Roast beef ｜ Who horse / student muscle man rice's recipe transcription

Finely chop the rosemary.
Sprinkle salt and pepper and rosemary on the whole beef block that has been returned to room temperature.
Crush the garlic with a kitchen knife.

Put olive oil and garlic in a frying pan heated to low heat and fry. When the garlic turns golden brown, remove it.
Put the meat in a frying pan heated to medium to high heat and bake so that the whole is browned.

Put the roasted meat in a clean storage bag, deflate the bag and seal.
Put 1L of boiling water and 200cc of cold water in the rice cooker, put it in a storage bag containing meat, and let the meat rest for about 30 minutes with the heat retention function of the rice cooker.
After removing it from the rice cooker, cool it with ice water and cut it into thin slices.

Finely chop the onion. Finely chop the garlic fried in 2) and fry in a frying pan with onions over medium heat. When it turns golden brown, add red wine, butter, sugar, soy sauce and honey and simmer.
Completed with roast beef.