The mellow red wine beef and delicious dishes seem to be close at hand. This taste is simply memorable and gives your taste buds a unique experience. This dish itself has western characteristics, and the taste of wine and meat is perfectly integrated. Wine-flavored red wine and beef are delicious, which is a must-have menu at home.

Mellow red wine and beef 1 Whenever the leaves are all over the ground, the sky is gloomy and the autumn wind is bleak, my heart seems to be covered with a veil, and all my troubles come to my mind at once, scrambling to occupy that depressed highland. The ancients said: Du Kang is the only way to solve my worries. Drinking is indeed a good way for adults to get rid of their troubles, but drinking alone means "drinking more can get rid of their troubles." Think about it, most heroes will gulp down their drinks and eat meat at the same time. Why not learn from them and taste the red wine beef!

List of ingredients

1 carrot

Celery 1 root

Two potatoes

Garlic 3 cloves

Thyme 1 branch

Red wine 1L

500 ml of soup

Crushed black pepper

Two spoonfuls of tomato sauce.

5 grams of salt

Salad oil 200ml

2 pieces of beef ribs

Laurel leaf 1 tablet

manufacturing method

1, wash beef tendon, and use kitchen paper towel to absorb water. Peel carrots and potatoes and cut them into pieces. Cut celery diagonally into sections. Slice garlic.

2. Preheat the wok with fire, preferably stainless steel pot. Pour enough oil to cover the bottom of the pot (the actual amount is 40ml) and add the beef pieces. Don't turn the beef that has just entered the pot, and don't be afraid of sticking to the pot. As long as the pot is preheated to a sufficient temperature in advance, it will never stick to the pot. Wait patiently until the meat is dark brown-red, then turn over and continue to fry the other side until it is brown-red. After frying both sides, put them on a plate first. Put a few pieces of chopped garlic in the pot, fry until golden brown, and take it out for decoration.

3. Pour the oil out of the pot, leaving only a little bottom oil. Add the remaining garlic slices, potato pieces, carrot pieces, celery pieces and tomato sauce and stir-fry for several times. Add red wine, broth, thyme and bay leaves and bring to a boil. (The ratio of red wine to stock is 2: 1)

4. Open the lid and cook for five minutes, then cover the lid, turn to low heat and simmer for one hour, add salt and chopped black pepper, and continue to stew until it tastes (be sure to open the lid and cook for a few minutes to let the wine smell out). Put the stew in a plate and pour in the fried garlic slices.

Alcohol-flavored red wine beef 2 1, beef position is very important.

Beef brisket and shoulder blades are rich in flavor elements, which need to be matched with moderate flavor red wine, such as Merlot or Zinfandai. Sirloin and tenderloin need more complicated wines, such as full-bodied Cabernet Sauvignon or malbec.

2. Consider the cooking method of beef.

Because the outside of the grilled steak has been burnt, it can be matched with the smell of oak barrels similar to toast in wine. Thai beef salad with fried beef can go with Riesling wine, and steak salad with vegetables can go with Sauvignon Blanc wine.

Don't forget the seasoning.

Beef sprinkled with crushed black pepper is more suitable for Shiraz/Shiraz, because Shiraz wine often tastes of pepper. However, spicy beef should be served with white wine like Chardonnay, and curry beef should be served with dry pink wine.

4. The fat-lean ratio of beef is also very important.

The higher the proportion of fat in beef, the richer the taste. For this kind of beef, it must be balanced with the same rich and strong wine.

5, good meat with good wine

Be sure to equate the quality of beef and steak. If it's paired with cooked prime beef ribs, it needs to be paired with the same quality wine. If it's beef stew, juicy ordinary wine will do.

6. High-quality and complex wines should be accompanied by simple and advanced ingredients.

Many high-quality Bordeaux wines or Cabernet Sauvignon are especially suitable for high-quality steaks in a simple way.