Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, 紅酒炆牛腩 (red wine beef brisket). One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
紅酒炆牛腩 (Red Wine Beef Brisket) is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. 紅酒炆牛腩 (Red Wine Beef Brisket) is something that I’ve loved my entire life.
How to Make Red Wine Braised Oxtail Beef Recipes Cooking Recipes Rack Of Lamb Wine Sauce With Red Wine Favorite Recipes Meat Food. HKCooking. 世上最正之炆牛腩. 出前一丁呢家嘢真係好癲，我只能夠講佢會令到呢個極品牛腩推到好味嘅極點! 最後，我有個秘密要講，我有個 friend 一次過食咗三個出前一丁!
To get started with this particular recipe, we have to first prepare a few components. You can cook 紅酒炆牛腩 (red wine beef brisket) using 20 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make 紅酒炆牛腩 (Red Wine Beef Brisket):
- Make ready Core Ingredients
- Prepare 300 g x Beef Brisket (牛腩)
- Take 0.5 Unit x Chopped Onion
- Get 2 Unit x Chopped Garlic Ball
- Prepare 1 Unit x Green Onion
- Prepare 5 pieces x Ginger (with Skin & Washed)
- Prepare 200 ml - 350ml x Red Wine
- Get Broth Ingredients
- Get 2 Big Unit x Crystal Sugar (冰糖)
- Prepare 2 Unit x Mashed Tomatoes
- Make ready 3-4 Unit x Bay Leaves (月桂葉)
- Get Some Rosemary (迷迭香)
- Get Some White/Black Pepper
- Prepare Some Soy Sauce
- Make ready 0.5 Teaspoon x Salt (Little Salt is OK)
- Take Vegetables
- Take Some White Radish (白蘿蔔)
- Prepare Some Carrots (紅蘿蔔)
- Prepare Some Potatoes (薯仔)
- Prepare Some Yellow Pepper (黃椒)
Braised Beef Brisket Noodles is a typically Hong Kong or Cantonese-styled dish, also known as Ngau Lam Mein or Niu Nan Mian (牛腩面) in Mandarin. The star ingredients in this dish are the beef brisket, beef tendon and a lovely Chinese sauce known only as Chu Hou sauce (柱侯酱). These Red Wine-Braised Short Ribs are even better when they're allowed to sit overnight. Definitely a recipe that tastes restaurant quality, but very very easy.
Instructions to make 紅酒炆牛腩 (Red Wine Beef Brisket):
- 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
- 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
- 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
- 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.
Beouf Bourguignon (Red Wine Beef Stew), Beef Stew (Or Chef Michael Smith's Guide To Braising), Red Wine… I thought, hmmmmm., beef stew would be so good tomato paste Red wine Beef broth Bay leaf. Black Pepper Beef Brisket Stew Rice with Mushroom. We finally purchased an instant pot a few weeks ago, and I am excited to try making different dishes with I decided to make a Hong Kong classic, Red Curry Beef Brisket (紅咖哩炆牛腩). In less than one hour， you can also get a pot of tender, juicy. I'm trying to make Chinese beef brisket, and heard people say that there's different cuts of brisket.
So that’s going to wrap it up for this exceptional food 紅酒炆牛腩 (red wine beef brisket) recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
