How to Cook Tasty 紅酒炆牛腩 (Red Wine Beef Brisket)

紅酒炆牛腩 (Red Wine Beef Brisket).

You can cook 紅酒炆牛腩 (Red Wine Beef Brisket) using 20 ingredients and 4 steps. Here is how you cook that.

Ingredients of 紅酒炆牛腩 (Red Wine Beef Brisket)

  1. Prepare of Core Ingredients.
  2. It’s of x Beef Brisket (牛腩).
  3. You need of Unit x Chopped Onion.
  4. Prepare of Unit x Chopped Garlic Ball.
  5. Prepare of Unit x Green Onion.
  6. You need of x Ginger (with Skin & Washed).
  7. Prepare of – 350ml x Red Wine.
  8. Prepare of Broth Ingredients.
  9. It’s of Big Unit x Crystal Sugar (冰糖).
  10. You need of Unit x Mashed Tomatoes.
  11. You need of Unit x Bay Leaves (月桂葉).
  12. Prepare of Some Rosemary (迷迭香).
  13. Prepare of Some White/Black Pepper.
  14. You need of Some Soy Sauce.
  15. You need of x Salt (Little Salt is OK).
  16. It’s of Vegetables.
  17. Prepare of Some White Radish (白蘿蔔).
  18. Prepare of Some Carrots (紅蘿蔔).
  19. Prepare of Some Potatoes (薯仔).
  20. You need of Some Yellow Pepper (黃椒).

紅酒炆牛腩 (Red Wine Beef Brisket) step by step

  1. Water Clean Beef Brisket for 5 mins to remove excessive blood from the meat, then remove the Beef Brisket and rinse it with tap water.
  2. Pan Fry Beef Brisket: #1 High Heat with some oil to cook Beef Brisket turn brown on the outside. #2 Add the rest of Core Ingredients and fry them until all turn brown. #3 Add Sake for adding the smell.
  3. Stew Beef Brisket: #1 Add all Herbs and Sauce to pan with the Beef Brisket. #2 Add hot water (or slowly adding cold water) to good level (at least covering all the ingredients) that can stew the Beef Brisket for 2 hours. #3 Once the water gets boiles, turn fire to Medium Heat. #4 Occasionally check on water level to ensure no burn out. #5 Stew for recommended of 1.5 to 2hrs depending on the type of meat.
  4. Add Vegetables: #1 At last adding the Vegetables and stew them until they get soft – recommend to add the Vegetables in the last 20 mins for the best result..

Graham Bert

I Love to Cooking and I am the chef of Champion Restaurant...

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