An iconic British Sunday roast you’ll want to make again and again. Take a journey through Jamie’s memories to discover the dishes that come together to make an epic feast. Transform your roasts into unforgettable meals by learning how to make the best roast beef, roast potatoes, Yorkshire pudding, vegetable sides, classic condiments, and a rich, homemade gravy. Seconds, please!
Category: Beef
Beef
Dario’s Story
“We do not do this work for the money,” begins legendary Italian butcher, Dario Cecchini, and nothing has ever been more clear. The gregarious, eighth-generation butcher is never without a smile on his face as he holds court from sun-up through supper time in his red-and-white-striped butcher shop and kitchen in Panzano, Italy. In this introductory story, follow Dario through a day in the life, which includes the real deal business of butchery, and hosting dozens of visitors a day for cantina-style meals in his dining room. He talks about the dignified and joyous life cycle of his animals, and the craftsmanship his team applies to the end product. He explains the inspiration behind his butcher for a day program, and how to identify the perfect steak. The story ends with a family-style dinner, where t-bones get passed between strangers so everyone can gnaw on the scraps. From the outside, it looks like a very long day, but Dario insists “he’s never worked a day in his life.”
“Asado on Sundays is more like a ceremony than a meal. Asado is a religion in our country.” – @Francismallmann. It’s Sunday on the island and Francis and his team are preparing for a barbecue feast: Chorizos, steaks, ribs, sweetbreads, salads, and free-flowing red Argentine wine abound the table. In this short documentary, Francis takes you into his Patagonian world to see the true meaning of this sacred ritual that defines Argentine culture. Francis shows you how to grill, make all the barbecue sides and sauces, and most of course, the importance of being in good company.
Oxtails with Rice & Peas
Kwame’s mom, Jewel, is in town which calls for a celebratory meal: braised oxtails with coconut rice and pigeon peas. And of course, no family gathering would be complete without a refreshing rum punch cocktail packed with fresh Jamaican fruits.
Jamaican Patties with Coco Bread
Beef patties are Jamaica’s ubiquitous fast food. Kwame teaches how to make the patty pastry dough, the beautifully seasoned beef filling, and delicious pillowy coco bread.
Marinades
Jamaican recipes are famous for imparting flavor with an overnight marinades. In this lesson, Kwame shows how to make marinades for three classic dishes: brown stew chicken, oxtails, and curried goat.
Gaucho Sandwich: Skirt Steak & Burnt Bread
Francis and his brother Carlos go on a nature walk to a beautiful waterfall. There, he whips up one of his favorite no-fuss Gaucho-inspired camping meals: skirt steak and burnt bread sandwich.
Sunday Asado
It’s Sunday on the island, and Francis and his team are preparing for a barbecue feast. In this short documentary, Francis takes you into his Patagonian world to discover the true meaning of the sacred ritual that defines Argentine culture: chorizos, steaks, ribs, sweetbreads, salads, free-flowing red wine, and great company.
Flattened Tenderloin – Lomo Aplastado
Francis loves to smash things, and here he teaches how to make this easy and unfussy steak, a dish that he began making over 25 years ago.
Steak of The Stonemason – Bife De Albañil
Since construction workers don’t have much time on their lunch break, occasionally they’ll build a quick fire, slap a piece of chapa on top of the makeshift parrilla, and grill a thin piece of steak. Then, top it all off with bacon, avocado, and crispy sweet potato chips.
The Perfect Steak With Chimichurri
Learn from the key principles of live-fire cooking and make the perfect steak with a classic chimichurri sauce. Get the essential tips to master the art of live-fire cooking, and make the ultimate steak with a delicious herbaceous chimichurri sauce.
Milanesa with a Simple Salad
Learn how to make one of Argentina’s favorite comfort foods with Italian roots, the milanesa. While the milanesa is traditionally pounded thin and deep fried, Francis prefers a thick cut of tenderloin cooked bleu, or extra rare, on the chapa grill.
Empanadas
Francis teaches how to make two empanada recipes: baked meat empanadas with onion, eggs, and olives; and fried cheese and onion empanadas. This family-friendly dish is easy to make for the kids or to serve at a party.
Chi Spacca Pepper Steak
Join Nancy with Chi Spacca’s executive chef, Ryan, as they both share the techniques, secrets, and inspiration behind their dramatic and famous Chi Spacca Pepper Steak: a special pepper-crusted steak served with bacon and charred scallions.
Backyard Barbecue
Join Edward and Ben, home chef and community leader, as they throw a backyard barbecue. Learn Ben’s special brine, and how to grill meats and vegetables.
Open Fire Grilled Steaks & Vegetables with Kalbi Butter
Want to cook steaks better on the grill? Watch this lesson. Edward explains how to check for doneness, manipulate the fire and accomplish a smoky taste.
Braised Tofu & Radish with Ham Salt
Learn how to create a flavorful, luscious silken tofu dish with a fatty broth, braised daikon, and an apple-ginger purée. Master knife skills and learn how to cut radishes into perfect cubes and matchsticks with Edward’s guidance. Plate an elegant dish that will impress your dinner guests.