Red beef
By VicentaLakin
A film, " Julieand Julia " , was seen on the Fourth of July, and then fell deeply in love with Julia Child and her passion for French cooking, in a rush to start with a set of Mastering The ArtofFrenchCooking, two hard books with Julia and her two French friends, Simone and Louisette. The classic, of course, BoeufBourguignon, which was mentioned countless times in the film, looked at " Mastering The ArtofFrenchCooking " , in which the details were slightly different from those of the film, and I made some adjustments in the steps that Julia described, particularly in the urgency of the first attempt at national food。
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Steps for Red beef
1
Prepare all materials, cut into blocks and dry beef with kitchen paper。
2
Butter and vegetable oil are hot and hot enough to smoke in close proximity, and beef is burned on every side and gravy is locked。
3
The beef is placed in the oven, salt, black peppers and flour, in a 230-degree preheated oven, baked for four minutes, flipped meat, and baked for four minutes。
4
During the roasting period, the cut vegetables were turned out with the remaining oil in the pot。
5
The roasted beef forms a very thin layer of skin on the surface, and the subsequent stew forms natural starch, increasing the intensity of the soup。
6
The soy beef is put in the cooked vegetables, the fire heats up, and when the pot heats up, the wine and soup。
7
Add ketchup, garlic mashed, fragrance, and lunar leaves to boil。
8
They are then transferred to the oven, covered, placed in the oven, and baked at 160 degrees for 1-2 hours, so that fork in the beef can easily be separated as a mature criterion。
9
The red veal that is finished is to be taken out for five minutes in order to make it taste better。
10
With potatoes, salad, a nice French lunchRed beef Make Tips
In Julia's recipe, the previous job was used for Bacon, at first I thought it was bacon, not at home, so I saved this step, but later, in reading the book, it was found that Bacon here, most likely, was meat of five flowers, which I would like to try next time. Julia stated that the beef block had to dry the moisture with kitchen paper because the humid beef was not good enough to lock the gravy, and that the temperature of the frying was very high and simple Butter was difficult to reach because of the omission of the first step, Bacon, without BaconFat, all of which I had added vegetable oil to help raise the temperature. It's nice to be a casserole, but my pot is too heavy and too small to let go... so it's too much trouble for me to get back and forth like this. 4. The time for cooking must not be stingy. My time is a little short, so the beef is not yet particularly ripe. This is a lesson。