【Red wine braised beef】

Overview

Bonappetit~~ After hearing this sentence, how many friends thought of julia Child? Did that fat, cute, always smiling aunt bring you a lot of joy? If you haven't watched the tx of "Julie&Julia", I strongly recommend you to watch it. This red wine beef stew appears three times in the movie. In order to entertain the long-awaited guests, the protagonist Julie made this dish twice. The other time was produced by a female editor who accidentally obtained Julia's manuscript. It was this female editor who made Julia's "How to Master the Art of French Cuisine" spread. The dish I made today is actually based on julia and made according to my own preferences, so the title is my red wine stewed beef~~ I used home-brewed wine, which has been sealed and stored for more than 2 years. Although it is not as good as French wine, it is generally very rich~ Among the ingredients for this dish in the book, bacon is used. Because I am using beef brisket here, in order to avoid being too greasy, I omitted the bacon. The final taste is also quite good! All in all, I think this dish didn't capture the essence of it. But despite this, the taste is already excellent! Roasting at low temperature for a long time ensures the tenderness and integrity of the beef, while also better retaining the nutrition and taste of the various ingredients. From 1 hour after putting it in the oven, the fragrant smell will permeate the entire house, making it extremely tempting. When it is finally finished and the lid is lifted, the aroma of meat, wine, vegetables and spices are completely mixed together. That rich aroma is so overwhelming! A classic dish that you must try, you deserve it!

Tags

• hot dishes
• meat dishes
• old man
• western food
• autumn recipes
• banquet dishes
• lunch
• beef
• coriander
• freshly ground black pepper
• garlic
• olive oil
• potatoes
• red wine
• thyme
• tomato
• western food mixed spices
• wheat flour
• carrot
• fragrant leaves
• red onion
• salt

Ingredients

Steps

1. 1 Prepare all ingredients;

   

2. 2 Clean the beef and cut into large pieces. I cut 5 pieces. Then use kitchen paper to absorb the surface moisture;

   

3. 3 Sprinkle with appropriate amount of salt and freshly ground black pepper, massage for a while and marinate for 1 hour;

   

4. 4 Cut onions into quarters;

   

5. 5 Peel the tomatoes and cut into small cubes, peel the garlic;

   

6. 6 Preheat the oven to 180 degrees. Put an appropriate amount of olive oil in the pot and heat it over medium heat;

   

7. 7 When the oil in the pot is almost smoking, add beef;

   

8. 8 Fry each side over high heat for about 30 seconds until browned on all sides, then remove the beef;

   

9. 9 Add onions and garlic cloves and fry until golden brown (if there is not enough oil in the pan at this time, you can add more oil);

   

10. 10 Return the beef to the pot, mix well, and add appropriate amount of salt and black pepper to taste;

    

11. 11 Add flour and stir-fry evenly until each piece of beef is evenly coated with flour;

    

12. 12 Place the beef and onions into an oven-safe pot;

    

13. 13 Pour the tomatoes into the pot and press them with a spoon while frying to help the tomatoes soften faster. Fry until the soup is slightly thickened;

    

14. 14 Pour the fried tomato puree into the pot and spread it on the beef;

    

15. 15 Then add bay leaves and various spices;

    

16. 16 Pour in the red wine until the wine is just level with the tomato puree;

    

17. 17 Cover with a lid or tin foil, put in the oven, middle layer, heat up and down, 165~170 degrees, bake for 2 hours;

    

18. 18 When the time is almost up, peel the carrots and potatoes and cut into pieces;

    

19. 19 Take out the pot, add carrots and potato pieces, mix slightly, cover with a lid or tin foil, then put it in the oven and bake for 1 hour;

    

20. 20 After the time is up, take it out and test the maturity of the beef. If it can be easily loosened with a fork, it's OK. Season with salt and black pepper according to personal taste, sprinkle with chopped coriander, and serve.