Red Wine into The Dish--------can Braised Beef

Name: Red Wine into The Dish--------can Braised Beef
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Beef Brisket; Some carrot; Some onion; Some celery; Some ketchup; Some Red wine; Some salt; Some Chicken Essence; Some Masu

by sunshinewinnie

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

When I first heard the name of this dish, I thought you would think it was a Chinese-style recipe, but it’s clear by looking at the ingredients used. The recipe is really Western-style, so it is included in the Western Food Zone.
This dish is a bit sweet and sour because of the addition of tomato sauce, and because of the addition of red wine, it has a richer taste. The beef broth is also delicious for rice. "

Ingredients

Some Beef Brisket
Some Carrot
Some Onion
Some Celery
Some Ketchup
Some Red Wine
Some Salt
Some Chicken Essence
Some Masu

Red Wine into The Dish--------can Braised Beef

1. Wash the purchased sirloin and soak it in clean water for another hour to remove the blood. Add water to the pot, add cold water to the sirloin, boil the water for a few minutes, pick up and set aside.

Red Wine into The Dish--------can Braised Beef recipe

2. Wash the garnish and cut into small pieces.

3. There is no need to add oil. After the pan is hot, place the fat part of the sirloin down and fry the butter on a low fire. The sirloin will fry until golden brown.

4. Clamp the sirloin and stir-fry the side dishes with the butter in the pot.

5. After sautéing, add tomato sauce and stir fry evenly.

6. Add red wine.

7. Add hot water, add the sirloin, add an appropriate amount of salt, bring to a boil over high heat, and simmer for 2 hours on low heat.

8. You can add appropriate amount of salt and chicken essence for seasoning. Tear the stewed beef into small pieces, then put it in a sand jar, add the soup, and sprinkle an appropriate amount of mozzarella on top.

9. Bake in the oven at 120 degrees for about 15 minutes, until the cheese melts.

Tips:
Ingredients: sirloin

Garnish: Carrot, Onion, Celery

Seasoning: tomato sauce, red wine (the dry red I used), salt chicken mozzarella

Baking: 120 degrees for about 15 minutes (adjust by yourself)

1. The sirloin does not need to be cut into pieces, so the stewed beef will be softer and rotten.

2. If the sirloin you buy is thinner and doesn't have much fat, you can add a little oil when frying.