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Roast beef

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Yamayu Ushi Consistent

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Ingredients

Beef block meat (parts with less fat such as thighs and shoulders) : About 300-500g
Potatoes : 1-2 pieces
onion : 1/2 to 1 piece
Rosemary : About 4 or 5
salt : Appropriate amount
Pepper : Appropriate amount
Garlic (crushed) : 1 piece
Olive oil : Appropriate amount
butter : 1 tablespoon

Time required

25minutes

Procedure

1) Season 00:10
Sprinkle salt and pepper on the meat
2) Transfer the garlic scent to the oil 00:46
While heating the frying pan, add a little more oil. Add garlic and tilt the frying pan to capture the scent of garlic in the oil.
3) Bake meat 01:57
Turn the heat of the frying pan to high and put the meat in the frying pan. Bake it well and add a grill so that the flavor in the meat does not escape. When one side is finished baking, stand it sideways to make the whole surface.
4) Discard excess oil 02:53
Discard excess oil from the frying pan and remove the garlic.
5) Add potatoes and onions 03:09
Put potatoes and onions around the meat. Also add rosemary.
6) Steam 04:12
Adjust the heat to extremely low, cover with aluminum foil lightly from above, and steam for about 5 minutes.
7) Wrap it in aluminum foil and let it rest 04:24
After 5 minutes, take out the meat, sprinkle with salt and pepper, wrap it in aluminum foil and let it rest.
8) Finish the garnish 04:56
Put butter in a frying pan from which the meat has been taken out, stir-fry and season with salt and pepper. Serve on a plate.
9) Serve 06:44
Cut the meat and serve it on a plate with garnish.

Point

・ Because the meat that has not been returned to room temperature is cold and the fire does not evenly enter when it is baked, be sure to remove the meat from the refrigerator and leave it for at least 30 minutes before baking.
・ When the frozen meat is returned from the freezer, the taste of the meat escapes due to sudden temperature changes. In the case of a refrigerator with a partial room, thaw it slowly in the partial room, and in the case of a refrigerator without a partial room, be sure to thaw it in a normal refrigerating room before returning it to room temperature.
・ Cut off the fat on the thighs and shoulders.
・ Since roast beef is often eaten cold, the fat becomes hard and not delicious when it gets cold, so cut off the fat as much as possible.
・ Normally, roast beef is seasoned a lot, but in this recipe, salt and pepper will be sprinkled later, so it's okay to season it a little.
・ When transferring the scent of garlic, slowly transfer it over low to medium heat.