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Get 50% OFF your first 6-bottle box: https://bit.ly/BrightCellarsRagusea2 Bright Cellars is the monthly wine club that matches you with wine that you’ll love. Get started by taking the taste palate quiz to see your personalized matches.\n\n***RECIPE, FEEDS 6-8***\n\nFor the beef and jus/gravy\n\n1 3-4 lb (1.5 kg) eye of round roast\n1 head of garlic\na few sticks of rosemary and/or thyme\nbutter\nsalt\npepper\noil\n1 quart (4 cups, 28 oz, 830 ml) beef stock\n1/2-1 cup (100-200 ml) red wine (optional)\n1-3 tablespoons dried mushroom powder\n1-3 tablespoons onion powder\n1 teaspoon mustard powder\n2 teaspoons cornstarch (or 1/2 teaspoon xanthan gum)\n\nFor the potatoes\n\n3-4 lbs (1.5 kg) potatoes (like yukon golds for this)\n1 stick (4 oz, 113 g) butter\n8 oz (225 g) cheddar cheese, grated\n4 egg yolks\nmilk\nsalt\npepper\n\nHeat a large, oven-safe pan to medium-high, and heat your oven to 170 F / 75 C (of whatever temperature around there that your oven will hold). Crush the garlic cloves — no need to peel them if they don't have a lot of black mold. Coat the roast in oil, salt and pepper. Sear the beef on all sides. When it's almost done, put in a bunch of butter (maybe 2-4 oz, 50-100 g) the garlic and rosemary/thyme. Coat the roast in the melted butter, position it fat-side-up in the pan and transfer to the pan to the oven. Roast until the internal temperature is 125-130 F / 50-55 C for medium rare to medium, 5-6 hours.\n\nCut the potatoes into even chunks for boiling (I would only bother peeling them if they're baking potatoes) and boil them until fork-tender. Drain them, return them to the hot pot, melt in the butter, put in the cheese, egg yolks, lots of pepper and a pinch of salt to begin with. Mash until smooth. Add more salt to taste, and milk until you get the texture of stiff mashed potatoes. Grease a wide baking dish, scoop the potatoes in and brush the top with melted butter. When the roast comes out, up the oven to 400 F / 200 C and bake for about a half hour. If the top isn't very brown by the end, turn on the broiler.\n\nLet the roast rest on a cutting board. Turn the heat on high under the pan that contains the roast drippings, garlic, herbs, etc. Stir constantly when it starts sizzling. When it seems about to burn, deglaze with the wine (if not using wine, use the stock). Put in the beef stock, mushroom powder, onion powder and mustard powder and bring to a boil. Reduce the liquid by a third to a half. If thickening with cornstarch, mix it with a just enough water to make a slurry. If using xanthan gum, mix it with just enough oil to dissolve it. Add the thickener to the liquid, let boil for a minute, then taste for thickness and seasoning. (NOTE: This amount of thickening is designed to get you something that could still be called a jus. If you want a gravy, you'll need more thickener.) Strain, and discard the solids.\n\nSlice the roast as thin as possible against the grain. Scoop some potatoes on a plate, flood the plate with hot jus (hot enough to reheat the now-cold meat), put on some beef on the jus, and garnish with curly parsley if you're feeling tacky.", "WEBVTT\nKind: captions\nLanguage: en-US\n\n00:00:00.210 --> 00:00:05.220\nThis recipe is my attempt to recreate the\nawesomely bad roast beef au jus that I've\n\n00:00:05.220 --> 00:00:09.900\nenjoyed so often at cheap weddings and office\nChristmas parties. It's the kind of roast\n\n00:00:09.900 --> 00:00:14.759\nthat a white-hat-wearing guy on the buffet\nline slices super thin for you under a heat\n\n00:00:14.759 --> 00:00:18.380\nlamp. I freaking love that stuff, and the\nmain reason it's inexpensive is because of\n\n00:00:18.380 --> 00:00:19.380\nthe cut.\n\n00:00:19.380 --> 00:00:23.599\nIf it's a cheap wedding, this is not gonna\nbe a rib roast. It's gonna be from the round\n\n00:00:23.599 --> 00:00:26.990\n— or at least that's what we call this in\nthe States. It's basically the worst large\n\n00:00:26.990 --> 00:00:28.979\narea of meat on the cow.\n\n00:00:28.979 --> 00:00:33.059\nBut this is the best of the worst — an eye\nof round roast. I believe Brits would call\n\n00:00:33.059 --> 00:00:38.540\nit eye of rump. It's the semitendinosus muscle.\nUsually weighs 3-4 pounds, 1.5 kilos. It'll\n\n00:00:38.540 --> 00:00:42.320\nfeed eight people and it's definitely possible\nto find it cheaper than this.\n\n00:00:42.320 --> 00:00:47.710\nWhat makes the eye of round good for thin-sliced\nroast beef is the grain structure. Very long,\n\n00:00:47.710 --> 00:00:52.160\nstraight muscle fibers running exactly parallel\nto the overall shape of the roast. When we\n\n00:00:52.160 --> 00:00:56.489\nslice across those, we will significantly\ntenderize the meat, which is good because\n\n00:00:56.489 --> 00:00:58.059\nit's very tough.\n\n00:00:58.059 --> 00:01:02.150\nHopefully your butcher has left a nice thick\nfat cap on it. That'll melt in the oven. Other\n\n00:01:02.150 --> 00:01:06.380\nthan that, this roast is very lean. I'll just\ncoat it in olive oil and grind on a ton of\n\n00:01:06.380 --> 00:01:10.380\npepper and two or three big pinches of salt\n— enough to generously season the entire\n\n00:01:10.380 --> 00:01:13.869\nsurface area. And I'll just get in there and\nsmoosh everything around.\n\n00:01:13.869 --> 00:01:20.110\nBig, oven-safe pan pre-heating on medium-high\nheat. And get the oven pre-heating to, yes,\n\n00:01:20.110 --> 00:01:26.659\n170 F / 75 C. That's the lowest temperature\nmy oven will let me select. Anything in that\n\n00:01:26.659 --> 00:01:30.810\nneighborhood will be fine. Ovens are very\nimprecise when they get that low, anyway.\n\n00:01:30.810 --> 00:01:34.700\nWe're going to do an incredibly slow roast\non this thing, which will help tenderize it\n\n00:01:34.700 --> 00:01:35.700\nfurther.\n\n00:01:35.700 --> 00:01:39.680\nAnd real quick, I'm gonna smash up a head\nof garlic — ow. That never works. What works\n\n00:01:39.680 --> 00:01:43.899\nis if you put it root-end-up, the problem\nwith that is the cloves fly everywhere, and\n\n00:01:43.899 --> 00:01:48.159\nsheesh. As long as there isn't any black mold\non your garlic skin, there's no need to remove\n\n00:01:48.159 --> 00:01:52.430\nthe skin for this. I'm just gonna smash each\nclove a bit to open it up.\n\n00:01:52.430 --> 00:01:58.090\nRoast goes in the pan, fat-side-down at first.\nAnd yeah, that is very hot. Extreme slow roasting\n\n00:01:58.090 --> 00:02:03.799\ngets you tender meat that is incredibly evenly\ncooked, but it does not create browned flavor.\n\n00:02:03.799 --> 00:02:08.210\nAny browned flavor we're gonna have, we need\nto create now. I might have over-shot this\n\n00:02:08.210 --> 00:02:12.330\na bit, but honestly, a little singing is not\nterrible. We need seared flavor.\n\n00:02:12.330 --> 00:02:17.670\nI'll sear it on all sides except for the side\nopposite the fat cap. I'm avoiding that for\n\n00:02:17.670 --> 00:02:23.030\nnow. When every side other than the side opposite\nthe fat cap is done, I'll drop in a huge knob\n\n00:02:23.030 --> 00:02:27.620\nof butter, my crushed garlic, and a bunch\nof sticks of rosemary or thyme.\n\n00:02:27.620 --> 00:02:31.850\nThat butter is seconds from burning, so act\nfast. I'm just gonna roll the roast around\n\n00:02:31.850 --> 00:02:36.400\nin all that butter, then finally position\nit on that side opposite the fat cap. I want\n\n00:02:36.400 --> 00:02:40.220\nthe fat cap on top so that it can baste the\nroast as it melts.\n\n00:02:40.220 --> 00:02:44.210\nAnd I want the bottom side almost raw when\nI put this in the oven. That way it won't\n\n00:02:44.210 --> 00:02:49.150\novercook as it sits there in the hot pan.\nDepending on how hot your oven really is at\n\n00:02:49.150 --> 00:02:53.730\nthese low temperatures, that's gonna take\nmaybe 5-6 hours to hit medium, medium rare.\n\n00:02:53.730 --> 00:02:55.790\nThis is definitely a weekend dinner.\n\n00:02:55.790 --> 00:02:59.740\nAt some point in that time you can think about\na side dish, and I'm doing an experiment.\n\n00:02:59.740 --> 00:03:05.630\nI'm going to attempt a lazy version of duchess\npotatoes, another kitschy catering classic.\n\n00:03:05.630 --> 00:03:10.200\n3-4 pounds of Yukon gold potatoes. Roughly\nequal weight to our roast, and any potato\n\n00:03:10.200 --> 00:03:11.230\nwould be fine.\n\n00:03:11.230 --> 00:03:15.760\nI won't bother peeling them. Potato skins\nare nutritious, taste good, look pretty. I\n\n00:03:15.760 --> 00:03:19.900\nwould peel them if I was using Russets or\nanother floury variety — I think those skins\n\n00:03:19.900 --> 00:03:22.140\nare gross when cooked with wet heat.\n\n00:03:22.140 --> 00:03:26.120\nThe other reason to peel is if you see green,\nwhich you can just barely see starting to\n\n00:03:26.120 --> 00:03:31.420\nform on the corner of this potato. That green\nis a poison called solanine. It forms naturally\n\n00:03:31.420 --> 00:03:35.470\nwhen potatoes are exposed to light. A little\nbit ain't gonna kill you, but if you see it,\n\n00:03:35.470 --> 00:03:36.760\ntrim it off. It's bitter.\n\n00:03:36.760 --> 00:03:40.780\nSpeaking of yuck — that one was rotten on\nthe inside. The rest of these I'll just clank\n\n00:03:40.780 --> 00:03:45.900\nup into smaller pieces for faster and more\neven cooking. Into a giant pot of water to\n\n00:03:45.900 --> 00:03:49.451\nboil. Some people ask if you should get the\nwater boiling first, or put the potatoes in\n\n00:03:49.451 --> 00:03:51.020\nand then get it boiling.\n\n00:03:51.020 --> 00:03:54.820\nI actually don't think it effects the cooking\nmuch either way, but imagine what all of this\n\n00:03:54.820 --> 00:03:58.760\nsplashing would feel like if the water was\nboiling right now? That's why I generally\n\n00:03:58.760 --> 00:04:02.800\nstart cold and then bring it up to a boil.\nWhen it gets going, you might need to reduce\n\n00:04:02.800 --> 00:04:05.380\nthe heat a little bit to keep it from bubbling\nover.\n\n00:04:05.380 --> 00:04:09.060\nWhile we wait for those to get soft, we'll\ngrate up about 8 ounces of cheddar cheese.\n\n00:04:09.060 --> 00:04:12.990\nA quarter kilo. You could totally just buy\npre-grated — that'd be fine for this. And\n\n00:04:12.990 --> 00:04:16.509\nthen we'll also get about four eggs and separate\nout the yolks. Doesn't matter for this if\n\n00:04:16.509 --> 00:04:21.509\nyou don't do it perfectly. It's OK if a little\nwhite gets in the yolk or vice versa. Rocky-chug\n\n00:04:21.509 --> 00:04:25.270\nthose whites later — or actually, that's\ndangerous. Cook them. And there's those beautiful\n\n00:04:25.270 --> 00:04:26.270\nyolks.\n\n00:04:26.270 --> 00:04:30.099\nPotatoes are done when they're fork tender.\nA good visual cue is when you see the skins\n\n00:04:30.099 --> 00:04:34.530\nbreaking off. You could drain those in a colander\nbut colanders take up a lot of space in the\n\n00:04:34.530 --> 00:04:37.449\ndishwasher. I just drain through a gap in\nthe lid.\n\n00:04:37.449 --> 00:04:42.430\nPot goes back on, heat goes off. There should\nbe plenty of residual heat to melt this entire\n\n00:04:42.430 --> 00:04:47.539\nstick of butter — 4 ounces, 113 grams. When\nit's almost melted, I'll dump in the cheese,\n\n00:04:47.539 --> 00:04:51.389\ngrind in a bunch of pepper. A bunch of people\nuse white pepper. I can't be bothered to do\n\n00:04:51.389 --> 00:04:55.669\nthat. And we'll start with a big pinch of\nsalt. Nutmeg would be traditional but I hate\n\n00:04:55.669 --> 00:04:56.669\nnutmeg.\n\n00:04:56.669 --> 00:05:01.310\nGotta mash these up very smooth, so I think\na hand mixer is the best thing. Yukon golds\n\n00:05:01.310 --> 00:05:06.090\nin particular are resistant to turning gluey,\nas can happen when you whip other kinds of\n\n00:05:06.090 --> 00:05:07.090\npotatoes.\n\n00:05:07.090 --> 00:05:10.690\nDuchess potatoes are traditionally made with\ncream. I rarely have cream in the house, so\n\n00:05:10.690 --> 00:05:14.949\nI'm just using butter plus milk, which in\nthis context equals cream. Enough to get you\n\n00:05:14.949 --> 00:05:19.360\na texture a little stiffer than you would\nfor mashed potatoes. Give that a taste for\n\n00:05:19.360 --> 00:05:23.020\nseasoning. It's got enough salt, I think,\nbecause the cheese was salty. Maybe a little\n\n00:05:23.020 --> 00:05:26.819\nmore milk — whoa, that was way more than\nI meant. Hmm.\n\n00:05:26.819 --> 00:05:30.560\nOK, here come the egg yolks. Those bring a\ndelicious flavor and help the potatoes to\n\n00:05:30.560 --> 00:05:35.090\nbrown and bind in the oven. What you normally\ndo to make duchess potatoes now is to load\n\n00:05:35.090 --> 00:05:40.430\nthis into a piping bag and pipe out some rose-like\nshapes on a baking sheet and then you bake\n\n00:05:40.430 --> 00:05:41.430\nthem.\n\n00:05:41.430 --> 00:05:44.159\nI can't be bothered to do that. You'll see\nwhat my plan is in a moment. Let's check on\n\n00:05:44.159 --> 00:05:48.449\nour roast. Virtually unchanged after a couple\nhours. I'll just roll it around in that flavored\n\n00:05:48.449 --> 00:05:53.060\nbutter again. And I'll position my probe thermometer.\nI like to put in the probe after the roast\n\n00:05:53.060 --> 00:05:57.650\nhas been cooking a bit, so that you can move\nit in and out slightly and look for the coolest\n\n00:05:57.650 --> 00:06:00.509\nspot. That'll be dead center, but, a ha!\n\n00:06:00.509 --> 00:06:05.259\nNo point this time, because this is a totally\nuniform temperature throughout. That's what\n\n00:06:05.259 --> 00:06:09.599\nextreme low temperature roasting gets you.\nYou'll see. Back in that goes.\n\n00:06:09.599 --> 00:06:13.689\nSo rather than pipe these potatoes, I'm gonna\ndo an experiment and just try scooping them\n\n00:06:13.689 --> 00:06:18.189\ninto a muffin tin. I'll wipe each cup with\nsome melted butter and dump in the potatoes\n\n00:06:18.189 --> 00:06:22.370\nand I'm already not feeling good about this.\nI put in too much milk. This mixture is too\n\n00:06:22.370 --> 00:06:25.029\nloose. I'm not sure we're gonna get these\nout of here intact.\n\n00:06:25.029 --> 00:06:28.970\nI'll brush their tops with some butter. This\nmeans something.\n\n00:06:28.970 --> 00:06:32.189\nAnd those can just wait until we're ready\nfor them, which will be after the roast has\n\n00:06:32.189 --> 00:06:38.380\nhit 130 F / 55 C. That's for medium, maybe\na little medium rare. Took me six hours. That\n\n00:06:38.380 --> 00:06:42.259\ntemp might seem kinda high. But because we\nroasted at such a low temperature, there's\n\n00:06:42.259 --> 00:06:47.370\ngoing to be almost no carryover cooking now.\nLook, I can can lift it out with my bare hands.\n\n00:06:47.370 --> 00:06:51.169\nSo you really gotta roast it to the actual\nfinal temperature that you want. This is gonna\n\n00:06:51.169 --> 00:06:52.509\nbe medium, believe it or not.\n\n00:06:52.509 --> 00:06:57.470\nI'll crank my oven to 400 F / 200 C, and throw\nin my potatoes. And here is the beginning\n\n00:06:57.470 --> 00:07:02.129\nof my sauce. Heat on high under that, and\nhere's another chance to get some more browned\n\n00:07:02.129 --> 00:07:06.520\nflavor. I'll just fry that garlic and stuff\nfor a moment before deglazing with a little\n\n00:07:06.520 --> 00:07:10.729\nred wine, and would't you know it, Adam got\na wine sponsor again!\n\n00:07:10.729 --> 00:07:14.199\nBright Cellars is the sponsor of this video\n– it's a delightful service that helps you\n\n00:07:14.199 --> 00:07:18.830\nfind new, fun wines from all over the world.\nIt doesn't matter if you know nothing about\n\n00:07:18.830 --> 00:07:22.939\nwine. Go to brightcellars.com and take their\nquiz. You tell them what kind of flavors you\n\n00:07:22.939 --> 00:07:27.000\nlike, and whether you want red or white or\nboth. This is my second time ordering from\n\n00:07:27.000 --> 00:07:30.819\nBright Cellers, so Lauren and I went on the\nsite and reviewed the wine that they'd sent\n\n00:07:30.819 --> 00:07:31.910\nus the first time.\n\n00:07:31.910 --> 00:07:34.610\n\"This was our favorite.\"\n\n00:07:34.610 --> 00:07:38.350\nBright Cellars takes that feedback into account\nand then mails you a crate of wine that's\n\n00:07:38.350 --> 00:07:42.330\neven more suited to your tastes. Look at all\nthis amazing stuff. And you get these wine\n\n00:07:42.330 --> 00:07:46.199\neducation cards to help you learn about what\nyou're drinking and to gradually get more\n\n00:07:46.199 --> 00:07:51.310\nconversant with wine. Because you watch me,\nyou can get 50% off your first six-bottle\n\n00:07:51.310 --> 00:07:56.289\nbox. Just follow my link in the description\nand take the quiz. 50% off your first six-bottle\n\n00:07:56.289 --> 00:07:58.659\nbox of wine. Thank you, Bright Cellars.\n\n00:07:58.659 --> 00:08:02.479\nNow, we only need a little wine for this sauce,\nso I want to pick something I'll want to drink\n\n00:08:02.479 --> 00:08:06.610\nwith dinner. Aged in bourbon barrels — that\nsounds good with beef. I'm just putting in\n\n00:08:06.610 --> 00:08:10.339\nlike half a cup. And this is optional, really\n— you gotta be careful when you cook with\n\n00:08:10.339 --> 00:08:14.060\nred wine, anyway. Too much will be bitter.\nI'll just scrub the bottom of the pan and\n\n00:08:14.060 --> 00:08:18.770\nlet that reduce a bit, then in goes a quart\nof beef stock — like 800 ml. Bring that\n\n00:08:18.770 --> 00:08:19.850\nup to a boil.\n\n00:08:19.850 --> 00:08:24.169\nNow, the cheap wedding delicacy that I'm trying\nto recreate here is usually billed as roast\n\n00:08:24.169 --> 00:08:29.469\nbeef au jus, or beef with mushroom jus. Jus,\nin this context, just means a meaty sauce\n\n00:08:29.469 --> 00:08:33.790\nthat has not been thickened. And I think flavoring\nit with mushrooms really gives it the umami\n\n00:08:33.790 --> 00:08:35.220\nboost that it needs.\n\n00:08:35.220 --> 00:08:39.640\nPowdered, dried mushrooms. I tried making\nthis with fresh mushrooms — it was trash.\n\n00:08:39.640 --> 00:08:44.100\nI'd guess those cheap caterers use a dehydrated\nflavoring product, and the one that really\n\n00:08:44.100 --> 00:08:48.450\nworks for me is this stuff. Lauren got for\nme in Atlanta. It's basically salt, onion\n\n00:08:48.450 --> 00:08:52.341\npowder and dried mushroom powder. A few other\nthings — ground mustard seeds. Anyway, it's\n\n00:08:52.341 --> 00:08:56.730\nperfect for this. If you can get that, or\nanything similar to it, you can grind up dried\n\n00:08:56.730 --> 00:08:58.840\nmushrooms yourself in a spice grinder.\n\n00:08:58.840 --> 00:09:02.530\nIt's kinda tough to get it as fine as you\nwould get it from a bottle. But you can get\n\n00:09:02.530 --> 00:09:06.580\nclose. I'll start with a tablespoon of that.\nDried mushrooms just have such a different\n\n00:09:06.580 --> 00:09:08.900\nflavor from fresh. So incredibly strong.\n\n00:09:08.900 --> 00:09:13.940\nI'll dump in a similar quantity of onion powder,\nand maybe just a teaspoon of dried mustard.\n\n00:09:13.940 --> 00:09:17.760\nAll kinds of flavorings could work here. I'll\nstir that up and give it a little taste. I'm\n\n00:09:17.760 --> 00:09:20.890\ngonna give it another tablespoon of dried\nmushroom powder. I can tell it won't need\n\n00:09:20.890 --> 00:09:23.670\nany additional salt by the time it's reduced\na bit.\n\n00:09:23.670 --> 00:09:28.580\nNow, texture. I think a lot of roast beef\nau jus sold in the United States isn't actually\n\n00:09:28.580 --> 00:09:33.990\nwith jus. They do thicken it a little bit\n— not as thick as a gravy, but a teeny little\n\n00:09:33.990 --> 00:09:38.370\nbit of thickening. You could grab maybe two\nteaspoons of cornstarch, mix it into a little\n\n00:09:38.370 --> 00:09:42.790\nwater to make a slurry, pour that in here\nand bring it to a boil, that'd be perfect.\n\n00:09:42.790 --> 00:09:46.930\nBut I find a great thing to use when you just\nwant a little thickening is xanthan gum, which\n\n00:09:46.930 --> 00:09:51.620\nyou can buy in grocery stores these days.\nInstead of water, it disperses in oil. So\n\n00:09:51.620 --> 00:09:55.170\nI'll just put a little olive oil in a dish,\nand then put in half a teaspoon of xanthan\n\n00:09:55.170 --> 00:09:59.340\ngum. Very potent stuff. And it'll dissolve\nright into the oil. If you tried to do this\n\n00:09:59.340 --> 00:10:01.030\nin water it would clump right up.\n\n00:10:01.030 --> 00:10:05.120\nI'll put some of that into my beef and mushroom\njus, just let it cook for a few minutes and\n\n00:10:05.120 --> 00:10:09.090\nthen assess. I think I want the rest of it\nin there. If you put too much in, xanthan\n\n00:10:09.090 --> 00:10:13.990\ngum can give sauce a mucusy texture. But if\nyou just want a little thickening, it's perfect.\n\n00:10:13.990 --> 00:10:19.010\nIt gives things a preternaturally smooth,\nsilky mouthfeel. But you could just use cornstarch.\n\n00:10:19.010 --> 00:10:23.180\nOK, I've reduced that down by maybe a third.\nI'm calling it done. I'm gonna strain it,\n\n00:10:23.180 --> 00:10:27.730\nto get out all those garlic skins and sticks.\nNow, as that sits, it will develop a skin\n\n00:10:27.730 --> 00:10:31.990\non it, just like cornstarch does. But unlike\ncornstarch, this will be the same thickness\n\n00:10:31.990 --> 00:10:36.230\nregardless of whether the sauce is very hot\nor not. I love that about xanthan gum.\n\n00:10:36.230 --> 00:10:40.060\nOK, my potatoes have been in for like a half\nhour and — yeah, those are so not gonna\n\n00:10:40.060 --> 00:10:44.670\ncome out whole. Too loose. It's fine. I'll\nlet them cool while I slice my roast. An electric\n\n00:10:44.670 --> 00:10:49.930\nknife or a very long carving knife will help\ncut these slices very thin. Literally as thin\n\n00:10:49.930 --> 00:10:53.060\nas you can get them. I don't care if they\nget a little mangled, if they aren't pretty.\n\n00:10:53.060 --> 00:10:55.540\nI just want to shave this as thin as it can\nbe.\n\n00:10:55.540 --> 00:11:00.540\nLook how we're cutting across those meat fibers.\nThen, when we pick up a slice, it's a cross-section\n\n00:11:00.540 --> 00:11:05.860\n— very short fibers and long, slow cooking\nmeans this formerly tough piece of meat just\n\n00:11:05.860 --> 00:11:09.840\npulls apart. Obviously this is going to make\nexcellent sandwiches if you don't end up eating\n\n00:11:09.840 --> 00:11:10.870\nit all at a once.\n\n00:11:10.870 --> 00:11:14.730\nAnd it's not the texture of braised beef.\nIt's not falling apart. It still feels like\n\n00:11:14.730 --> 00:11:19.130\nroast beef. But this is so much more tender\nthan if you had roasted it conventionally.\n\n00:11:19.130 --> 00:11:23.190\nNo reason to waste all that juice — pour\nit into your jus. Now, here's the thing — a\n\n00:11:23.190 --> 00:11:27.940\nwell-rested piece of meat sliced that thin\nis going to go cold immediately. There's no\n\n00:11:27.940 --> 00:11:32.030\nway to avoid it. That's why those guys on\nthe buffet line do this under a heat lamp.\n\n00:11:32.030 --> 00:11:36.390\nI find the best solution is to reheat your\nsauce. Put it in the microwave, get it piping\n\n00:11:36.390 --> 00:11:39.240\nhot, and it will re-heat the beef on the plate.\n\n00:11:39.240 --> 00:11:42.870\nNow, these potatoes. Yeah, there's no way\nthose are coming out whole. I'll just scoop\n\n00:11:42.870 --> 00:11:47.130\nthem out and, hmm, that's ugly but I really\nwant to eat it, so I'm not sure I'd call this\n\n00:11:47.130 --> 00:11:48.420\na failure.\n\n00:11:48.420 --> 00:11:51.550\nRather than saucing the meat, I'll just flood\nthe plate with sauce. I think that can work\n\n00:11:51.550 --> 00:11:54.990\nbetter and look prettier when you're dealing\nwith a thin sauce — something more like\n\n00:11:54.990 --> 00:11:59.430\na jus. A little beef on the plate, and that\nhot sauce will re-heat the meat.\n\n00:11:59.430 --> 00:12:03.950\nAnd if you wanna go full-on company Christmas\nparty kitsch, you know what you need — a\n\n00:12:03.950 --> 00:12:08.280\ndecorative sprig of curly parsley that no\none will want to eat because curly parsley\n\n00:12:08.280 --> 00:12:12.230\nis tough which is why cheap restaurants and\ncaterers like to use it as a garnish because\n\n00:12:12.230 --> 00:12:13.810\nit never wilts.\n\n00:12:13.810 --> 00:12:18.370\nThat tastes kitschy, yes, but also super delicious.\nAnd the potatoes — not what I was going\n\n00:12:18.370 --> 00:12:22.290\nfor, but awesome! I say, do it just like I\ndid it, except bake it in a big casserole\n\n00:12:22.290 --> 00:12:26.680\ndish. No need for the muffin tin. It's like\na cross between baked potatoes and mash. Really\n\n00:12:26.680 --> 00:12:27.680\ngood.\n\n00:12:27.680 --> 00:12:31.070\nGotta pour some of that wine I opened. This\nis not part of the Bright Cellars ad: I just\n\n00:12:31.070 --> 00:12:34.500\nwant to tell you that aging ging in a bourbon\nbarrels has given that a delicious vanilla\n\n00:12:34.500 --> 00:12:39.370\nflavor that goes amazing with beef. Imitation\nvanilla is made from wood, after all. Delicious.\n\n00:12:39.370 --> 00:12:43.190\nAlright, now, employees, I'm hoping everybody's\nhad a great time. There's still some rump\n\n00:12:43.190 --> 00:12:46.150\nroast available at the buffet line. Everybody\nget home safe, and, uh, we'll see you bright\n\n00:12:46.150 --> 00:12:46.230\nan early Monday morning." ], "output": "media/", "pwd": "/data/archive/1728416227.684831", "schema": "ArchiveResult", "start_ts": "2024-10-08T23:35:02.778843+00:00", "status": "succeeded" } ], "mercury": [ { "cmd": [ "/app/lib/npm/node_modules/.bin/postlight-parser", "https://m.youtube.com/watch?v=X0XpFwKKxXQ" ], "cmd_version": "2.2.3", "end_ts": "2024-10-08T23:35:02.014662+00:00", "index_texts": null, "output": "mercury/", "pwd": "/data/archive/1728416227.684831", "schema": "ArchiveResult", "start_ts": "2024-10-08T23:34:59.264814+00:00", "status": "succeeded" } ], "pdf": [], "readability": [ { "cmd": [ "/app/lib/npm/node_modules/.bin/readability-extractor", "./{dom,singlefile}.html" ], "cmd_version": "0.0.11", "end_ts": "2024-10-08T23:34:59.234065+00:00", "index_texts": [], "output": "ArchiveError: Readability was not able to archive the page (invalid JSON)", "pwd": "/data/archive/1728416227.684831", "schema": "ArchiveResult", "start_ts": "2024-10-08T23:34:56.614466+00:00", "status": "failed" } ], "screenshot": [], "singlefile": [], "title": [ { "cmd": [ "/usr/bin/curl", "--silent", "--location", "--compressed", "--max-time", "60", "--user-agent", "Mozilla/5.0 (Macintosh; Intel Mac OS X 10_15_7) AppleWebKit/537.36 (KHTML, like Gecko) Chrome/128.0.0.0 Safari/537.36 ArchiveBox/{VERSION} (+https://github.com/ArchiveBox/ArchiveBox/)", "https://m.youtube.com/watch?v=X0XpFwKKxXQ" ], "cmd_version": "8.10.1", "end_ts": "2024-10-08T23:34:56.570610+00:00", "index_texts": null, "output": "- YouTube", "pwd": "/data/archive/1728416227.684831", "schema": "ArchiveResult", "start_ts": "2024-10-08T23:34:55.920665+00:00", "status": "succeeded" } ], "wget": [] }, "icons": null, "is_archived": true, "is_static": false, "latest": { "archive_org": "TimeoutExpired: Command '['/usr/bin/curl', '--silent', '--location', '--compressed', '--head', '--max-time', '60', '--user-agent', 'Mozilla/5.0 (Macintosh; Intel Mac OS X 10_15_7) AppleWebKit/537.36 (KHTML, like Gecko) Chrome/128.0.0.0 Safari/537.36 ArchiveBox/{VERSION} (+https://github.com/ArchiveBox/ArchiveBox/)', 'https://web.archive.org/save/https://m.youtube.com/watch?v=X0XpFwKKxXQ']' timed out after 60 seconds", "dom": null, "favicon": "favicon.ico", "git": null, "media": "media/", "pdf": null, "screenshot": null, "singlefile": null, "title": "- YouTube", "warc": null, "wget": null }, "link_dir": "/data/archive/1728416227.684831", "newest_archive_date": "2024-10-08T23:35:11.159155+00:00", "num_failures": 2, "num_outputs": 6, "oldest_archive_date": "2024-10-08T23:34:54.931716+00:00", "path": "/watch", "schema": "Link", "scheme": "https", "snapshot_abid": "snp_01J9PT59VA474FAAF001D3PXF8", "snapshot_id": "b4f6e8c9-cfc1-456c-a3bd-eb569a3b75e8", "sources": [], "tags": null, "tags_str": "", "timestamp": "1728416227.684831", "title": "Slow-roast beef eye of round, with mushroom jus and baked mash", "url": "https://m.youtube.com/watch?v=X0XpFwKKxXQ" }