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１キロ17,064円のランプ肉をＨＰから注文
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真空パックで届きます
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生の状態
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ちゃんと、１キロありました
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さしが綺麗
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断面
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断面
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塩麹をまとわらせ、アイラップ で包みました
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湯煎55℃キープを4時間
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中まで55℃
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高温で焼き目を付けます
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市販のローストビーフソースに湯煎や焼きで出た肉汁などを混ぜて、オリジナルソースを作成
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by息子の盛り付け
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ソースをかけていただきました
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ランキングと口コミで探せるグルメサイト
グルメキュレーションサイト
毎日の外食が楽しくなるグルメ情報
年末のご馳走として、ローストビーフを作ってみようと楽天などで塊肉を探して2週間。
だいたい500g止まり。
折角だから、モモ肉ではなくランプ肉に。
それも見たことのない塊肉１キロを求めて、漸く見つけたこちらのお店。
生肉の賞味期限は1週間とのことで、調理予定日と在庫との闘い。
仕留めました！
三越伊勢丹のサイトに載っていた銀座のシェフのレシピをアレンジ。
基本は、焼く前に55℃での湯煎。
勘で4時間貼り付け。
中まで55℃になっていたのを確認。
たっぷりのオリーブオイルに、ニンニクとローズマリーを炒めてから取り出し、高温で焼き目を。
薄めに切ってクレソンとともに盛り付け。
余ったオリーブオイルに、湯煎で出た灰汁をすくった肉汁と市販のローストビーフソースを混ぜてオリジナルソースを作成。
一口食べたら、ジューシー＆トロける＆赤身肉の濃い旨みで昇天‼️
食した肉史上、過去イチ美味い❤️
家族全員『美味〜ぁい❣️』を連呼していました。
この肉屋ヤバい！