Provence ketchup steak

By VicentaLakin

Provence ketchup steak
THE NAME PROVENCE KETCHUP RIBS MAKES IT FEEL EXOTIC. AT THE SPRING FEAST, AFTER THE CHINESE STOMACH HAS BEEN FILLED WITH FOOD, A WESTERN DISH ADJUSTS BOTH TO ENRICH THE TABLE CULTURE AND TO SATISFY VISUAL AND TASTE FORMULATIONS FROM THE KITCHEN OF ELLEN'S PRIVATE COOK

Recipe Recommendations

  • prime rib 500 grams
  • tomatoes of 5
  • onion one
  • garlic 1
  • celery 2 pieces
  • rosemary appropriate amount
  • olive oil 4 teaspoon
  • sea salt appropriate amount
  • soy sauce 7 teaspoons
  • red wine 150 ml

Steps for Provence ketchup steak

  • 1
    Tomato wash
  • 2
    A minute in the open water
  • 3
    Hot tomatoes, go to the skin, go to the tid, cut the small pieces
  • 4
    When the ribs are washed, cold water goes in the pot, and when the boils open, the pots come out, and they wash up
  • 5
    Onions, celery, garlic cut into big vegetables
  • 6
    Get the cast iron pan. Fire, olive oil
  • 7
    Onions, celery, garlic, rosemary herbs
  • 8
    I'll put the ribs of the good blood in the pot
  • 9
    Smuggles, boils to vegetables start to get a little soft, evenly coloured. At this point, go to the preheat oven, 180 degrees
  • 10
    Fill the entire surface with tomato meat
  • 11
    A little sea salt
  • 12
    Wine 150 ml
  • 13
    Finally, the lid is covered and boiled in preheated ovens for stew. Temperature to 160 degrees, mid-level, top-fire, 90 minutes to roast
  • 14
    Done. Let's eat
  • 15
    It's good to mix rice or noodles

    • Provence ketchup steak Make Tips

    If there are no ovens and no cast pans, use a casserole, and if the fire is ready to cook slowly with tomatoes, it is better to choose not to be too acidic. If it's sour, add a proper amount of sugar to the pot. Taste

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