All language subtitles for marcus.wareing.simply.provence.s01e11.720p.webrip.x264-skyfire

There is one special place
where I worked as a young chef

that has remained close to my heart.

Didn't think I'd come to France
and find the Barnsley chop.

And one region in particular that is
full of passionate producers

and incredible ingredients.

This is Provence.

We are going to be discovering
the secrets of the very best

and simplest French cooking.

That is a discovery.

Ha-ha ha-ha!

Nice and easy,
simple dinner for one.

I'll be sharing tips,
tricks and techniques...

We've got flavours of Provence.

That's sunshine for you.

..and enjoying a bit of friendly
rivalry along the way...

That was close!

I'm a little nervous.
Ha-ha ha-ha!

I knew I wouldn't be able
to fool them.

Yes.
Ha-ha ha-ha!

..all in the name of bringing you
a simple taste of Provence.

Let's talk about meat.

There's something that a lot of us
get excited about

when we see it on a menu.

It's something we're known for
in the UK.

In fact, there's one term that the
French endearingly call the English.

Les rosbifs.

Les rosbifs, fin.

Les rosbifs.

Les rosbifs.

Ah, you see, les rosbifs.
Voila!

But when it comes to beef,
especially in this part of France,

I'm told to expect
something a little bit different.

My neighbour Jerome has invited me

to his restaurant for
a lesson in local boeuf.

And I'm just wondering

whether he could teach this rosbif
something a little bit different.

The nickname started in the 1800s

because our roast beef
was so admired.

These days, I'm still fiercely proud
of our British beef and farmers.

Hey, hi Marcus.
Jerome, good to see you.

How are you? Very well.
Good. Nice to see you.

So let's have a seat, OK?
I'd love to.

Right, Jerome.
I want you to be honest with me now.

What is the reputation
of British chefs?

Ah, British chefs.

Or British cookery, British cookery.
Ah, right, OK.

If you've never been to the UK,
well,

the reputation is terrible,
all right?

Is it really?
I'm sorry, Marcus.

Yes, the reputation is terrible.

Ah, this is something
I've got to change.

Tell me, what's your speciality?

We try to you know,
pay a tribute in a way,

to the local producers,
and the local food.

What is local food?

Local food is really interesting
here, you've got a lot,

a lot of vegetables, you've got
a lot of fish not very far

away from here, and you've got also
something really interesting.

I'm not sure you know.

OK, so, a delicacy,
or a local ingredient?

Yeah, that's a local meat.

So this mystery meat is
Provence's answer to beef,

and I'm not going to lie,
I am a little nervous.

Mm, right.
Here we go.

On the menu it's written "Tagine."

OK, but, it's our own version
of tagine, actually.

It's beautifully cooked.

It's incredibly tender,
but I have to say it is strong.

It is.
It's almost gamey in a way.

Why is that?
Taureau.

This is bull.
That's bull?

That's bull.
Is it really? Wow!

I have to say...

I didn't expect that,
that's a first,

and in fact, I don't think
I've eaten bull before.

It's really good.

So, this is something you can
find in all villages in Provence.

It used to be something, you know,
you would cook in a family

when you don't have a lot of money,
because it's way cheaper than beef.

What's your favourite?
Bull or beef?

I would go with bulls,
but I also like beef,

so, I think it really depends
on the way it's done

and how you cook and so on.

But from a simpler, cheaper,
more affordable cut, bull.

I would rather go with bulls,
yeah, of course.

Yeah, yeah,
and it's really local,

so it's like, five minutes away
from the restaurant.

Jerome has offered to take me
to see the local bulls.

I can't quite believe I'm going
to willingly walk into a field

with a whole herd of bulls,

and stand toe-to-toe
with these massive beasts,

but at Manade Caillan bull farm,
father and son Francis

and Francois seem
to be in one piece.

Just in case,
I've left my red shirt at home.

Enchante.
Enchante.

Francis, enchante.
Nice to meet you.

Ca va? Tout va bien?
Va bien, tres bien.

Can I just say, I thought,
I don't know why,

when we were having lunch today
and you were telling me about bull,

in my head I was thinking
of the big, big, big bull.

Big head, huge, huge animal.
Ah.

They actually just
look like normal cattle.

Le taureau est si...

So, they're like sportive bulls.

Venez avec nous voir le troupeau,

nous on a besoin de votre aide
pour porter les balles, oui.

OK, so they invite us
to go with them

to check on the cattle, but
we need to help them with the hay.

I'd love to, yes, yes, absolutely.
Yeah.

Oh! It's heavy, that.

Thank you very much.

Bull has been eaten in Provence
for centuries

and is so popular, 5,000 tonnes
of it are produced every year.

Do they stay outside all year?
All year.

All year long.
Wow!

Even in the cold in the winter?
Yeah.

Meme quand il fait tres froid.

The entire life they,
they stay there, just free.

It's fascinating,
because cows, in the winter,

they go into the sheds,
and they get fed indoors. Yes.

Is the swimming pool!

Ha-ha ha-ha!

Why has one got a bell
and the others haven't?

La nuit ils entendent la cloche,

Ils savent,
ou il est, lui la.

Because it's like the head chef,
it's a male and he is like,

guiding the rest.

But, whoa.
Aren't they all male?

They're um, est-ce-qu'ils
tous hommes?

Aren't they all male?

No, ca est un homme,
ca, femelle la fin.

Femelle.

So, here you've got a male
and that's a female,

but you call them taureaux.
Un troupeau.

And you call them...
Now hold on, hold on.

A bull... Yes.

..is all male.

You call them bull, taureau.
Taureau.

But they've got a mix
between male and female,

but we call them bulls.
Do you really? Yeah, yeah.

Surprising.
That's, yeah.

I have to say, I think
it's the first time I thought

I'd ever get to stroke a bull,
that's for sure.

She was born on Valentine's Day,

hence the name, Valentine.

They feel so powerful,
so strong, aren't they?

So, because you've got
a mixture of male and females,

so they're more or less,
it's a breed of cattle.

It's like champagne!

Comme le champagne.
Comme le champagne.

Now it's time to head
into the belly of the beast.

Well, to feed their bellies.

There they come, there they come.
Yes.

They're going there, look.

They don't seem to be my friend.

I have to say, with a herd of
180 bulls, I wasn't expecting us

to be do the chasing.

Maybe I should have worn
a red shirt after all.

I'm starting to take it personally.

Do you know what, I think
there's a big possibility

they know there's a chef on board.
Ha-ha!

Elles doivent savoir
que c'est un chef.

Eh oui, oui, oui, oui.
Il fault qu'elles partent.

I have this effect on everybody.

I would really love to be able
to cook a steak, just fry some up,

because I want to try it
in its natural form.

Is that something we can do?
Yeah, for sure.

I can do that?
Oui, OK, encore!

So, I cook.
You provide.

Good man.
Allez!

What better way to really understand
this protected Provencal beef

than fresh from the farm?

I have to say, from just
looking at that, how dark it is.

I expected that,
because I've tasted this,

at your restaurant,

and there was a depth of colour
to the meat.

But now you see it in the raw state.

That's incredible,
and this cut is the rump?

Yes.
It's the rump.

So, I've got my pan,
I brought it with me, here we are.

I feel like you're in my little
restaurant bar here. Yes!

Right, what we're going to do,
we'll add a little bit of oil,

little salt.

I'm expecting this to be,
to be rich in flavour,

but almost like, you know what?
It looks like venison.

Straight into the pan.

I'm treating this
just like I would regular beef.

Et voila.
Voila! Voila.

Do you guys like steak sandwiches?

I don't know.
I have to try.

Right, well. I'm ging to put
you three to the taste test.

I'm going to invite you
over to my house...

All right, perfect.

..and I'm going to cook all of us

a steak sandwich
from beef that I've got,

and I'm going to use this...
Oh, perfect.

..and we see which is the best.

Smells good.
Smell is so good.

Mm.

Me first!

I cook.

Oh, I am curious.
That looks amazing. Yeah.

It looks great.
Yeah.

Mm. That is superb.

It's like beef
that's been to the gym.

Oui, oui.

You know, we talk about gamey,
but in a good way.

It's not gamey, it's strong,
it's powerful, but yet so tender.

I might have stitched myself up
inviting them

for a beef versus bull steak off,
but it's happening.

So now that I've met the bulls,

I want to get familiar
with the beef around here.

There's a classic Provencal dish
that a local cook has offered

to show me how to prepare.

But first, I've been sent
to the butchers with strict

instructions to pick up the meat.

Wish me luck!
Bonjour!

Bonjour. Bonjour.
Wow!

Yep, that's definitely meat.

I'd even go so far as to say it's
beef, but I need a slow-cooking cut

for the recipe and I have no idea
what to ask for in French.

Daube de boeuf.
Oui, avec grand plaisir.

Where is this cut?

Le palleron c'est dans l'epaule.
This side? Oui. Bien.

So the shoulder?
C'est ca.

The daube de boeuf.
Ah, non, ici.

Blade, blade, blade.
Got it.

Palleron de boeuf.
C'est ca.

Un kilo. Oui.
Ca ira? Oui.

Perfect. Avec ca?
Oui, c'est bon.

Ca sera tout?
I hope I've got the right thing.

In fact, my instinct is telling me
that I've got the right thing,

but it's actually quite nice
cos we've got a little English

translator over there on the wall,
which is absolutely brilliant.

Et voila.
Merci!

Merci a vous.
Au revoir.

Au revoir, bonne journee.
Merci.

I'm going to be cooking with
an adopted local, Stephanie,

who has fully embraced the Provencal
philosophy of simple,

delicious food, and she runs her
own cookery school in the area.

She's going to share the secrets
of one of the region's most

loved dishes, daube de boeuf.

Also known as a beef stew.

Right, shall we have a look at this?
Let's see what I've got.

I'll go ahead and take the beef,
maybe you can prep some of the veg?

OK. For the daube.

Could you imagine though,

if the locals knew that there was
an American and an Englishman...

Cooking...

..cooking one of their biggest
classic dishes,

and just coming up with our version.

I'm sure they'd be excited.
Are you sure about that?

The secret to this simple,

traditional dish is building
layers of flavour.

Stephanie starts by
frying off lardons,

removing the crispy bacon bits

and leaving that rendered
pork fat ready to brown the beef.

What I love about a dish like this
is that this is a really,

really cheap cut of beef.

The chuck steak, the silverside,

but when you cook it slowly like
we're about to do,

that all becomes gelatinous
and delicious and so, so good.

Daube de boeuf originated
in Provence as a preservation

technique, allowing farmers to store
beef in wine for several weeks

without spoiling.

The recipe has been refined
over the centuries to become

a dish that is loved
all over France.

So now you're just
sealing off the beef.

Getting that lovely colour
and caramelisation,

and then what's the process
after that, Stephanie?

What do you do next?

Now we're going to put
everything in the pot,

and then we'll add in
two orange peels.

I've done a bit too much.
You did!

You did a little bit...
I've done the whole orange.

I'm so sorry.
We'll keep some for cocktails.

Get the cocktails later, OK.
There you go.

So in goes onions, garlic,

and an optional splash of cognac
to deglaze the pan.

Then the beef and lardons
go back in, followed by carrots,

roasted tomatoes,
a whole bottle of wine,

yep you heard me,
a whole bottle of wine.

For a more cost-effective option,
you could use a glass of wine

and replace the rest
with beef stock.

It's so simple,
just throw everything in the pot.

Last in are herbs and orange peel.

It certainly smells good.
It does smell good already.

One of my favourite things to have
with daube is mashed potatoes.

Mash, I guess you guys call it in,
in the UK.

I know exactly what
you're talking about.

I don't know
if you've walked into a mash-off.

I'm going to actually
remove my watch, cos it...

Oh, no! Yes, well, you started this.
All right fine.

Well, you know me, given a chance
to compete, I'll take it.

So here we go,
Brits versus Yanks, mash-off.

Whose recipe will come out on top?

I've gone straight in there
with a classic masher,

but Stephanie is cheating with a
ricer which makes mash extra smooth.

Well, if she's going to use a ricer,

I'm pulling out all the stops
and going big on butter.

Most importantly, cold butter,
cos you don't want wet, oily butter.

Cream. Ah, you've got cream?
Yeah.

I'm surprised a little bit,
by how much butter you're using.

A, well, in for a penny,
or should that be a pound of butter?

What, I'm sweating.

Why am I sweating?

We're very concentrated, aren't we?
No way!

It's when, it's whenever...
No way!

..anyone says we're having
a competition,

it's amazing how chefs
just go silent!

Shall we taste?
I think we should.

Are you ready?
I'm ready.

Mm. Shall I,
maybe I'll heat mine for you?

Do you know what's missing?
Butter?

Stop!
That last bit of butter.

Stop!
Well, it is, come on.

That's one whole packet
of butter in my mash alone.

It's going to take some beating.

I think they're good as is.

Mm. That's good.
Yeah.

Stephanie's is smooth and creamy,

but with all the butter in mine,
I have a really silky texture.

That looks fantastic.

It's almost like square,
the way it folds.

This isn't an everyday mash but it's
worth trying if you want a treat.

Lovely.

Beautiful!
There we go.

Both delicious, both beautiful.

And remember we're allies!

All right, so, the one
we prepared still has a few hours.

Leave that one.
Few hours to braise.

So, luckily I prepared
one in advance

that we can taste right now.
Good, good, good.

Cos why wait?
Put that on there.

Why wait?

I think that looks great.

I think it's, it smells incredible,

and it's beautiful the way it
cooks down, and you know it's ready

because all the meat starts
to break up a little bit.

How do you find the simple,
Provencal style?

Have you embraced it?
Absolutely.

Is it part of your lifestyle now?
It is, totally.

Fresh ingredients,
delicious flavours.

Simple.
You don't have to do too much.

Oh, can I try it?
Let's have a taste.

There you are, I'll get you.
Thanks.

Silence is usually a good sign
when someone's eating.

Very true.

Mm, and you've got
my mashed potatoes.

It's good, it's good.

And what about that
all important beef?

How can something so affordable
be so delicious?

So good.
It's incredible. Mm.

The deglazing, or the cleaning
of the pan with the cognac,

I thought was a lovely idea.
Mm.

I love cognac in food,
but I love the way you just put

enough in just to clean
the bottom of the pan.

Just in the background,
but the bottle of wine was genius.

I just think that, for that much
flavour, with no stock added,

just says how good
the quality of the ingredients,

but also, how good the cook is too.

It's just, well, thanks.

You know your stuff.

Stephanie's daube de boeuf
is delicious, but,

when it comes to potato puree,
I think I nailed that one.

We'll let you have it.

We'll let you have it!

So I've sampled the local beef
as well as the bull,

and the day of the epic steak
sandwich cook-off has arrived.

Got my winning shirt on,
time to get the barbie going.

I love cooking on the barbecue,

and so I thought I'd show you
some tips and little tricks

that I've learnt along the way,

that I think could really
help your cooking.

I like cooking on wood, cos I think
it just gives a different

dimension, it just, also,
can add some flavour.

And the key to a fire is just making
sure that the air can flow,

so don't stack them
all in a row like so.

You don't want to do that.

Side by side, put one on top.

Now, it may look like
there's quite a lot there,

but that's absolutely perfect,
and then on this side,

I always like cooking
on charcoal as well,

cos I like a different
type of heat.

Coal up.

Sprinkle that on.

Just lift a couple of the coal up,
little bit of kindling on top there.

Same over there.

There we have it, charcoal
with a little bit of kindling,

and I've got my wood over there.

Two different temperatures.

Ready to go!

Now, we can light our barbecue
and let the magic begin.

But a little tip, if you've got
the front and the back,

don't light the front first.

Start at the back, you've got a
firelighter at the back there,

and then just work
your way to the front.

Let it get to the right temperature,
we can start cooking

and the most important thing is,
you can enjoy yourself.

The beauty of using both wood and
coal is it gives you more control.

You have the intense heat
of the coal that's great for quick

grilling plus the slower burn
of the wood that gives you the extra

smoky flavour,
perfect for a large cut of meat.

No-one cleans the barbecue
once you've used it,

cos when you finish cooking,
all you wan to do is,

is serve your guests and eat,
but before you start cooking again,

let it burn away, let that get
to temperature, and then you

just get a little brush,
over the top, and brush it off.

So that your barbecue
is nice and clean.

That's getting a little bit hot.

Right, while that's burning away,
prep to do.

It's time for the Anglo-French
beef versus bull cook-off.

I'm making simple but so tasty
minute steak sandwiches

with a herby green
Provence inspired sauce,

and a sweet and smoky
spice rub for the meat.

I'm cooking the beef and bull
in exactly the same way,

but looking at these two
side by side,

I might have bitten off more than
I can chew with this challenge.

Well, I think
I've got the guys coming round,

and I thought I'd crack out
the barbecue shirt.

In fact, I think it's my son's.

It's either my son's or my dad's.

I know I didn't buy it.

I thought it's the perfect
shirt for today.

Right, onions in.

Starting with my green sauce.

Onions, capers,
fresh tarragon, parsley

and oregano in the mixer
with a good glug of olive oil,

white wine vinegar and seasoning,
simple as that.

Quick taste.

Mm.

Beautiful, fresh,
definitely taste the tarragon.

Lovely little bit of acidity
with the white wine vinegar.

That is good to go.

There we have it,
a beautiful green sauce.

That's not a sauce
that's just for steaks,

that would be great with pasta,
bit of a drizzle into a salad,

over some cheese and tomato,
perfect.

And if you don't use all of it,
just put it into a little jug,

into a little jar,
put the lid on, into your fridge

and it'll keep for a good few days.

Right, now, we're going to get
on to cutting my bread.

My sauce is made.

So, I've got these
beautiful baguettes.

I'm just going to cut them
in half lengthways.

Always take your time when you're
cutting anything like this,

put your hand on top, keep it nice
and flat, and just take your time.

Stop every now and again,
check both sides,

make sure you've got a nice,
even cut.

It reminds me of when
I was at catering college

and you used to have to cut
a Victoria sponge cake,

so you'd make your sponge cake
and you had to cut it

on the little turntable,
and your teacher was always standing

over your shoulder, making sure
that you got it absolutely perfect.

Wasn't always the case,
but we certainly learnt a skill.

There we go.

Baguettes cut in half.

Just drizzle a little bit of olive
oil onto the bread, and then

we're just going to go straight
onto the grill, quickly toast.

So, that little bit of toasting
just makes the bread,

where it's been sliced,
nice and crunchy and dry.

You also get the flavour
of the charred barbecue,

which is what we want,
but it just prevents the bread

from getting soggy
once we put the meat on.

My bread is beautifully toasted,
now it's time to get the steaks out,

get them on a grill
and put them to the test.

There we have it, look at these.

There's the bull
and there's the beef.

Definitely see the difference.

So, I'm going to go
with the bull first.

Just going to open them up,
first of all just a little

drizzling of oil,
so that the rub sticks to it.

I have a secret weapon for easily
elevating the flavour of any steak,

a dry rub made with brown sugar
and any herbs and spices you like.

Mine's got smoked paprika
and herbes de Provence.

Right, over to the grill,
here we go.

Just check to make sure
they're not stuck,

just give them about 30, 30 seconds.

Look at that. Turn it over.

Halfway there.

Doesn't get much easier than that,
does it?

Just what it says on the tin.

So the minute steak,

basically refers to the time
that it takes to cook.

So, it can actually be different
cuts of beef, but the beauty

of it is, it works with the cheapest
cuts like featherblade and rump.

The key is the thickness
and then it only takes a minute.

Look at that, there we go.

Get the last bit of charring.

Yeah, I'd say that's about a minute.

There we go.

That's the bull.

Now, minute.

Let's get on with the beef.

A long time ago, I had a job
in Upstate New York in a place

called the Adirondack mountains,
and we used to have to do barbecues

on a rock that was called The Point
cos it pointed out into, into

Lake Placid, and it, actually, this
reminds me, because we had a view

over there, not quite like this,
it was more mountainous, but it was

on a massive barbecue, where we were
just barbecuing for our guests.

Great, absolutely brilliant.

It was very hot.

It was great views.

The only difference is
I was cooking for customers.

And here I'm cooking for my guests.

There we go.

The minute steak is the perfect
steak for a sandwich.

Why?

Because it cooks nice and quickly,
it's nice and thin,

so that you get a nice, thin layer
of the steak and it's really,

really great value.

You get more for your money
with a minute steak.

What's really interesting though,
I have to show you is that

if I just lift this tray up there,
that's the juice from the bull meat.

Then look at all of the juice
that's come out of the beef.

That tells me that the bull
is much leaner than the beef,

which in theory says that
the bull is a better product,

but we'll put that
to the taste test.

On there.

Little sneaky taste.

Mm, it is good.

It is good.

Drizzle of sauce.

Oh, they're going to love this.

Lid on.

Lid on.

That's my bull.

Now it's onto the beef.

Green sauce over the top.

Twist of pepper.

Lid on.

I hope the guys are hungry.

Last one.

There we go.

Bull sandwich, beef sandwich.

Now that is what you call a feast!

And just in time for my hopefully
hungry guests to arrive.

Bonjour. Bonjour.
Hello.

Bonjour, come round, come round.
Come round!

Hey, how are you?
Hey, Jerome, good to see you.

I'm good. Bonjour.
Bonsoir! Come in, come in, come in.

They're looking
very serious, these two!

Do you want to explain
what we're doing.

Little competition.

Can you recognise...

Number one.

On va essayer de gouter

et de deviner lequel est le boeuf
ou le, ou le taureau.

I hope you guys are hungry.
Yes.

Hungry? Yes!
OK!

There we go.
Thank you.

But before we begin, sante.
Sante. Sante.

Let the competition begin.

A la votre.
Ah, yes.

Now, down to business
and the beef sandwich is up first.

They just don't know it yet.

Very interesting.

It's very soft.
Mm.

The meat, yeah?
Mm.

Francis and Francois are playing
their cards close to their chests.

We'll go for the second one now,
OK? OK.

That's right.
Voila.

Thank you.
Merci.

Here comes the bull.

Monsieur.
Thank you.

Gosh, that bread's crunchy!

Break it open.

Taste is a bit stronger
for this one.

Un peu plus fort.
Mm.

La couleur aussi, la couleur,
la texture...

La couleur.

It's a bit chewier, the second one.
Yeah. Oui, yes.

So, you've got one meat that I heard
you speak about that was nice

and tender,
and delicious and juicy,

was, I think, was the words I heard.

Not that I'm trying
to influence anyone.

And then the other one was
a little bit chewy

and strong in flavour.
Yeah.

So, Jerome,
this is a crucial question.

I'm going to ask the most
experienced man on the terrace

what he thinks first.

Monsieur?
Number one or number two prefer?

Number two.
Number two? Yes. OK.

I would go with number one.
Number one? Yeah.

Les deux sont tres bons,
one and two for me!

One and two.
Very good.

Your English is getting,
your English is getting good!

For me, I'm the same as you.

One and two.

I prefer them both,
I think they're very, very good.

They're quite unique
in their both ways.

So which one, number one
or number two is the bull?

Which one is the beef?

L'expert.
Let's ask the boss.

Number, number two,
number two, the bull.

Is the bull? Mm.
Jerome?

Yeah, I would say the same.
Number two?

Yeah, yeah. It is the two.
Two? Number two.

Two yeah, for the bull.

For the couleur, for the...

The taste, the colour.

I knew I wouldn't be able
to fool them.

These guys know what
they're talking about.

On a gagne, non?
Yes!

Provence won!

I suppose the question is,
who's won the shirt competition?

We're just, it's between me
and the old man here.

Classique.
It's classic.

Classique et...
Not so classic.

Definitely not classic!

Although I didn't manage to fool
them, I think it's safe to say

that Provence has taught me
that there is more

to this versatile ingredient
than just roast beef.

It doesn't matter if you're using
beef or bull, they're both

incredible, they're both affordable,
and they're both delicious.

A minute steak sandwich,
can't beat it.