boeuf bourguignon

When the weather is cold, I like to stay at home, wear comfortable home clothes, turn on the heating fully and play soothing music, slowly tidy the room, take care of flowers and plants, and cook delicious food amidst the music. The boring work becomes easier and interesting.
When I was cleaning up the room, I found a few forgotten bottles of red wine in the corner. I used them to make today's classic watercress and red wine beef stew. In fact, it is also a very ordinary home-cooked dish. The sirloin is soaked in red wine and tomatoes, and stewed until the meat smells and the teeth are fragrant. With the sweetness of carrots and onions, and the embellishment of spices, it is very fragrant and fragrant. In the cold winter, use this classic Western food to replenish your energy.

beef brisket
1. Beef brisket is the soft muscles in the abdomen and near the ribs. Fresh beef brisket is better.
2. Beef brisket refers to meat pieces with tendons, meat, and oil flowers. This is just a general term. If divided according to the parts, the meat in many parts of the cow can be called brisket. The imported part is mainly beef ribs cut into strips (also known as strips of meat). It is a boneless strip of meat taken from between the ribs. It has more lean meat, less fat, and less tendons. It is suitable for braising or stewing soup. In addition, on the upper layer of the tenderloin meat, there is a tenderloin edge with less tendons, less oil, and more meat, but not regular shape. It can also be called sirloin, which is a high-quality braised part. Beef tendon can also be regarded as a type of sirloin. It has more muscle meat, less oil, and even all lean meat. Therefore, it is generally used for stewing, not suitable for stewing soup, let alone braising.

Suitable crowd:

It can be eaten by the general population. It is especially suitable for people with growth and development, post-operation and post-illness recuperation, people with hidden middle qi, shortness of breath and body weakness, weak bones and bones, chronic anemia, and yellow dizziness.
People with infectious diseases, liver disease, and kidney disease should eat it carefully; beef meat is a hair product, and should be used with caution for those suffering from sores, scabs, eczema, acne, and itching.

Recipe Recommendations

beef brisket 500 grams
onion half a
carrots half a
celery appropriate amount
Tricholoma 3 small roots
garlic 2 cloves
geranyl 1 tablet
dried thyme appropriate amount
red wine a little
ketchup appropriate amount
black pepper 150ML
salt appropriate amount

vanilla
stewed
several hours
ordinary

Steps for boeuf bourguignon

Prepare the ingredients: Wash the sirloin and cut into pieces, wash the mushrooms and cut into 4 pieces, slice the onion, slice the garlic, cut the carrot into hob pieces, and cut the celery into sections.

Add cold water that has not passed the beef into the pan, bring to a boil over high heat, turn to medium heat and cook for 3 minutes, completely boil out the blood in the beef, remove and drain.

Pour appropriate amount of oil into the pan, add onions and garlic when it is 50% hot, and stir-fry until fragrant.

Stir fry until onions become transparent, add carrots, celery, and mushrooms, and continue to fry for 3 minutes.

Stir fry until the vegetables change color, add ketchup and stir fry.

Stir fry until the vegetables are colored, and pour in the blanched beef.

Stir well and pour in the red wine.

8. Cook over medium to medium heat until the red wine becomes slightly thicker, add thyme and fragrant leaves.

Cook over medium to medium heat until the red wine becomes slightly thicker, add thyme and fragrant leaves.

Stir well and add boiling water that has not touched the beef.

After boiling, add appropriate amount of black pepper and salt according to taste, and simmer over low heat for 1.5-2 hours, observing and stirring more.

Observe more halfway. If the water is out, add boiling water and simmer until the soup is thick and the beef is soft and rotten.