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ローストビーフ｜やさいのひチャンネル Yasainohi Channelさんのレシピ書き起こし

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Yasainohi Channel

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Ingredients

牛ももかたまり肉 : 300g
塩 : 3g
黒胡椒 : 小さじ1
オリーブオイル : 大さじ1
醤油 : 大さじ2
みりん : 大さじ2
肉汁 : 大さじ2
おろしにんにく : 1/2

Time required

90minutes

Procedure

1) Prepare beef thighs 00:40
Wipe off the water from the beef thighs with kitchen paper and rub in salt. Wrap it and let it sit in the refrigerator for at least half a day.
2) Wipe off the water from the beef thighs 02:03
Wipe the beef thighs with kitchen paper again and sprinkle with salt and pepper.
3) Heat beef thighs 02:43
Add oil to a frying pan and heat it, then add the beef thighs and heat the front for 1 minute each to remove the beef thighs.
4) 余熱で火を通す 04:50
Boil water in a pan, wrap the beef thighs in aluminum foil, and put it in a zip lock. After closing the mouth of the bag, cover the otoshi buta and the pot and let it cook for 30 minutes with residual heat.
5) ソースを作る 06:06
Remove the bag from the pan and let it cool. Put the gravy in the bag in a frying pan, add mirin, soy sauce, and grated garlic to a boil, then reduce the heat and remove the lye.
6) 仕上げる 07:53
Cut the roast beef into a size that is easy to eat and sprinkle with sauce to complete.

Point

・ Rub 1% salt to the weight of beef thigh.
・ Do not bring beef thighs to room temperature, and use them as soon as they are taken out of the refrigerator.
・ Remove the air from the zip lock and close the mouth of the bag.
・ While the beef thighs are cooling, the gravy is moisturized.
・ Put the sauce in a storage container and store it in the refrigerator for more than a week.