Main Ingredients:
Beef: Appropriate amount.
Auxiliary Ingredients:
Onion: 1; Mushroom: 8-9; Carrot: 0.5; Beef broth: 200ml; Italian celery: 1.
Seasonings:
Onion: 1; Carrot: 1; Tomato: 1; Red wine: 700ml; Spring onion: 1 (15cm long); Celery: 1 (15cm long); Thyme: 1 sprig; Bay leaf: 1.
Taste: Sweet and sour; Cooking method: Braising; Time: Several hours; Difficulty: Easy.
Detailed Steps for Cooking Red Wine Beef
Wash the beef. Use kitchen paper to absorb the water.
Cut the onion and carrot into small pieces, and soak them with the beef in red wine for 1 day.
Tie the spring onion, celery, thyme and bay leaf into a French herb bundle with a string.
Soak the French herb bundle in the red wine as well.
After soaking for 1 day, separate the beef, red wine, herb bundle, onion and carrot.
Boil the red wine to evaporate the alcohol.
Sear the surface of the beef.
Sauté the onion and carrot until fragrant.
Add the beef, onion and carrot to the red wine pot, and filter out the impurities floating on the surface while cooking until it is clean.
After filtering out the impurities, add the French herb bundle, tomato, and simmer for 2 hours over low heat.
Take out the cooked beef. Filter out the impurities from the soup, leaving only the broth.
Wash the mushrooms for the garnish, remove the mushroom heads and cut them in half. Cut the carrot and onion into the same size. Sauté them until the onion turns transparent.
Add the cooked beef and broth, and beef broth. Simmer over low heat for 30 minutes. Finally, season with salt and pepper.
Plate the dish. Garnish with Italian celery and add some whipped cream (optional).
