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Stewed beef tendon tomato｜Chef Ropia Cooking world's recipe transcription

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Chef Ropia The world of cooks

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Ingredients

Beef tendon and cut meat : 500g
玉ねぎ : 1個
ニンニク : 1片
ピュアオリーブオイル : 30g
トマト缶 : 1缶
Salt and pepper : 適量
ローリエ : お好みで1枚

Time required

35minutes

Procedure

1) Prepare 01:22
Remove streaks and excess fat from beef tendon and cut into bite-sized pieces.
Finely chop the onions and garlic.
2) stir fry 04:05
Put pure olive oil and garlic in a pan and fry over low heat.
When the aroma comes out, add onions and salt (not included in the amount).
3) Fry beef tendon 04:42
Heat the frying pan over high heat and fry so that the whole is browned.
4) Stew 05:06
Add 3 to the frying pan of 2 and fry. Add water (outside the amount) to the frying pan from which the beef tendon is taken out, heat it, scrape off the umami with a spatula, and add it to the pan of 2. Add canned tomatoes, stir lightly, cover and simmer over low heat for 2-3 hours. Add salt and pepper to taste and you're done.

Point

・ Fry garlic and onions well.
・ Rather than stir-fry the beef tendon, bake it so that the front and back are well grilled.
・ It is important to cook the onions and beef tendon.
・ Put water in a frying pan after grilling beef tendon to remove the flavor of the meat.
・ You can make Japanese style by adding soy sauce instead of canned tomatoes.
・ When boiling, add water if there is not enough water.
・ In the case of pre-preparation, lightly remove any excess fat. Put a little water in a frying pan and warm it. (Fat is also delicious, so not all of it is removed)