Sonntag, 16. Dezember 2012

Ribeye Steak slow cooked, roasted potatoes

During last week I made dinner for friends cooking a ship load of different japanese dishes. As there were:
- different kinds of sushi because they wished for: inside-out-roll, maki and nigiri sushi made from ingredients as tamagoyaki, fish roe, crab meat, tuna, salmon and cucumber, avocado, pickled yellow radish, carrot
- udon soup with some flower shaped root vegetables, duck meat
- salted salmon grilled and glazed
- simmered  seabrass
- beef bowl with ribeye steak slices, mushroom-onion stirfry and onion-ponzu sauce
- several vegetable side dishes - stirfried lotus root and bok choy, carrot and burdock root , miso eggplant, pickled turnips, pickled sweet sour hot radish
- hot tofu with enoki,
- crab meat salad with peanuts and crisp fried noodles
- raw cheese cake with stawberry compote
Sorry no pictures: I have an open kitchen-dining-living area. Thought they would call me nuts if I was going to take a picture of every single dish...

For the beef bowl I bought a 1kg piece of ribeye (or entrecote as it is called here) and used a thicker slice of the steak to make the beef bowl but had a 650 g piece left. So time was up to cook it. Slow cooked ribeye with roasted potatoes, sauce tartar, green beens and bok choy stirfry:

I decided on a slow cooking method on low oven temperature. The plan was to have half of the meat today and cuttings of the leftover to be eaten cold the other days.
First I rubbed the meat with salt and lots of pepper (freshly ground). I roasted the meat on every side until really nicely browned. Afterwards I put it on an oven rack and placed it in the preheated oven for 2 hours at a low temperature: 85 degree Celsius. To make sure it is not going to be overcooked I put a meat thermometer in it. At 60 degree Celsius internal temperature it was done.
This method is very convenient and easy to prepare but you have to make sure to buy a really good quality meat. The texture was tender, buttery and juicy and it kept all its juices well -and no, it was not raw but looked very pink.
leftover meat

As for the roasted potatoes (German style) I used waxy potatoes cut into halves and sliced, roasted in a little goose fat/oil until brown and tender, diced onion added when nearly done, spiced with a little sweet Paprika, salt, pepper. Beans just boiled in a little salted water, spiced with thyme and the bok choy was made in the wok spiced with salt, soy sauce and sesame oil.
The sauce tatar was just a little something made of chopped homepickled gerkins, chopped boiled egg (in fact I used some leftover tamagoyaki), capers, mayonnaise, mustard, tarragon and a little fresh orange juice, salt pepper.


Hiroyuki hat gesagt…

What an array of Japanese dishes! Are you planning to open a Japanes-style restaurant (laugh)?

I wonder if "slow cooking" is similar to "sous vide" (vacuum cooking)? In Japanese, "slow cooking" refers to unattended cooking in a "slow cooker". Anyway, I wish I could have a bite of that slow cooked ribeye!

Fräulein Trude hat gesagt…

The meat is cooked on very low temperature slowly over a much longer time. Maybe low and slow cooking is a better description. It is quite similiar to sous vide but without plastic bag, water and an very simple electronic pot with temperature regulation for 400+ Euros.
Restaurants are facing hard times during recession and working hours are bad (I used to work in restaurants part time during school and university days). Better I stick to my recent job until late retirement (laugh).

Sissi hat gesagt…

So many dishes just for one night??? You are brave and particularly skilled of course! I have never tried slow oven cooking... Though I do this regularly on the stove.

Fräulein Trude hat gesagt…

Sissi: Yes, for just one night. We had some leftovers but not that much. Those dinners are some kind of funny and joyful competition. All of these friends are special because we like to cook for each others very much. We are always having a few really big dinners with interesting food each year while taking turns in cooking for each other since 14 or more years...For example one friend cooked South African dishes with several kinds of curries, soups, homemade bread and pancakes - very good! You have to give your very best because they are skillful and will tell you if something is not that delicious or overdone.

Sissi hat gesagt…

It sounds like a great circle of friends! It gives me ideas...