Beef brisket with wine

Recipe Recommendations

• beef appropriate amount
• potatoes one
• Tricholoma 5 rats
• onion half a
• bacon 2 tablets
• red wine appropriate amount
• ketchup a tablespoon
• chili appropriate amount
• black pepper appropriate amount
• spices appropriate amount
• celery appropriate amount
• carrots appropriate amount
• tomato appropriate amount
• geranyl appropriate amount
• black pepper appropriate amount

• slightly spicy
• burn
• several hours
• ordinary

Steps for Beef brisket with wine

1

Slice a carrot, half onions, 3 celery, and a tomato, put them in a pan and stir-fry until fragrant, pour them into a soup pot, add water, boil over high heat, add a few slices of fragrant leaves and black pepper powder, turn to low heat and simmer for about an hour. Then filter out impurities in the soup and set aside for use.

2

Cut the beef into pieces, add an egg white, appropriate amount of tender meat powder, nutmeg powder, thyme, a little shredded black pepper, appropriate amount of red wine, a little sesame oil, and appropriate amount of ginger slices, stir well, place in the refrigerator, and marinate for about 20 minutes.

3

Heat the pan, add a little oil, fry the beef until it changes color, remove it, and place it in the soup pot.

4

Pour in a glass of red wine and heat over medium heat until the juice is over, making sure to turn it often halfway.

5

Pour in the vegetable stock, add a tablespoon of ketchup and pepper, add a little thyme and a red date.

6

Fry two slices of bacon in a pan until fragrant, put them into the pan and cook together. After boiling over high heat, turn to low heat and simmer for about two hours.

7

After two hours, add the vegetables, potatoes, and onions first, cook for a while, add the mushrooms, and then add a little shredded black pepper. When the potatoes are soft and the soup is exhausted, you can turn off the heat and serve the pot.

8

The finished product is out.

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