Red wine braised beef
Ingredients: 500g beef brisket? 1/2 onion? 1/2 carrot? 2 small roots of celery? 3 mushrooms? 2 cloves of garlic? 7 olives ? 2 small sprigs of thyme? 1 bay leaf?
Seasoning: 200ml red wine, 50g tomato paste, 1 teaspoon black pepper (5g), 2 teaspoons salt (10g)?
< p>Method:1) Wash the beef brisket and cut it into 5cm long and 3cm wide pieces. Wash the mushrooms and cut them horizontally and vertically. Cut the mushrooms into 4 pieces. Peel the onions and cut them into large pieces. Slice the garlic, wash and peel the carrots and cut them into pieces the same size as the onions. Wash the celery and cut it into 2cm long sections. Tap the olives lightly with the back of a knife. Remove the cores and leave only the olive flesh for later use. .
2) Pour enough cold water to cover the beef into the pot. Bring the water to a boil over high heat, then turn to medium heat. After the blood stains in the beef are completely cooked out (about 3 minutes), remove and rinse. Clean and drain the water and set aside.
3) Take another soup pot, pour in base oil (about 2 tablespoons), heat it over high heat, when the oil is 40% hot, change to medium-low heat, add onions and garlic, stir-fry until fragrant Finally, add carrots, celery and mushrooms and continue to fry for 3 minutes. When the vegetables change color, add tomato sauce.
4) Stir-fry the vegetables until they are colored, add the blanched beef and olives, stir-fry evenly, then add the red wine, cook over medium-low heat until the red wine becomes slightly thicker, add thyme and bay leaves .
5) Then pour enough boiling water to cover the beef, add black pepper and salt, bring to a boil over high heat, cover the pot, turn to low heat and simmer for 2 hours.
Ingredients for sauced beef: 2 beef tendons (money tendon is best)
1 green onion
1 piece of ginger
Aniseed 3 pieces
40 peppercorns, 1 piece of cinnamon bark
2 bay leaves
8 cloves
Seasoning: 10 tablespoons of light soy sauce ( 150ml) 4 tablespoons of dark soy sauce (60ml) 4 tablespoons of Xinhe Doubanjiang (60g) If you don’t have it, you can omit it
Method:
1) Cut a piece of beef tendon in half, wash After cleaning, soak in clean water for 30 minutes and discard the blood.
2) Pour water into the pot, add beef tendon, bring to a boil over high heat, skim off the foam, then take out the beef tendon, and discard the cooking water. Soak the beef in cold water for 5 minutes until the meat is cool.
3) Then take out the meat, put it into a pot, pour in water and boil it, then skim off a small amount of foam, then add onion, ginger and seasoning bag (aniseed, pepper, cinnamon, fragrant spices) Put the leaves and cloves into a disposable non-woven bag), add the bean paste, light soy sauce, and dark soy sauce, stir well, cover the lid, change to medium and small, and simmer for 1 and a half hours.
4) Take it out and leave it at room temperature for 2 hours to cool and air-dry. Then put it back into the previous broth and cook over high heat for 15 minutes.