The speaker is sharing their attempt to recreate the inexpensive roast beef often found at cheap weddings and office Christmas parties. The roast beef is typically sliced very thin under a heat lamp, which makes it very tender and flavorful. The roast used is from the eye of round, also known as the "I of rump" in the UK, which is the semitendinosus muscle. This type of roast is lean and the grain structure makes it very tender when sliced across the muscle fibers.
The speaker prepares the roast by coating it in olive oil and seasoning it with pepper and salt. The roast is then slow-roasted in a preheated oven at a low temperature of 170 degrees Fahrenheit (75 degrees Celsius). The roast is seared on all sides except for the side opposite the fat cap to avoid overcooking. The roast is then basted with butter, crushed garlic, and rosemary or thyme.
For the sides, the speaker attempts to make Duchess potatoes, a classic catering dish. The potatoes are boiled until they're fork-tender, then mashed with cheddar cheese, eggs, and a mixture of butter, milk, and seasonings. The mashed potatoes are then topped with beef stock, dried mushroom powder, onion powder, and dried mustard. The sauce is thickened with xanthan gum, which gives it a smooth, silky texture.
The roast and mashed potatoes are served together, with the roast sliced very thin to ensure it's tender. The sauce is reheated in the microwave to reheat the roast. The dish is garnished with curly parsley and a sprig of thyme. The speaker concludes by thanking the employees and wishing everyone a safe journey home.
Here are the key facts extracted from the text:
1. The text is a transcript of a video recipe for roast beef and potatoes.
2. The recipe uses an eye of round roast, which is a cheap and tough cut of beef from the round or rump of the cow.
3. The roast is cooked at a very low temperature (170°F or 75°C) for about six hours, which makes it tender and evenly cooked.
4. The roast is seared on all sides except for the side opposite the fat cap, which is left raw until it goes in the oven.
5. The roast is basted with butter, garlic and rosemary or thyme, and then sliced very thin across the grain.
6. The sauce is made with red wine, beef stock, dried mushroom powder, onion powder, dried mustard and xanthan gum or cornstarch for thickening.
7. The potatoes are boiled with the skins on, mashed with butter, cheese and egg yolks, and then baked in a muffin tin or a casserole dish until browned.
8. The recipe is inspired by the roast beef au jus served at cheap weddings and office parties.