Cig Eidion Cegin Bryn


Download Subtitles

SRT

ASS


Cig Eidion

Bydd Bryn Williams yn coginio gyda chig eidion yn ail raglen cyfres newydd Cegin Bryn. Bryn Williams cooks with beef today - from sirloin steak to roast rib of beef and ox tongu...


Similar Content

Browse content similar to Cig Eidion. Check below for episodes and series from the same categories and more!

Transcript


LineFromTo

-Subtitles

0:00:000:00:00

-Subtitles

-

-Subtitles

0:00:000:00:02

-Some say beef is the chief.

0:00:200:00:22

-In this programme, I focus on beef.

0:00:220:00:24

-Welcome to Cegin Bryn.

0:00:250:00:26

-In my opinion, Wales produces

-the best beef in the world.

0:00:300:00:34

-Welsh Blacks are special animals.

0:00:370:00:39

-There are many cuts of beef and

-it's always a pleasure to cook them.

0:00:400:00:45

-I enjoy cooking and eating beef.

0:00:490:00:51

-Keep it simple

-and the flavour comes through.

0:00:510:00:54

-You can taste the land in it.

-That's why I love beef.

0:00:550:00:59

-In this programme,

-we see Welsh Blacks at their best.

0:01:010:01:05

-I'll cook three different recipes -

-tongue, roast rib of beef...

0:01:050:01:09

-..and a dish which needs no cooking,

-steak tartare.

0:01:100:01:14

-Steak Tartare

0:01:220:01:27

-The first recipe is steak tartare.

0:01:270:01:30

-There's no cooking involved.

-The meat is eaten raw.

0:01:300:01:34

-The secret of this recipe

-is the quality of the meat.

0:01:340:01:38

-First, create a relish

-to go with the meat.

0:01:380:01:41

-First, a little bit of ketchup.

0:01:410:01:44

-Next, some Dijon mustard...

0:01:480:01:50

-..and three or four drops

-of Tabasco sauce.

0:01:510:01:54

-Olive oil.

0:01:550:01:57

-Worcester Sauce.

-Two or three dashes.

0:01:590:02:03

-A pinch of salt.

0:02:050:02:08

-Some black pepper.

0:02:080:02:11

-Finally, finely chop a shallot...

0:02:130:02:16

-..and add it to the mixture.

0:02:160:02:18

-The shallot is strong.

-I'm close to tears!

0:02:210:02:24

-Mix thoroughly.

0:02:250:02:27

-This sauce will bind the raw meat.

0:02:280:02:32

-Allow it to rest

-and let the flavours come together.

0:02:330:02:37

-This is

-a really good piece of sirloin.

0:02:390:02:42

-Can you see the fat in the meat?

0:02:440:02:46

-Next, finely chop the gherkins.

0:02:460:02:49

-Do the same thing with the capers.

0:02:510:02:54

-Chop the parsley.

0:02:590:03:01

-The final step.

0:03:030:03:04

-Chop the meat.

0:03:050:03:08

-I'll remove all the fat.

0:03:100:03:11

-Cut it into thin strips.

0:03:160:03:17

-Cut it as finely as you can.

0:03:270:03:28

-Steak tartare

-is the sushi of the meat world.

0:03:310:03:35

-If the meat lacks quality

-or the sauce isn't strong enough...

0:03:380:03:42

-..it's pointless to prepare this.

0:03:430:03:46

-Add two or three spoonfuls

-of the sauce and mix thoroughly.

0:03:480:03:53

-It's ready to be served.

0:03:580:04:00

-In my restaurant...

0:04:080:04:09

-..we serve steak tartare...

0:04:100:04:12

-..with an egg yolk.

0:04:150:04:16

-Sprinkle salt on the egg yolk.

0:04:210:04:23

-It's ready.

0:04:240:04:25

-It's tasting time.

0:04:340:04:36

-I like to mix the egg yolk

-into the meat.

0:04:390:04:42

-If you don't add the egg yolk,

-it doesn't matter.

0:04:420:04:45

-It adds a different flavour.

0:04:450:04:47

-It's strong and rich.

0:04:510:04:52

-Mm!

0:04:570:04:58

-It tastes wonderful.

0:05:000:05:01

-The high quality of the meat

-is the star of this recipe.

0:05:010:05:05

-Bini Jones keeps Welsh Black cattle

-on Ty Isaf farm, Llan Ffestiniog.

0:05:250:05:30

-In the summer...

0:05:300:05:32

-..the cattle is moved

-from the uplands to rich pastures.

0:05:330:05:36

-Bini, this programme is about beef.

0:05:430:05:45

-You keep the best breed

-of beef cow in the world.

0:05:460:05:50

-Why do you keep Welsh Blacks?

0:05:500:05:53

-They're a breed which is used to

-life on the mountains of Wales.

0:05:540:05:58

-They've been here for centuries.

0:05:590:06:01

-They've totally adapted

-to this life.

0:06:010:06:04

-They live cheaply and healthily.

0:06:070:06:10

-They gain weight

-when they're matured properly.

0:06:110:06:15

-Why does their meat taste so good?

0:06:160:06:18

-They graze on the rough heathland.

0:06:190:06:22

-They eat flowers.

0:06:240:06:26

-They eat everything!

0:06:260:06:27

-Yes, and they get

-plenty of exercise.

0:06:280:06:31

-That's why the fat

-marbles through the meat.

0:06:320:06:35

-I hang it for four and a half weeks

-with Gwyn, in Denbigh.

0:06:360:06:40

-Hanging is important to me.

0:06:400:06:42

-Hanging is important for flavour.

0:06:420:06:44

-It dries out the meat.

0:06:450:06:46

-Tell me about your system

-of selling beef.

0:06:570:07:00

-We sell directly from the farm

-to the customer.

0:07:000:07:04

-You cut out the middleman.

0:07:050:07:07

-You cut out the middleman.

-

-Yes.

0:07:070:07:09

-Does the customer choose

-which cuts are in their box?

0:07:090:07:13

-How does it work?

0:07:140:07:15

-A large bullock like that one

-at the back will give us 15 boxes.

0:07:170:07:22

-September is the time of year

-we sell our beef.

0:07:250:07:28

-The cattle has had its third summer.

0:07:280:07:31

-Every cut is included in the box.

0:07:320:07:34

-You get a cut of every part

-of the animal in the box? I see.

0:07:350:07:39

-Yes, it's all butchered

-and labelled.

0:07:390:07:42

-It's a pleasure to have

-positive feedback about our produce.

0:07:430:07:48

-When people tell us

-they were wowed by our beef...

0:07:480:07:51

-..it makes it worthwhile.

0:07:520:07:54

-It's the best feeling in the world.

0:07:540:07:56

-I trudge through mud in my wellies

-come rain or shine...

0:07:580:08:02

-..and praise makes it worthwhile.

0:08:020:08:05

-It's nice that people

-still keep Welsh Blacks.

0:08:050:08:08

-I believe this is the best

-breed of beef in the world.

0:08:090:08:12

-There's no doubt about it.

0:08:120:08:14

-There's no doubt about it.

-

-Thank you.

0:08:140:08:16

-Can I buy a box?

0:08:160:08:17

-Can I buy a box?

-

-You can go on the list.

0:08:170:08:19

-The list? Can't I jump the list?

0:08:190:08:21

-The Pengwern pub in Llan Ffestiniog

-is run by the community.

0:08:260:08:30

-They want to offer food there,

-so Bini asked me for some tips.

0:08:320:08:36

-I'll cook steak with wild mushrooms

-on the barbecue.

0:08:370:08:41

-Bini, who's here to help us cook?

0:08:420:08:44

-Bini, who's here to help us cook?

-

-Hugh and Ed.

0:08:440:08:46

-Hugh is your husband.

0:08:470:08:48

-Hugh is your husband.

-

-On a good day!

0:08:480:08:49

-They're members of the pub team.

0:08:510:08:53

-Ed works there as the manager...

0:08:560:08:59

-..and Hugh is involved

-with community cooking.

0:08:590:09:02

-Hugh and his crew

-get together to cook.

0:09:020:09:06

-I hope you can use this in the pub.

0:09:090:09:12

-Thank you. That's great.

0:09:120:09:14

-First, you need good produce.

0:09:150:09:17

-That's important.

0:09:170:09:19

-These are

-Welsh Black sirloin steaks.

0:09:190:09:22

-Salt and pepper.

0:09:220:09:24

-As we're cooking on the barbecue,

-drizzle oil on the meat...

0:09:250:09:30

-..then rub it in.

0:09:300:09:31

-That's the sizzling sound

-you need to hear.

0:09:330:09:36

-That shows

-it started cooking immediately.

0:09:360:09:40

-These take

-three to four minutes to cook.

0:09:400:09:43

-It's really important

-that you let the meat relax.

0:09:430:09:47

-It's as important

-as hanging the meat.

0:09:470:09:50

-When you've cooked it,

-let the meat relax.

0:09:500:09:53

-Cook it for six minutes

-and let it relax for six minutes.

0:09:530:09:58

-I'll put a pan on the barbecue,

-ready to cook the mushrooms.

0:09:590:10:04

-Oil.

0:10:040:10:06

-It sizzles immediately.

0:10:070:10:09

-Add some garlic.

0:10:090:10:11

-It needs colour, so chop

-some parsley for me please, Hugh.

0:10:130:10:17

-Not too fine.

-I need it roughly chopped.

0:10:180:10:21

-To create a sauce for the steak,

-add a little bit of butter.

0:10:260:10:31

-This is the sauce.

0:10:350:10:36

-Add the juices from the meat.

0:10:380:10:41

-Cut the meat.

0:10:440:10:46

-The finishing touches.

0:10:470:10:49

-It's wonderful.

0:10:540:10:56

-The meat is good.

0:10:570:10:59

-The flavour is good.

0:11:000:11:02

-This is one of the best steaks

-I've ever had.

0:11:070:11:10

-The flavour comes through the meat

-wonderfully well.

0:11:100:11:14

-Please can I jump the queue? Please?

0:11:140:11:17

-OK.

0:11:180:11:19

-.

0:11:260:11:27

-Subtitles

0:11:320:11:32

-Subtitles

-

-Subtitles

0:11:320:11:34

-Dafydd Povey

-runs this butcher's shop in Chwilog.

0:11:570:12:01

-Dafydd specializes

-in traditional butchering methods.

0:12:030:12:07

-Dafydd, we're in the kitchen

-behind your shop.

0:12:090:12:13

-You're famous

-for cooking old-fashioned recipes.

0:12:130:12:17

-I'm interested in

-your pressed tongue recipe.

0:12:170:12:21

-How do you cook it?

0:12:210:12:22

-The most important part of it is

-the brine mix we use for pickling.

0:12:220:12:27

-You pickle the tongue?

0:12:290:12:30

-Yes, in water, salt, spices

-and a little bit of sugar.

0:12:300:12:35

-It's a really old recipe.

0:12:350:12:37

-The tongue is pickled for ten days,

-then we rinse it...

0:12:370:12:42

-..and put it in a pressure cooker.

0:12:430:12:46

-This one's cooked.

0:12:480:12:49

-The pressure's gone down,

-so it's safe.

0:12:490:12:52

-Transfer it.

0:12:550:12:56

-Place it in cold water.

0:13:020:13:03

-Place it in cold water.

-

-That makes it easier to peel.

0:13:030:13:05

-Yes. Much easier.

0:13:050:13:07

-Remove the skin.

0:13:100:13:11

-Straight in?

0:13:130:13:14

-Straight in?

-

-Yes. Into the press.

0:13:140:13:16

-I put one and a half in here.

0:13:180:13:19

-Measure it roughly.

0:13:210:13:23

-You must work quickly

-to keep the heat in the tongue.

0:13:270:13:31

-Pour some liquid in here.

0:13:350:13:36

-The tongue is in there

-and so is the gelatine stock.

0:13:410:13:44

-What's next?

0:13:450:13:46

-The next step is to put the lid on.

0:13:470:13:49

-Move it onto the actual press.

0:13:490:13:51

-That looks old.

0:13:540:13:55

-That looks old.

-

-It is old.

0:13:550:13:57

-It's simple but efficient.

0:13:570:13:59

-Let the tongue cool

-for around 20 minutes...

0:13:590:14:03

-..then put it in the fridge

-and leave it overnight.

0:14:030:14:07

-Where did you learn these recipes?

0:14:110:14:12

-Where did you learn these recipes?

-

-My father taught me.

0:14:120:14:14

-I did my apprenticeship with him and

-I learned everything about butchery.

0:14:150:14:20

-This is the tongue

-and it looks magnificent.

0:14:260:14:29

-It's important to slice it thinly.

0:14:300:14:33

-Yes, it must be thinly sliced

-because it's tender and tasty.

0:14:330:14:37

-It melts in your mouth.

0:14:380:14:39

-May I taste it?

0:14:410:14:42

-May I taste it?

-

-Yes, of course.

0:14:420:14:44

-Thank you.

0:14:440:14:46

-The colour's great.

0:14:460:14:47

-Yes. You can see

-it's been properly salted.

0:14:480:14:51

-Yes.

0:14:510:14:53

-The brine draws out that colour.

0:14:530:14:55

-What's the recipe?

0:14:560:14:57

-Water, salt, sugar

-and some added, secret ingredients.

0:14:580:15:02

-You can't share the secret with me?

0:15:020:15:04

-You can't share the secret with me?

-

-No. It was my father's recipe.

0:15:040:15:07

-I wrote it down

-and put it in the safe.

0:15:070:15:09

-It's in the safe?

0:15:100:15:11

-The flavours are fantastic.

0:15:120:15:14

-Can I have another slice?

0:15:150:15:16

-Can I have another slice?

-

-Yes, of course.

0:15:160:15:17

-Ox Tongue Salad With Crispy Capers

0:15:250:15:30

-This is my ox tongue salad

-with crispy capers recipe.

0:15:300:15:34

-We know how Dafydd prepares tongue

-in his butcher's shop...

0:15:350:15:39

-..but my method is different.

0:15:390:15:42

-First, wash the tongue

-in cold water.

0:15:430:15:47

-Next, place the tongue

-in a large pan of cold water.

0:15:490:15:53

-It's important to start

-cooking the tongue in cold water.

0:15:530:15:57

-I'll cook it with vegetables

-and I'll start by peeling a carrot.

0:15:580:16:02

-The tongue will simmer

-for three hours...

0:16:080:16:11

-..so it's important

-to add flavour to the water.

0:16:110:16:15

-I'm going to add a carrot, an onion

-and a stick of celery.

0:16:180:16:23

-Keep them in large pieces.

0:16:250:16:27

-They'll cook for three hours

-and you don't want them to break up.

0:16:270:16:32

-The vegetables are in,

-so add peppercorns and some salt.

0:16:330:16:37

-Next, one star anise.

0:16:380:16:40

-A few sprigs of thyme.

0:16:430:16:44

-The water has come to the boil,

-so I'll turn down the heat...

0:16:450:16:50

-..and let it simmer for three hours.

0:16:500:16:53

-Cover the pan.

0:16:530:16:55

-There's plenty of time

-for a cup of tea...

0:16:550:16:58

-..or two!

0:16:580:17:00

-The tongue is ready.

0:17:040:17:05

-It's nice and tender.

0:17:060:17:08

-The next step is to peel the tongue

-while it's still warm.

0:17:080:17:12

-It may not look pretty

-but it tastes amazing.

0:17:120:17:16

-Trim off the gristle

-at the base of the tongue.

0:17:200:17:23

-Chill the tongue for an hour.

0:17:250:17:27

-A cold tongue is easier to slice.

0:17:280:17:30

-Next, the salad.

0:17:310:17:32

-This salad cuts through

-the strong flavour of the tongue.

0:17:330:17:36

-Thinly slice the shallots.

0:17:400:17:42

-Add salt and lemon juice.

0:17:430:17:45

-Carefully deep fry the capers

-for ten seconds.

0:17:470:17:51

-They open like flowers.

0:17:520:17:53

-The tongue is tender but

-it's important to slice it thinly.

0:17:560:18:00

-As you can see, it isn't as red

-as the tongue prepared by Dafydd...

0:18:020:18:07

-..but I plan to adopt Dafydd's

-technique in my restaurant...

0:18:070:18:12

-..from next week onwards.

0:18:130:18:15

-You learn something new every day.

0:18:170:18:20

-Put it on the plate

-and drizzle it with olive oil.

0:18:210:18:25

-Finally, add a handful of cress to

-give it colour and a peppery taste.

0:18:270:18:32

-You must try this recipe at home.

0:18:420:18:44

-Tongue may not look beautiful

-but it tastes lovely.

0:18:450:18:48

-The tongue and this salad

-are the perfect combination.

0:18:490:18:54

-It's old-fashioned

-but it's also really tasty.

0:18:540:18:58

-Roast Rib Of Beef

0:18:580:19:02

-Personally, I think rib

-is the best cut of beef.

0:19:030:19:06

-Heat the pan over a high heat.

0:19:070:19:09

-Season the meat.

0:19:100:19:12

-Put some vegetable oil in the pan.

0:19:160:19:19

-In goes the meat.

0:19:230:19:25

-It's important to get that sizzle.

0:19:260:19:28

-We're roasting it, not boiling it!

0:19:310:19:34

-Seal the meat for two minutes...

0:19:340:19:36

-..then turn it over and

-do the same thing on the other side.

0:19:370:19:41

-Transfer the meat to a roasting tin.

0:19:420:19:45

-Roast it for ten minutes

-at 180 degrees.

0:19:490:19:52

-While the meat cooks,

-I'll prepare a Bearnaise sauce.

0:20:020:20:06

-Start by reducing

-white wine vinegar...

0:20:060:20:09

-..one bay leaf...

0:20:120:20:14

-..a few sprigs of thyme...

0:20:170:20:19

-..and some crushed

-black peppercorns.

0:20:200:20:23

-Add the reduced vinegar to egg yolks

-and butter to create a Bearnaise.

0:20:240:20:29

-The meat has had ten minutes.

0:20:370:20:39

-I hope it's ready. It smells great.

0:20:400:20:42

-It's ready.

0:20:430:20:44

-A top quality roast rib of beef.

0:20:470:20:49

-It's had ten minutes,

-so it should be medium-rare.

0:20:500:20:53

-The reduced vinegar

-is now at room temperature.

0:20:550:20:58

-I've melted some salted butter.

0:21:010:21:03

-The butter and the vinegar

-must be at the same temperature.

0:21:030:21:08

-You need good, fresh eggs for this.

0:21:090:21:11

-We'll only use the yolks.

0:21:120:21:14

-We need five yolks for this recipe.

0:21:140:21:17

-I'll cook the yolks

-above a pan of hot water.

0:21:200:21:23

-The water mustn't touch the bowl.

0:21:230:21:25

-Add the reduced vinegar,

-which is at room temperature.

0:21:260:21:30

-You need some elbow grease for this.

0:21:320:21:35

-Whisk the eggs.

0:21:350:21:37

-It's ready.

0:21:400:21:42

-I'm starting to sweat!

0:21:430:21:44

-The sauce involves much more work

-than cooking the meat itself...

0:21:440:21:49

-..but it's worth the effort.

0:21:500:21:52

-A good sauce

-makes a quality steak great.

0:21:520:21:55

-Place a tea towel under the bowl

-so it won't move.

0:21:560:22:00

-Add the melted butter

-to the egg mixture very slowly.

0:22:010:22:05

-Remove it from the heat.

0:22:100:22:12

-This is a hollandaise sauce

-not a Bearnaise sauce at the minute.

0:22:120:22:18

-How do you turn it

-from a hollandaise to a Bearnaise?

0:22:180:22:22

-Simply add some tarragon.

0:22:220:22:25

-Mix well.

0:22:250:22:27

-Add a squeeze of lemon juice.

0:22:310:22:34

-The recipes are available

-on the website or by writing to us.

0:22:380:22:42

-A fantastic piece of meat

-and a rich sauce.

0:22:470:22:50

-There's something missing -

-a big bowl of chips.

0:22:500:22:54

-This is a wonderful meal.

0:22:550:22:57

-S4C subtitles by Eirlys A Jones

0:23:210:23:23

Bydd Bryn Williams yn coginio gyda chig eidion yn ail raglen cyfres newydd Cegin Bryn. Bryn Williams cooks with beef today - from sirloin steak to roast rib of beef and ox tongue salad.