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roast beef recipe

roast beef recipe

Luxurious roast beef for a party at home!

Roast beef looks difficult at first glance, but it's surprisingly easy to make. Just rub salt and pepper on the meat chunks and bake in the oven.
The impact when lined up on the table at a party is enormous. Why not show off your handmade roast beef for Christmas or parties?

Here, the beef used for roast beef is Kobe beef aitchbone or Kobe beef thigh.
It's a red meat part with elasticity, so I'm eating meat! You can taste the feeling.

Guru's Point

Part 1.
Bring to room temperature before baking!

Part 2.
Bake in a frying pan before putting it in the oven! It locks in the flavor.

Ingredients (for 4 people)

1 block of Kobe beef
1 piece of beef tallow
Appropriate amount of flavored vegetables
(Celery, carrots, onions, green peppers, parsley, etc., which you usually throw away, and carrot peels are also acceptable.)
salt and pepper
Rosemary

How to make roast beef (Tacchan style)

01.: About 30 minutes before cooking, remove the beef from the refrigerator and let it come to room temperature.; *If the inside is cold, even if the surface is cooked moderately, the inside may not be cooked through or may be overcooked, resulting in failure. You can't just leave it frozen!

02.: Preheat the oven to 220 degrees.

03.: Tie the beef with kite string to prevent it from losing its shape.; *You don't need to tie the kite string so tightly.

04.: Rub plenty of salt and pepper into the meat by hand.; *If you have it, please add rosemary for fragrance.

05.: Heat a frying pan over high heat, and when hot, add the beef fat.

06.: All six sides of the beef are grilled to lock in the flavor of the beef.

07.: Place the fragrant vegetables on the iron plate of the oven. (to prevent the beef from burning); *Vegetable crumbs (celery that you usually throw away, carrot skins, etc.) are sufficient. In the photo, I splurged on vegetables for shooting ^ ^;

08.: Bake in the oven at 220 degrees for 20-40 minutes.

09.: I wonder if it's still a little early, so let's take it out of the oven and warm it with residual heat.

Ten.: Finally, cut perpendicular to the grain of the meat as indicated by the dotted lines. If the fibers are difficult to see, we recommend checking them before baking.

When are you worried about overcooking?

Is it too early? Cut a little and check the contents. Even after you leave it outside, the residual heat will keep you warm. If not, wrap it in aluminum foil and let it warm for about 30 minutes.

If you're about to burn...

If the ceiling of the oven is low and the meat is about to burn, try one of the options below. Personally, I think it tastes better when it's slightly burnt.

1) Place the discarded portion of the cabbage on top of the meat.
2) turn over
3) Place a piece of aluminum foil on top of the meat.

Impression of the staff

(Seeing the master's recipe, the cooking novice staff tried it)

I was worried about the doneness, so I followed the master's instructions, took it out of the oven in 20 minutes, cut it once and checked it. The inside was warm, but just in case, I covered it with aluminum foil to keep it warm for 30 minutes. Even a beginner like me was very successful thanks to careful checking of the baking doneness. I had a lot of exciting work and enjoyed cooking.

Just my fault. . . I was so excited about the completion that I cut the meat parallel to the fibers. please note. (see recipe 10)

The outside was fragrant and salt and pepper was heard, and the inside was elastic and the meat juice spilled out when I chewed it. Is it chunky? I cut it into pieces, but it was very soft. Everyone was excited about "Kobe beef roast beef", and a couple of friends, their friends, parents, relatives, and everyone gathered and had a good time saying "delicious and delicious".