This absolutely "heavy taste" black pepper red wine beef tongue is my unintentional attempt to make up for my mistake. The taste is very strong, but the appearance may be difficult for some comrades to accept. That's okay, I'll put my method here and tell you other methods at the same time.
It is one of the basic sauces of Western food, but the specific methods also vary. Do you remember the sauce I made last time? First of all, we introduce how to make black pepper juice with roasted juice.
Method A:
Ingredients: 10g shredded black pepper, 25 g shredded dried onions, 25g minced garlic, 30g butter, 60ml sauce, 4 teaspoons brandy, 1/4 teaspoon salt
Practice: Take a clean sauce pot, heat it, add shredded black pepper and stir fry until fragrant. Save a little brandy and add butter. Then stir fry the shredded black pepper for a while, then add shredded dried onions and minced garlic and stir fry until fragrant. Add Brown Sauce, cook for about 5 to 6 minutes, and shake in the soft butter.
But if you think making BrownSauce is too troublesome, you can take a look at my other black pepper sauce below. It should be said that it can be regarded as black pepper paste. It is best to put it in the refrigerator later and add water/red wine or brandy to melt when using it.
Stewed beef tongue in red wine
By KieranBoyer
Recipe Recommendations
- beef tongue 150g
- flour 2大勺约10g
- red wine 100ml
- garlic 10g
- butter 20g
- salt 2g
- oyster sauce 1茶匙约5g
- soy sauce 2茶匙约10g
- sugar 1/4茶匙约3g
- slightly spicy
- simmer
- an hour
- ordinary
Steps for Stewed beef tongue in red wine
1
Materials for making black pepper juice: flour, oil consumption, soy sauce, magi juice, tomato paste, minced garlic, butter, black pepper grains.
2
Bake the black pepper grains in a dry pan over low heat to create a fragrance, and serve for later use.
3
Put 10g of butter in a pan and melt over low heat. Remember not to get too hot when the butter melts.
4
Add 2 tablespoons of about 10g of flour, stir-fry until a butter flour paste, and set aside.
5
Wash the pan, add 10g of butter again, and melt.
6
Add 10g of minced garlic and stir-fry until fragrant.
7
Add 5g of tomato paste and stir fry evenly.
8
Use 1 teaspoon of oil for about 5g, 2 teaspoons of light soy sauce for about 10g, 2 teaspoons of Meiji juice for about 10g, and dry-baked black pepper grains. Stir well.
9
Add butter and flour paste and stir fry well.
10
The stir-fried black pepper juice is actually like black pepper paste. It is placed in the refrigerator and can be melted with water or red wine or brandy when needed.
11
Bring one beef tongue to a boil in hot water, then blanch in hot water for 1-2 minutes, then peel off the white tongue coating while hot, wash and set aside.
12
Slice beef tongue thinly, marinate with black pepper flour and 1/4 teaspoon salt for 15 minutes.
13
Put a little butter in the pan and heat it up.
14
Put the beef tongue in pieces, fry it until both sides change color, and remove it for later use.
15
Return all fried beef tongues to the pan, fry repeatedly, then add 2 tablespoons of black pepper juice and stir well.
16
Add red wine to cover all the beef tongue, bring to a boil, and add salt, sugar or Magi sauce as appropriate according to your taste. After the high heat, turn to low heat and simmer for 45 minutes before serving.Stewed beef tongue in red wine Make Tips
1. Cattle tongue is rich in protein, high-protein and low-fat ingredients. 2. There can also be two methods to make black pepper beef tongue, one as above. The other is to boil the white beef tongue water until soft for about 45 minutes to 1 hour, then drain the water, fry with butter until slightly yellow on both sides, and then pour in black pepper juice. If you like the strong taste of black pepper, it's better to simmer it in black pepper juice for 45 minutes.