Under the influence of all aspects, T has now almost become a herbivore. It's good. It's a positive change to the body and the environment.
I ate mussels once this week and never touched the meat again.
For such a big boy, he couldn't eat meat at all, so today, he cooked a fragrant and delicious red wine to roast the sirloin. In order to reduce the meat amount, he specially only used 250 grams of sirloin and added some shutter knots. Finally, use black olives to make the whole dish stronger. Just using some soup rice bibimbap would be delicious, not to mention the juicy beef and the flavorful lotus knot.
Brisket with red wine and shutter knot
Recipe Recommendations
- beef brisket 250g
- louver knot 7, 8
- onion half a
- garlic 1 clove
- carrots 2 pieces
- chili to taste
- red wine 100 ml
- tomato sauce 1 tablespoon
- black olives 1-2 spoon
Steps for Brisket with red wine and shutter knot
1
Cut the sirloin into appropriate size pieces. Minced onions and garlic, and diced carrots.
2
Add less oil to the frying pan, fry the meat until the surface changes color, serve for later use.
3
Put less oil in the pressure cooker and stir-fry the onions, garlic, and peppers until fragrant.
4
Add the carrots and stir-fry until they start to soften.
5
Add a large teaspoon of tomato sauce and stir fry.
6
Then pour the meat into the pressure cooker and pour in the red wine.
7
After the red wine has almost dissipated, add the beef stock. For a pressure cooker, it will be enough to pass through all the materials. If you use a normal pot, you need a little more. Because the pressure cooker hardly loses water.
8
After pressing for 25 minutes, press down and add the louver knot. Add a small amount of salt.
9
Cook over medium heat until the soup is almost collected and the shutter knots are rotten. Add 1 spoonful of black olives and season with salt and pepper.
10
Pick out the fragrant leaves and serve on a plate.