【roast beef】
Remove the beef thighs from the refrigerator and leave them for at least 1 hour to bring them to room temperature.
Slice the onions for the sauce.
Sprinkle salt and pepper on the entire surface of the meat and rub it in by hand. Heat the frying pan sufficiently to remove the oil, add the meat and color all sides firmly. Bake one side at a time without moving, and when the entire surface is burnt, take it out, wrap it in double wrap, put it in a sealed bag, deflate as much as possible, and close the mouth.
Boil plenty of hot water in a large pot, put the meat you wrapped earlier in it, put a pot or plate on it so that it does not come out of the hot water, and boil it with boiling water. After 3 minutes, turn off the heat and leave it in hot water for 15 minutes. Remove from hot water and leave for another 30 minutes or more.
In the meantime, make the sauce.
Discard the fat from the frying pan where the meat was baked, add the onions, and fry.
Fry until clear, then add red wine and heat over high heat.
Add consomme cubes and 2 tablespoons of water and simmer with a wooden spatula to 1/4 of the amount while melting the charcoal on the frying pan. (If the onions are still stiff at this point, follow the water and simmer until tender.)
Strain it into a small pot with a colander and squeeze the onions.
After rubbing, heat a small pan, add butter and mix to dissolve.
When it cools, remove the meat from the bag, chop it and add the sauce.
If you want to keep it, take it out of the sealed bag, remove the wrap, and wipe off the moisture on the surface with a paper towel.
Wrap it in a new wrap and put it in the refrigerator. Please separate as much as you eat.
[Ingredient list]
Beef thigh 500g, salt and pepper, salad oil,
Sauce (1/2 onion, 100ml red wine, 1/2 consomme cube, 30g butter)