Hello everybody, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, 紅酒炆牛腩 (red wine beef brisket). It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

How to Make Red Wine Braised Oxtail You can use a regular pot to co. Chinese Braised Beef Brisket With Radish 柱侯蘿蔔炆牛腩.

紅酒炆牛腩 (Red Wine Beef Brisket) is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They’re nice and they look wonderful. 紅酒炆牛腩 (Red Wine Beef Brisket) is something that I’ve loved my entire life.

To get started with this particular recipe, we must 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 it.

The ingredients needed to make 紅酒炆牛腩 (Red Wine Beef Brisket):

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

Even buying 牛腩 from T&T doesn't always come out good, sometimes the meat is so dry and tough. Will check out beef finger meat. This classic Cantonese style braised beef brisket stew is flavorful and absolute mouth-watering and you can easily make it with this step-by-step Hi There, thank you for stopping by. I actually used red fermented bean curb before and really loved it.

Steps 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.

I don't normally keep a jar of it around unless I make. Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts, though the definition of the cut differs internationally. Stewed beef with air-dried oyster and Romanesco. Deep-fried beef brisket with lemon jus.

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