Stewed beef with red wine(hong jiu ru cai guan men niu rou )

Stewed beef with red wine

Introduction:

"When I first heard the name of this dish, I think you must think it's Chinese style, but look at the ingredients. It's really western style, so it's included in the western food zone. This dish is a little sour and sweet because of the tomato sauce, and it has a stronger taste because of the red wine. The beef soup is also delicious for making rice

Production steps:

Step 1: wash the beef brisket and soak it in water for another hour to remove the blood. Add water to the pan, add cold water to the beef brisket, bring to a boil, blanch for a few minutes, and set aside.

Step 2: wash the side dishes and cut them into small pieces.

Step 3: don't add oil. When the pot is hot, turn the fat part of the beef brisket down and fry the butter over low heat until the beef brisket is golden.

Step 4: clip up the beef brisket and stir fry the side dishes with the butter in the pot.

Step 5: stir fry until fragrant, add tomato sauce and stir well.

Step 6: add red wine.

Step 7: add hot water, add the beef brisket, add the right amount of salt, bring to a boil, simmer for 2 hours.

Step 8: you can add the right amount of salt and chicken essence to taste, tear the stewed beef into small pieces, then put it into the sand jar, add the soup, and sprinkle the right amount of masu on it.

Step 9: bake in the oven at 120 ℃ for 15 minutes until the cheese dissolves.

Materials required:

Beef Brisket: right amount

Moderate amount: carrot

Onion: right amount

Celery: moderate

Tomato sauce: right amount

Red wine: moderate

Salt: right amount

Chicken essence: appropriate amount

Ma Su: right amount

Note: raw materials: sirloin side dishes: carrot onion celery seasoning: tomato sauce red wine (I use dry red) salt chicken essence masu baking: 120 degrees for 15 minutes (self adjustment) 1, sirloin need not cut, so the stewed beef is more soft and rotten. 2. If you buy a thin beef brisket, there is no fat, you can put a little oil when frying.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: other

Chinese PinYin : Hong Jiu Ru Cai Guan Men Niu Rou