Beef Casserole 红烩牛肉

• 份量: 8-10

食材

Beef ribs 2kg, 5 carrots, 5 (small) onions

Condiments: 1.5l beef stock, soy sauce (~4 tbsp), 料酒 (~2 tbsp), balsamic vinegar (~4 tbsp), 2/3 - 1 can tomato paste (depending on amount of meat)

Balsamic vinegar and soy sauce is about the same (slightly more soy) - 1.5 circles of pouring, cooking wine about half the amount

Dried: thyme flakes (1 tsp), bay leaf (4 pieces), flour (1/2 cup)

步驟

1. 炒糖色 - brown ribs until golden in pan with oil & sugar, ensure all sides coated

2. Remove beef, add carrot and onion & cook until fragrant

3. Spread carrot & onion evenly on bottom of pan, stir fry until fragrant. Then re-add beef, add liquid ingredients until just covering beef.

4. When lightly boiling, sprinkle flour on top and mix (slight clumping is normal and should resolve). add condiments and bring to boil. Order is liquids -> dried aromatics -> tomato paste last - observe colour of soup and taste for sourness (may not need entire can because it will be too sour)

5. Bring down to simmer & cook for like 1 hr

6. Observe for consistency of soup

Note can adjust tomato paste to carrot amount - 1:1 ratio

筆記

Tomato based