Beef stew and roast beef
By VicentaLakin
Today we'll have two beefs -- stew and roast at the table at the same time. It's been a long time since I ate meat. I thought it smelled so good
Recipe Recommendations
Steps for Beef stew and roast beef
1
- Cleaning of cattle ribs
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Take 3 pounds and 4 centimetres and boil it in a hot pot
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Until the surface of the meat is coloured and the meat is extracted
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Washing with hot water and putting it in the cooking pan
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The availability of regular halogens, the variety and quantity of which are not limited, may be adapted to preferences
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The halogen is poured into the meat pan, salt is poured, soy sauce, old pump, hot water is poured; the chardonnay is used for two hours; the time may be adjusted to the condition of the pot used, such as the electric pressure pan, which can be boiled for 30 to 40 minutes, which may take four hours
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Cut down the ribs of the oxen with less splendor, as thick as adult thumbs
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Tacos are heated, a little oil is made, and cattle ribs are roasted in a pot
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(b) Roast and roast from time to time, with new meat bars at all times; and the other plate of the cake is flattened, heated and branded on it
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(b) The meat strips are finely fined to the surface and the interior is well prepared
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Cow ribs and raw vegetables are laid on pancakes with a little black pepper shredding and salt
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Pack it up and eat it
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It's good to eat with a burrito or a beef coverBeef stew and roast beef Make Tips
1. The rib is thin, and the cooking tastes better over the long term; if the roast is made, it is to be sliced in thick or coarse, and it is to be chosen with a small section of the rib, which can be eaten with a little yellow on the surface and colour on the inside, and not too old, or the water is lost too much and is chewing too hard; 2. The roast beef tastes thick and can be used to cook a variety of vegetables, especially for workmen and oilless smoke cookers。