Ep 36: Wagyu Roast Beef With Homestyle Gravy - Easter Feast - Kamado Joe Classic 2.
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- Опубликовано: 6 сен 2024
- Need some holiday inspiration? This roast beef with homestyle gravy is sure to impress the family and friends. Pair this with roasted veg and all your favourite sides and you can’t go wrong!
Ingredients used here:
Wagyu Topside of Beef, 1.45kg
Seasoning blend: equal parts salt, pepper and rosemary, freshly chopped.
For the trivet:
Amounts don’t really matter. Celery, onion, carrot…. Fennel can be nice as well 😊 Chop them large!
For the gravy (ish amounts!)
• 2tb all purpose flour
• Olive oil and butter for browning
• ¼ - ½ cup red wine, full bodied
• 250ml chicken or beef stock
• 150-200ml water
• Tsp Dijon (a smaller amount of hot English works well too)
• 1-2 tbs of tomato paste or ketchup
• Splash of soy
• Salt and pepper to taste (add after you’ve brought it all together. Check the seasoning first!)
• Brown sugar to taste
• Optionally add some cheeky port!
• Resting juices
• Swirl in an irresponsible amount of butter to finish (Come on. It’s Easter!)
Looks absolutely delicious...
Nicely done...
👍🏼❤️
Perfect timing Geoff, just pulled out a slightly smaller piece from the freezer this arvo and let it thaw. Looks amazing, and def needs the dollop of tomato sauce for that sweetness and bit of tang as per Paul Kelly in ‘how to make gravy’
Excellent! Happy days Andrew! Have a great Easter :)
Lovely work as always. Happy Easter to you all
Same to you Lee!
Great presentation looked awesome 👍👍
Cheers! Turned out great! Leftover sandwiches weren’t bad either. 😂
Wow! Looks fab. Thanks for taking us through the gravy making process. I always learn something new from your videos.
You’re very welcome. Glad you enjoyed it :)
This has to be one of the most under rated channels on youtube. Even with the heckling from the wife and children😄.
I agree. Do you know how hard it is to be a pro with these clowns?? 😂😂
Bloody awesome, do you have to cover the Beef with alfoil when it's resting?
Nah not at all. Covering it will keep the temperature rising and no need because it’s a big hunk of beef. Will still be warm sitting out for an hour or more. Serve as soon as you slice it though. 👍🏼
Definitely will give this a go some time, have been looking for a good roast beef komado recipt. Just so I have a rough idea of how long this takes - how long was the roast in the Komado, at what Komado temp and to what internal temp? Yeah I know I can sit through the vid and find out but would be good to know that in the recipe/process description so we know what we're getting into - thanks!
Cook time is around 90 minutes. And yes - watch the video for the rest! 😂👍🏼👏
@@GeoffTheChefOfficial Awesome - 90 mins is a little less than I was expecting!
What's your thoughts on adding Vegemite to the mix in the gravy instead of the salt?
Ha … my grandmother used to do that.
Certainly adds a savoury note. Works similarly to soy. 👍🏼
Wow..
I'm living in the past.
I enjoy your content, keep up the good work.
@@timmellross7463 Thanks Tim! 👍🏼👊🏼
Any chance of a Thai beef salad tutorial?
@@timmellross7463 I made one with the leftovers! Not a bad idea that :) We have an ANZAC day special in a few days….