Taste Scoring
★★★★★ Cooking time: 180 minutes; Preparation 60 minutes + Hot Cook 60 minutes + Cooling & sauce making 60 minutes
I found a 500g block of American beef on sale for 980 Japanese yen at the supermarket, so I decided to try making roast beef, which I’ve meant to make with the Hot Cook for a while.
Hot Cook has the function of “Fermentation and Low-Temperature Cooking.” This was the first time I used the “low-temperature cooking” function. It slowly cooks the meat over a long time while locking in the flavor of the meat.
As I cut the roast beef, it was a nice red color and evenly cooked. The meat is very tender when I tasted it, and the flavor of the meat spreads all around in my mouth.
The vegetables added to the inner pot with the beef also permeated into the flavor of the meat, and the mix of gravy and vegetable flavor makes it delicious even without sauce.
WHAT IS HOT COOK？
Hot Cook is Japanese popular cookware, waterless automatic cooking pot series, made by SHARP. Just put the ingredients in the pot and press the switch to automatically prepare a variety of dishes.
HOT COOK 1.6L size (for 2-4 people), Latest model with a fluorine-coated inner pot
This article introduces recipes using the Hot Cook, which has become an indispensable part of our home.
Roast Beef by Hot Cook [One Point Advice]
- Remove the beef from the refrigerator for 30 minutes to an hour before cooking to bring it to the same temperature as room temperature.
- Sauté the vegetables in a frying pan well before adding them to the pot with the meat. Since this is low-temperature cooking, if the vegetables are not cooked well, they will remain tough when finished cooking.
- To check the meat is roasted sufficiently, use a stainless-steel skewer, such as those used in barbecues. If you don’t have a skewer, you may substitute a fork, but a skewer is better if the meat is thick.
<How to check>
- Insert the stainless-steel skewer deeply into the thickest part of the meat, then pull it back out until the tip of the skewer is right in the center of the thickness of the meat. Wait about 10 seconds, and pull the skewer out of the meat. As soon as you pull it out, place the tip of the skewer against your lips to check the temperature.
If the temperature of the skewer is;
1) “Warm” means medium, 2) “Cold” means rare, and 3) “Hot” means well done
This time, the skewer was “slightly warm” and turned out to be the roast beef was medium rare, which is what I was planning to achieve.
- When the low-temperature cooking using the Hot Cook is completed, remove only the inner pot from the Hot Cook with the meat still in it and put the lid on the pot. Leave it at room temperature to cool for 30 minutes to an hour to contain the “umami” (flavor) into the meat.
Roast Beef by Hot Cook 【Ingredients: 4 people】
- Beef block: 500g
- Onion, thinly sliced: 1/2 (more is fine)
- Salt: 5g (about a hundredth of the beef, or 1%)
- Pepper: as much as you like
- Butter: 15g (10g for meat roasting + 5g for sauce)
Roast Beef [How to Make]
- Pierce the surface of the beef with a fork. Then sprinkle salt and pepper over the meat, and blend in with the meat with both hands.
- Melt 10g of butter in a frying pan and cook quickly over high heat until the surface is lightly browned, then remove immediately.
- Add the onions to the pan without washing the pan after the meat was cooked and fry well until softened.
Put the sauteed onions first, and then the beef that has been cooked only on the surface.
Manually set => Fermentation and low-temperature cooking => 60℃ => 30 minutes => Start
After 30 minutes, open the lid of the Hot Cook and turn the meat over.
Again, cook the underside of the meat at a low-temperature cook setting at 60°C for 30 minutes.
Manually set => Fermentation and low-temperature cooking => 60℃ => 30 minutes => Start
- Insert the stainless-steel skewer deeply into the thickest part of the meat, then pull it back out until the tip of the skewer is right in the center of the thickness of the meat.
- Wait about 10 seconds, and pull the skewer out of the meat.
- As soon as you pull it out, place the tip of the skewer against your lips to check the temperature.
- If the temperature of the skewer is;
1) “Warm” means medium, 2) “Cold” means rare, and 3) “Hot” means well done
Depending on the condition, extend the low-temperature cooking with the Hot Cook.
Let it sit for 30 minutes to an hour.
At this time, there is no need to remove the meat from the pot or wrap it in aluminum. Just leave the lid on, and it will be fine.
- Remove the roast beef, cut it into thin slices, and place it on a plate.
- Take out the onions and warm them up before eating if you like.
- The juice from the beef and the vegetables left in the bottom of the pan will be used to make a sauce.
Roast Beef Hot Cook [How to make the sauce]
Put the remaining juice in the bottom of the pan into a frying pan, add 10 grams of butter, and warm it over low heat. When the butter has melted, sprinkle a little soy sauce over it and serve.
The finished roast beef tasted great with sauce or wasabi and soy sauce, but it also tasted really good on its own without any sauce.
When you eat it as it is, without any sauce, you can really appreciate the aroma and flavor of the vegetables added to the meat.
So next time, I will try adding various vegetables such as mushrooms and potatoes as well as onions.
This time, we ate half of it and we were full. We plan to eat the rest this week as sandwiches or roast beef rice bowls.
HOTCOOK 1.6L size (for 2-4 people), Latest model with a fluorine-coated inner pot
HOTCOOK 2.4L size (for 2-6 people), Latest model with a fluorine-coated inner pot
