The practice of beef of braise of French red wine, how to do delicious
Ability discovery has not written this cookbook unexpectedly, good east east must share
This is I tried a few times, extremely simplified former cookbook, flavour does not have distinction completely

Forgot important material ～ onion this unexpectedly, emphasize, onion onion onion, simmer in water is put in when decoct beef is about the same

Nevertheless I am put in
Oven
Ability discovery forgot to put in, next time!

With makings 

Red wine 3 cups
Beef 500 grams
Onion 3
Black peppery 1 spoon
Sweet leaf 3
A kind of dried mushroom 600g
Carrot 5
Rosemary Optional
Salt 3 grams
Butter A bit gram
Italian compound 5ml

The practice of beef of braise of French red wine 

  1. Prepare red wine

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  2. Cut beef, preparation washs carrot

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  3. Cut carrot, open fervent and cast-iron boiler

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  4. Wipe grease, put beef piece

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  5. Decoct two sides is golden, put onion simmer in water

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  6. Add red wine, do not have be willing to part with or use to put half bottles of red wine really, replace what remain with beer

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  7. Substitute

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  8. Add condiment, warm-up oven 300-310F, depend on disposition of your oven temperature

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  9. Had been burned

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  10. Add carrot, dawdle
    PS decoct beef when, cut carrot and dawdle

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  11. Mix is even

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  12. Put oven

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  13. Half hours, can increase and decrease, bake two hours effect flavour is best

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  14. Give oven, the attention is not ironed
    On relay furnace, receive juice
    I like to take juice of a bit soup, if give heat soup juice is not much, be disinclined to handle this one situation, can omit

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  15. Give boiler, eat

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Small stick person

Be disinclined to waiting namely actually too long, theoretic 285F, two hours start, flavour is best, if you have time to have patience, come by this
2020-05-16
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