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Roast Beef ｜ Costco Housewife / Jimayu Channel's Recipe Transcription

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Costco Housewife / Jimayu Channel

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Ingredients

Beef thigh (lump) : 300g
salt : Appropriate amount
Black pepper : Appropriate amount
Olive oil : 1 tablespoon
onion : 1/2 piece
Chopped ginger : Appropriate amount (about 1/2 teaspoon)
Chopped garlic : Appropriate amount (about 1 teaspoon)
Liquor : 1 tablespoon
sweet sake : 1 tablespoon
soy sauce : 1 tablespoon
sugar : a little

Time required

120minutes

Procedure

1) Season 00:15
Sprinkle a generous amount of salt and black pepper on the top plate, place the beef on the top plate, and sprinkle salt and black pepper from above as well. Roll on the top plate to add flavor to the whole.
2) Let it lie down 00:46
Leave the seasoned beef for about an hour and bring it to room temperature.
3) Bake 01:05
Light a frying pan, spread olive oil, bake beef, and bake on all six sides.
4) Roll 01:37
Use aluminum foil to prevent air from entering the vertical and horizontal windings, and wind them twice. In the same way, even with plastic wrap, wrap it vertically and horizontally.
5) Boil water 02:40
In a pan with a diameter one size larger than the beef, add enough water to soak the beef and boil until it boils.
6) Soak in hot water 03:04
Turn off the heat, add beef, drop it so that it does not float, and put a lid on it. Leave for a while until the water reaches room temperature.
7) Make the sauce 04:35
Finely chop the onions, light the ply pan, add oil and fry. Add garlic when cooked. When it smells, add sake, mirin, and soy sauce and boil. Add sugar when mixed, add ginger when familiar, taste and boil.
8) Serve 09:14
When the water reaches room temperature, take out the beef, remove the plastic wrap and aluminum foil, slice it into thin slices, serve on a plate and sprinkle with sauce.

Point

A plastic bag can be used instead of plastic wrap.
Double wrap the aluminum foil and wrap, and change the direction to prevent hot water from entering and to prevent heat from escaping.
The reason for keeping air out is to prevent it from floating.
Be careful when putting beef in hot water as it is easy to splash.
If you don't have a otoshi buta, you can use a plate that is one size smaller than the pot.
It's okay if the wrap is rolled up or air bubbles come out in the hot water. It's better to rewind if all the outer wraps come off.
Tubes can be used as substitutes for ginger and garlic.
When you put it on a plate, if you put it flat on the outside and three-dimensionally in the middle, it will look like a flower and be beautiful.
Even when you put the sauce on it, if you put it only in the middle, it will not look good and the taste will be biased, so be careful.