Bone soup
750 grams of bovine bone
1 carrot
Garlic 1 whole head
3 fragrant leaves
Half an onion
Celery 1 root
Thyme 1 bundle
Whole black pepper 1 tablespoon
Low temperature steak
Sirloin steak 1 piece
Rosemary 1 branch
2 tablespoons olive oil
Appropriate amount of black pepper
Appropriate amount of sea salt
Steak Sauce
Niugaotang 150g
Rosemary 1 branch
Butter10g
50 ml of red wine
Garlic 2 cloves
Appropriate amount of black pepper
How to make the novice perfectly reproduce Michelin-class low-temperature steak in Manda restaurant?
Prepare 750g beef bones, 1 carrot, 1 whole garlic, 3 fragrant leaves, half an onion, 1 celery, 1 bunch of thyme, 1 tablespoon whole black pepper.
Bovine bone blanching
Cut the carrot lengthwise, and then slice it.
Cut the celery into several sections, peel the onion and cut it in half.
Cut the garlic in half horizontally.
Remove the beef bones and wash them briefly.
Put vegetables and beef bones in a baking tray and coat them with olive oil.
Put vegetables and beef bones into an oven preheated to 220℃ and bake for 20-30 minutes.
Bake vegetables and beef bones until the surface is burnt, and move them into the soup pot.
Add hot water to the baking tray, dilute the burnt substances on it, and pour the water into the soup pot.
Water without ingredients, fire
Add black pepper, geranium and thyme.
Stew for 3 hours until the meat and vegetables are soft and rotten.
Remove the beef bones and filter out the broth with a colander.
Prepare 1 sirloin steak, 1 rosemary, 2 tablespoons olive oil, appropriate amount of black pepper and appropriate amount of sea salt.
Prepare a pot of water as deep as possible, put it in a thermometer and heat the water to 55℃
Sprinkle Shanghai salt, black pepper and olive oil on the steak surface and spread evenly.
Put the steak and rosemary into the fresh-keeping bag, leaving a mouth first, which is not completely sealed.
Slowly put the fresh-keeping bag into water, let the air in the bag be squeezed out by water pressure, and then seal it when it is close to vacuum.
Leave the fresh-keeping bag outside the pot, cover the pot, put the pot into the oven, and bake at 55℃ 1.5 hours.
Take out the steak, remove the rosemary and leave the gravy in the fresh-keeping bag.
Heat the pan and add olive oil and butter.
After the butter melts, put it into the steak quickly.
Fry the steak for twenty or thirty seconds on each side until the surface is burnt.
Fry the fat on one side of the steak and take it out of the pan.
Prepare beef stock 1 50g, rosemary1branch, butter10g, 50ml of red wine, 2 cloves of garlic and a proper amount of black pepper.
Add garlic and rosemary to the pot, and pour in red wine, gravy and beef soup in the fresh-keeping bag.
Turn to high heat, boil to collect juice, add a little salt after turning off the heat, and grind black pepper now.
Add a small piece of cold butter, let it melt in the sauce and dress up.
From the end!
skill
1. I used two kinds of beef bone soup, one with meat and the other with pure bone but bone marrow in the middle. It's better to use both. If there are no conditions, beef bones with meat are preferred;
2. The beef bones don't have to be baked in the oven, but they can also be directly fried in a pan, so that the beef soup cooked will be more fragrant, but I used more beef bones this time, and it will be faster to use the oven;
3. Some burnt substances will remain on the baked baking tray, so don't waste them. Wash them with hot water and add beef soup to cook.
This kind of beef soup takes a long time to cook, but it has a wide range of uses. After cooking, it can be frozen in batches and can be used to make any beef dishes in the future.
My beef will be cooked in three to five minutes at 55℃. If you like it more cooked, you can set it to 50℃, if you like it more cooked, you can set it to 60℃.
6. The low-temperature water bath time can be 1-4 hours, not more than 4 hours.
7. Low-temperature steak doesn't need to wake up. Eat it when it's fried ~