How to make a roast dinner #1 | Roast Beef

– (groans pleasurably) Ah, it’s a food-gasm, oh my gosh. (orchestra fanfare) Sorry, just bear with me,
I’m just trying to see if you guys actually
want me to do this video. Okay. I put this Tweet out just a minute ago, and it seems, it seems
you guys wanna see this. (exhales intensely) I am extremely excited today to start a playlist I should have done years ago. Like why? We’re starting a mini playlist today, which’ll be the next few
weeks, homemade roast dinners. Look, I wanna get something
out of the way like right away. A roast dinner. I’m not a pro, as you know, at this. I just wanna try and inspire some of you guys to give it a go. But a roast dinner is
a very personal thing. But in this playlist, we’re gonna do beef, lamb, pork, chicken, and probably a veggie option as well, and then maybe do a bonus
video of bubble and squeak. U.K. people might be like,
“Yes, I know how to do this,” some of you are like, “Yes,
I now have the confidence “to do this,” and people around the world might kinda get what it is. But if you can imagine, here in the U.K., on a Sunday, typically, it’s
never a bad time for a roast, but lunchtime or dinnertime
we would have something like roast beef, lamb,
pork, chicken, whatever. And they normally come
with their own sauces. So today, we’re gonna start with roast beef baby. My favourite. Yep, we’re gonna do roast beef, Yorkshire puddings, which
is also the batter used in toad in a hole, gravy, homemade gravy, from the beef fat, mm mm mm, and our own homemade horseradish sauce. So, with there so much
going on in this recipe, we’re not gonna do side
things like roast potatoes, carrots, peas, and all that stuff, which is normally served. I’m probably gonna save that, if you’re watching this whole playlist, for the chicken video. So keep an eye out for that one. The beef we’re using
is a silver side joint, but things like brisket, fillet, even ribs and stuff like that, is all different ways to cook it, which of course you can research with ease on Google these days. But with all of them,
it’s really important, I know you just saw me
take it from the fridge, but it has actually
been left out for about half an hour, you wanna bring
it up to room temperature. Because when they sell
it in the supermarkets, it’s kinda like (grimaces), like that. You want it to kinda relax. And there’s more on
that a little bit later. Once you’ve taken it out of the packaging, it’s got the string on
it, don’t remove that, because when it cooks, it will
help it to hold its shape. Okay? Leave it on. This is quite a high-ridge tin, but you normally use a roasting tray. It’s all good either way, as
long as it’s got a ridge on it, ’cause fat and juices will come out of it. What I’ve got here is some vegetable oil, and I’m just brushing it all over. It’s almost like applying sun lotion. There’s tonnes of toppings
you can put on it, some people put mustards, and
pastes and things like that, but we’re gonna keep it simple, which is actually one
of my favourite things. Salt, this is some flaky salt. This is the smoked salt
that I always rave about. So we’re going with some of that. And I’m not being too shy with it. I’m really going all out. And then some fresh cracked
black pepper on top, now this really does
give it a nice difference on the crust, you can
caramelise that crust right up, as you’ll see later, and those peppers will just stick to it, really give it that little bit of cheeky flavour. I don’t know about you, but
that is a gorgeous sight. And believe it or not,
that is all the prep done. Alright Homer? This is easy isn’t it, right? So I’ve preheated an oven to 200 C, this is a fan, 220 if it’s a non-fan. Do do doo. A low middle shelf, I
like to play it safe. And I need to clean my oven, oh my gosh. It’s going in just for 20 minutes on that high temperature, just like when you’re cooking steak, right Homer? To seal the brownness around the edge. So you got all those
juices still in the middle, that kind of puts a sort of
force field around the outside. It’s too much to go into, and it’s a bit about experimentation as well, but depending on the size of the joint, it’s normally like every 500 grammes, which is,
(whimsical music) 17 1/2 ounces. So every 500 grammes slash 17 1/2 ounces, you actually add on the cooking time. There’s a table I’m gonna try and draw up, that I’ll do roughly here. And it also depends on how you want the meat cooked, as well. Whether you want it rare,
medium, or well-done. I love mine rare, but
Mrs. Barry and the kids love it well-done, so
that is what I’m doing. Basically, incinerating it. Oh the other thing, while it’s in my head, is when it cooks, you’ll get
a lovely crust on the top, but if it’s browning too quickly, you don’t want that, a
bit of foil on the top will help ease that off a little bit. But when it comes to pork, you’ll see that video, we’ll
make proper pork scratchin’s. Oh, mmm. I’m basically slowly trying
to make all of you British. I wanna see people all around the world messaging me on your
social media of choice, going, “I’m now an honorary
Brit, making a roast dinner.” If I’ve done my table
right, mine is a quite popular size of 1.5 kilos, silver side, it’s gonna take me one hour and
50 minutes for that to cook. And that doesn’t include
the time right now. So it’s gonna be warm. But whilst it’s in there doing its thing, you can start to get
your other things ready, like your veg prep, which I’ll show you in the chicken video, your
Yorkshire pudding batter. Let’s get that done. Alright, the 20 minutes is basically up. So I’ve just taken the temperature down to 160 C, so I’ve dropped
it by a full 40 degrees, one hour 50, so this thing
might not even need that, I’ll have to have a look at it, probably about an hour’s time I will, and then see if I need to cover it, but meanwhile, we’ve got
some stuff we can do. In the words of Forrest Gump,
beef and Yorkshire pudding “goes together like peas and carrots.” They’re so good. Depending on the size tin you use, you can make them enormous. Actually, a good few years
ago here on the channel, I made a curry inside a
larger Yorkshire pudding tin, just using a normal cake tin, oh my goodness, portion control. So what we can do for this is get the Yorkshire pudding batter ready, and then cook it whilst the beef is actually relaxing at the end. Yorkshire pudding batter is super simple. First you’ll need is three eggs. This is 100 grammes of plain flour. Then we’ll have a pinch of salt, and we’ve got some milk here, I’m gonna use half of it at first. Whisky whisk, you can use an
electric whisk if you want, but this gives you
something to do, doesn’t it? Just kinda wanna get
bubbles on the surface. Look, little bubbles, awesome. That’s the batter done. Leave it. Got me thinking, I know this playlist is gonna be really controversial, because like I said at the start, a roasting is such a personal thing. Everyone is gonna be like this, it’s literally burned into you, that like your mum or
your nan, or whatever, always makes the best roast. So I know people’ll be like, “It’s nice, but my nan makes it better.” I know, it’s the law, right? It’s roast law. Horseradish sauce. There it is. You can get this pretty much in every supermarket shop in the U.K., sometimes happens on a
Sunday, you made a beef roast, you’re like, “Oh my gosh,
where’s the horseradish?” And near pow, boom, you can get it (snaps fingers) like that. My only fear… (oven beeps) What the heck is that? Trying to do a video. My only fear, of course
British people can get it, but if you’re watching somewhere else, you might not be able to get it. So, for the first time ever, I’m gonna try and make
homemade horseradish sauce. So this, I had to pop
into a luxury supermarket this morning and get it,
is fresh horseradish. It’s from the mustard family. It does look a little bit
like ginger, in a way. I’ve now got around a tablespoon of freshly-grated horseradish. Like I said, this is pretty unusual. So you wouldn’t normally do this. Okay, so this is a pot of
whipping cream, or double cream, I’m using 100 mL of that. I guess, like I said,
I’ve never done this, you could just change the
quantity of the cream, maybe use creme fraiche,
something like that, sour cream? We’ll just whip it up. Alright, cool. I nearly flicked it on the lens. In fact, I might have done. ♪ Watch me whip ♪ ♪ Watch me cream cream ♪ So the horseradish, we’ll
get that in first of all. ♪ Do do do do doo. ♪ I have no idea what it’s gonna taste like. (laughs) Very sweet, with a little agh, little like, horseradishy twang. Wow, that is flavour. Feel like I’ve got a loaded set of keys, but this is a half teaspoon, whoa, my gosh, no it’s not. (laughs) I think it was about a half that went in. Hang on. Actually not too bad. (laughs) And we will, I’m not doing
this just ’cause the video, you will put sugar in anyway,
about quarter of a teaspoon. And then just keep twist, tweak it, twisting? Tweaking it. Put a teeny bit of salt. Smidgen of pepper. And let’s just give this
a good old beat around. But play around with this, you’ve got like over an hour. (whimsical music) Okay. Oh my gosh. That is insane. The texture is a little bit more creamy than I normally see, but
so maybe you could add maybe some oil in that, to loosen it up, but that is as fresh as you’ll get. Mmm. Yeah, so put it into like
a vessel of some kind, if you haven’t got a lid like this has, just use some cling film
over the top, to seal it in. Bob’s your uncle, Boston. Could be, not gonna rule it out. Stick it down there in it. Alright, so we’re about 20 minutes away from the beef being done,
which is a good time to start to get our tin
ready and warming up the oil, which is critical for
good Yorkshire puddings. So what I’ve got is some vegetable oil, and a tablespoon, you know, ish, going into each of the holes. (whimsical music) Time to get this oil hot. I’ll have a little sneak
peek at the beef, actually. Ah. Oh my gosh, that is looking great. The oven isn’t quite hot enough for how we want the Yorkshire puddings to go, but we can use that heat for the moment, whilst the beef finishes off,
just to start to warm it up. And we’ll actually crank it
up into the 200 degree area. Alright folks, it’s time. But before I take it
out, I’m putting the oven up to 200 degrees C
fan, 220 without a fan, to really get that oil for
the Yorkshire pudding hot. Let’s get the beef out. Ohhh. I am absolutely loving that colour, the caramelization on there,
the crust, oh my gosh. And this oil, the fat from the pan, we need to reserve a little bit of that. I’m gonna make my gravy
in this actual tray. Oh my gosh. I’m just lifting, ooh hoo hoo! It out, see the juices pour out? We’re now gonna rest the meat. So as it bakes in the
oven, all of the juices kinda get driven into
the centre of the meat. So by resting it for around
about 15 to 20 minutes, it kind of allows those juices to relax and find their ways all
around the rest of the joint. You get me? But you don’t leave it like that. You get tin foil. Now there was a tip by a
guy called Tom Kerridge on the TV the other day, and he said that you’re actually supposed to use the shiny side of foil, you
have a dull side and a shiny, the shiny side down, ’cause
it’s more reflective, so it keeps it warmer. I don’t know. Just kinda rest it on like that. Don’t completely cover it, because then you’ll
actually sweat the meat. It needs to breathe a little bit, this will still keep it warm, and leave it for 15 minutes. And the oven is now preheated
to 200, a.k.a. very hot. Let’s batter up. I’ve just taken our warmed
oil out of the oven. And you can sort of see
the movement in the oil. Right, if I go like that, look. It’s almost like water,
’cause it’s so hot. To make it a bit safer,
transfer your batter mixture to a jug, give it one extra little whip, see little bubbles on top again? Now this might look a bit weird, but you’re gonna pour it into the oil. You can see it almost frying right away. You have to kinda guess
how much batter you’ve got, because you wanna evenly do it. (whimsical music) And that’s just about done
it, with a little bit left. So, this goes in the oven. Alright, in that goes. 20 minutes, remember, you could use a much bigger tin if you
wanted, but they should boom. I probably shoulda used a
roasting tin, to be honest. You see all these little
bits where the beef was sat, that’s actually quite
naughty, and full of flavour. And there’s around about a tablespoon of the natural fat from
the beef in there anyway. So we’re gonna warm this
up on our hob, okay? If you can’t do this step, do your best to scrape it all out of that, and you can do this in the microwave effectively. But I am gonna put an onion in it, so if you’re doing the microwave step, quickly fry an onion up,
and then stick it in. Need to slice an onion in a hurry? There’s a gadget for that. (laughs) What the heck? Ugh. What’s going on? I said I wanted to make
my own version of this, that would be better
quality, and a lot of people that reached out recently
when I suggested that. Yeah, my blades keep bending on this one. Anyhow, look. This pan is cooled down a little bit now. I’m gonna get both of these hob sections on, to warm it up. So we’re gonna take our onion, and fry it on here. You can actually, if you
want the onion in the gravy, you could fry the onion separately, ’cause we will sieve this out. This is gonna add extra flavour, you could chop garlic in, we’re just like getting all those bits of pepper as well there, it’ll warm up, it’ll coat the
pan, and scrape it all up. So good. You can get really fancy here. Some people add wine, tomato puree, Worcestershire sauce, really
tweak it to your liking. I’m just gonna keep mine nice and simple, but we need to thicken
this up a little bit. This is a tablespoon of flour. Just get that in there. That’s gonna cook the flour, ’cause believe it or not,
flour does need to be cooked. Took me a long time to work that out. So now I’m getting my water. Now this is 400 millileters of water. Or you could just get 400 mL of stock. But what I like to do
is to get a stock cube, this is a beef one, and
I’ll just stir this through. Just carefully. And that is gonna simmer and bubble into one of the most
gorgeous gravies ever. It might not look that
great at the moment, but it’s flavor-packed. There we go, folks. In amongst it. So that’s all I’m doing. It’s simmering away,
and I’m just stirring it from time to time, just pushing it around, scraping it up, but what I’ve got here is a jug and a sieve. It’s time, once you’ve warmed it, just to pour it through. Carefully, this is dangerous, by the way. Pour it through, all the liquid in there, you can see it’s collecting
the onions in the sieve. You can re-use those. We’re just getting rid of any
of those nasty gubbin bits from the pan earlier. Why are you my best mate
all of a sudden, huh? Oh hello, Yorkshire puddings. Check that out. Oh my gosh. I love this one, this
is a really weird shape. What’s going on there? But you kinda want it like that, nice big hole in the middle. Brilliant. This is the meat that’s been rested. And you can hopefully see, there’s still some heat coming off it. It’s still warm, but it’s rested. (lips smack) Nice and juicy. Now of course, it’s still gonna be juicy, but I don’t wanna slice it on a pan, you know, carve it up when
there’s ridges like that, so I put it on a board. Carving fork, just to hold it in place. Somewhere about the middle. See that? Oh yes. Oh, there’s a teeny bit
of pink in it, as well. So you just take nice slices out of it, oh my gosh. (groans pleasurably) Only need to take a few like that for now. Oh, so good. I mean, look at that crust. That is awesome. It’s not completely well-done, either, because I took it down from
a fan oven to a normal oven. So I probably should have
given it a teeny bit longer, but hey, I ain’t complaining,
I prefer it like this. This is what I like, though. Just those peppercorns, and the salt, with the caramelization on the top. You’re not getting a load
of that on the slices, you’re just gonna get a little edge of it on that flavour, when you bite into it. But boy, will it be good. The beef, the homemade horseradish, I say, is a little bit
extreme, but I had to try it, and of course, remember this? We made our mousse and served it in this. It’s a gravy vessel. Yeah, so that’s a cow gravy boat. Our gravy’s in there. I’m not gonna eat this, we’re
gonna save it for dinner, but you can actually
make pretty cool canapes, if you grab the Yorkshire pudding, stick a slice of beef in there, dollop of horseradish in there, and a little bit of gravy, from the cow. (laughs) In it goes. I’m gonna eat this right now. And you’re gonna watch me. Alright, the gravy might spill out. But I’m just gonna go all-in. (groans pleasurably) Mmm, mmm, mmm. Ah, it’s a food-gasm, oh my gosh. Mmm. That has knocked me for six. But I really hope that this
video has inspired you, that it’s not too intimidating, it’s just about structuring things. The next one I might do on the playlist is actually gonna be the chicken, so I’ll show you roast
potatoes, and that as well. But wherever you are in the world, I hope this has inspired
you to give it a go, or learn a bit more about it. And if you do try it, please, like show me your photos
on any social media. I love seeing that. And yeah, have a Barry-thon, and check out the rest of
this playlist as we grow it. Ta-da. I don’t care that I haven’t
even turned the camera off. (groans pleasurably) ♪ Check your level, playa ♪ ♪ No matter what your style,
the kitchen’s for me ♪ ♪ Sideburns, moustache,
goatee, maybe all three ♪ Bear in mind, you’ve
got like raw food hands, so think about it before
turning your camera off. Whoops.

About the author


  1. Hi Barry. Quick tip for you: try putting a thick baking tray under the Yorkshire pudding tray when heating the oil. Take both of them out together once the oil is hot. It will help to keep the oil hotter when you take it out of the oven to pour in the batter mix as the heat is retained longer by the thick tray below. Also as the puddings rise they push out some of the oil from the (don't what the right word is. Dimples?) and this can spill. The bottom tray will help catch this and stop it dripping to the bottom of the oven. One less job for Mr Muscle.

  2. My easy way to remember Yorkshire pudding batter is:
    1 egg (because you can't split an egg)
    1/2 a pint of milk (250 ml)
    1/4 pound of flour, i.e. 4 ounces (100g)

    Yours is more eggy and less milky – I wonder what that does to the end result.

  3. You seem to keep a lot of food for later (fair enough, gotta feed the family, am i right?)

    How do you go about storing, and perhaps reheating said food? Any tips you could pass on in that area?

    Keep up the videos!

  4. So here in the US, we do something that I like to call "removing the string" before serving. Might want to give it a try sometime. It will TOTALLY blow your mind. LOL.

  5. i cant wait to see how you do your roasts, i personally think my recipe is the best in the world. ill happily give it to you if you wanna try it 🙂

  6. I didn't realized people made such a big deal about roasts, I make a roast all the time and it's just a normal dinner for me something I grew up with in the US lmao.

  7. Canadian here – I fell in love with Yorkshire puddings the first time I had one. Love them, and roast dinners are the best! Looking forward to the chicken and pork videos!

  8. I shed a tear everytime i have to cook a nice piece of beef or lamb to more than a medium, My mum refuses to even entertain eating beef or lamb if there's even a shred of pink inside because "It's still got blood in it so it's not cooked"

  9. I HAVE BEEN WAITING FOR THIS PLAYLIST FOR SO LONG. Please do a side dishes video as well! I would love to see it!!!

  10. It is such a shame to leave out the yummy gooey onions! When the gravy is done, I pour the whole tray-content into a blender and whiz it into a smooth gravy.
    But everybody has their own way of doing these classic dishes, just as Barry say. I am looking forward to more yummy roast dinner videos!!
    Thank you for a great video and an amazing channel!!!

  11. I'm watching this and i think my sis decided on roast beef for dinner today! haha
    for gravy i think mom used cornflour not normal flour …

  12. I've been an honorary brit since i was born – my parents were enjoying homemade beef roast with Yorkshire pudding before I was born in the 80s! It was astounding to me when I was young that other families didn't know the joy of patiently watching the carving and giving puppy eyes for the best crust parts before going to the table. The aroma in the house was so inviting. We made popovers from the Yorkshire recipe just to have a taste on Sunday brunch if we weren't having a roast dinner (our family's tradition, too!). I haven't had a proper roast since my mom passed in 2016 and I've been too fearful that I would remember her recipe flavors and how mine wouldn't stack up. I have the tendency to make something, it tastes great but not exactly as I remember, and get bummed.

    However, with your enthusiasm and openness for me to try my hand at it (and maybe make a rub inspired by my mom's), I will definitely have to roast some beef soon!

  13. A tip for those forced to eat leathery overcooked beef – cook it rare or medium rare slice portions for those who want well done and cook those portions further until suitably cremated/dry/tasteless. Joking aside this is exactly what happens in most restaurants that do carvery style service. I remember one Christmas most of the family being at in laws that year my mum opted for Chateaubriand instead of turkey and had to be talked into cooking it medium. If you are going to overcook it, it is a complete waste of money buying expensive cuts.

  14. I made a roast and made a gravy how you did in this video and my 3 year old daughter who is an extremely picky eater ate everything. So thank you for the awesome recipe. 😁

  15. Making this right now…ran into a problem…the butcher (at the grocery store didnt know what cut of meat you were using…so i dont know if it will turn out the same. I think he told me to get bottom round…i will take pics and share once its done.

  16. I live in the South in the US and Roast dinners are something that most of us grew up with. So excited for this series and getting some great ideas! Thanks so much. God Bless!😁

  17. It's the same here in Louisiana with gumbo. Everyone believes their gumbo is the best gumbo. And, they are all correct. 🙂

    Thank you for doing this. I love roasted meals!

  18. After watching the chicken dinner Video I had to rewatch this to see you eat the string 😂 how could you not see that 😂 all though I did miss it first time around

  19. In the US you can find grated horseradish in jars at most supermarkets. I mix mine about half and half with sour cream and maybe some chopped parsley for color.

  20. Thank you so much for doing these videos! My grandmother came to the states from england when she met my grandfather and was a fabulous cook! She never wrote down her recipes and didnt measure just did it by eye. Sadly she was diagnosed with alzheimer's and her cooking secrets were lost forever. I've always wanted to make yorkshire pudding and gravy, now im going to make it and share some with my mom. Hopefully its reminds her of when she was little and granny would be cooking away in the kitchen. ❤❤

  21. This video inspired me to make a roast for the first time in a long while, and I decided to try making Yorkshire pudding! I'm American so I've never had it before or even seen it cooked before this video, so it was a fun little experiment, but they didn't rise as nice as yours, and they were fairly dense. Are they supposed to taste egg-y?

    I did, however, make an amazing tray of roast veggies that I honestly tore into more than the roast, though my family thought the roast was fantastic. I roasted some sliced carrots, whole mushrooms, whole baby potatoes, and a quartered and broken apart onion. We had snow the day after I'd watched this video so it was perfect for it.

  22. I’ve heard about “Sunday Roasts” so many times & have always wanted to try making Yorkshire Puddings as well. You’ve given me the courage to give it a go myself! Thanks Barry! Fingers crossed!

  23. I'm so glad you made a home made horse radish sauce even though here in the states yes we have it I rather make it myself and put my own touches on it so thanks Barry that is very helpful and much appreciated. That all looks absolutely mouth watering amazing deliriousness shove that in my mouth yum food!

  24. Barry, you gave me mouth orgasms when you stuck the roast into the pudding and added horseradish and gravy. Good lord, take me to flavor town!

  25. Oh man I need this in my life 😍. I made my own cranberry sauce at Christmas it’s nicer making your own sauces. Stunning video.

  26. My dads teaching me his way of roast dinners and I’m so excited to put your tips and tricks together with my dads tips as well

  27. When making the Yorkshire pud batter you said “Some milk” how much milk is that, I know it’s easy to find out but helping out the people here

  28. My sister and I hosted a roast beef dinner with friends this past Saturday. It was just going to be the meat and veg (cauliflower – steamed, and mashed potatoes) as sides, but our aunt brought over eggs to make Yorkshire puddings with. I couldn't say no to her request. I made them from scratch for the first time ever and they were glorious.

  29. As a chef you're pretty good but I think your side job ought to be comedy. In the US we have horseradish sauce at most supermarkets by the good old American hot dogs

  30. Tried this tonight, and I can't tell if it was an inferior cut of meat or what, but it came out so dry, and I was going for rare. Probably going to stick with the slow cooker and onion soup mix next time

  31. Not that we are a bit tight in Yorkshire but you get a less claggy pudding using 1 egg, flour and water. They rise like buggery in a gas oven but not so good in a fan oven.

    Also use a bit of cooking water from your veggies for the gravy for extra flavour.

  32. In Romania we have horseradish sauce, but it is more like a horseradish puré with a little bit of water, salt and sugar. Recently I have also seen horseradish sauce with cream, but I'll stick to the classic.

  33. my mom was italian raised in british colony in africa…so there was tea time, curry, roast, and all that….pasta, lasagna…etc…only thing i hated was corn beef and rice…BLAH..

  34. Your beefs so over cooked it looks like pork…..try sous vide at 129 degrees for 24 hours…dedication and love is what you need.

  35. Don't worry about most of northern Europe, Barry! Horseradish is a staple in Swedish cuisine. In fact, my home town used to be famous for its horseradish farms ^ ^

  36. Nice video but the cooking times & temps for the beef are way off, I followed your guide for 'medium' precisely, but it ended up beyond well done… super tough… shame

  37. My family actually hates store-bought horseradish sauce. We typically buy "prepared horseradish"(basically just a jar of ground horseradish) and mix with sour cream. So good!

  38. Just made a roast this afternoon with inspiration from this and the chicken vid. Great channel found it about 2 weeks ago and must have watched 40hrs of vids so far. Will also try to do some of your recipe in the outdoors bushcraft style as well.

  39. Omg that looks so good I would love a bite. I’m so glad that I finally found your channel . I have been watching the videos to catch up with the last 3 or 4 years 😂😂

  40. Dad used to grow horseradish. It is near impossible to kill, as well.

    We used mayo as the base, a thick grate of horseradish, and a tiny bit of sugar. Dad and I liked our horseradish to clear the sinuses as well as taste good. 😉

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