Stewed beef with red wine(hong jiu dun niu rou )

Stewed beef with red wine

Introduction:

"Bonappetit ~ ~ how many friends think of Julia Child? That fat, lovely, always smiling aunt, has also brought you a lot of joy? If you haven't seen the TX of "Julie & Julia", you are strongly recommended to have a look here. This "red wine stewed beef" appeared three times in the movie. In order to entertain the long-awaited guests, the protagonist Julie made the dish twice. The other was made by a female editor who accidentally got Julia's manuscript. It was this woman editor who made Julia's how to master the art of French cuisine popular. The dish I made today is actually based on Julia and made according to my own preference, so the title is my stewed beef with red wine ~ ~ I use my own wine, which has been sealed for more than 2 years. Although it can't compare with French wine, it is also very rich in general. Bacon is used in the ingredients of this dish in the book. Because I use beef brisket here, I omit bacon to avoid being too greasy. The final taste is also quite good! All in all, I don't think the essence of this dish has been achieved. But even so, the taste is excellent! The long-time low-temperature baking ensures the tenderness of beef taste and the integrity of appearance, and also better retains the nutrition and taste of various food materials. From 1 hour after putting it in the oven, the fragrant smell will diffuse throughout the room, and the temptation will be overwhelming. When it's finished, the moment the lid is lifted, the aroma of meat, wine, vegetables and spices are all mixed together. That kind of rich aroma, people can't help themselves! It's a classic dish you must try. It's worth having

Production steps:

Step 1: prepare all the ingredients;

Step 2: clean the beef and cut it into large pieces. I cut five. Then use kitchen paper to absorb the surface moisture;

Step 3: Sprinkle with salt and ground black pepper, massage for a while and marinate for 1 hour;

Step 4: onion is four;

Step 5: peel the tomato and dice the garlic;

Step 6: preheat the oven 180 degrees. Put olive oil in the pot and heat over medium heat;

Step 7: when the oil in the pot is about to smoke, put in the beef;

Step 8: Fry each side for about 30 seconds in high heat until it is scorched on all sides, and take out the beef;

Step 9: add onion and garlic and fry until golden yellow (if there is not enough oil in the pot, add some more oil);

Step 10: pour the beef back into the pot, mix well, add salt and black pepper to taste;

Step 11: add the flour and stir until each piece of beef is covered with flour evenly;

Step 12: pour the beef and onion into a pan that can be put into the oven;

Step 13: pour the tomato into the pot, while frying, press it with a spoon to help the tomato rot more quickly, and fry until the soup is slightly thickened;

Step 14: pour the fried tomato paste into the pot and spread it on the beef;

Step 15: then put on the fragrant leaves and various spices;

Step 16: pour in the red wine, and the wine position is just level with the tomato puree;

Step 17: cover or tin foil, put it in the oven, middle layer, heat up and down, 165 ~ 170 degrees, bake for 2 hours;

Step 18: when the time is almost up, peel the carrot and potato and cut into hob pieces;

Step 19: take out the pot, add carrots and potatoes, mix well, cover or tin foil, then put into the oven, bake for 1 hour;

Step 20: when the time is up, take it out and try the maturity of the beef. You can easily loosen it with a fork. According to personal taste, add salt and black pepper seasoning, sprinkle chopped parsley, you can eat.

Materials required:

Beef: 600g

Red onion: 1

Carrot: 1

Potatoes: 1

Tomatoes: 2

Coriander: moderate

Salt: right amount

Ground black pepper: right amount

Geranium: two small pieces

Garlic: 3 ~ 4 pieces

Western integrated spices: 1 / 4 teaspoon

Thyme: 1 / 4 teaspoon

Red wine: 200ml

Olive oil: right amount

Wheat flour: 15ml

Precautions: 1. Don't cut the beef into small pieces, which can ensure the tender and delicious taste inside; 2. The water on the surface of the beef must be sucked dry, or it's hard to fry the surface, so it can't lock the water; 3. Don't use too much spices, otherwise it will rob the flavor of the beef; 4. It's better to peel the tomato, or stew until the end, the rest of the skin is not good-looking, which also affects the taste. Do not like tomato seeds, you can also remove; 5. Specific baking time should be adjusted according to the actual situation. Stew the beef until it can be easily removed with chopsticks or fork.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: other

Chinese PinYin : Hong Jiu Dun Niu Rou