產品）：
澳洲優質黑安格斯肋眼（MS 2+，2KG）|批量購買 5% 的折扣
準備時間： 45分鐘 烹飪時間： 6小時 可供食用人數： 8-10
原料：
- 3 磅帶骨牛肋眼烤肉
- 猶太鹽
- 1湯匙黑胡椒，粗磨
- 1湯匙青椒，粗磨
- 1湯匙粉紅胡椒，粗磨
- 1湯匙幹芹菜籽
- 2湯匙干大蒜粉
- 4 枝新鮮迷迭香，切碎
- 1夸脫牛肉湯（如果使用商店購買的低鈉）
- 2個蛋清
指示：
- 用粗鹽給牛肉充分調味，然後放入冰箱至少一小時（最多 12 小時）。
- 將 Anova Sous Vide Precision Cooker 設置為 132°F (55.5°C)。
- 將牛肉放入一個大的自封袋或真空袋中，密封，然後放入水浴中。將計時器設置為六個小時。
完成步驟：
- 將烤箱預熱至 425°F / 218°C。從袋子中取出牛肉，保留烹飪液，然後拍幹。
- 將胡椒、芹菜籽、大蒜粉和迷迭香攪拌在一起。
- 用蛋清刷烤肉的頂部和側面，用鹽調味，然後塗上香料混合物
- 將牛肉放在帶烤架的烤盤上，在烤箱中烤 10-15 分鐘，直到外殼呈深金黃色。將烤肉從烤箱中取出，在雕刻前靜置 10-15 分鐘。
- 當烤肉靜止時，在一個大平底鍋中，將真空低溫烹調法烹飪液和牛肉湯煮沸，減少熱量，然後用文火燉至減半。撇去並丟棄任何漂浮在頂部的固體。
- 雕刻烤肉，修剪肋骨並切成六等份。
- 與牛肉汁一起食用。
由 Aussie Meat 發布，對於這個絕妙的食譜，我們感謝來自 Anovaculinary.com 的 Jeff Akin(Feed Me Creative)的食譜，鏈接是https://recipes.anovaculinary.com/recipe/print/sous-vide-prime-肋骨
如何真空低溫烹調肋肉眼？
準備時間：
45分鐘
烹調時間：
6分鐘
總耗時：
51分鐘
供食用：
10人份
材料：
- 3-pound beef ribeye roast
- Kosher salt
- 1 tablespoon black peppercorns, coarsely ground
- 1 tablespoon green peppercorns, coarsely ground
- 1 tablespoon pink peppercorns, coarsely ground
- 1 tablespoons dried celery seeds
- 2 tablespoons dried garlic powder
- 4 sprigs fresh rosemary, finely minced
- 1 quart beef stock (low-sodium if using store-bought)
- 2 egg whites
製作說明：
- Generously season the beef with kosher salt and place in the refrigerator for at least one hour (and up to 12 hours).
- Set Anova Sous Vide Precision Cooker to 132°F (55.5°C).
- Place beef in a large Ziplock or vacuum bag, seal, and place in the water bath. Set the timer for six hours.
Finishing Steps
- Preheat the oven to 425°F / 218°C. Remove the beef from the bag, reserving the cooking liquid, and pat dry.
- Whisk together the peppercorns, celery seeds, garlic powder, and rosemary.
- Brush top and sides of roast with egg white, season with salt, and coat with spice mixture
- Place beef on a sheet ban with baking rack and roast in the oven for 10-15 minutes, until the crust is dark golden brown. Remove the roast from the oven and let rest for 10-15 minutes before carving.
- While the roast rests, in a large sauce pan, bring the sous vide cooking liquid and beef stock to a boil, reduce heat, and simmer until reduced by half. Skim off and discard any solids that float to the top.
- Carve the roast, trimming off the rib bones and slicing into six equal portions.
- Serve with beef jus.
作者
Aussie Meat is The Australian Meat Brand. We deliver Michelin Star-quality Meat, Ocean-catch Seafood, Wine and BBQ Grills across Hong Kong, 5 days per week. Owned and operated by Australians, we deliver finest quality meat which is grass fed, organic, naturally farmed, hormone and antibiotic free meat and ocean-catch seafood from Australian, New Zealand and global farmers jet fresh to your home or office. We understand the value in giving back, our Eat For Charity Program #eat4charityhk donates 5% of our profits towards HK charities.