Beef Brisket with red wine(hong jiu niu nan )

Beef Brisket with red wine

Introduction:

Production steps:

Step 1: cut the beef brisket into small pieces and blanch

Step 2: cut carrots, celery and onion into large pieces for use, blanch the beef brisket, wipe the water on the surface, add pepper and raw powder, and mix well

Step 3: heat the pan and add butter or cooking oil

Step 4: add the beef brisket, stir fry until slightly discolored, then put the beef brisket into the casserole

Step 5: stir fry onion, carrot and celery in the same pan for 5 to 10 minutes

Step 6: pour in red wine, beef soup, tomato paste and fragrant leaves and bring to a boil

Step 7: pour the boiling red wine juice into a casserole with beef brisket, bring to a boil over high heat, then turn to low heat and simmer for two hours

Step 8: two hours later, the beef tenderness can be seasoned with salt

Step 9: Loading

Materials required:

Beef Brisket: 1.5 Jin

Carrots: 2

Celery: 2

Onion: 1

Red wine: 200ml

Beef or chicken soup: 500ml

Pepper: right amount

Salt: right amount

Butter: moderate

Raw powder: appropriate amount

Tomato paste: 2 tbsp

Fragrant leaves: 2 pieces

Note: when stewing beef brisket, stir it every once in a while to prevent scorching.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Hong Jiu Niu Nan