#食二肖# Canned braised beef (34 pictures with detailed steps)
Ingredients
- Beef Brisket 1000g
- Potatoes 2 pieces
- Carrot 1
- Celery 50g
- Onion 30g
- Garlic 6 capsules
- Chopped parsley A little
- Puff pastry 2 sheets
- Butter Appropriate amount
- Red wine 2 spoons
- Shanghai Spicy Sauce 4 spoons
- Boiling water (beef bone soup) Appropriate amount
- Salt Appropriate amount
- Red noodle recipe For seasoning
- Flour 30g
- Butter 60g
- Ketchup 90g
- Dried chili 1 piece
- Bay leaf 1 piece
Steps
1. Main ingredients: 1000g beef brisket
2. Main ingredients: potatoes, carrots, onions, celery
3. Main ingredient: puff pastry
4. Soak the beef brisket in cold water for 1 hour, wash it, and cut it into mahjong-sized pieces against the grain of the beef.
5. Add a little white pepper and marinate for 15 minutes
6. During the marinating time of the beef, cut the potatoes into hob pieces, cut the carrots into hob cubes, cut the celery into sections, slice the onions, and peel the garlic.
7. Heat the pot and add 60g of butter when the pot is hot.
8. Over medium heat, add beef cubes and fry.
9. Fry the beef until it changes color and set aside. If there is a large amount of beef, fry it in batches.
10. When all the beef pieces are fried, put them all into the pot and pour in the prepared boiling water (beef bone soup).
11. Just enough water (beef bone soup) can cover the beef pieces. Bring to a boil over high heat, then turn to low heat and simmer for 1 hour. The stewing time is only a reference. Different types of beef and different pot materials will cause differences in stewing time. The standard is when the beef pieces are cooked.
12. The beef is stewed. The way to judge whether the beef is cooked is to poke the beef with a chopstick. If the chopstick can easily penetrate the beef, it is done.
13. During the beef stew, we make a bowl of red noodle sauce. When the pot is hot, add 60g of butter, turn to medium-low heat, add bay leaves and dried chili peppers and stir-fry until fragrant.
14. Add 30g of flour and stir-fry them over low heat. The flour should be stir-fried well to avoid lumps.
15. Add 90g of tomato paste, stir well, take out the red noodle sauce and set aside.
16. Heat the pot over medium heat, put an appropriate amount of butter in the pot, add garlic and onions, and stir-fry until the onions are soft and translucent.
17. Change to medium heat and fry the vegetables. Add the carrots first, fry the carrots for about 5 minutes and then add the potatoes.
18. When the potatoes are fried until the surface is slightly golden, add the celery segments and stir-fry evenly.
19. Add 500g of stewed beef cubes and stir-fry evenly.
20. Pour in 4 spoons of Shanghai spicy soy sauce
21. Add 2 tablespoons of red wine
22. Pour in an appropriate amount of red noodle sauce and an appropriate amount of boiling water (beef bone soup), so that the soup does not cover the ingredients, stir-fry evenly, bring to a simmer over high heat, and simmer over low heat for about 20 minutes . Beef stewed in red gravyWhile the potatoes are cooking, take the pastry out of the freezer and defrost it.
23. After 20 minutes, turn to high heat to reduce the juice. The soup will be thick. Please leave a certain amount of soup! Add appropriate amount of salt to taste, add a little sugar to make it fresh, and turn off the heat. If you like it sweeter, add more sugar if necessary.
24. Put the stewed beef and potatoes into the pot
25. Sprinkle with a little chopped parsley
26. Cover the jar with thawed puff pastry. You should brush a layer of egg wash on the top of the pastry (the top part of the can) to make the baked color more beautiful. Sorry, I forgot to brush the egg wash.
27. Place the pot of braised beef in the middle and lower racks of the oven, heat the upper and lower heating tubes at 200 degrees, and bake for 20 minutes.
28. When the pastry on the top of the jar is baked to golden brown, the sides of the pastry are not yet cooked.
29. At this time, cover with tin foil to avoid burning the pastry on the top of the pot of braised beef.
30. Take it out of the oven~ The golden meringue is very tempting, right? The pot of braised beef is very hot, so be sure to wear cotton gloves when taking it out of the oven!
31. Carefully peel off the pastry, revealing the "true face of Mount Lu". At this time, the house is filled with fragrance.
32. The beef cubes have been fried, stewed, baked and grilled. The meat is soft and rotten, and the taste is rich and mellow. The babies will definitely be able to eat an extra bowl of rice.Rice!
33. Another interesting way to eat it is to poke a hole in the pastry with a fork and "pick out" the meat from the hole to eat.
34. There is something delicious in the pastry...
Tips
- 1. I stewed 1000g of beef brisket, and used about 500g of beef brisket in this recipe.
- 2, the amount of this recipe is the amount of 2 cans.
- 3. Use about one-third of the red noodle sauce.Second, the ratio of noodles, butter, and tomato sauce is one to two to three.
- 4. The ratio of red wine to Shanghai spicy soy sauce is one to two.
- 5. The temperature of the oven is for reference only. The temperature and time should be adjusted according to the actual conditions of your oven.
