as I'd prefer thicker slices, but other than that fantastico.

[@AtticusDenzil]

except it's an italian recipe, nothing wrong with it, but it's not the classic and it's not the british recipe anymore, unless you think roasting was invented in england, which only a retard would believe

[@zimzimma5688]

@@AtticusDenzil No I don't think the British invented "roasting." Roast beef however is very much considered a typical British dish and has been for hundreds of years. I'm not personally British so I don't care either way, but that's just a fact. As far as this dish being Italian, sorry wrong again there, because they said they learned it at the waterside inn, which is a French restaurant in England, so technically it's a french dish, but whatever. So just calm down you overly nationalistic child.

[@firstname3229]

@@AtticusDenzil so any recipe that involves roasting should be credited to whoever invented roasting, right? tbh it sounds extremely stupid. They also stated clearly it's an anglo-saxon recipe, only a retard would miss it

[@jw7073]

@@zimzimma5688 roast beef on its own is not a traditional British dish. A Sunday roast is a traditional British dish, ie roasted beef, pork, or lamb, with gravy, roast potatoes, Yorkshire pudding, carrots, parsnips, and maybe some greens. The sauces would be completely different too, classic would be beef with horseradish, pork with apple sauce, and lamb with mint sauce. The only thing this dish has in common with a Sunday roast is slices of roast beef, which are still much thinner than they would be in a British serving of the meat.

[@fun_ghoul]

@@AtticusDenzil What's the Italian equivalent of a "Plastic Paddy"? For the answer, look in a mirror, Yankee Doodoo.

[@cosminstaicu6522]

I just tried this and I have to say the smoke alarm came on, there was so much smoke in my kitchen. Nevertheless, it was worth it, the best roast beef I've ever had. Thank you Chefs, thank you Italia Squisita!!!

[@federicoclaps5099]

When the smoke alarm goes off, you know you've cooked meat well.

[@mattoni22]

@@federicoclaps5099 you know you used the wrong oil with a low smoke point! Just like these two - putting extra virgin olive oil on 250C - no wonder it made such a smoke:)

[@Roberta-gv3mh]

Put some water on the dripping pan under the rack

[@ROBERTORRRR1]

250 is too high, the fat melting on the pot start frizzling too much and goes to re oven resistance on the top and get burned. Better 200 degrees max

[@alessandovolpe2633]

Finalmente vedo un Rosbif...arrosto croccante fuori !! Lo preferisco leggermente più rosso al cuore..Grazie della lezione 🙏🙏🙏 siete azzeccati insieme..e soprattutto piacevoli senza arroganza

[@danieledragone423]

Detto da uno come me che nn mangia carne... grande spettacolo, bravi, complimenti. Da bambino ero addetto al taglio del roast-beef che cucinava mia madre quando avevamo ospiti... coltello affilatissimo a lama lunga, ancora ricordo con piacere quei gesti...

[@jayanimate6637]

I don’t know why but this was really mesmerising. Two chefs who have insane knowledge of their craft! Absolutely delicious

[@DavideBorsatto]

Video bellissimo e complimenti ai due chef che danno un'impressione di intelligenza, umiltà e simpatia.

[@Eu023]

Umiltà proprio per niente...

[@raffaelealloero]

Ti hanno pagato???

[@tommasofilzoli8615]

Ma sei matta?

[@liviosimoneramasso]

Intelligente uno che appoggia il termometro a sonda sul labbro invece di leggere la temperatura??? Stai scherzando, vero?

[@nicstroud]

As a Brit who has been cooking and eating roast beef his whole life, I can honestly say, that looks bloody fantastic. As someone who is unfortunately allergic to nuts though, I would switch the pesto (which did look good) for horseradish sauce. Bellissimo.

[@ngc-fo5te]

If you like beef why kill the taste with horseradish which overpowers it?

[@id10t98]

@@ngc-fo5te mix the horseradish with some of the au jus to thin it out and dilute the strength. enjoy!

[@ngc-fo5te]

@ID10T Still takes away from the taste of the meat - enjoy the meat not some taste killing vegetable.

[@koenvandebrug325]

@@ngc-fo5te Have you ever tried it? It's weird but it really complements it.

[@koenvandebrug325]

@@lorinchak7436 It really does ;)

[@EllisBoydRedding]

to make the sauce, we need the followinf: list of about 3 thousands ingredients

[@orsors2129]

A Master making something complicated look easy.

[@JamesSpeiser]

come on only several of the most common things!

[@themorethemerrier281]

That's the beauty of the Italian cuisine. Maximum restrainment in the number of ingredients. Hence, the ingredients actually mean something.

[@peterwright9934]

Ten, not counting salt, water and olive oil - all 10 available anywhere.

[@sandrafailla9240]

If you’re a true cook they’re standard in your garden.

[@isy82]

Questo canale è una vera opera d'arte. Gli Chef sono tutti eccezionali e ogni video fa venire la voglia di cucinare e assaggiare :)

[@baroz_4413]

Il roast beef con il tarallo è top ahahahahaha

[@ABCD-sh3hw]

Belle e squisite le vostre ricette. Piatti importanti, chic, da fare un figurone. Mi piace tantissimo l'idea di unire due cucine culturali. Bravissimi! Grazie

[@francescoradogna2900]

Bravissimi! Inoltre è apprezzabile il fatto che usino attrezzature "casalinghe" e non forni / fornelli fantascientifici

[@joel.103]

Si apparte l'affettatrice

[@francescoradogna2900]

@@joel.103 quella però te la puoi procurare a un centinaio di euro. È vero che è poco comune, però è facilmente reperibile

[@joel.103]

@@francescoradogna2900 si è vero, mi è solo dispiaciuto non vedere il taglio fatto a mano

[@tommasofilzoli8615]

Anche a me ragazzi, vogliamo il taglio a mano!! Ma bravissimi i nostri due chef!!

[@lorenzomarino1639]

Bucare la carne con il fricchettone non è il massimo comunque bravissimi

[@vlam12]

I really love the english subtitles. The meat looks great

[@peteypete5145]

Wow, from the moment you sliced the meat I could see it was absolutely beautiful -Complimenti ! The pesto you made reminds me of South American 'chimichurri', where they are also world class experts in cooking the world's best beef to my thinking.

[@diegoborgonovo5588]

Thank you for your compliment from Buenos Aires. Just waiting for friends to start the fire. We will share a good asado with wines from Mendoza!

[@IBA0006]

Bravi,ottima esposizione della ricetta,bella e semplice la ricetta,e bravi gli chef! Affiatati ,appassionati e bravi oratori,bravi e buon proseguio

[@keshatton2334]

what a beautiful video a joy to watch. The Italians have a knack of making everything look and sound beautiful.

[@edoardoboriani3529]

Ho visto il video ieri e ho pensato di provare la ricetta stasera per una cena. Assolutamente fantastico questo roast. La salsa non l’ho provata ma la carne era talmente succosa e morbida che senza era cmq perfetta, grazie mille!

[@fabriziopiras3928]

hai anche misurato la temperatura con il labbro inferiore?

[@edoardoboriani3529]

@@fabriziopiras3928 certo

[@jamesclery9809]

wow- that is the best roast beef recipe I've ever seen! I need to try this now! And I need a slicer!!

[@robdielemans9189]

Nove­cento­settanta­sei grazi! I think you guys just upped my roast duck dish. I just never thought of flipping pieces of meat during the resting phase to counteract the effect of gravity. Thanks a lot for that.

[@massimoaccardi3080]

Semplicità di esecuzione e risultato impeccabile: un “bravo” a voi!

[@speriamobene9585]

semplicità fino ad un certo punto, poi ti dicono: noci di...pepe di...sale di...,! sarete stellati ma fate un po' ridere!

[@Archonch]

They really speak with passion and seem to love what they are doing. this is great

[@osteriarestaurant5716]

Siete propio belli insieme...due grandi professionisti....anch’io sono pugliese ma spendo tempo tra la Svizzera e la bellissima Val Tellina

[@Andy-pu2iv]

Hell's teeth. That looks so good. I'm English and as such have eaten more than a couple of roast beef dinners... but that looks and sounds like the way I'll be doing my next one. Fabulous!

[@marijajakopin9111]

Fabio's joy at the end when he made the first bite was fabulous! I'm making this today.

[@giancarminemiccoli1358]

Complimenti! Davvero una grande performance, bravi.

[@demetrapetrou8527]

These two chefs are talking as if they are saying a poem‼️ Fantastico cooking and grazie 🎉

[@branzboy1]

Grazie mille! Lo faro' sicuramente! siete fantastici.

[@rigilchrist]

Thank you for adding your wonderful Italian flair to an English dish - I am cooking it tonight!

[@eberlinpascal2837]

Oulala ça a l'air très très bon !! Magnifique , bravo l'Italie !

[@federicopatteri1519]

grande chef, all'alma abbiamo fatto un servizio con lui, Fabio Pisani, esperienza fantastica

[@achimnoffke4710]

Negrini è il vero goat della scena gourmet italiana

[@beluch2768]

Meraviglioso! Tante grazie!

[@XimoCapella]

Ese Roast-beef con el majado (asi le llamamos en España) de todos los igredientes con sabor Mediterraneo, es la mezcla perfecta para una super receta faci y sabrosa. Desde mi humide canal de cocina y como gran aficionado os felicito por lo esplendido de este platazo. Saludos cordiales desde Valencia.

[@VanniVeronesi86]

Ho preparato il roast beef seguendo passo passo la ricetta. Il risultato è stato eccellente. Grazie mille!

[@paolo85uk]

Per quanto tempo lo hai cotto in forno? Grazie!

[@VanniVeronesi86]

@@paolo85uk è passato un po' di tempo e non ricordo di preciso, ma credo per 30 minuti (e al massimo della temperatura).

[@FistyCarrera]

such nice guys!! i love their calm exitement!

[@lucaenglishteacher4059]

Aweeeeee che meraviglia! Bravissimi! Io vivo a 10 minuti dal Waterside Inn. Che spettacolo di ristorante! Complimenti, bravissimi 😬😋🥂

[@guybrushteodor241]

Non è che mi avete fatto venire fame...mi avete ucciso proprio! Che spettacolo!

[@ianhamilton396]

This is incredible. The Italians, with passion, glory and elegance, magnificently demonstrating that the English have been preparing Sunday Roast wrong, for perhaps 150 years! Oliver & Ramsay are full of s**t. And he tied and roped this beautiful roast for it to be at home in the Sistine Chapel. We've been schooled.................

[@marcedgar3762]

You are right about Oliver but G Ramsay is one of the best chefs around you just have to look at his cv. Even Pierre Koffmann and Pierre White have stated it. as for a 150y, its you that need to be educated, for well over 500y the French, Spanish and Italians Royal familys sent ther chefs to be traind at the British Royal Palace, im Chef for over 20y and have worked in a number of 1 and 2 michelin restaurants. i give it a 6/10

[@ianhamilton396]

@@marcedgar3762 Sadly, no. There is significantly more to culinary England than Royal Palaces and Michelin starred restaurants in the heart of London. Venture out and you will discover a vast wasteland of horrible bangers and mash, mushy peas, pies, baked beans and toasties. You're too generous at 6/10, and please remember that, in 2005, when London was awarded the rights to host the Olympic Games in 2012 over Paris, it was Mitterrand who proclaimed, 'but what will they eat?.

[@marcedgar3762]

@@ianhamilton396 How did Mr Mitterrand do that as he died in January 1996 lol fool!!.. In ur last post you said "WITH PASSION, GLORY AND ELEGANCE " blaa blaa blaa and now you give it less than 6/10 well well, we have a flip floper. As for outside London there are 97 Michelin restaurants outside London, 17, 5 rosette restaurants 44, 4 rosette 209 3 rosette Hardly a vast wasteland and so on. now remember that some will have a star or 2 star and rosette overlap. if you go to a green king pub or burningham price pub you get what u pay for. but you could also go to the Hand and Flowersa two Michelin pub outside London and have amazing fish and chips or sausage and mash and trifle for afters. no excuse when u can get a 2 cores lunch at the Waterside or Lytham for around £40

[@ianhamilton396]

@@marcedgar3762 My mistake, it was Jacques Chirac who famously said the only food on the planet worse than England, is Finland. I stand by the balance of my opinion. Vive la France !!!!!!!!

[@marcedgar3762]

@@ianhamilton396P.s the french eat skate 3 days after it goes off before it's cooked, smells and tastes like piss. frogs legs yum and snails but just the foot, because the rest of it isn't as disgusting apparently. Holland with fricondels, kass pucks and bitterballs. Germany an endless sausage and schnitzel fest. But wear as most country's rejected foreign food, the chefs in the UK welcome it play with it and incorporate it

[@mrciccionapoli]

Siete due Chef esemplari complimentissimi

[@_symmetry_]

Not only does it help to attain my goal to be perfectly fluent in Italian one day, but we tried this recipe last Sunday with a good Brunello while trying to only speak Italian and we ended up having very watery eyes trying to describe the magic we were living in the moment. That recipe is just something you have to taste before you die.

[@razmatazz9310]

"we ended up having very watery eyes trying to describe the magic" lol

[@Kia-mf3bo]

Tanta tanta roba davvero! Stupendi! Il max del mio forno è di 280 gradi quindi posso usare questa temperatura? Non avete detto il tempo della cottura in forno,anche indicativamente sarebbe utile! Grazie

[@cucinaitaliana9534]

Si tocca il labbro con lo spillo: “mancano 6 minuti” 😂

[@kintaroggg7068]

Stavo cercando questo commento, ero sicuro che l avrei trovato😂😂👍

[@mendimtar]

Un idiota e sicuramente lavapiatti nell ristorante inglese, ma chef mai

[@valentinomanni7105]

e lo brucia ahhaha

[@sheruffa6032]

@@valentinomanni7105 secondo me è perfetto.

[@firstname3229]

@@mendimtar ma che cazzo dici

[@DidYaServe]

Love the dedication in seasoning the meat correctly and tying it to cook through precisely. Then the slicing. Magnificent.

[@metincakr8771]

It was a nice teamwork again

[@Lordshaw]

Take everything French; cuisine, produce, landscape, culture, history. All of it is better in Italy. Thank you for the wonderful recipe and method. I am cooking Sunday lunch here in England, and I will be adding this to our traditional roast beef.

[@Yopdidop]

😂 why so much hate toward France, In this video the recipe is british and the cooks are Italian leave us out of it lol we didn't do nothing wrong here.

[@ezosresyek]

13:39 Inevitabile!

[@albertomirandola5434]

Grazie, fatto come hanno spiegato gli chef, risultato spettacolare!

[@andrewfrancisjames]

Now I want to see a British version of some classic Italian dish!

[@NotnventedHere]

That's Dolmio day

[@andrewfrancisjames]

@@NotnventedHere No, but really trying to 'make it better' not worse

[@dixonpinfold2582]

Then go to Torquay and look for the girl on the beach most resembling Claudia Cardinale, marinated in suntan oil, tied with a string bikini, and garnished with a straw hat. Buon appetito!

[@andrewfrancisjames]

@@dixonpinfold2582 delicious!

[@sebleloop]

Italians and the love of well eating! You are my second cuisine love, cause you are as rich as french cuisine (okay, i'm french so it's the one I know best...). Thank you for sharing that love!

[@allovdem]

I'm sitting here, a 9th generation Englishman, learning how to cook roast beef from two bonafide Italian chefs.

[@OliHandy2008]

45th Generation Roman.

[@allovdem]

@@OliHandy2008 The Streets? Original Pirate Material?

[@carimyfashion]

Love Italian chefs recipes about beef, and everything else!

[@morganchilds9054]

You could kayak down the river of juices running out of my mouth right now. Dio mio! *Checks price of home meat slicer* *Goes to bed sad*

[@theblackswordsman9951]

Haha yeah you can get a could slice with a knife but obviously nowhere near as precise as that.

[@Markku500]

We lived in Italy, on Lago Maggiore in -95-96 . I still miss this language and the interest in the good life...

[@ninaelsbethgustavsen2131]

Back in Finland then ? (Just guessing, based on your name). 🙄 I'm watching in Norway. There are no subtitles here, so I try to learn some italian as well, while watching..... 😉 Stay safe and well. Love from Oslo 💖

[@000DAAN000]

Masters at work, love their attitude

[@DavidLeeNCSU]

Fantastic. I didn’t even need subtitles since these guys talked with their hands.

[@feejus]

I made a few observation and i felt there was a lack of information. They said run the oven at 250c. Can i assume it was not "Grill" or "Roast Mode". Would the meat not burn? Like proper burn at 250 and be all black ? Further, the video does not cover how long the meat was in the oven! However not take away, some of the suggestion was very good and i would love to try it out.

[@paulm2467]

They say ventilado which means convection oven presumably, no timings are given so that way of testing temperature is ok for experts but I would use a meat thermometer, rare is about 135, medium 145 well done above 155, remember that the temperature continues to rise as it’s resting so for rare take it out of the oven about 120/125, medium 130, well done 140/145.

[@marcanthonyrodriguez3636]

As an American i like my portions big. And as a Texan I like my portions even bigger! Looks delicious guys!!! 🤠

[@koreanstallion]

This is my now go-to recipe when I roast beef. I use ribeye or tri-tip and it comes out perfect everytime. The kitchen gets a little smokey but it's worth it. Thank you!

[@jfarinacci0329]

Video davvero buono. Da Los Angeles California, grazie.

[@thedearjohns]

Okay, okay! Alright already! I'll make it tomorrow. That looks amazing.

[@rolo3162]

ready?

[@scratch-and-wininitaly9902]

Ho imparato bene!!! Grazie mille!

[@Whitethock]

I cooked this today and it was amazing. I ate too much but I don't care.

[@vicbanks9079]

I very much appreciated the attention to details regarding the trussing and the simplified approach to roasting. However when I saw them using the slicer I was disheartened; for one of the greatest pleasures in eating roasted animal is the carving and using knives both in making a thicker serving...as well as providing the patron with the opportunity to recreate their own primal experience in the visual and texture of the primal chew.

[@fun_ghoul]

The thing you're talking about is fine for home cooking or a buffet-style meal, but unless you're wheeling an entire roast out to a table for 2 portions, it doesn't make much sense _à la carte._ Also, the slicer can go up to about an inch, if that's your thing.

[@geesecougar2]

What an interesting Italian take on English roast beef!

[@carloalaimo5582]

I agree. The troubles start when the opposite happens. #notopinappleonpizza 😂

[@randothol9003]

Looks superb lads!! Love the fine slices

[@sischidau]

10:23 "che meraviglia" il fumo negli occhi

[@paint81cromaxpro3]

Complimenti per la cottura e la salsa...però belin calcolare i minuti che mancano toccando la sonda con il labbro...credo sia improponibile per me ...bravi ...e chissà che buono...

[@kyurindiaryvlogs7714]

I tried this today and IT WAS AMAZING! FANTASTIC! THANK YOU🥰✨😍

[@marcellodebenedittis9481]

Complimenti! Solo a vederlo è gustosissimo! Forno a 250 gradi, ma per quanto tempo?

[@alessandrogiavazzi]

Hanno scritto di misurare la temperatura interna e farla arrivare a 48º

[@lucapuzzoli8363]

Grandi chef. Ho fame ora! Provero' questa marinatura non avrei mai immaginato.

[@MichyMelkio]

Lo chef con gli occhiali sembra tredici pietro più grande lol

[@kurama1408]

HAAHHAHAHAAHHAAH è verooo

[@xcvb2347]

Quindi Gianni Morandi

[@MichyMelkio]

@@xcvb2347 esatto

[@alessandromassimo5717]

Ahahahahaa Gianni Morandi

[@seanonel]

The best looking roast beef that I ever did see.... Wow!

[@Lildoc911]

9:45 That's an incredible temperature technique. Humans are fascinating.

[@Natalia-yu9vr]

Oggi appena fatto la vostra ricetta.Una ricetta strepitosa!!!!!

[@peterbound2119]

che bontà.. bravissimi.

[@englishguy9680]

Fantastic Roast Beef, the only difference that the English would make is to cut thicker slices, but this looks fantastic. I'll be using that Salsa recipe too.

[@antoniodemartis4096]

Bravissimi!!! Complimenti... 👍💪

[@scemochilegge7057]

Grazie

[@---cb7hf]

Bravi avete fatto grande un piatto, che io adoro assai.

[@fabriziogualdiimmobiliare]

Se non se lo buttano loro due io mi chiamo Topolino 😂😂. Grandi comunque ragazzi

[@TouFik]

It’s like watching Michelangelo and Raphael creating a new piece of art.

[@johnnyp6202]

Looks delicious but to be honest I would probably still just want it with gravy

[@suecastillo4056]

And to have been roasted on top of some veg… onions, carrots, potatoes, etc… BUT… it’s beautiful non the less!!

[@Dasalsim]

Man the ingredients for the sauce sound like you need to go on an adventure to get them...I love it

[@wb00]

This is the kind of stuff countries would go to war for a few centuries ago

[@BirdsBoxTV]

Will try. THX :)

[@sharonflynn3330]

Loved this ! I live in England and it's so heavy all the potatoes and gravy ! I'm making this tomo xxx

[@jacopoV1984]

La marinatura si chiama "dry" non perche va ad asciugare ma perche' e' "asciutta", ossia fatta solo di polveri e spezie, al contrario di una "wet" che e' quindi bagnata (a base di olio, o vino ecc)

[@adritr]

Giustissimo, tuttavia il dry brining ha la particolarità di "estrarre" l'acqua dal pezzo scelto, per questioni di osmosi. Il sale richiama l'acqua. Nelle prime ore di marinatura vi sarà quindi una fuoriuscita di liquido, che man mano verrà riassorbito potendo così portare un poco più in profondità la sapidità. Se la carne è lasciata un certo periodo di tempo con il dry brining, manterrà la superficie più asciutta rispetto ad un pezzo non marinato favorendo successivamente la famosa reazione di Maillard

[@matc935]

Grandissimi, quante stelle michelin ha il vostro ristorante ?

[@xciimani7513]

That's the first thing I noticed too. And I don't even cook often

[@jacopoV1984]

@@matc935 non ho nessun ristorante ma ho sicuramente un inglese migliore.

[@mattia_tk]

@@jacopoV1984il nickname mi ha spezzato

[@romyormeno8530]

It is just exquisite to Watch al the technics and explanation thank you Chef’s

[@elcondorgravmaga8976]

Tanta roba, madonna mia🤤

[@enricopintarelli]

Meravigliosi. Mia mamma negli anni '70 lo faceva con un leggero sughetto, si gode di più