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

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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. 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. 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. 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. 4) Bake garlic and meat 03:16

    Warm the garlic and oil over medium heat and bake the shank and bacon with salt.

  5. 5) Transfer to a deep pot 03:55

    When browned, transfer the meat and garlic to a deep saucepan.

  6. 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. 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. 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. 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. 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. 11) Boil carrots and potatoes 06:32

    Boil carrots (3 left) and potatoes from water in another pan.

  12. 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.

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