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

Hello everybody, it is Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, 紅酒炆牛腩 (red wine beef brisket). It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

紅酒炆牛腩 (Red Wine Beef Brisket) is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. 紅酒炆牛腩 (Red Wine Beef Brisket) is something that I have loved my whole life.

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To get started with this recipe, we have to prepare a few ingredients. You can cook 紅酒炆牛腩 (red wine beef brisket) using 20 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make 紅酒炆牛腩 (Red Wine Beef Brisket):
  1. Prepare Core Ingredients
  2. Prepare 300 g x Beef Brisket (牛腩)
  3. Prepare 0.5 Unit x Chopped Onion
  4. Prepare 2 Unit x Chopped Garlic Ball
  5. Get 1 Unit x Green Onion
  6. Prepare 5 pieces x Ginger (with Skin & Washed)
  7. Make ready 200 ml - 350ml x Red Wine
  8. Take Broth Ingredients
  9. Take 2 Big Unit x Crystal Sugar (冰糖)
  10. Prepare 2 Unit x Mashed Tomatoes
  11. Take 3-4 Unit x Bay Leaves (月桂葉)
  12. Take Some Rosemary (迷迭香)
  13. Make ready Some White/Black Pepper
  14. Prepare Some Soy Sauce
  15. Make ready 0.5 Teaspoon x Salt (Little Salt is OK)
  16. Prepare Vegetables
  17. Get Some White Radish (白蘿蔔)
  18. Prepare Some Carrots (紅蘿蔔)
  19. Take Some Potatoes (薯仔)
  20. Make ready Some Yellow Pepper (黃椒)

I actually used red fermented bean curb before and really loved it. I don't normally keep a jar of it around unless I make. Chinese beef stew recipe (柱侯蘿蔔炆牛腩) is the Cantonese style cuisine by serve with noodles and rice. Braised Beef Brisket Noodles is a typically Hong Kong or Cantonese-styled dish, also known as Ngau Lam Mein or Niu Nan Mian (牛腩面) in Mandarin.

Instructions to make 紅酒炆牛腩 (Red Wine Beef Brisket):
  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.

The star ingredients in this dish are the beef brisket, beef tendon and a lovely Chinese sauce known only as Chu Hou sauce (柱侯酱). Chu Hou. 乾炒牛河 Fried Beef Ho Fun 芝士肉醬千層麵 Beef and Cheese Lasagna 蛋牛治(烘底) Corn Beef and Egg Sandwich (Toasted) 紅酒燴牛腩 Red Wine Braised Beef Brisket. He braises the beef in robust red wine to get a rich, luscious stew with. He doesn't use stock, demiglace or even water in his stew, relying on robust red wine for the deep-flavored sauce. Order your food or groceries from The Red Cuisine Delivery to your home or office Check full menu and items Safe & easy payment options. 川豆腐炆牛腩.

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