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飲食店独立学校 /こうせい校長

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Ingredients

牛もも肉 : 500g
塩 : 牛もも肉の総量に対して1%
玉ねぎ : 1/2個
生姜 : 25g
にんにく : 3個
ローズマリー : 3本
りんご : 30g
玉ねぎ : 100g
白ワインビネガー : 60g
濃口醤油 : 50g
砂糖 : 15g
蜂蜜 : 15g
肉汁 : 適量
水 : 100g

Time required

210minutes

Procedure

1) Prepare beef thigh 00:51
Sprinkle salt on the beef thigh and knead it.
2) Primary aging 01:04
Spread sliced onions, garlic and rosemary in a storage container and put beef thighs on it. Place onions, garlic and rosemary on top and sandwich. Wrap it and let it sit in the refrigerator for a day.
3) Wipe off the water 01:26
Remove the beef thighs and wipe off the water with kitchen paper.
4) 牛もも肉を加熱する 01:59
フライパンを温めてオリーブオイルをひき、牛もも肉を入れて全面焼く。
5) 低温調理器で火を通す 02:44
焼き色がついたら調味料袋に入れて、低温調理器を使って牛もも肉に火を通す。
6) ソースを作る 03:48
りんご、玉ねぎの皮を剥いてすりおろし、白ワインビネガー、濃口醤油、砂糖、蜂蜜を加えて混ぜ合わせたら、フライパンに入れて炒める。
7) 2次熟成させる 04:28
After low-temperature cooking of beef thighs, remove the heat and let it sit in the refrigerator for a day.
8) ソースを寝かせる 04:31
Put the gravy and water in a frying pan, heat them, mix them, remove the lye, remove the rough heat, and put them in the refrigerator.
9) 仕上げる 07:18
食べやすい大きさに切って完成。

Point

・ By kneading beef thighs with salt in advance, it will be difficult for the gravy to come out.
・ If you don't have rosemary, you can use your favorite herbs.
・ By letting the beef thighs rest for a day, the aroma of vegetables is transferred while the salt is infiltrated.
・ The pickled vegetables may be roasted and used as an adjunct.
・ If you don't have a low-temperature cooker, you can use a rice cooker.
・ Low temperature cooking is done at 60 degrees for two and a half hours.
・ Cooking time is the time without aging.