Beef Spine Borscht

Name: Beef Spine Borscht
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Beef spine; 1/3 onion; 1 piece tomato; 2 pieces carrot; 2 tablespoons Dry red wine; a little salt

by Food·Color

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Throw aside the Tibetan yak meat in the refrigerator, and try this Horqin beef first. Cooking with meat is really not a strong point. Looking at the dazzling pile of beef in various parts of the cloud and mist, I feel at a loss. Fortunately, the soup is relatively simple, starting with beef soup, what kind of soup should this pack of beef spine make? Although the beef stew with radish is very classic, but the old people can't help but feel bored. Then I caught a glimpse of a beef spine borscht, with tomato and onion being poured into the soup at the same time, which obviously challenged the traditional table traditions in the past.
It is said that it is borscht, but it is actually not so rich. Taking into account the taste of the elders, the weight of tomato and onion is reduced and a carrot is added. In the end, it's just a pot of beef spine carrots in a clear soup of tomato and onion flavor. Beef is not easy to soften, and it takes a long time to stew. At this time, the power of the pressure cooker is shown: several hours of stewing are compressed into 40 minutes, which does not delay the meal at all. "

Ingredients

500g Beef Spine
1/3 Onion
1 piece Tomato
2 pieces Carrot
2 tablespoons Dry Red Wine
a little Salt

Beef Spine Borscht

1. Ingredients: 500g beef spine, 1/3 onion, 1 tomato, 2 carrots, 2 tablespoons of dry red wine, a little salt

2. Rinse the beef spine with water,

3. Put it in a pot, add an appropriate amount of water to boil and blanch the blood.

4. Remove and set aside.

5. Wash the carrots, cut into pieces with a hob, and set aside.

6. Wash the onion and tomato separately and cut into small pieces.

7. Pour a little oil into the pot and heat it up,

8. Add onions and tomatoes and stir fry,

9. Stir fry until soft and turn off the heat.

10. Pour water into the pressure cooker, add the fried beef spine,

11. Pour in the fried onions and tomatoes,

12. Add carrots,

13. Add red wine,

14. Close the lid, place the pressure limiting valve, cook on high heat to the upper pressure, then turn to medium and low heat for 40 minutes.

15. Turn off the flame and uncover the air valve after it is down.

16. Season with salt,

17. Serve and eat.

Tips:
There is no pressure cooker, you can use other pots and utensils to stew, but it takes a long time to cook to make the beef soft and rotten. The ratio of the ingredients can be adjusted according to your preferences.