Roast Beef Volcano Rice Bowl скачать в хорошем качестве

Roast Beef Volcano Rice Bowl

I've seen a couple of my favorite Youtubers try similar dishes in Japan and wanted to try recreating those dishes since we can't really travel right now. This is my take on a roast beef donburi (rice bowl). I used a beef bottom round because it's cheap, but you can use other cuts of beef. This method of cooking will result in a tender roast even though it comes from a cheap, tougher cut. If you use a different cut of beef, the cooking time may vary. Use a raw egg yolk for the aioli only if it's safe to do so in your country or if you're comfortable using a raw yolk. See the instructions below on what to do if you don't feel comfortable using a raw yolk. Follow me on Instagram @abc__cooking Ingredients: -beef bottom round, about 3 lbs -salt and pepper -4 garlic cloves, finely minced or crushed -1/2 tsp salt -1 large egg yolk -2 tsp lemon juice -1/2 cup neutral oil (canola, vegetable, light olive oil, cheap extra virgin olive oil) -Sriracha or another hot/chili sauce Special Equipment: -oven safe thermometer Instructions: 1. Take your beef out of the fridge at least one hour before cooking. Preheat the oven to 500F. 2. Season the beef on all sides with salt, pepper, and any additional seasoning you want. 3. Set your oven safe thermometer to match whatever temperature you want the beef to be when it's done cooking. I set my thermometer to 135F for medium rare. Insert the thermometer probe into the center of the beef, then place the beef in the oven. 4. Cook the beef at 500F for 5 minutes per pound (15 minutes for 3 pounds), rounding up to the nearest whole number. Then turn off the oven, and let the beef sit in the oven while slowly cooking until it reaches your desired temperature. If you don’t have an oven safe thermometer, then estimate how long to cook the beef with the oven off based on my numbers: I used a 2.84 lb bottom round, which I cooked at 500F for 15 minutes and then for about 1 hour and 40 minutes with the oven off to get to an internal temp of 135F. 5. While the beef cooks, make the garlic aioli. Finely mince or crush the garlic cloves with the 1/2 tsp of salt. If you don’t have a garlic crusher or mortar and pestle, you can add coarse salt to the minced garlic on the cutting board and crush and press the garlic against the board with the back of your knife. You can also use the end of a rolling pin to crush the garlic on the board. 6. Add the garlic to a large bowl and mix in 1 large egg yolk. Use a raw egg yolk if you're comfortable with it, or sterilize the whole egg by adding it, with the shell on, to simmering water for about 30 seconds. 7. Add in 2 tsp of lemon juice, then start slowly whisking in your oil. Start out slow, and gradually emulsify the oil into the egg yolk. The more oil you have emulsified in, the faster you can add the remaining oil. Take a break from drizzling in the oil if you need to focus on whisking. Add in Sriracha to your taste. I used about 2 tb. Refrigerate the aioil until it's ready to be used. 8. When the beef is done cooking, let it rest for about 15 minutes. If you're impatient, you can cut into it immediately. Not many juices will escape since the beef was cooked slowly. Slice the beef as thinly as you can. 9. Assemble the rice bowl. Optionally place some kind of veggie in the center of the bowl. I used broccoli. Make a small mound with the vegetable, or use beef if you want an all meat rice bowl. Layer the thinly sliced beef around the veggie center and form a volcano shape with the beef. Make sure to leave a hole in the center of the volcano, and pour in the sauce. 10. Optionally garnish with something green like parsley and enjoy! Music: https://www.epidemicsound.com/track/E...