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0:00:20 > 0:00:22- Some say beef is the chief.
0:00:22 > 0:00:24- In this programme, I focus on beef.
0:00:25 > 0:00:26- Welcome to Cegin Bryn.
0:00:30 > 0:00:34- In my opinion, Wales produces - the best beef in the world.
0:00:37 > 0:00:39- Welsh Blacks are special animals.
0:00:40 > 0:00:45- There are many cuts of beef and - it's always a pleasure to cook them.
0:00:49 > 0:00:51- I enjoy cooking and eating beef.
0:00:51 > 0:00:54- Keep it simple - and the flavour comes through.
0:00:55 > 0:00:59- You can taste the land in it. - That's why I love beef.
0:01:01 > 0:01:05- In this programme, - we see Welsh Blacks at their best.
0:01:05 > 0:01:09- I'll cook three different recipes - - tongue, roast rib of beef...
0:01:10 > 0:01:14- ..and a dish which needs no cooking, - steak tartare.
0:01:22 > 0:01:27- Steak Tartare
0:01:27 > 0:01:30- The first recipe is steak tartare.
0:01:30 > 0:01:34- There's no cooking involved. - The meat is eaten raw.
0:01:34 > 0:01:38- The secret of this recipe - is the quality of the meat.
0:01:38 > 0:01:41- First, create a relish - to go with the meat.
0:01:41 > 0:01:44- First, a little bit of ketchup.
0:01:48 > 0:01:50- Next, some Dijon mustard...
0:01:51 > 0:01:54- ..and three or four drops - of Tabasco sauce.
0:01:55 > 0:01:57- Olive oil.
0:01:59 > 0:02:03- Worcester Sauce. - Two or three dashes.
0:02:05 > 0:02:08- A pinch of salt.
0:02:08 > 0:02:11- Some black pepper.
0:02:13 > 0:02:16- Finally, finely chop a shallot...
0:02:16 > 0:02:18- ..and add it to the mixture.
0:02:21 > 0:02:24- The shallot is strong. - I'm close to tears!
0:02:25 > 0:02:27- Mix thoroughly.
0:02:28 > 0:02:32- This sauce will bind the raw meat.
0:02:33 > 0:02:37- Allow it to rest - and let the flavours come together.
0:02:39 > 0:02:42- This is - a really good piece of sirloin.
0:02:44 > 0:02:46- Can you see the fat in the meat?
0:02:46 > 0:02:49- Next, finely chop the gherkins.
0:02:51 > 0:02:54- Do the same thing with the capers.
0:02:59 > 0:03:01- Chop the parsley.
0:03:03 > 0:03:04- The final step.
0:03:05 > 0:03:08- Chop the meat.
0:03:10 > 0:03:11- I'll remove all the fat.
0:03:16 > 0:03:17- Cut it into thin strips.
0:03:27 > 0:03:28- Cut it as finely as you can.
0:03:31 > 0:03:35- Steak tartare - is the sushi of the meat world.
0:03:38 > 0:03:42- If the meat lacks quality - or the sauce isn't strong enough...
0:03:43 > 0:03:46- ..it's pointless to prepare this.
0:03:48 > 0:03:53- Add two or three spoonfuls - of the sauce and mix thoroughly.
0:03:58 > 0:04:00- It's ready to be served.
0:04:08 > 0:04:09- In my restaurant...
0:04:10 > 0:04:12- ..we serve steak tartare...
0:04:15 > 0:04:16- ..with an egg yolk.
0:04:21 > 0:04:23- Sprinkle salt on the egg yolk.
0:04:24 > 0:04:25- It's ready.
0:04:34 > 0:04:36- It's tasting time.
0:04:39 > 0:04:42- I like to mix the egg yolk - into the meat.
0:04:42 > 0:04:45- If you don't add the egg yolk, - it doesn't matter.
0:04:45 > 0:04:47- It adds a different flavour.
0:04:51 > 0:04:52- It's strong and rich.
0:04:57 > 0:04:58- Mm!
0:05:00 > 0:05:01- It tastes wonderful.
0:05:01 > 0:05:05- The high quality of the meat - is the star of this recipe.
0:05:25 > 0:05:30- Bini Jones keeps Welsh Black cattle - on Ty Isaf farm, Llan Ffestiniog.
0:05:30 > 0:05:32- In the summer...
0:05:33 > 0:05:36- ..the cattle is moved - from the uplands to rich pastures.
0:05:43 > 0:05:45- Bini, this programme is about beef.
0:05:46 > 0:05:50- You keep the best breed - of beef cow in the world.
0:05:50 > 0:05:53- Why do you keep Welsh Blacks?
0:05:54 > 0:05:58- They're a breed which is used to - life on the mountains of Wales.
0:05:59 > 0:06:01- They've been here for centuries.
0:06:01 > 0:06:04- They've totally adapted - to this life.
0:06:07 > 0:06:10- They live cheaply and healthily.
0:06:11 > 0:06:15- They gain weight - when they're matured properly.
0:06:16 > 0:06:18- Why does their meat taste so good?
0:06:19 > 0:06:22- They graze on the rough heathland.
0:06:24 > 0:06:26- They eat flowers.
0:06:26 > 0:06:27- They eat everything!
0:06:28 > 0:06:31- Yes, and they get - plenty of exercise.
0:06:32 > 0:06:35- That's why the fat - marbles through the meat.
0:06:36 > 0:06:40- I hang it for four and a half weeks - with Gwyn, in Denbigh.
0:06:40 > 0:06:42- Hanging is important to me.
0:06:42 > 0:06:44- Hanging is important for flavour.
0:06:45 > 0:06:46- It dries out the meat.
0:06:57 > 0:07:00- Tell me about your system - of selling beef.
0:07:00 > 0:07:04- We sell directly from the farm - to the customer.
0:07:05 > 0:07:07- You cut out the middleman.
0:07:07 > 0:07:09- You cut out the middleman.- - Yes.
0:07:09 > 0:07:13- Does the customer choose - which cuts are in their box?
0:07:14 > 0:07:15- How does it work?
0:07:17 > 0:07:22- A large bullock like that one - at the back will give us 15 boxes.
0:07:25 > 0:07:28- September is the time of year - we sell our beef.
0:07:28 > 0:07:31- The cattle has had its third summer.
0:07:32 > 0:07:34- Every cut is included in the box.
0:07:35 > 0:07:39- You get a cut of every part - of the animal in the box? I see.
0:07:39 > 0:07:42- Yes, it's all butchered - and labelled.
0:07:43 > 0:07:48- It's a pleasure to have - positive feedback about our produce.
0:07:48 > 0:07:51- When people tell us - they were wowed by our beef...
0:07:52 > 0:07:54- ..it makes it worthwhile.
0:07:54 > 0:07:56- It's the best feeling in the world.
0:07:58 > 0:08:02- I trudge through mud in my wellies - come rain or shine...
0:08:02 > 0:08:05- ..and praise makes it worthwhile.
0:08:05 > 0:08:08- It's nice that people - still keep Welsh Blacks.
0:08:09 > 0:08:12- I believe this is the best - breed of beef in the world.
0:08:12 > 0:08:14- There's no doubt about it.
0:08:14 > 0:08:16- There's no doubt about it.- - Thank you.
0:08:16 > 0:08:17- Can I buy a box?
0:08:17 > 0:08:19- Can I buy a box?- - You can go on the list.
0:08:19 > 0:08:21- The list? Can't I jump the list?
0:08:26 > 0:08:30- The Pengwern pub in Llan Ffestiniog - is run by the community.
0:08:32 > 0:08:36- They want to offer food there, - so Bini asked me for some tips.
0:08:37 > 0:08:41- I'll cook steak with wild mushrooms - on the barbecue.
0:08:42 > 0:08:44- Bini, who's here to help us cook?
0:08:44 > 0:08:46- Bini, who's here to help us cook?- - Hugh and Ed.
0:08:47 > 0:08:48- Hugh is your husband.
0:08:48 > 0:08:49- Hugh is your husband.- - On a good day!
0:08:51 > 0:08:53- They're members of the pub team.
0:08:56 > 0:08:59- Ed works there as the manager...
0:08:59 > 0:09:02- ..and Hugh is involved - with community cooking.
0:09:02 > 0:09:06- Hugh and his crew - get together to cook.
0:09:09 > 0:09:12- I hope you can use this in the pub.
0:09:12 > 0:09:14- Thank you. That's great.
0:09:15 > 0:09:17- First, you need good produce.
0:09:17 > 0:09:19- That's important.
0:09:19 > 0:09:22- These are - Welsh Black sirloin steaks.
0:09:22 > 0:09:24- Salt and pepper.
0:09:25 > 0:09:30- As we're cooking on the barbecue, - drizzle oil on the meat...
0:09:30 > 0:09:31- ..then rub it in.
0:09:33 > 0:09:36- That's the sizzling sound - you need to hear.
0:09:36 > 0:09:40- That shows - it started cooking immediately.
0:09:40 > 0:09:43- These take - three to four minutes to cook.
0:09:43 > 0:09:47- It's really important - that you let the meat relax.
0:09:47 > 0:09:50- It's as important - as hanging the meat.
0:09:50 > 0:09:53- When you've cooked it, - let the meat relax.
0:09:53 > 0:09:58- Cook it for six minutes - and let it relax for six minutes.
0:09:59 > 0:10:04- I'll put a pan on the barbecue, - ready to cook the mushrooms.
0:10:04 > 0:10:06- Oil.
0:10:07 > 0:10:09- It sizzles immediately.
0:10:09 > 0:10:11- Add some garlic.
0:10:13 > 0:10:17- It needs colour, so chop - some parsley for me please, Hugh.
0:10:18 > 0:10:21- Not too fine. - I need it roughly chopped.
0:10:26 > 0:10:31- To create a sauce for the steak, - add a little bit of butter.
0:10:35 > 0:10:36- This is the sauce.
0:10:38 > 0:10:41- Add the juices from the meat.
0:10:44 > 0:10:46- Cut the meat.
0:10:47 > 0:10:49- The finishing touches.
0:10:54 > 0:10:56- It's wonderful.
0:10:57 > 0:10:59- The meat is good.
0:11:00 > 0:11:02- The flavour is good.
0:11:07 > 0:11:10- This is one of the best steaks - I've ever had.
0:11:10 > 0:11:14- The flavour comes through the meat - wonderfully well.
0:11:14 > 0:11:17- Please can I jump the queue? Please?
0:11:18 > 0:11:19- OK.
0:11:26 > 0:11:27- .
0:11:32 > 0:11:32- Subtitles
0:11:32 > 0:11:34- Subtitles- - Subtitles
0:11:57 > 0:12:01- Dafydd Povey - runs this butcher's shop in Chwilog.
0:12:03 > 0:12:07- Dafydd specializes - in traditional butchering methods.
0:12:09 > 0:12:13- Dafydd, we're in the kitchen - behind your shop.
0:12:13 > 0:12:17- You're famous - for cooking old-fashioned recipes.
0:12:17 > 0:12:21- I'm interested in - your pressed tongue recipe.
0:12:21 > 0:12:22- How do you cook it?
0:12:22 > 0:12:27- The most important part of it is - the brine mix we use for pickling.
0:12:29 > 0:12:30- You pickle the tongue?
0:12:30 > 0:12:35- Yes, in water, salt, spices - and a little bit of sugar.
0:12:35 > 0:12:37- It's a really old recipe.
0:12:37 > 0:12:42- The tongue is pickled for ten days, - then we rinse it...
0:12:43 > 0:12:46- ..and put it in a pressure cooker.
0:12:48 > 0:12:49- This one's cooked.
0:12:49 > 0:12:52- The pressure's gone down, - so it's safe.
0:12:55 > 0:12:56- Transfer it.
0:13:02 > 0:13:03- Place it in cold water.
0:13:03 > 0:13:05- Place it in cold water.- - That makes it easier to peel.
0:13:05 > 0:13:07- Yes. Much easier.
0:13:10 > 0:13:11- Remove the skin.
0:13:13 > 0:13:14- Straight in?
0:13:14 > 0:13:16- Straight in?- - Yes. Into the press.
0:13:18 > 0:13:19- I put one and a half in here.
0:13:21 > 0:13:23- Measure it roughly.
0:13:27 > 0:13:31- You must work quickly - to keep the heat in the tongue.
0:13:35 > 0:13:36- Pour some liquid in here.
0:13:41 > 0:13:44- The tongue is in there - and so is the gelatine stock.
0:13:45 > 0:13:46- What's next?
0:13:47 > 0:13:49- The next step is to put the lid on.
0:13:49 > 0:13:51- Move it onto the actual press.
0:13:54 > 0:13:55- That looks old.
0:13:55 > 0:13:57- That looks old.- - It is old.
0:13:57 > 0:13:59- It's simple but efficient.
0:13:59 > 0:14:03- Let the tongue cool - for around 20 minutes...
0:14:03 > 0:14:07- ..then put it in the fridge - and leave it overnight.
0:14:11 > 0:14:12- Where did you learn these recipes?
0:14:12 > 0:14:14- Where did you learn these recipes?- - My father taught me.
0:14:15 > 0:14:20- I did my apprenticeship with him and - I learned everything about butchery.
0:14:26 > 0:14:29- This is the tongue - and it looks magnificent.
0:14:30 > 0:14:33- It's important to slice it thinly.
0:14:33 > 0:14:37- Yes, it must be thinly sliced - because it's tender and tasty.
0:14:38 > 0:14:39- It melts in your mouth.
0:14:41 > 0:14:42- May I taste it?
0:14:42 > 0:14:44- May I taste it?- - Yes, of course.
0:14:44 > 0:14:46- Thank you.
0:14:46 > 0:14:47- The colour's great.
0:14:48 > 0:14:51- Yes. You can see - it's been properly salted.
0:14:51 > 0:14:53- Yes.
0:14:53 > 0:14:55- The brine draws out that colour.
0:14:56 > 0:14:57- What's the recipe?
0:14:58 > 0:15:02- Water, salt, sugar - and some added, secret ingredients.
0:15:02 > 0:15:04- You can't share the secret with me?
0:15:04 > 0:15:07- You can't share the secret with me?- - No. It was my father's recipe.
0:15:07 > 0:15:09- I wrote it down - and put it in the safe.
0:15:10 > 0:15:11- It's in the safe?
0:15:12 > 0:15:14- The flavours are fantastic.
0:15:15 > 0:15:16- Can I have another slice?
0:15:16 > 0:15:17- Can I have another slice?- - Yes, of course.
0:15:25 > 0:15:30- Ox Tongue Salad With Crispy Capers
0:15:30 > 0:15:34- This is my ox tongue salad - with crispy capers recipe.
0:15:35 > 0:15:39- We know how Dafydd prepares tongue - in his butcher's shop...
0:15:39 > 0:15:42- ..but my method is different.
0:15:43 > 0:15:47- First, wash the tongue - in cold water.
0:15:49 > 0:15:53- Next, place the tongue - in a large pan of cold water.
0:15:53 > 0:15:57- It's important to start - cooking the tongue in cold water.
0:15:58 > 0:16:02- I'll cook it with vegetables - and I'll start by peeling a carrot.
0:16:08 > 0:16:11- The tongue will simmer - for three hours...
0:16:11 > 0:16:15- ..so it's important - to add flavour to the water.
0:16:18 > 0:16:23- I'm going to add a carrot, an onion - and a stick of celery.
0:16:25 > 0:16:27- Keep them in large pieces.
0:16:27 > 0:16:32- They'll cook for three hours - and you don't want them to break up.
0:16:33 > 0:16:37- The vegetables are in, - so add peppercorns and some salt.
0:16:38 > 0:16:40- Next, one star anise.
0:16:43 > 0:16:44- A few sprigs of thyme.
0:16:45 > 0:16:50- The water has come to the boil, - so I'll turn down the heat...
0:16:50 > 0:16:53- ..and let it simmer for three hours.
0:16:53 > 0:16:55- Cover the pan.
0:16:55 > 0:16:58- There's plenty of time - for a cup of tea...
0:16:58 > 0:17:00- ..or two!
0:17:04 > 0:17:05- The tongue is ready.
0:17:06 > 0:17:08- It's nice and tender.
0:17:08 > 0:17:12- The next step is to peel the tongue - while it's still warm.
0:17:12 > 0:17:16- It may not look pretty - but it tastes amazing.
0:17:20 > 0:17:23- Trim off the gristle - at the base of the tongue.
0:17:25 > 0:17:27- Chill the tongue for an hour.
0:17:28 > 0:17:30- A cold tongue is easier to slice.
0:17:31 > 0:17:32- Next, the salad.
0:17:33 > 0:17:36- This salad cuts through - the strong flavour of the tongue.
0:17:40 > 0:17:42- Thinly slice the shallots.
0:17:43 > 0:17:45- Add salt and lemon juice.
0:17:47 > 0:17:51- Carefully deep fry the capers - for ten seconds.
0:17:52 > 0:17:53- They open like flowers.
0:17:56 > 0:18:00- The tongue is tender but - it's important to slice it thinly.
0:18:02 > 0:18:07- As you can see, it isn't as red - as the tongue prepared by Dafydd...
0:18:07 > 0:18:12- ..but I plan to adopt Dafydd's - technique in my restaurant...
0:18:13 > 0:18:15- ..from next week onwards.
0:18:17 > 0:18:20- You learn something new every day.
0:18:21 > 0:18:25- Put it on the plate - and drizzle it with olive oil.
0:18:27 > 0:18:32- Finally, add a handful of cress to - give it colour and a peppery taste.
0:18:42 > 0:18:44- You must try this recipe at home.
0:18:45 > 0:18:48- Tongue may not look beautiful - but it tastes lovely.
0:18:49 > 0:18:54- The tongue and this salad - are the perfect combination.
0:18:54 > 0:18:58- It's old-fashioned - but it's also really tasty.
0:18:58 > 0:19:02- Roast Rib Of Beef
0:19:03 > 0:19:06- Personally, I think rib - is the best cut of beef.
0:19:07 > 0:19:09- Heat the pan over a high heat.
0:19:10 > 0:19:12- Season the meat.
0:19:16 > 0:19:19- Put some vegetable oil in the pan.
0:19:23 > 0:19:25- In goes the meat.
0:19:26 > 0:19:28- It's important to get that sizzle.
0:19:31 > 0:19:34- We're roasting it, not boiling it!
0:19:34 > 0:19:36- Seal the meat for two minutes...
0:19:37 > 0:19:41- ..then turn it over and - do the same thing on the other side.
0:19:42 > 0:19:45- Transfer the meat to a roasting tin.
0:19:49 > 0:19:52- Roast it for ten minutes - at 180 degrees.
0:20:02 > 0:20:06- While the meat cooks, - I'll prepare a Bearnaise sauce.
0:20:06 > 0:20:09- Start by reducing - white wine vinegar...
0:20:12 > 0:20:14- ..one bay leaf...
0:20:17 > 0:20:19- ..a few sprigs of thyme...
0:20:20 > 0:20:23- ..and some crushed - black peppercorns.
0:20:24 > 0:20:29- Add the reduced vinegar to egg yolks - and butter to create a Bearnaise.
0:20:37 > 0:20:39- The meat has had ten minutes.
0:20:40 > 0:20:42- I hope it's ready. It smells great.
0:20:43 > 0:20:44- It's ready.
0:20:47 > 0:20:49- A top quality roast rib of beef.
0:20:50 > 0:20:53- It's had ten minutes, - so it should be medium-rare.
0:20:55 > 0:20:58- The reduced vinegar - is now at room temperature.
0:21:01 > 0:21:03- I've melted some salted butter.
0:21:03 > 0:21:08- The butter and the vinegar - must be at the same temperature.
0:21:09 > 0:21:11- You need good, fresh eggs for this.
0:21:12 > 0:21:14- We'll only use the yolks.
0:21:14 > 0:21:17- We need five yolks for this recipe.
0:21:20 > 0:21:23- I'll cook the yolks - above a pan of hot water.
0:21:23 > 0:21:25- The water mustn't touch the bowl.
0:21:26 > 0:21:30- Add the reduced vinegar, - which is at room temperature.
0:21:32 > 0:21:35- You need some elbow grease for this.
0:21:35 > 0:21:37- Whisk the eggs.
0:21:40 > 0:21:42- It's ready.
0:21:43 > 0:21:44- I'm starting to sweat!
0:21:44 > 0:21:49- The sauce involves much more work - than cooking the meat itself...
0:21:50 > 0:21:52- ..but it's worth the effort.
0:21:52 > 0:21:55- A good sauce - makes a quality steak great.
0:21:56 > 0:22:00- Place a tea towel under the bowl - so it won't move.
0:22:01 > 0:22:05- Add the melted butter - to the egg mixture very slowly.
0:22:10 > 0:22:12- Remove it from the heat.
0:22:12 > 0:22:18- This is a hollandaise sauce - not a Bearnaise sauce at the minute.
0:22:18 > 0:22:22- How do you turn it - from a hollandaise to a Bearnaise?
0:22:22 > 0:22:25- Simply add some tarragon.
0:22:25 > 0:22:27- Mix well.
0:22:31 > 0:22:34- Add a squeeze of lemon juice.
0:22:38 > 0:22:42- The recipes are available - on the website or by writing to us.
0:22:47 > 0:22:50- A fantastic piece of meat - and a rich sauce.
0:22:50 > 0:22:54- There's something missing - - a big bowl of chips.
0:22:55 > 0:22:57- This is a wonderful meal.
0:23:21 > 0:23:23- S4C subtitles by Eirlys A Jones