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Zubereitungszeit: 10 Minuten +
1Tag Stehzeit
Garzeit: 30-35 Minuten
Zutaten
für 6-8
Portionen
15
Geräteeinstellungen:
Kombi-Umluft + Dampfgaren: Automatikprogramm für
Rinderbraten
Rinderbraten mariniert
1-1,2kg Ribeye-Steak
oder Lende (entbeint)
1TL Salz
Marinade:
100ml chinesische
Sojasoße
50ml süße Sojasoße,
„Ketjap Manis“
50ml Öl
1EL Sambal Oelek
2zerdrückte
Knoblauchzehen
½EL Thymian
½EL Rosmarin
Das Fleisch mit dem Salz einreiben. In die dickste Stelle
des Bratens ein Fleischthermometer stecken, sofern
vorhanden. Das Fleisch mit dem Automatikprogramm
für Rinderbraten/Bratprogramm garen, bis die
Kerntemperatur bei 60°C liegt. Wenn kein
Thermometer verwendet wird, etwa 30-35Minuten
garen.
Den Ofen vorheizen. Das Fleisch auf den Rost legen
und auf der 2.Ebene einschieben. Die Fettpfanne auf
der 1.Ebene einschieben.
In der Zwischenzeit alle Zutaten für die Marinade
mischen. Wenn das Fleisch fertig gegart ist, sofort
in ein schmales Gefäß legen und mit der Marinade
übergießen. Die Marinade sollte das Fleisch bedecken.
Das Fleisch mindestens 1Tag in den Kühlschrank
stellen und dabei 2-3-mal wenden, damit die
Marinade gleichmäßig einzieht. Das Fleisch kann vor
dem Servieren 2-3Tage mariniert werden.
Zum Servieren aus der Marinade nehmen und in
dünne Scheiben schneiden.
ZUBEREITUNG
Tipp:
Wenn der Braten gut durch sein soll, bis auf 65°C
Kerntemperatur erhitzen. Das dauert etwa 40-45Minuten.
15


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