Western style tomato and beef leg casserole

Western style tomato and beef leg casserole

Introduction:

"Dad is coming to my house for dinner on his birthday. The main meal decided to cook tomato and beef leg in casserole. In western style, add tomato sauce and red wine, mix with canned tomatoes, carrots and celery, simmer for two hours, then start to collect juice. The meat is crisp, juicy and fragrant. With Risotto made of saffron (I love the taste of saffron more and more), Truffe's fried eggs and a small amount of lentils. The dessert is the nut nougat cake that was served yesterday. Happy birthday! By the way, thank you for my t

Production steps:

Step 1: list of some materials. There are two ways of baking oven and sand pot. Make a few cuts on both sides of the beef. Chop onion and garlic, cut pepper and scallion into rings, peel and cut carrot and celery into small pieces.

Step 2: add a little oil to the pan and fry both sides of the beef leg over low heat until it changes color. Then take it out and set it aside.

Step 3: change the pot. Give me a little oil and heat it up. Saute with onion, garlic, scallion and pepper.

Step 4: then add celery and carrots, stir fry until fragrant, add tomato sauce, stir fry.

Step 5: pour in the red wine and heat until the alcohol evaporates.

Step 6: I use the sand pot method, step 4 fried vegetables, into the sand pot, and then add beef, and then into the canned tomatoes, fragrant leaves. If you use the oven method, put all of them in an oven container and cover them with tin foil.

Step 7: add the beef soup, without any ingredients, and give a small amount of salt. For sand casserole, use low heat, cover and keep slightly boiling; for oven, use high and low heat, heat from below, 160 degrees. Two hours. Turn the meat in the middle.

Step 8: after 2 hours, take out the casserole, oven container or from the oven, put it on the stove, medium heat, uncovered, and heat for 30 minutes.

Step 9: leave the beef uncovered for 30 minutes. The beef leg in casserole has been boned off and put on the plate; the beef from oven is still whole and put on the plate. Boil the beef broth again. If necessary, add water. Season with salt and pepper. Pour over the meat. Sprinkle with parsley leaves and shredded lemon peel.

Materials required:

Beef: 2-3 pieces with bone, about 750g

Onion: more than half

Carrot: 1

Celery: 2

Scallion white: moderate

Garlic: 1

Canned tomato: 250-300g

Tomato sauce: 1 tablespoon

Fragrant leaves: 2 pieces

Parsley leaves: moderate

Lemon peel: right amount

Pepper: 1-2

Red wine: 200ml

Beef soup: right amount

Note: 1. If there are no canned tomatoes, you can also use fresh tomatoes, and peel them after boiling water. Add a small amount of dried basil and oregano leaves to the caldron. 2. At the bottom of the picture is the saffron risotto. Practice reference http://blog.sina.com.cn/s/blog_ 46d08fb00100yog2.html, not here.

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: spiced