Cig Eidion Cegin Bryn

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-Some say beef is the chief.

-In this programme, I focus on beef.

-Welcome to Cegin Bryn.

-In my opinion, Wales produces

-the best beef in the world.

-Welsh Blacks are special animals.

-There are many cuts of beef and

-it's always a pleasure to cook them.

-I enjoy cooking and eating beef.

-Keep it simple

-and the flavour comes through.

-You can taste the land in it.

-That's why I love beef.

-In this programme,

-we see Welsh Blacks at their best.

-I'll cook three different recipes -

-tongue, roast rib of beef...

-..and a dish which needs no cooking,

-steak tartare.

-Steak Tartare

-The first recipe is steak tartare.

-There's no cooking involved.

-The meat is eaten raw.

-The secret of this recipe

-is the quality of the meat.

-First, create a relish

-to go with the meat.

-First, a little bit of ketchup.

-Next, some Dijon mustard...

-..and three or four drops

-of Tabasco sauce.

-Olive oil.

-Worcester Sauce.

-Two or three dashes.

-A pinch of salt.

-Some black pepper.

-Finally, finely chop a shallot...

-..and add it to the mixture.

-The shallot is strong.

-I'm close to tears!

-Mix thoroughly.

-This sauce will bind the raw meat.

-Allow it to rest

-and let the flavours come together.

-This is

-a really good piece of sirloin.

-Can you see the fat in the meat?

-Next, finely chop the gherkins.

-Do the same thing with the capers.

-Chop the parsley.

-The final step.

-Chop the meat.

-I'll remove all the fat.

-Cut it into thin strips.

-Cut it as finely as you can.

-Steak tartare

-is the sushi of the meat world.

-If the meat lacks quality

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

-..it's pointless to prepare this.

-Add two or three spoonfuls

-of the sauce and mix thoroughly.

-It's ready to be served.

-In my restaurant...

-..we serve steak tartare...

-..with an egg yolk.

-Sprinkle salt on the egg yolk.

-It's ready.

-It's tasting time.

-I like to mix the egg yolk

-into the meat.

-If you don't add the egg yolk,

-it doesn't matter.

-It adds a different flavour.

-It's strong and rich.

-Mm!

-It tastes wonderful.

-The high quality of the meat

-is the star of this recipe.

-Bini Jones keeps Welsh Black cattle

-on Ty Isaf farm, Llan Ffestiniog.

-In the summer...

-..the cattle is moved

-from the uplands to rich pastures.

-Bini, this programme is about beef.

-You keep the best breed

-of beef cow in the world.

-Why do you keep Welsh Blacks?

-They're a breed which is used to

-life on the mountains of Wales.

-They've been here for centuries.

-They've totally adapted

-to this life.

-They live cheaply and healthily.

-They gain weight

-when they're matured properly.

-Why does their meat taste so good?

-They graze on the rough heathland.

-They eat flowers.

-They eat everything!

-Yes, and they get

-plenty of exercise.

-That's why the fat

-marbles through the meat.

-I hang it for four and a half weeks

-with Gwyn, in Denbigh.

-Hanging is important to me.

-Hanging is important for flavour.

-It dries out the meat.

-Tell me about your system

-of selling beef.

-We sell directly from the farm

-to the customer.

-You cut out the middleman.

-You cut out the middleman.

-

-Yes.

-Does the customer choose

-which cuts are in their box?

-How does it work?

-A large bullock like that one

-at the back will give us 15 boxes.

-September is the time of year

-we sell our beef.

-The cattle has had its third summer.

-Every cut is included in the box.

-You get a cut of every part

-of the animal in the box? I see.

-Yes, it's all butchered

-and labelled.

-It's a pleasure to have

-positive feedback about our produce.

-When people tell us

-they were wowed by our beef...

-..it makes it worthwhile.

-It's the best feeling in the world.

-I trudge through mud in my wellies

-come rain or shine...

-..and praise makes it worthwhile.

-It's nice that people

-still keep Welsh Blacks.

-I believe this is the best

-breed of beef in the world.

-There's no doubt about it.

-There's no doubt about it.

-

-Thank you.

-Can I buy a box?

-Can I buy a box?

-

-You can go on the list.

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

-The Pengwern pub in Llan Ffestiniog

-is run by the community.

-They want to offer food there,

-so Bini asked me for some tips.

-I'll cook steak with wild mushrooms

-on the barbecue.

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

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

-

-Hugh and Ed.

-Hugh is your husband.

-Hugh is your husband.

-

-On a good day!

-They're members of the pub team.

-Ed works there as the manager...

-..and Hugh is involved

-with community cooking.

-Hugh and his crew

-get together to cook.

-I hope you can use this in the pub.

-Thank you. That's great.

-First, you need good produce.

-That's important.

-These are

-Welsh Black sirloin steaks.

-Salt and pepper.

-As we're cooking on the barbecue,

-drizzle oil on the meat...

-..then rub it in.

-That's the sizzling sound

-you need to hear.

-That shows

-it started cooking immediately.

-These take

-three to four minutes to cook.

-It's really important

-that you let the meat relax.

-It's as important

-as hanging the meat.

-When you've cooked it,

-let the meat relax.

-Cook it for six minutes

-and let it relax for six minutes.

-I'll put a pan on the barbecue,

-ready to cook the mushrooms.

-Oil.

-It sizzles immediately.

-Add some garlic.

-It needs colour, so chop

-some parsley for me please, Hugh.

-Not too fine.

-I need it roughly chopped.

-To create a sauce for the steak,

-add a little bit of butter.

-This is the sauce.

-Add the juices from the meat.

-Cut the meat.

-The finishing touches.

-It's wonderful.

-The meat is good.

-The flavour is good.

-This is one of the best steaks

-I've ever had.

-The flavour comes through the meat

-wonderfully well.

-Please can I jump the queue? Please?

-OK.

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-Dafydd Povey

-runs this butcher's shop in Chwilog.

-Dafydd specializes

-in traditional butchering methods.

-Dafydd, we're in the kitchen

-behind your shop.

-You're famous

-for cooking old-fashioned recipes.

-I'm interested in

-your pressed tongue recipe.

-How do you cook it?

-The most important part of it is

-the brine mix we use for pickling.

-You pickle the tongue?

-Yes, in water, salt, spices

-and a little bit of sugar.

-It's a really old recipe.

-The tongue is pickled for ten days,

-then we rinse it...

-..and put it in a pressure cooker.

-This one's cooked.

-The pressure's gone down,

-so it's safe.

-Transfer it.

-Place it in cold water.

-Place it in cold water.

-

-That makes it easier to peel.

-Yes. Much easier.

-Remove the skin.

-Straight in?

-Straight in?

-

-Yes. Into the press.

-I put one and a half in here.

-Measure it roughly.

-You must work quickly

-to keep the heat in the tongue.

-Pour some liquid in here.

-The tongue is in there

-and so is the gelatine stock.

-What's next?

-The next step is to put the lid on.

-Move it onto the actual press.

-That looks old.

-That looks old.

-

-It is old.

-It's simple but efficient.

-Let the tongue cool

-for around 20 minutes...

-..then put it in the fridge

-and leave it overnight.

-Where did you learn these recipes?

-Where did you learn these recipes?

-

-My father taught me.

-I did my apprenticeship with him and

-I learned everything about butchery.

-This is the tongue

-and it looks magnificent.

-It's important to slice it thinly.

-Yes, it must be thinly sliced

-because it's tender and tasty.

-It melts in your mouth.

-May I taste it?

-May I taste it?

-

-Yes, of course.

-Thank you.

-The colour's great.

-Yes. You can see

-it's been properly salted.

-Yes.

-The brine draws out that colour.

-What's the recipe?

-Water, salt, sugar

-and some added, secret ingredients.

-You can't share the secret with me?

-You can't share the secret with me?

-

-No. It was my father's recipe.

-I wrote it down

-and put it in the safe.

-It's in the safe?

-The flavours are fantastic.

-Can I have another slice?

-Can I have another slice?

-

-Yes, of course.

-Ox Tongue Salad With Crispy Capers

-This is my ox tongue salad

-with crispy capers recipe.

-We know how Dafydd prepares tongue

-in his butcher's shop...

-..but my method is different.

-First, wash the tongue

-in cold water.

-Next, place the tongue

-in a large pan of cold water.

-It's important to start

-cooking the tongue in cold water.

-I'll cook it with vegetables

-and I'll start by peeling a carrot.

-The tongue will simmer

-for three hours...

-..so it's important

-to add flavour to the water.

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

-and a stick of celery.

-Keep them in large pieces.

-They'll cook for three hours

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

-The vegetables are in,

-so add peppercorns and some salt.

-Next, one star anise.

-A few sprigs of thyme.

-The water has come to the boil,

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

-..and let it simmer for three hours.

-Cover the pan.

-There's plenty of time

-for a cup of tea...

-..or two!

-The tongue is ready.

-It's nice and tender.

-The next step is to peel the tongue

-while it's still warm.

-It may not look pretty

-but it tastes amazing.

-Trim off the gristle

-at the base of the tongue.

-Chill the tongue for an hour.

-A cold tongue is easier to slice.

-Next, the salad.

-This salad cuts through

-the strong flavour of the tongue.

-Thinly slice the shallots.

-Add salt and lemon juice.

-Carefully deep fry the capers

-for ten seconds.

-They open like flowers.

-The tongue is tender but

-it's important to slice it thinly.

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

-as the tongue prepared by Dafydd...

-..but I plan to adopt Dafydd's

-technique in my restaurant...

-..from next week onwards.

-You learn something new every day.

-Put it on the plate

-and drizzle it with olive oil.

-Finally, add a handful of cress to

-give it colour and a peppery taste.

-You must try this recipe at home.

-Tongue may not look beautiful

-but it tastes lovely.

-The tongue and this salad

-are the perfect combination.

-It's old-fashioned

-but it's also really tasty.

-Roast Rib Of Beef

-Personally, I think rib

-is the best cut of beef.

-Heat the pan over a high heat.

-Season the meat.

-Put some vegetable oil in the pan.

-In goes the meat.

-It's important to get that sizzle.

-We're roasting it, not boiling it!

-Seal the meat for two minutes...

-..then turn it over and

-do the same thing on the other side.

-Transfer the meat to a roasting tin.

-Roast it for ten minutes

-at 180 degrees.

-While the meat cooks,

-I'll prepare a Bearnaise sauce.

-Start by reducing

-white wine vinegar...

-..one bay leaf...

-..a few sprigs of thyme...

-..and some crushed

-black peppercorns.

-Add the reduced vinegar to egg yolks

-and butter to create a Bearnaise.

-The meat has had ten minutes.

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

-It's ready.

-A top quality roast rib of beef.

-It's had ten minutes,

-so it should be medium-rare.

-The reduced vinegar

-is now at room temperature.

-I've melted some salted butter.

-The butter and the vinegar

-must be at the same temperature.

-You need good, fresh eggs for this.

-We'll only use the yolks.

-We need five yolks for this recipe.

-I'll cook the yolks

-above a pan of hot water.

-The water mustn't touch the bowl.

-Add the reduced vinegar,

-which is at room temperature.

-You need some elbow grease for this.

-Whisk the eggs.

-It's ready.

-I'm starting to sweat!

-The sauce involves much more work

-than cooking the meat itself...

-..but it's worth the effort.

-A good sauce

-makes a quality steak great.

-Place a tea towel under the bowl

-so it won't move.

-Add the melted butter

-to the egg mixture very slowly.

-Remove it from the heat.

-This is a hollandaise sauce

-not a Bearnaise sauce at the minute.

-How do you turn it

-from a hollandaise to a Bearnaise?

-Simply add some tarragon.

-Mix well.

-Add a squeeze of lemon juice.

-The recipes are available

-on the website or by writing to us.

-A fantastic piece of meat

-and a rich sauce.

-There's something missing -

-a big bowl of chips.

-This is a wonderful meal.

-S4C subtitles by Eirlys A Jones