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Roast beef | Miki Mama Channel's recipe transcription

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Miki Mama Channel

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Ingredients

Beef thigh : 500g (4cm thick)
salt : 1 tsp
Pepper : 1/4 teaspoon
Salad oil : 1 tsp
Liquor : 4 tbsp
onion : 1 piece
(A) Soy sauce : 5 tbsp
(A) Sugar : 3 tbsp
(A) Olive oil : 1 tablespoon
(A) Grated garlic : 1/2 teaspoon
(A) Granule kelp dashi stock : 1/4 teaspoon
(A) Pepper : a little

Time required

20minutes

Procedure

1) Season 00:25
Remove the beef thighs from the refrigerator and leave them at room temperature for about 3 hours.
Soak in the salt and pepper flavor.
2) Add a roast color 00:42
Put the vegetable oil in a 26 cm frying pan and heat it over high heat.
Add the meat and bake on high heat for 2-3 minutes.
3) Steam 01:21
When it becomes brown, add sake, cover it with a lid that does not leak steam, and steam it over low heat for about 7 minutes.
4) Wrap in aluminum foil 01:42
Open the lid, stab the fork in the center of the meat and wait for about 10 seconds. After pulling it out, put the fork on your lips to a slightly warm temperature and check if the meat is taut.
Put the meat on aluminum foil cut to a length of 30 cm and wrap it in close contact.
Leave at room temperature for 1 hour and cook with residual heat.
5) Make the sauce 02:33
Put the sliced onions in a heat-resistant bowl.
Heat in a 600w microwave for 3 minutes without wrapping.
Add (A) and let it cool at room temperature and soak in the flavor.

Point

・ Take the beef thighs out of the refrigerator and leave them at room temperature for about 3 hours to achieve the best roasting.
・ When coloring, bake for about 3 minutes. Be careful as it will become hard if overcooked.
・ When checking if the meat is cooked, pierce the fork to the center of the meat and check if the tip of the fork is warm. If the meat is still cold, add 1 minute of steaming time.
-By wrapping it in aluminum foil, slowly heat it to the inside with residual heat. Finished juicy.