[snowflake Beef Short Ribs with Red Wine Cream Sauce]

[snowflake Beef Short Ribs with Red Wine Cream Sauce]

1. Prepare the steak, garlic, butter, salt, and black pepper. Take out the steak in advance and thaw at room temperature;

2. Put the steak on the kitchen paper, soak up the surface moisture and blood oozing, until it will not stick to the kitchen paper;

3. Knock the steak loose with the back of a knife. The steak I bought this time is relatively thick, so I knocked it. If the steak itself is very thin (about 1cm), you can omit this step;

4. Spread salt and freshly ground black pepper evenly on the surface of the steak, apply it on both sides, then massage for a few minutes, cover with plastic wrap, and marinate for 3~4 hours;

5. While waiting for the steak to be marinated, let's make mashed potatoes. Prepare the materials needed for mashed potatoes;

6. After washing the potatoes, cut them into large pieces, put them in a microwave-heated bowl, add about 1/2 height of water, cover the surface with plastic wrap, and heat for 5-6 minutes on high heat;

7. To the extent that the potatoes can be easily pierced with chopsticks, filter out the water, remove the potato skins, and grind them into mashed potatoes while they are hot (let the carrot favorite SpongeBob show his face~~);

8. Add butter, light cream, salad dressing, salt;

9. Mix all the ingredients to the consistency you like. The mixed vegetables are also heated in the microwave to ripen, and then mix well with the mashed potatoes. Cover with a lid or plastic wrap and set aside for later use;

10. Before frying the steak, prepare the ingredients for the red wine cream sauce. Peel the onion and chop finely;

11. Preheat the oven to 170 degrees. Put the plates you will use later in the oven and heat them together. There is no need to put oil in the cast iron pot, and heat it on high fire until the pot smokes. Put in the marinated steak and fry on high heat;

12. About 30 seconds to 1 minute, after frying until one side is colored, turn the steak over and wipe the surface of the steak with half of garlic;

13. After the same fry until it is colored, fry the steak around again, then turn off the heat, take out the steak, and place it on the plate just heated (be careful of hot hands);

14. Cover the surface with tin foil, place it in the middle of the oven, heat up and down, 150-160 degrees, bake for 2 to 3 minutes, after baking, continue to keep it in the oven to keep warm (the specific time is adjusted according to the thickness of the steak, etc.). At this time, you can put in the mashed potatoes you just made and heat it together, remember to cover the surface with tin foil;

15. Next, make a red wine cream sauce. There is no need to put oil in the pan, just use the oil that oozes out of the steak just now. Pour in the chopped onion and heat it over low heat;

16. The chopped onion turns golden yellow and when the aroma comes out, add red wine and turn to high heat;

17. Add the broth, light cream and butter, appropriate amount of salt, boil over high heat, turn to medium heat, and keep stirring until the sauce thickens;

18. Take the steak out of the oven and pour the cooked sauce on the steak. Then shape the mashed potatoes in a mold and place them on a plate. Finally, garnish with diced small millennium tomatoes and eat them while they are hot.

Tips:

1. The steak should be thawed naturally to room temperature. Do not use a microwave, warm water or oven to accelerate the thawing, which will affect the taste;

2. The moisture on the surface of the steak must be absorbed dry, otherwise it will affect the degree of coloring of the finished product;

3. Black pepper is best to use freshly ground black pepper, if not, you can use granulated black pepper instead. But don't use black pepper;

4. Don't add the seasonings in the mashed potatoes at one time, just add them and taste them to the extent you like;

5. Precautions for frying steak: The pan should be hot, and fry for about 1 minute on each side (steak thickness of 1.5~2cm), and the container should be kept warm. After frying, put it in a warm place and let it stand for a few minutes;

6. The red wine cream sauce may not be used up, it can be used for pasta or bottled and sealed for next use. If there is no broth, you can use thick soup treasure instead, then the amount of salt should be appropriately reduced. In addition, the sauce will become thicker when it cools slightly.