A charming Western health food in winter -- red wine stewed beef(dong tian li yi dao mi ren de xi shi yang shen cai hong jiu hui niu rou )

A charming Western health food in winter -- red wine stewed beef

Introduction:

"When it's cold, I like to stay at home, wear comfortable home clothes, turn on the heating, play a soothing music, and slowly sort out the room, take care of the flowers and plants, and make delicious food. Boring work becomes relaxed and interesting. When cleaning up the room, I found a few bottles of forgotten red wine in the corner. I just used it to make today's classic western style dish, beef stewed in red wine. In fact, it's also a very common home dish. The beef brisket is soaked in red wine and tomato, which are two good health products. It's stewed to the taste of meat. With the sweetness of carrots and onions and the embellishment of spices, it's very fragrant and delicious. In the cold winter, use this classic western food to have enough energy. Beef Brisket 1. Beef brisket refers to the soft muscles in the abdomen and near the ribs of cattle, and the beef brisket of fresh yellow cattle is better. 2. Beef brisket refers to the pieces of meat with tendons, meat and oil, which is just a general term. According to the parts, the meat in many parts of the cattle can be called sirloin. The part imported from abroad is mainly cut into strips of beef ribs (also known as strip meat), which is from the boneless strip meat between the ribs. It has more lean meat, less fat and less tendons, so it is suitable for braised or stewed soup. In addition, on the top of the tenderloin, there is a small and regular tenderloin with less muscle, less oil and more meat. It can also be called beef brisket, which is a top-grade braised part. Beef tendon can also be regarded as a kind of sirloin, with more muscle, less oil, and even all lean meat. Therefore, it is generally used for stewing, not suitable for stewing, not suitable for stewing. Suitable crowd: the general population can be eaten, especially suitable for those who grow, develop, post operation, after recuperation, under the condition of concealment, shortness of breath, weakness of muscles and bones, anemia, long illness and yellow dizziness. People with infectious diseases, liver diseases and kidney diseases should be careful to eat; yellow beef is hair, and those suffering from scabies, eczema, acne and itching should be careful to use it. "

Production steps:

Step 1: prepare materials: wash beef brisket and cut into pieces, wash mushroom and cut into 4 pieces, slice onion, garlic, carrot and celery.

Step 2: add cold water without beef in the pot, bring to a boil over high heat, turn to medium heat and cook for 3 minutes, boil the blood stains in the beef completely, remove and drain.

Step 3: pour proper amount of oil into the pot, add onion and garlic when it is 50% hot, and stir fry until fragrant.

Step 4: stir fry until the onion becomes transparent, add carrot, celery and mushroom, and continue to stir fry for 3 minutes.

Step 5: stir fry until the vegetables change color. Stir fry with tomato sauce.

Step 6: stir fry until the vegetables are colored, and pour in the boiled beef.

Step 7: stir well and pour in the red wine.

Step 8: 8. Cook the red wine over medium low heat until it thickens slightly. Add thyme and Geranium.

Step 9: cook over medium low heat until the red wine thickens slightly. Add thyme and Geranium.

Step 10: stir well and pour in boiling water without beef.

Step 11: after boiling, add appropriate amount of black pepper and salt according to taste, simmer for 1.5-2 hours with low heat, observe more and stir more in the middle.

Step 12: observe more on the way. If there is no more water, add boiling water and stew until the soup is thick and the beef is soft and rotten.

Materials required:

Beef Brisket: 500g

Onion: half

Carrot: Half Root

Celery: moderate

Tricholoma: 3 small roots

Garlic: 2 cloves

Fragrant leaf: 1 piece

Dried thyme: moderate

Red wine: a little

Tomato sauce: right amount

Black pepper: 150ml

Salt: right amount

Note: 1, thyme is spices, I do not have fresh, used dry, large supermarkets have sold. 2. When the beef brisket has enough water, you must boil out the blood stain, otherwise the taste will be discounted.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: Vanilla

Chinese PinYin : Dong Tian Li Yi Dao Mi Ren De Xi Shi Yang Shen Cai Hong Jiu Hui Niu Rou