Chums and the fire in the long autumn night.

CHUMS Omotesando Store

Address: 5-2-21 Jingumae, Shibuya-ku, Tokyo
Phone: 03-6418-4834
www.chums.jp

ASAMA Park Field

Address: Kitakaruizawa, Naganohara-cho, Agatsuma-gun, Gunma
Phone: 070-4802-6434
Open only on weekends and holidays
*Subject to change depending on snowfall, weather, etc. (Please call for details.)
Official Site
Official Instagram

1) Roast beef (serves 4)

<Materials
Beef thigh block: 800g
Spices for marinade: garlic powder, oregano, black pepper, etc. to taste (commercially available seasoning powder can also be used)
2 or 3 vegetables of your choice: 3 kinds of potatoes, pecoros, carrots (or onions, pumpkin, sweet potatoes, etc., as desired)
Salt, pepper
Rosemary: 2 sprigs
Olive oil: 2 tablespoons

＜下準備＞
If there is enough time, place the block of meat in a bowl with enough water to cover it and let it sit for about an hour to drain the blood (changing the water several times during the process).
Sprinkle salt, pepper and spices evenly over the bled-out block of meat, rub it in and let it blend for a while.
Cut vegetables into bite-size pieces (if roasted with skin, peel when eating).

<Process
In a Dutch oven, brown all sides of the meat block in a little olive oil.
When browned, place the meat in the center of the pan and place the chopped vegetables around it.
Place rosemary on top of meat and cover.
Hang the Dutch oven slightly away from the fire. Place some lit coals on top of the lid. Roast for 20-30 minutes, checking for doneness along the way.
Cut and serve.

<Points
To check for doneness, stick an iron skewer into the meat and see if the inside is just warm enough to be human skin.

(2) Bouillabaisse (4 servings)

<Materials
Shrimp (with head): 10 - to taste
White fish fillets (cod, red fish, etc.): 3 - to taste
Mussels: 15
2 cloves garlic
1 onion
Tomato paste: 2 tablespoons
White wine: 300ml
Consomme: 2
Water: 800ml
Olive oil: 3 large
Saffron: a handful
Salt and pepper
＜下準備＞
Remove the shells from the prawns, leaving the heads and tails intact, and remove the back wads.
Cut onion into bite-sized pieces. Crush garlic cloves with a knife.
Mix saffron with water to make saffron water.
<Process
In a Dutch oven, add olive oil, onion, garlic, salt and pepper, and saute.
When fragrant, add the shrimp and mussels, saute lightly and pour in the white wine.
When the alcohol in the white wine has boiled off, add the tomato paste and consommé.
Add the white fish, pour in the saffron water to cover the ingredients, cover and simmer over low heat for 15 minutes.
Season with salt and pepper to taste.
<Points
White fish should be added last, as they tend to fall apart easily.
Onions and garlic should be slowly sauteed to bring out their sweetness and aroma.