The New Favorite of The Cow Devil: Slow-cooked Beef Cheek Meat
1.
After thawing the frozen beef cheek meat, rinse it with water and dry it.
2.
Then season the beef on both sides with sea salt, black pepper and thyme.
3.
Heat the pan and add a little oil
4.
Fry the beef on both sides over medium-high heat until golden brown.
5.
Take out the beef and do not wash the pot.
6.
Pour in a little bit of raw oil again, pour in onion
7.
tomato
8.
Red wine
9.
Continue to add basil leaves
10.
Tomato Sauce
11.
The meat can then be returned to the pot.
12.
Finally, add the right amount of Worcestershire Sauce (Cantonese called: Jiju, English is Worchestershire Sauce)
13.
Thyme. If you use fresh thyme, remember to put it whole. Then bring to a boil on high heat, then change to medium and low heat and cook for 60 minutes. Then cover the pot and let it simmer for 1-2 hours. The meat is then picked out and frozen overnight.
14.
The next day, take out the thyme stems from the sauce
15.
Then use a blade to puree the sauce.
16.
Finally, put the frozen beef back into the pot and cook for 20-30 minutes.
17.
Meat and sauce are definitely the artifacts of the meal/below.
18.
Or pair it with mashed potatoes/small burgers to have a compelling Western-style appetizer.
19.
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Tips:
Generally speaking, our tomato sauce (Tomato Sauce) is in the form of cans, but some people will make it by themselves after harvesting tomatoes, and then use the jar to seal it. This tomato sauce has a variety of flavors, and you can also choose whether the tomatoes are original or broken. Many people like to use it directly for noodles.
Another type of ketchup, which has been exposed to a lot, is used to dip French fries. Its English name is "Ketchup". Both theories about its origin are related to the Chinese. One is "Kettle Sauce" from Cantonese; the other is "Salmon Juice" from Hokkien, a sauce for dipping fish.
There is also tomato paste, Tomato Paste. It is concentrated tomatoes, usually in the form of toothpaste, and its purpose is to enhance the tomato flavor of the dishes without bringing extra moisture.
