Beef Brisket in Red Wine

Name: Beef Brisket in Red Wine
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 250g Beef Brisket; 200g tomato; 120g onion; 30g celery; 100ml Red wine; 1 Thyme; 50g ketchup

by cookingtalk

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

5

Looking forward to the encounter under the Eiffel Tower? Or indulge yourself in the purple lavender fields of Provence? Romance from France can also simply come to our table. We have selected the best imported Australian beef brisket, served with fresh vegetable ingredients such as parsley, onions, tomatoes, and stewed in French dry red wine. The rich sauce flows on the tip of the tongue, and the mouth is full of sweetness and fragrance. Thick and tender beef brisket, high energy, rich in high-quality protein and amino acids. Nourish blood and nourish skin, can improve the body's resistance. On this spring day when the flu is rampant, hurry up and replenish yourself with some energy that will not gain weight!

Ingredients

250g Beef Brisket
200g Tomato
120g Onion
30g Celery
100ml Red Wine
1 Thyme
50g Ketchup

Beef Brisket in Red Wine

1. Add a little oil to the pan and fry the Australian sirloin in a pan until golden on both sides, and add the thyme in the ingredient package to fragrant and serve.

2. Add oil to the pot and put the tomatoes in the accessory package to fry out the tomato juice

3. Then add the onion and stir fry until it tastes good

4. Add the tomato sauce in the sauce packet and stir well.

5. Add the water and the red wine in the sauce bag to the pot, add the beef and thyme that were reserved before. (It is better to just submerge the ingredients after adding water and red wine).

6. Finally, put the celery and carrots in the accessory package, boil on high heat and turn to low heat and simmer until the beef is crispy (about 60 minutes, depending on the degree of crispness of the sirloin), and finally add salt, chicken essence, sugar, etc. for seasoning That's it.