#Meat dish #Boiled food #Reproduction dish

Beef stewed in red wine (Buff Bourguignon) Hassan style | Ralu's recipe transcription

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Ralu

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Ingredients

celery : One
garlic : 1 piece
Bay leaf : 2 sheets
time : A pinch
Parsley (dry) : A pinch
Beef shank : 400g
Red wine : 150ml
carrot : 1/2
onion : 1/2 piece
Potato (make-in) : Three
mushroom : Six
Garam masala : 2g
Curry powder : 1g
Tomato paste : 15g
Bouillon cube : 1 piece
Olive oil : 2 tablespoons
Italian parsley : Appropriate amount
salt : A pinch
pepper : A pinch

Time required

90minutes

Procedure

1) Soak meat, vegetables and herbs in red wine 00:08
Soak celery, garlic, bay leaf, thyme, parsley and shank in red wine from the night before.
2) Strain the soaked red wine 01:53
Remove the meat, vegetables and herbs that have been soaked in the wine and strain the red wine.
3) Chop vegetables 02:19
Finely chop the garlic, slice the onion, thicken the carrots, remove the stones from the mushrooms in half, and peel the potatoes.
4) Bake garlic and meat 03:16
Warm the garlic and oil over medium heat and bake the shank and bacon with salt.
5) Transfer to a deep pot 03:55
When browned, transfer the meat and garlic to a deep saucepan.
6) Fry vegetables 04:13
Fry the onions quickly in the same frying pan, fry the celery, mushrooms and carrots (leave only 3 and add the rest) over low heat and transfer the celery to the pan first on the way.
7) Add spices and tomato paste and fry 05:00
When the vegetables are tender, add Garam masala, curry powder and tomato paste and transfer to a stir-fry pan.
8) Warm a small amount of red wine and bouillon 05:31
Put a small amount of red wine and bouillon in a frying pan, add wine and bouillon, and scrape off the sticky flavor.
9) Put red wine, the rest of the red wine, and bay leaf in a pan and bring to a boil. 05:51
Put the boiled red wine, the remaining red wine, and bay leaf in a pan and bring to a boil over high heat.
10) Remove the lye and simmer over low heat for about 1 hour. 06:17
When it boils and removes the lye, reduce the heat to low and simmer for about 1 hour until the water is reduced and it becomes thick.
11) Boil carrots and potatoes 06:32
Boil carrots (3 left) and potatoes from water in another pan.
12) Serve 06:51
Serve Italian parsley, pepper, carrots and potatoes with meat.

Point

・ Start preparations from the night before.
・ The celery and bay leaf used in the preparation will be used later, so do not throw them away.
・ You do not have to wash the frying pan each time.
・ Cut and serve carrots and potatoes for serving.